Journal of Food Quality and Hazards Control
مجله کیفیت و کنترل مخاطرات مواد غذایی
J. Food Qual. Hazards Control
Medical Sciences
http://jfqhc.ssu.ac.ir
1
admin
2345-685X
2345-6825
8
10.29252/jfqhc
14
8888
13
en
jalali
1398
3
1
gregorian
2019
6
1
6
2
online
1
fulltext
en
Dominant Lactic Acid Bacteria in Naturally Fermented Milks from Messinese Goat’s Breed
تخصصي
Special
Original article
Original article
<div style="text-align: justify;"><span style="font-size:14px;"><span style="font-family:times new roman;"><strong>Background: </strong>Lactic Acid Bacteria (LAB) are an important group of microorganisms responsible for the fermentation dairy products. This study was done to identify the dominant lactic acid bacteria in naturally fermented milks from Messinese goat’s breed.<br>
<strong>Methods:</strong> Eighteen individual raw milk samples collected from Messinese goat’s breed were acidified at pH 5.20 and left to spontaneously ferment at 37 °C for 4 days. All samples were analyzed for rod- and coccus-shaped LAB. Also, all presumptive LAB were isolated and differentiated according to their phenotypic properties and genetic polymorphisms and then identified by sequencing the 16S rRNA gene. Data were statistically analyzed using SAS 9.2 software.<br>
<strong>Results:</strong> Levels of coccus- and rod-shaped LAB were in the range of 1.78-7.10 log and 1.00-7.09 log colony forming unit/ml, respectively. The microbiological counts on the two different growth media were significantly (<em>p</em><0.05) different among the samples. Among 12 identified strains, the most numerous one was <em>Enterococcus hirae</em> (n=4), followed by <em>E. faecium</em> (n=3), while the other species (<em>E. durans</em>, <em>E. faecalis</em>, <em>E. lactis</em>, <em>Lactococcus lactis</em>, and <em>Leuconostoc lactis</em>) included one strain each.<br>
<strong>Conclusion:</strong> The major group identified in this study was mainly represented by members of <em>Enterococcus</em> genus. Although <em>Enterococcus</em> spp. are related to the typicality of some traditional fermented dairy products, this study highlights the need for risk assessment of pathogenic enterococci species for the consumers.</span></span></div>
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<span style="font-size:14px;"><span style="font-family:times new roman;"><strong>DOI:</strong> 10.18502/jfqhc.6.2.957</span></span>
Milk, Goats, Lactobacillales, Cultured Dairy Products, Food Microbiology
66
72
http://jfqhc.ssu.ac.ir/browse.php?a_code=A-10-717-2&slc_lang=en&sid=1
M.
Palmeri