Evaluating the technological properties of lactic acid bacteria in Wagyu cattle milk.
J Dairy Res
; 88(2): 210-216, 2021 May.
Article
em En
| MEDLINE
| ID: mdl-33934726
ABSTRACT
This paper reveals the technological properties of lactic acid bacteria isolated from raw milk (colostrum and mature milk) of Wagyu cattle raised in Okayama Prefecture, Japan. Isolates were identified based on their physiological and biochemical characteristics as well as 16S rDNA sequence analysis. Streptococcus lutetiensis and Lactobacillus plantarum showed high acid and diacetyl-acetoin production in milk after 24 h of incubation at 40 and 30°C, respectively. These strains are thought to have potential for use as starter cultures and adjunct cultures for fermented dairy products.
Palavras-chave
Texto completo:
1
Base de dados:
MEDLINE
Assunto principal:
Bovinos
/
Leite
/
Lactobacillales
Tipo de estudo:
Prognostic_studies
Limite:
Animals
País/Região como assunto:
Asia
Idioma:
En
Ano de publicação:
2021
Tipo de documento:
Article