Dominant Lactic Acid Bacteria in Naturally Fermented Milks from Messinese Goat’s Breed
- Resource Type
- article
- Authors
- M. Palmeri; I. Mancuso; P. Barbaccia; F. Cirlincione; M.L. Scatassa
- Source
- Journal of Food Quality and Hazards Control, Vol 6, Iss 2, Pp 66-72 (2019)
- Subject
- Milk
Goats
Lactobacillales
Cultured Dairy Products
Food Microbiology
Food processing and manufacture
TP368-456
- Language
- English
- ISSN
- 2345-685X
2345-6825
Background: Lactic Acid Bacteria (LAB) are an important group of microorganisms responsible for the fermentation dairy products. This study was done to identify the dominant lactic acid bacteria in naturally fermented milks from Messinese goat’s breed. Methods: Eighteen individual raw milk samples collected from Messinese goat’s breed were acidified at pH 5.20 and left to spontaneously ferment at 37 °C for 4 days. All samples were analyzed for rod- and coccus-shaped LAB. Also, all presumptive LAB were isolated and differentiated according to their phenotypic properties and genetic polymorphisms and then identified by sequencing the 16S rRNA gene. Data were statistically analyzed using SAS 9.2 software. Results: Levels of coccus- and rod-shaped LAB were in the range of 1.78-7.10 log and 1.00-7.09 log colony forming unit/ml, respectively. The microbiological counts on the two different growth media were significantly (p