NDLI: Lactococcus lactis strains from raw ewe’s milk samples from the PDO Ossau-Iraty cheese area: levels, genotypic and technological diversity

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Lactococcus lactis strains from raw ewe’s milk samples from the PDO Ossau-Iraty cheese area: levels, genotypic and technological diversity

Content Provider	Springer Nature Link
Author	Feutry, Fabienne Torre, Paloma Arana, Ines Garcia, Susana Desmasures, Nathalie Casalta, Erick
Copyright Year	2012
Abstract	The aims of this work were to assess the levels of Lactococcus lactis (L. lactis) in ewe’s milk produced in three Ossau-Iraty cheese sub-areas and to investigate the genotypic and technological diversity of isolated wild strains of L. lactis in order to assess their suitability for use as components of starter formulations. Thirty-two milk samples from 32 farms were collected. Strains of L. lactis were identified and quantified using a combination of species and subspecies-specific polymerase chain reaction (PCR) and PCR amplification of repetitive bacterial DNA elements (Rep-PCR). The genotypic and technological diversity of the indigenous strains was compared to that of 12 commercial strains. L. lactis was detected in milk samples from only 20 farms. The levels detected were below 4 log$_{10}$ cfu.mL$^{−1}$ in 75% of the milks. L. lactis subsp. lactis dominated in 66% of the samples. Forty-three genotypic profiles of wild L. lactis strains were detected and showed greater diversity than those of the commercial strains. Milks containing L. lactis contained one to four distinct strains. With the exception of two strains, each strain was found in milk from only one farm. The Prt$^{+}$ strains were the most acidifying. Sensitivity to phages collected from wheys differed widely between the commercial (60%) and indigenous strains (5%). Wild strains of L. lactis displayed a wide genotypic and technological diversity. Genotypic diversity seemed to be linked to the farm of origin. This study addresses questions regarding the environmental factors which influence such natural diversity. A deeper knowledge of the strain-dependent technological properties would be useful in selecting strains for use in starter blends.本文目的是评价Ossau-Iraty原产地名号保护 (PDO) 干酪生产地区生鲜羊乳乳酸乳球菌的含量以及分离的野生乳酸乳球菌的基因型和多样性, 以及这些乳酸菌作为发酵剂的可行性. 32个乳样分别来自32个农场. 采用物种和亚种特异性聚合酶链反应(PCR)和重复细菌DNA元素PCR扩增相结合的方法来分析和鉴定乳酸乳球菌. 将分离菌株的基因型和技术特性与12株商业菌株进行了比较, 仅从20个农场的羊乳样本中检测到乳酸乳球菌. 75%的乳样中乳酸乳球菌的含量低于4 log cfu mL$^{-1}$, 乳酸乳球菌乳酸亚种在样品中占66%. 野生乳酸乳球菌中检测出43种基因型, 与商业菌株相比, 野生乳酸乳球菌更具有多样性. 乳酸乳球菌中含有1∼4株特殊的菌株. 除2株菌外, 每个农场的羊奶样品中都能够检测到不同于其他农场的特有菌株. 从乳清中收集的噬菌体与商业菌株和本土菌株比较存在较大的差异. 蛋白酶阳性 (Prt +) 菌株的酸化能力最强. 野生乳酸乳球菌显示了较广的基因型和多样性. 基因多样性似乎与农场有关. 本研究进一步说明了环境因素是影响菌株固有多样性的主要因素. 对菌株技术特性的深入研究将有助于混合发酵剂菌株的筛选.
Starting Page	655
Ending Page	670
Page Count	16
File Format	PDF
ISSN	19585586
Journal	Dairy Science & Technology
Volume Number	92
Issue Number	6
e-ISSN	19585594
Language	Chinese
Publisher	Springer-Verlag
Publisher Date	2012-08-30
Publisher Place	Paris
Access Restriction	Subscribed
Subject Keyword	Lactococcus lactis Wild strain Diversity Technological Genotypic Ewe’s milk Microbiology Agriculture Food Science
Content Type	Text
Resource Type	Article
Subject	Biochemistry Food Science

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