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Acidification test based on the use of biomass for screening of Leuconostoc. Application to Ln. mesenteroides strains isolated from French raw milk cheeses

Published online by Cambridge University Press:  01 June 2009

Yeter Demirci  and
Denis Hemme
Yeter Demirci
Affiliation:
Institut National de la Recherche Agronomique (INRA), Station de Recherches Laitières, F-78352 Jouy-en-Josas Cedex, France
Denis Hemme
Affiliation:
Institut National de la Recherche Agronomique (INRA), Station de Recherches Laitières, F-78352 Jouy-en-Josas Cedex, France
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Summary

Unlike that of other lactic acid bacteria, the growth of Leuconostoc spp. in milk is poor and the resulting acidification cannot be used to distinguish different strains. An acidification test based on the use of high initial numbers (109 cfu/ml) has been developed and proved to be an efficient tool for discriminating between 110 Leuconostoc strains isolated from French raw milk cheeses. The pH values after 24 h ranged from 6.55 to 4.05 and distinguished four acidification groups. All 34% of the strains that acidified milk to at least pH 5.1, coagulating it and should be considered as Lac+. The differences in rates and degrees of acidification could not be related to the proteolytic activity which was, from all 27 representative strains tested, similar to that of Lactococcus lactis Prt– variants.

Type
Original Articles
Information
Journal of Dairy Research , Volume 62 , Issue 3 , August 1995 , pp. 521 - 527
Copyright
Copyright © Proprietors of Journal of Dairy Research 1995

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References

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