Journal of Microbiology and Biotechnology

The Korean Society for Microbiology and Biotechnology (한국미생물·생명공학회)
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Isolation and Characterization of Lactic Acid Bacteria from Fermented Goat Milk in Tajikistan

  • Cho, Gyu-Sung (Max Rubner-Institut, Federal Research Institute for Nutrition and Food, Department of Microbiology and Biotechnology) ;
  • Cappello, Claudia (Department of Agricultural Food Sciences, University of Bologna) ;
  • Schrader, Katrin (Department of Safety and Quality of Milk and Fish Products) ;
  • Fagbemigun, Olakunle (Department of Microbiology, Faculty of Science, University of Lagos) ;
  • Oguntoyinbo, Folarin A. (Department of Microbiology, Faculty of Science, University of Lagos) ;
  • Csovcsics, Claudia (Physiology and Biochemistry of Nutrition) ;
  • Rosch, Niels (Max Rubner-Institut, Federal Research Institute for Nutrition and Food, Department of Microbiology and Biotechnology) ;
  • Kabisch, Jan (Max Rubner-Institut, Federal Research Institute for Nutrition and Food, Department of Microbiology and Biotechnology) ;
  • Neve, Horst (Max Rubner-Institut, Federal Research Institute for Nutrition and Food, Department of Microbiology and Biotechnology) ;
  • Bockelmann, Wilhelm (Max Rubner-Institut, Federal Research Institute for Nutrition and Food, Department of Microbiology and Biotechnology) ;
  • Briviba, Karlis (Physiology and Biochemistry of Nutrition) ;
  • Modesto, Monica (Department of Agricultural Food Sciences, University of Bologna) ;
  • Cilli, Elisabetta (Department of Cultural Heritage, University of Bologna) ;
  • Mattarelli, Paola (Department of Agricultural Food Sciences, University of Bologna) ;
  • Franz, Charles M.A.P (Max Rubner-Institut, Federal Research Institute for Nutrition and Food, Department of Microbiology and Biotechnology)
  • Received : 2018.08.08
  • Accepted : 2018.10.16
  • Published : 2018.11.28
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Abstract

The lactobacilli associated with a fermented goat milk product from Tajikistan were isolated to characterize their technological properties and antibiotic resistances in order to assess their suitability for development as starter cultures. In this study, twenty three strains were identified by 16S rRNA sequencing as typical dairy-associated lactic acid bacterial strains, i.e. L. plantarum, L. pentosus, L. delbrueckii, L. helveticus and L. paracasei. These strains were generally susceptible to most antibiotics tested in this study and this allowed a selection of strains as safe starters. The draft genomes of four representative strains were sequenced and the number of contigs of the four assembled genomes ranged from 51 to 245 and the genome sizes ranged from 1.75 to 3.24 Mbp. These representative strains showed differences in their growth behavior and pH-reducing abilities in in vitro studies. The co-inoculation of these Lactobacillus spp. strains together with a yeast Kluyveromyces marxianus MBT-5698, or together with the yeast and an additional Streptococcus thermophilus MBT-2, led to a pH reduction to 3.4 after 48 h. Only in the case of fermentation inoculated with the co-culture, the viscosity of the milk increased noticeably. In contrast, fermentations with single strains did not lead to gelation of the milk or to a decrease in the pH after 24h. The results of this study provide a comprehensive understanding of the predominant lactobacilli related to Tajikistani fermented milk products.

Keywords

References

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