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SELECTED PROPERTIES OF LACTIC ACID BACTERIA ISOLATED FROM RAW COW'S MILK

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Author(s): Jana Bezeková | Monika Lavová | Miroslav Kročko | Margita Čanigová

Journal: Potravinarstvo : Scientific Journal for Food Industry
ISSN 1338-0230

Volume: 6;
Issue: 1;
Start page: 5;
Date: 2012;
Original page

Keywords: lactic acid bacteria | Lactobacillus sp. | PCR | acidifying activity

ABSTRACT
For the identification of lactic acid bacteria derived from raw cow's milk, 151 colonies were isolated. The grow conditions of lactic acid bacteria were at temperature 37 °C for 3 days on MRS medium. Based on microscopical preparation, negative catalase and Gram-positive test were 81 isolates confirmed as genus Lactobacillus. Out of these, 9 isolates were evaluated for acidifying activity in UHT milk at 25 °C, 30 °C and 37 °C at regular intervals during 24 hours. The average count of NSLAB lactobacilli in raw cow's milk reached the value 1.54.104 KTJ.ml-1. It was found that all tested strains of lactobacilli did not cause significant changes of titratable acidity in milk at 25 °C and 30 °C. Only one strain significantly improved the titratable acidity of milk at 37 °C after 24 hours. The acidity reached the value from 7.5 °SH to 41.9 °SH. This strain was confirmed by PCR method as Lactobacillus helveticus.doi:10.5219/177
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