Please use this identifier to cite or link to this item:https://hdl.handle.net/20.500.12259/57187
Type of publication: Konferencijų tezės nerecenzuojamuose leidiniuose / Conference theses in non-peer-reviewed publications (T2)
Field of Science: Gyvūnų mokslai / Animal sciences (A003);Chemijos inžinerija / Chemical engineering (T005)
Author(s): Kondrotienė, Kristina;Kasnauskytė, Neringa;Šernienė, Loreta;Kaškonienė, Vilma;Stankevičius, Mantas;Bimbiraitė-Survilienė, Kristina;Naujokaitytė, Gintarė;Maruška, Audrius;Malakauskas, Mindaugas
Title: Characterization of newly isolated lactic acid bacteria for potential application of dairy products technological and safety improvement
Is part of: EFFoST : 31st international conference "Food Science and Technology Challenges for the 21st Century - Research to Progress Society", 13-16 November 2017, Melia Sitges, Sitges, Spain: programme book. Sitges : (EFFoST), 2017
Extent: p. 1-1
Date: 2017
Note: Tuesday, 14 November 2017: Poster session 1. No. [P1.109]
Keywords: Dairy products;Lactococcus lactis;Polymerase chain reaction;Food safety;Food technology
Abstract: The aim of the study was to characterize technological and safety features of newly isolated Lactococcus lactis bacteria that could be used for dairy products technological improvement. Three presumptive L. lactis isolates from 31 tested cow milk samples were confirmed as Lactococcus lactis by PCR analysis. Properties such as antimicrobial activity, ability to rapidly produce acid, salt tolerance, diacetyl production, caseinolytic activity, antibiotic resistance and enzymatic activity were evaluated. Strains showed good antimicrobial activity against food spoilage and pathogenic bacteria such as Listeria monocytogenes. Escherichia coli, Brochtix thermosphacta and others. All strains were able to produce diacetyl, showed good acidifying activity as were able to induce pH drop from 1.17 to 1.66 units after 24 h, were salt tolerant with ability to grow at 6.5% NaCl, one strain showed caseinolytic activity. None of the tested strains showed resistance to tested antibiotics such as chloramphenicol, clindamycin, streptomycin, gentamicin, tetracycline, erytromycin and ampicillin above the breakpoints provided by European Food Safety Authority (EFSA, 2012). From enzymatic point of view, strains should not produce harmful enzymes like β-glucosidase or β-glucuronidase and none of the tested strains were producers of these enzymes. Other enzymatic activities evaluation revealed that one strain had strong activities of esterase (C4), esterase lipase (C8), lipase (C14), acid phosphatase and phosphohydrolase, enzymes that are important for cheese production. Other isolated L. lactis strains had weak activities of these enzymes. No or weak activities were determined for alkaline phosphatase, valine arylamidase, trypsin, α-galactosidase, α-glucosidase. N-acetyl-β-glucosaminidase, α-mannosidase and α-fucosidase. All teted L. lactis strains were found to be safe regarding enzymatic activity, had interesting technological characteristics and after further testing[...]
Internet: https://hdl.handle.net/20.500.12259/57187
Affiliation(s): Biochemijos katedra
Gamtos mokslų fakultetas
Lietuvos sveikatos mokslų universitetas. Veterinarijos akademija
Vytauto Didžiojo universitetas
Appears in Collections:Universiteto mokslo publikacijos / University Research Publications

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