Technological properties of beneficial bacteria from the dairy environment and development of a fermented milk with the beneficial strain Lactobacillus casei MRUV6
In this research paper we describe the technological properties of beneficial lactic acid bacteria (LAB) obtained from a dairy production chain and the development of a fermented milk produced with Lactobacillus casei MRUV6. Fifteen LAB isolates (Lactobacillus sp., Pediococcus sp. and Weissela sp.)...
Gespeichert in:
| Veröffentlicht in: | Journal of dairy research 2020-05, Vol.87 (2), p.259-262 |
|---|---|
| Hauptverfasser: | , , , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | 262 |
|---|---|
| container_issue | 2 |
| container_start_page | 259 |
| container_title | Journal of dairy research |
| container_volume | 87 |
| creator | Colombo, Monique Todorov, Svetoslav D Carvalho, Antonio F Nero, Luís A |
| description | In this research paper we describe the technological properties of beneficial lactic acid bacteria (LAB) obtained from a dairy production chain and the development of a fermented milk produced with Lactobacillus casei MRUV6. Fifteen LAB isolates (Lactobacillus sp., Pediococcus sp. and Weissela sp.) presented acidifying abilities (pH ranges from 0.73 to 2.11), were able to produce diacetyl (except by 5 isolates) and exopolysaccharides, and two were proteolytic. L. casei MRUV6 was selected for producing a fermented milk, stored up to 35 d at 4 and 10°C. Counts on MRS agar with added vancomycin (10 mg/l) and MRS agar with added bile salts (1.5% w/v) ranged from 9.7 to 9.9 log CFU/g, independently of the tested conditions, indicating stability and intestinal resistance of L. casei MRUV6, despite some significant differences (P < 0.05). The study demonstrated the technological potential of a potential probiotic candidate strain, L. casei MRUV6, to be used as a starter culture in the dairy industry. |
| doi_str_mv | 10.1017/S0022029920000308 |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_miscellaneous_2402441792</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>2408439408</sourcerecordid><originalsourceid>FETCH-LOGICAL-c329t-9d3017ccf376ab3f7c50d8e22b725412babc868d4e4b1763b953635a55aba4bb3</originalsourceid><addsrcrecordid>eNplkctOHDEQRa0oUZgAH5ANspQNmw5-9cNLhHhEmggpzLBt2e7qjInbHuxuEN_Dj-LmEaHEC1ule-qWVRehr5R8p4TWR1eEMEaYlIzkw0nzAS2oqGRRV0x-RItZLmZ9B31J6YYQyomsPqMdzrhsaN0s0OMKzMYHF35boxzexrCFOFpIOPRYg4feGpsFrcwI0SrcxzDgcQO4UzY-YPB3NgY_gB-x8h3u4A5c2D7X2SHzEOcCOjxY9wff23Hz3P7OO41RWY-XeUTIc6xzU8JGJbD456_1dbWHPvXKJdh_fXfR-ux0dXJRLC_Pf5wcLwvDmRwL2fG8FGN6XldK8742JekaYEzXrBSUaaVNUzWdAKFpXXEtS17xUpWl0kpozXfR4Ytv3sLtBGlsB5sMOKc8hCm1TBAmBK0ly-i3f9CbMEWffzdTjeAy35miL5SJIaUIfbuNdlDxoaWknRNs_0sw9xy8Ok96gO5vx1tk_AnuPJhi</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>2408439408</pqid></control><display><type>article</type><title>Technological properties of beneficial bacteria from the dairy environment and development of a fermented milk with the beneficial strain Lactobacillus casei MRUV6</title><source>MEDLINE</source><source>Cambridge Journals</source><creator>Colombo, Monique ; Todorov, Svetoslav D ; Carvalho, Antonio F ; Nero, Luís A</creator><creatorcontrib>Colombo, Monique ; Todorov, Svetoslav D ; Carvalho, Antonio F ; Nero, Luís A</creatorcontrib><description>In this research paper we describe the technological properties of beneficial lactic acid bacteria (LAB) obtained from a dairy production chain and the development of a fermented milk produced with Lactobacillus casei MRUV6. Fifteen LAB isolates (Lactobacillus sp., Pediococcus sp. and Weissela sp.) presented acidifying abilities (pH ranges from 0.73 to 2.11), were able to produce diacetyl (except by 5 isolates) and exopolysaccharides, and two were proteolytic. L. casei MRUV6 was selected for producing a fermented milk, stored up to 35 d at 4 and 10°C. Counts on MRS agar with added vancomycin (10 mg/l) and MRS agar with added bile salts (1.5% w/v) ranged from 9.7 to 9.9 log CFU/g, independently of the tested conditions, indicating stability and intestinal resistance of L. casei MRUV6, despite some significant differences (P < 0.05). The study demonstrated the technological potential of a potential probiotic candidate strain, L. casei MRUV6, to be used as a starter culture in the dairy industry.</description><identifier>ISSN: 0022-0299</identifier><identifier>EISSN: 1469-7629</identifier><identifier>DOI: 10.1017/S0022029920000308</identifier><identifier>PMID: 32398178</identifier><language>eng</language><publisher>England: Cambridge University Press</publisher><subject>Acidification ; Acids ; Agar ; Animals ; Bacteria ; Bile salts ; Cultured Milk Products - microbiology ; Dairy industry ; Diacetyl ; Dilution ; Exopolysaccharides ; Fermented milk products ; Food ; Food Handling - methods ; Food Technology ; Hydrogen-Ion Concentration ; Intestine ; Lactic acid ; Lactic acid bacteria ; Lactobacilli ; Lactobacillus - physiology ; Lactobacillus casei ; Lactobacillus casei - physiology ; Milk ; Milk production ; Probiotics ; Probiotics - administration & dosage ; Proteolysis ; Salts ; Scientific papers ; Starter cultures ; Vancomycin ; Variance analysis</subject><ispartof>Journal of dairy research, 2020-05, Vol.87 (2), p.259-262</ispartof><rights>The Author(s), 2020. Published by Cambridge University Press on behalf of Hannah Dairy Research Foundation.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c329t-9d3017ccf376ab3f7c50d8e22b725412babc868d4e4b1763b953635a55aba4bb3</citedby><cites>FETCH-LOGICAL-c329t-9d3017ccf376ab3f7c50d8e22b725412babc868d4e4b1763b953635a55aba4bb3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,777,781,27905,27906</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/32398178$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Colombo, Monique</creatorcontrib><creatorcontrib>Todorov, Svetoslav D</creatorcontrib><creatorcontrib>Carvalho, Antonio F</creatorcontrib><creatorcontrib>Nero, Luís A</creatorcontrib><title>Technological properties of beneficial bacteria from the dairy environment and development of a fermented milk with the beneficial strain Lactobacillus casei MRUV6</title><title>Journal of dairy research</title><addtitle>J Dairy Res</addtitle><description>In this research paper we describe the technological properties of beneficial lactic acid bacteria (LAB) obtained from a dairy production chain and the development of a fermented milk produced with Lactobacillus casei MRUV6. Fifteen LAB isolates (Lactobacillus sp., Pediococcus sp. and Weissela sp.) presented acidifying abilities (pH ranges from 0.73 to 2.11), were able to produce diacetyl (except by 5 isolates) and exopolysaccharides, and two were proteolytic. L. casei MRUV6 was selected for producing a fermented milk, stored up to 35 d at 4 and 10°C. Counts on MRS agar with added vancomycin (10 mg/l) and MRS agar with added bile salts (1.5% w/v) ranged from 9.7 to 9.9 log CFU/g, independently of the tested conditions, indicating stability and intestinal resistance of L. casei MRUV6, despite some significant differences (P < 0.05). The study demonstrated the technological potential of a potential probiotic candidate strain, L. casei MRUV6, to be used as a starter culture in the dairy industry.</description><subject>Acidification</subject><subject>Acids</subject><subject>Agar</subject><subject>Animals</subject><subject>Bacteria</subject><subject>Bile salts</subject><subject>Cultured Milk Products - microbiology</subject><subject>Dairy industry</subject><subject>Diacetyl</subject><subject>Dilution</subject><subject>Exopolysaccharides</subject><subject>Fermented milk products</subject><subject>Food</subject><subject>Food Handling - methods</subject><subject>Food Technology</subject><subject>Hydrogen-Ion Concentration</subject><subject>Intestine</subject><subject>Lactic acid</subject><subject>Lactic acid bacteria</subject><subject>Lactobacilli</subject><subject>Lactobacillus - physiology</subject><subject>Lactobacillus casei</subject><subject>Lactobacillus casei - physiology</subject><subject>Milk</subject><subject>Milk production</subject><subject>Probiotics</subject><subject>Probiotics - administration & dosage</subject><subject>Proteolysis</subject><subject>Salts</subject><subject>Scientific papers</subject><subject>Starter cultures</subject><subject>Vancomycin</subject><subject>Variance analysis</subject><issn>0022-0299</issn><issn>1469-7629</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2020</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>AZQEC</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><sourceid>GNUQQ</sourceid><recordid>eNplkctOHDEQRa0oUZgAH5ANspQNmw5-9cNLhHhEmggpzLBt2e7qjInbHuxuEN_Dj-LmEaHEC1ule-qWVRehr5R8p4TWR1eEMEaYlIzkw0nzAS2oqGRRV0x-RItZLmZ9B31J6YYQyomsPqMdzrhsaN0s0OMKzMYHF35boxzexrCFOFpIOPRYg4feGpsFrcwI0SrcxzDgcQO4UzY-YPB3NgY_gB-x8h3u4A5c2D7X2SHzEOcCOjxY9wff23Hz3P7OO41RWY-XeUTIc6xzU8JGJbD456_1dbWHPvXKJdh_fXfR-ux0dXJRLC_Pf5wcLwvDmRwL2fG8FGN6XldK8742JekaYEzXrBSUaaVNUzWdAKFpXXEtS17xUpWl0kpozXfR4Ytv3sLtBGlsB5sMOKc8hCm1TBAmBK0ly-i3f9CbMEWffzdTjeAy35miL5SJIaUIfbuNdlDxoaWknRNs_0sw9xy8Ok96gO5vx1tk_AnuPJhi</recordid><startdate>202005</startdate><enddate>202005</enddate><creator>Colombo, Monique</creator><creator>Todorov, Svetoslav D</creator><creator>Carvalho, Antonio F</creator><creator>Nero, Luís A</creator><general>Cambridge University Press</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>7QL</scope><scope>7QO</scope><scope>7QR</scope><scope>7T5</scope><scope>7T7</scope><scope>7TM</scope><scope>7U7</scope><scope>7X2</scope><scope>7X7</scope><scope>7XB</scope><scope>88E</scope><scope>8FD</scope><scope>8FE</scope><scope>8FG</scope><scope>8FH</scope><scope>8FI</scope><scope>8FJ</scope><scope>8FK</scope><scope>ABJCF</scope><scope>ABUWG</scope><scope>AEUYN</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>BGLVJ</scope><scope>BHPHI</scope><scope>C1K</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>FR3</scope><scope>FYUFA</scope><scope>GHDGH</scope><scope>GNUQQ</scope><scope>H94</scope><scope>HCIFZ</scope><scope>K9.</scope><scope>L6V</scope><scope>M0K</scope><scope>M0S</scope><scope>M1P</scope><scope>M7S</scope><scope>P64</scope><scope>PATMY</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PTHSS</scope><scope>PYCSY</scope><scope>7X8</scope></search><sort><creationdate>202005</creationdate><title>Technological properties of beneficial bacteria from the dairy environment and development of a fermented milk with the beneficial strain Lactobacillus casei MRUV6</title><author>Colombo, Monique ; Todorov, Svetoslav D ; Carvalho, Antonio F ; Nero, Luís A</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c329t-9d3017ccf376ab3f7c50d8e22b725412babc868d4e4b1763b953635a55aba4bb3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2020</creationdate><topic>Acidification</topic><topic>Acids</topic><topic>Agar</topic><topic>Animals</topic><topic>Bacteria</topic><topic>Bile salts</topic><topic>Cultured Milk Products - microbiology</topic><topic>Dairy industry</topic><topic>Diacetyl</topic><topic>Dilution</topic><topic>Exopolysaccharides</topic><topic>Fermented milk products</topic><topic>Food</topic><topic>Food Handling - methods</topic><topic>Food Technology</topic><topic>Hydrogen-Ion Concentration</topic><topic>Intestine</topic><topic>Lactic acid</topic><topic>Lactic acid bacteria</topic><topic>Lactobacilli</topic><topic>Lactobacillus - physiology</topic><topic>Lactobacillus casei</topic><topic>Lactobacillus casei - physiology</topic><topic>Milk</topic><topic>Milk production</topic><topic>Probiotics</topic><topic>Probiotics - administration & dosage</topic><topic>Proteolysis</topic><topic>Salts</topic><topic>Scientific papers</topic><topic>Starter cultures</topic><topic>Vancomycin</topic><topic>Variance analysis</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Colombo, Monique</creatorcontrib><creatorcontrib>Todorov, Svetoslav D</creatorcontrib><creatorcontrib>Carvalho, Antonio F</creatorcontrib><creatorcontrib>Nero, Luís A</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>ProQuest Central (Corporate)</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Immunology Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Nucleic Acids Abstracts</collection><collection>Toxicology Abstracts</collection><collection>Agricultural Science Collection</collection><collection>Health & Medical Collection</collection><collection>ProQuest Central (purchase pre-March 2016)</collection><collection>Medical Database (Alumni Edition)</collection><collection>Technology Research Database</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Technology Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>Hospital Premium Collection</collection><collection>Hospital Premium Collection (Alumni Edition)</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>Materials Science & Engineering Collection</collection><collection>ProQuest Central (Alumni Edition)</collection><collection>ProQuest One Sustainability</collection><collection>ProQuest Central UK/Ireland</collection><collection>Agricultural & Environmental Science Collection</collection><collection>ProQuest Central Essentials</collection><collection>ProQuest Central</collection><collection>Technology Collection</collection><collection>Natural Science Collection</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central Korea</collection><collection>Engineering Research Database</collection><collection>Health Research Premium Collection</collection><collection>Health Research Premium Collection (Alumni)</collection><collection>ProQuest Central Student</collection><collection>AIDS and Cancer Research Abstracts</collection><collection>SciTech Premium Collection</collection><collection>ProQuest Health & Medical Complete (Alumni)</collection><collection>ProQuest Engineering Collection</collection><collection>Agricultural Science Database</collection><collection>Health & Medical Collection (Alumni Edition)</collection><collection>Medical Database</collection><collection>Engineering Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Environmental Science Database</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>Engineering Collection</collection><collection>Environmental Science Collection</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of dairy research</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Colombo, Monique</au><au>Todorov, Svetoslav D</au><au>Carvalho, Antonio F</au><au>Nero, Luís A</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Technological properties of beneficial bacteria from the dairy environment and development of a fermented milk with the beneficial strain Lactobacillus casei MRUV6</atitle><jtitle>Journal of dairy research</jtitle><addtitle>J Dairy Res</addtitle><date>2020-05</date><risdate>2020</risdate><volume>87</volume><issue>2</issue><spage>259</spage><epage>262</epage><pages>259-262</pages><issn>0022-0299</issn><eissn>1469-7629</eissn><abstract>In this research paper we describe the technological properties of beneficial lactic acid bacteria (LAB) obtained from a dairy production chain and the development of a fermented milk produced with Lactobacillus casei MRUV6. Fifteen LAB isolates (Lactobacillus sp., Pediococcus sp. and Weissela sp.) presented acidifying abilities (pH ranges from 0.73 to 2.11), were able to produce diacetyl (except by 5 isolates) and exopolysaccharides, and two were proteolytic. L. casei MRUV6 was selected for producing a fermented milk, stored up to 35 d at 4 and 10°C. Counts on MRS agar with added vancomycin (10 mg/l) and MRS agar with added bile salts (1.5% w/v) ranged from 9.7 to 9.9 log CFU/g, independently of the tested conditions, indicating stability and intestinal resistance of L. casei MRUV6, despite some significant differences (P < 0.05). The study demonstrated the technological potential of a potential probiotic candidate strain, L. casei MRUV6, to be used as a starter culture in the dairy industry.</abstract><cop>England</cop><pub>Cambridge University Press</pub><pmid>32398178</pmid><doi>10.1017/S0022029920000308</doi><tpages>4</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0022-0299 |
| ispartof | Journal of dairy research, 2020-05, Vol.87 (2), p.259-262 |
| issn | 0022-0299 1469-7629 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_2402441792 |
| source | MEDLINE; Cambridge Journals |
| subjects | Acidification Acids Agar Animals Bacteria Bile salts Cultured Milk Products - microbiology Dairy industry Diacetyl Dilution Exopolysaccharides Fermented milk products Food Food Handling - methods Food Technology Hydrogen-Ion Concentration Intestine Lactic acid Lactic acid bacteria Lactobacilli Lactobacillus - physiology Lactobacillus casei Lactobacillus casei - physiology Milk Milk production Probiotics Probiotics - administration & dosage Proteolysis Salts Scientific papers Starter cultures Vancomycin Variance analysis |
| title | Technological properties of beneficial bacteria from the dairy environment and development of a fermented milk with the beneficial strain Lactobacillus casei MRUV6 |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-18T12%3A49%3A59IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Technological%20properties%20of%20beneficial%20bacteria%20from%20the%20dairy%20environment%20and%20development%20of%20a%20fermented%20milk%20with%20the%20beneficial%20strain%20Lactobacillus%20casei%20MRUV6&rft.jtitle=Journal%20of%20dairy%20research&rft.au=Colombo,%20Monique&rft.date=2020-05&rft.volume=87&rft.issue=2&rft.spage=259&rft.epage=262&rft.pages=259-262&rft.issn=0022-0299&rft.eissn=1469-7629&rft_id=info:doi/10.1017/S0022029920000308&rft_dat=%3Cproquest_cross%3E2408439408%3C/proquest_cross%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=2408439408&rft_id=info:pmid/32398178&rfr_iscdi=true |