An ecological study of lactic acid bacteria: isolation of new strains of Lactococcus including Lactococcus lactis subspecies cremoris
We previously described a colony hybridization method for isolation of bacteria from natural environments using rRNA probes and the successful use of the method for the isolation of dairy lactococci. Herein we report the use of the method for further isolation of dairy lactococci. Thirty-eight sampl...
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| Veröffentlicht in: | Journal of dairy science 1995-05, Vol.78 (5), p.1004-1017 |
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| creator | Salama, M.S. (Oregon State University, Corvallis) Musafija-Jeknic, T Sandine, W.E Giovannoni, S.J |
| description | We previously described a colony hybridization method for isolation of bacteria from natural environments using rRNA probes and the successful use of the method for the isolation of dairy lactococci. Herein we report the use of the method for further isolation of dairy lactococci. Thirty-eight samples from US vegetables and other plant species; 24 individual raw milk and milk product samples from the US, People's Republic of China, Morocco, Yugoslavia, and Ukraine; and 12 other samples from US dairy farms were examined for lactic acid bacteria by the colony hybridization method. Lactococcus lactis ssp. lactis occurred on potato, cucumber, sweet pea, bean, cantaloupe, corn, body and tail of cows, colostrum, raw milk from goats and cows, cottage cheese, and cream. Lactococcus lactis ssp. lactis biovar diacetylactis was isolated from raw cow milk from Morocco and from raw goat milk and cottage cheese from Yugoslavia. Lactococcus lactis ssp. cremoris was isolated from raw milks from Morocco, People's Republic of China, and Ukraine and from cottage cheese and raw milk from Yugoslavia. Acid-producing properties of isolated strains were variable. Many strains were fast acid producers, most were acceptable for flavor when grown in milk, and a few produced a malty flavor, which is considered to be a defect |
| doi_str_mv | 10.3168/jds.s0022-0302(95)76716-9 |
| format | Article |
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(Oregon State University, Corvallis) ; Musafija-Jeknic, T ; Sandine, W.E ; Giovannoni, S.J</creator><creatorcontrib>Salama, M.S. (Oregon State University, Corvallis) ; Musafija-Jeknic, T ; Sandine, W.E ; Giovannoni, S.J</creatorcontrib><description>We previously described a colony hybridization method for isolation of bacteria from natural environments using rRNA probes and the successful use of the method for the isolation of dairy lactococci. Herein we report the use of the method for further isolation of dairy lactococci. Thirty-eight samples from US vegetables and other plant species; 24 individual raw milk and milk product samples from the US, People's Republic of China, Morocco, Yugoslavia, and Ukraine; and 12 other samples from US dairy farms were examined for lactic acid bacteria by the colony hybridization method. Lactococcus lactis ssp. lactis occurred on potato, cucumber, sweet pea, bean, cantaloupe, corn, body and tail of cows, colostrum, raw milk from goats and cows, cottage cheese, and cream. Lactococcus lactis ssp. lactis biovar diacetylactis was isolated from raw cow milk from Morocco and from raw goat milk and cottage cheese from Yugoslavia. Lactococcus lactis ssp. cremoris was isolated from raw milks from Morocco, People's Republic of China, and Ukraine and from cottage cheese and raw milk from Yugoslavia. Acid-producing properties of isolated strains were variable. Many strains were fast acid producers, most were acceptable for flavor when grown in milk, and a few produced a malty flavor, which is considered to be a defect</description><identifier>ISSN: 0022-0302</identifier><identifier>EISSN: 1525-3198</identifier><identifier>DOI: 10.3168/jds.s0022-0302(95)76716-9</identifier><identifier>CODEN: JDSCAE</identifier><language>eng</language><publisher>Savoy, IL: Am Dairy Sci Assoc</publisher><subject>ADN ; Biological and medical sciences ; CHINA ; CHINE ; FENOTIPOS ; Food industries ; Fundamental and applied biological sciences. Psychology ; GENOTIPOS ; GENOTYPE ; HORTALIZAS ; LACTOCOCCUS LACTIS ; LAIT ; LECHE ; LEGUME ; MAROC ; MARRUECOS ; Milk and cheese industries. 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Lactococcus lactis ssp. lactis occurred on potato, cucumber, sweet pea, bean, cantaloupe, corn, body and tail of cows, colostrum, raw milk from goats and cows, cottage cheese, and cream. Lactococcus lactis ssp. lactis biovar diacetylactis was isolated from raw cow milk from Morocco and from raw goat milk and cottage cheese from Yugoslavia. Lactococcus lactis ssp. cremoris was isolated from raw milks from Morocco, People's Republic of China, and Ukraine and from cottage cheese and raw milk from Yugoslavia. Acid-producing properties of isolated strains were variable. Many strains were fast acid producers, most were acceptable for flavor when grown in milk, and a few produced a malty flavor, which is considered to be a defect</description><subject>ADN</subject><subject>Biological and medical sciences</subject><subject>CHINA</subject><subject>CHINE</subject><subject>FENOTIPOS</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. 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(Oregon State University, Corvallis)</au><au>Musafija-Jeknic, T</au><au>Sandine, W.E</au><au>Giovannoni, S.J</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>An ecological study of lactic acid bacteria: isolation of new strains of Lactococcus including Lactococcus lactis subspecies cremoris</atitle><jtitle>Journal of dairy science</jtitle><date>1995-05-01</date><risdate>1995</risdate><volume>78</volume><issue>5</issue><spage>1004</spage><epage>1017</epage><pages>1004-1017</pages><issn>0022-0302</issn><eissn>1525-3198</eissn><coden>JDSCAE</coden><abstract>We previously described a colony hybridization method for isolation of bacteria from natural environments using rRNA probes and the successful use of the method for the isolation of dairy lactococci. Herein we report the use of the method for further isolation of dairy lactococci. Thirty-eight samples from US vegetables and other plant species; 24 individual raw milk and milk product samples from the US, People's Republic of China, Morocco, Yugoslavia, and Ukraine; and 12 other samples from US dairy farms were examined for lactic acid bacteria by the colony hybridization method. Lactococcus lactis ssp. lactis occurred on potato, cucumber, sweet pea, bean, cantaloupe, corn, body and tail of cows, colostrum, raw milk from goats and cows, cottage cheese, and cream. Lactococcus lactis ssp. lactis biovar diacetylactis was isolated from raw cow milk from Morocco and from raw goat milk and cottage cheese from Yugoslavia. Lactococcus lactis ssp. cremoris was isolated from raw milks from Morocco, People's Republic of China, and Ukraine and from cottage cheese and raw milk from Yugoslavia. Acid-producing properties of isolated strains were variable. Many strains were fast acid producers, most were acceptable for flavor when grown in milk, and a few produced a malty flavor, which is considered to be a defect</abstract><cop>Savoy, IL</cop><pub>Am Dairy Sci Assoc</pub><doi>10.3168/jds.s0022-0302(95)76716-9</doi><tpages>14</tpages><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0022-0302 |
| ispartof | Journal of dairy science, 1995-05, Vol.78 (5), p.1004-1017 |
| issn | 0022-0302 1525-3198 |
| language | eng |
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| source | Periodicals Index Online; Access via ScienceDirect (Elsevier); EZB-FREE-00999 freely available EZB journals |
| subjects | ADN Biological and medical sciences CHINA CHINE FENOTIPOS Food industries Fundamental and applied biological sciences. Psychology GENOTIPOS GENOTYPE HORTALIZAS LACTOCOCCUS LACTIS LAIT LECHE LEGUME MAROC MARRUECOS Milk and cheese industries. Ice creams PHENOTYPE PLANTAS PLANTE PRODUCTOS LACTEOS PRODUIT LAITIER UCRANIA RSS UKRAINSKAJA SSR YOUGOSLAVIE YUGOSLAVIA |
| title | An ecological study of lactic acid bacteria: isolation of new strains of Lactococcus including Lactococcus lactis subspecies cremoris |
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