Mikrobiol. Z. 2017; 79(6):3-12. Ukrainian.
Properties of Lactococci Strains, Isolated from Traditional Dairy Products
Garmasheva I.L., Kovalenko N.K., Oleschenko L.T., Vasyliuk O.M.
Zabolotny Institute of Microbiology and Virology, NAS of Ukraine
154 Akad. Zabolotny Str., Kyiv, 03143, Ukraine
Aims. Identifcation of Lactococcus lactis strains at the subspecies level, investigation of main technological properties of strains this species depending of origin and evaluation the prospect of lactococci strains for practical use as starters for dairy production. Methods. The polymerase chain reaction was used for determination of subspecies of L. lactis strains, intensity and rate of lactic acid production, syneresis, aroma production, autolytic and decarboxylase activities were study by microbiological and biochemical methods. Results. Two hundred ffty nine lactococci strains isolated from traditional dairy products were identifed as L. lactis subsp. lactis, among them 62.5 % (162 from 259) strains belonged to L. lactis subsp. lactis biovar. diacetylactis. For strains isolated from soured cream a positive correlation (r = 0.80) between tyramine and diacetyl production was found. The strains, isolated from brynza, were slower lactic acid producers, whereas weak lactic acid producers were isolated only from soured cream and fermented milk. Isolates from products, which were produced from goats milk, had average present of autolysis lower compared to strains, isolated from products, which were produced from cow milk. Conclusion. The studied strains of L. lactis difered in the degree of autolytic activity, rate and intensity of lactic acid formation, depending on the type of fermented milk product and milk type. The 42 strains were selected according complex of technologically important properties, which are prospect for use as starter compositions for dairy production.
Key words: Lactococcus lactis, lactic acid production, aroma production, starter, traditional dairy products.
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