Microbial characterisation and stability of a farmhouse natural fermented milk from Spain

作者：Alegria Angel; Elena Fernandez Maria; Delgado Susana; Mayo Baltasar^*

来源：International Journal of Dairy Technology, 2010, 63(3): 423-430.

DOI：10.1111/j.1471-0307.2010.00601.x

• Natural fermented milk
• Lactic acid bacteria
• Traditional dairy products
• Lactococcus lactis subsp
• lactis
• Lactococcus lactis subsp
• cremoris
• Lactobacillus plantarum

This work reports the microbial characterisation of a farmhouse natural fermented milk (NFM) with good sensorial properties produced in Spain. Culturing and denaturing gradient gel electrophoresis (DGGE) analyses showed thatLactococcus lactissubsp.lactis and L. lactissubsp.cremoris(approximate levels of 109 cfu/mL) were dominant in this NFM, whileLactobacillus plantarumappeared at a lower level (106-107 cfu/mL). Repetitive extragenic palindromic (REP)-PCR typing of the isolates identified single strains each ofLc. lactissubsp.lactis, Lc. lactissubsp.cremorisandLb. plantarum. These three strains formed a stable microbial association which has been maintained for at least some decades.

• 出版日期2010-8