An Ecological Study of Lactic Acid Bacteria: Isolation of New Strains of Lactococcus Including Lactococcus lactis subspecies cremoris
An Ecological Study of Lactic Acid Bacteria: Isolation of New Strains of Lactococcus Including Lactococcus lactis subspecies cremoris
复制标题
乳酸菌的生态学研究：乳球菌新菌株（包括乳酸乳球菌乳脂亚种）的分离
DOI：
10.3168/jds.s0022-0302(95)76716-9
复制
发表时间：
1995
影响因子：
3.5
通讯作者：
S. Giovannoni
中科院分区：
文献类型：
--
作者：
M. Salama;T. Musafija;W. Sandine;S. Giovannoni
我们之前描述了一种利用rRNA探针从自然环境中分离细菌的集落杂交方法，并成功地将该方法用于分离乳乳球菌。在这里，我们报告使用该方法进一步分离乳乳球菌。三十八份美国蔬菜及其他植物样本；来自美国、中华人民共和国、摩洛哥、南斯拉夫和乌克兰的24个原料奶和奶制品样本；采用菌落杂交法对美国奶牛场的12份样品进行乳酸菌检测。乳酸乳球菌。乳汁发生在马铃薯、黄瓜、甜豌豆、豆类、哈密瓜、玉米、牛的身体和尾巴、初乳、山羊和奶牛的生奶、松软干酪和奶油上。乳酸乳球菌。从摩洛哥的生牛奶和南斯拉夫的生羊奶和白软干酪中分离出乳酸生物变种二乙酰乳酸。乳酸乳球菌。cremoris是从摩洛哥的原料奶中分离出来的。来自中华人民共和国和乌克兰，来自南斯拉夫的白干酪和生牛奶。分离菌株的产酸特性是可变的。许多菌株是快速酸生产者，大多数在牛奶中生长时可以接受味道，少数产生麦芽味，这被认为是一个缺陷。
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.