Djoko, Kisworo and Barraquio, Virginia, L.
(2003)
Characteristics Of Lactic Acid Bacteria From Raw Milk And White Soft Cheese.
Fakultas Peternakan.
(Unpublished)
Abstract
In a study on the diversity of lactic acid bacteria (LAB) in indigenous white soft cheese (locally known as kesorg puti), raw carabao's milk and cow's milk, the highest putalive LAB counts were found in kesorg puti made from unpasteurized carabao's milk. Log putative LAB counts were found to be significantly and negatively correlated with the pH of the cheese and raw milk (r = -0.3999) but not with the moisture content and salt content of the cheese. Based on the results of phenotypic characterization of the LAB isolates, several LAB species such as Lacfobaci us helveticus, Lactococcus lactis lactis, Lactobacillus rhamnosus, Leuconostoc mesentetoides subsp. dextranicum 2, Lactobacillus plantarum, Lactobacillus acidophilus, Lactobacillus brevis and Laclobacillus curvatus were identified. None of lhe 23 identified LAB isolates showed antimicrobial or bacteriocin activity against Pseuctononas fluorescens (Biotech No. 1123). Thirteen of the LAB isolates, which include 2 isolates of Leuconostoc mesenteroides subsp. dexfranicum 2,4 isolates ot Lactobacillus plantarun, 2 isolates of lactobacillus rhannosus,1 isolale of Lactobacillus acidophilus, and 4 isolates of Lactococcus lactis lactis, were found to be active cultures with lactic acid (LA) production of 0.04 % or higher after 2 h incubation. None of the isolates produced diacetyl. Among the 3 genera, Leucorosloc was the fastest growing (generation time, g = 0.18 h (10.8 min) and specific growth rate, µ = 3.7845 h-1). Generation time in Lactococcus was 0.42 h (25.2 min) and It was 1.6313 h-1. Lactobacillus was the slowest growing (g = 0.95 h (57 min) and µ = 0.7291 h-1).
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Characteristics Of Lactic Acid Bacteria From Raw Milk And White Soft Cheese. (deposited 20 Oct 2021 23:45)
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