Characteristics of lactic acid bacteria from raw milk and white soft cheese

Abstract

In a study on the diversity of lactic acid bacteria (LAB) in indigenous white soft cheese (locally known as kesong puti), raw carabao's milk and cow's milk, the highest putative LAB counts were found in kesong puti made from unpasteurized carabao's milk. Log putative LAB counts were found to be significantly and negatively correlated with the pH of the cheese and raw milk (r = -0.9999) but not with the moisture content and salt content of the cheese. Based on the results of phenotypic characterization of the LAB isolates, several LAB species such as Lactobacillus helveticus, Lactococcus lactis lactis, Lactobacillus rhamnosus, Leuconostoc mesenteroides subsp. dextranicum 2, Lactobacillus plantarum, Lactobacillus acidophilus, Lactobacillus brevis and Lactobacillus curvatus were identified. None of the 23 identified LAB isolates showed antimicrobial or bacteriocin activity against Pseudomonas fluorescens (Biotech No. 1123). Thirteen of the LAB isolates, which include 2 isolates of Leuconostoc mesenteroides subsp. dextranicum 2, 4 isolates of Lactobacillus plantarum, 2 isolates of Lactobacillus rhamnosus, 1 isolate of Lactobacillus acidophilus, and 4 isolates of Lactococcus lactis lactis, were found to be active cultures with lactic acid (LA) production of 0.04 % or higher after 2 h incubation. None of the isolates produced diacetyl. Among the 3 genera, Leuconostoc was the fastest growing (generation time, g, = 0.18 h (10.8 min) and specific growth rate, μ, = 3.7845 h-1). Generation time in Lactococcus was 0.42 h (25.2 min) and μ was 1.6313 h-1. Lactobacillus was the slowest growing (g = 0.95 h (57 min) and μ = 0.7291 h-1).

Source or Periodical Title

Philippine Agricultural Scientist

ISSN

317454

Page

56-64

Document Type

Article

Subject

Generation time, kesong puti, Lactic acid bacteria, Raw milk, Specific growth rate, White soft cheese

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