Characterization of starter lactic acid bacteria from the Finnish fermented milk product viili

Journal of Applied Microbiology
M KahalaV Joutsjoki

Abstract

Phenotypic and molecular methods were used to identify and compare the strain composition of three industrial dairy starters used for the manufacture of viili. Preliminary differentiation was made by phenotypic methods. Genotypic differentiation was carried out using polymerase chain reaction (PCR) and further characterization at strain level by pulsed-field gel electrophoresis (PFGE). The isolates could be assigned as acid-producing Lactococcus lactis strains of both lactis and cremoris subspecies, and aroma producers, identified as L. lactis subsp. lactis biovar diacetylactis and Leuconostoc mesenteroides. PCR analysis discriminated between the lactococcal subspecies, and cluster analysis of the digestion patterns of PFGE analysis revealed different genotypes in each subspecies. Each Leuconostoc-genotype seemed to be specific to only a single starter mix. The work proved that in addition to L. lactis subsp. lactis biovar diacetylactis and Leuc. mesenteroides subsp. cremoris, commercial viili starters of traditional origin may contain (i) only L. lactis subsp. cremoris, (ii) both L. lactis subsp. cremoris and L. lactis subsp. lactis as a minority, and - as a new discovery - (iii) only L. lactis subsp. lactis. The results obtai...Continue Reading

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Citations

Jul 3, 2013·FEMS Microbiology Reviews·Lisa QuigleyPaul D Cotter
Apr 6, 2016·Frontiers in Microbiology·Jyoti P TamangWilhelm H Holzapfel
Aug 12, 2009·Journal of Applied Microbiology·H DriciD Atlan
Jan 9, 2019·Science and Engineering Ethics·Indira Nair, William M Bulleit
Nov 18, 2019·Brazilian Journal of Microbiology : [publication of the Brazilian Society for Microbiology]·Andressa FusiegerAntônio Fernandes de Carvalho

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