Use of selective media to determine species affiliation of lactic acid bacteria

Authors

  • Ts. Korol Institute of Food Resources NAAS

Keywords:

Lactococcus, Lactoccocus lactis subsp. lactis biovar. diacetylactis, selective medium

Abstract

Accurate and fast differentiation of mesophilic Lactococcus is an urgent issue, because these organisms are of great industrial importance. The research paper presents nutrient media comparative assessment data (Reddy, Kempler, Agar with calcium acid citrine) for the identification of lactic acid bacteria of the genus Lactococcus, in particular strains Lactoccocus lactis subsp. lactis and Lactoccocus lactis subsp. lactis biovar. diacetylactis. It is shown that taking into account the similarity of the metabolic properties of the strains belonging to the genus Lactococcus the identification procedure should combine application of several selective media. In order to prove belonging to the L. diacetylactis simultaneous cultivation on Kempler and Agar with calcium acid citrine selective media is recommended. It was also featured the expediency of addition of 0.2% sodium citrate to the inoculated medium in order to enhance the flavor-forming properties of L. diacetylactis.

Downloads

Download data is not yet available.

References

Özkalp, B. Technological characterization of wild-type Lactococcus lactis strains isolated from raw milk and traditional fermented milk products in Turkey [Text] / B. Özkalp, B. Özden, Y. Tuncer, P. Sanlibaba, M. Akcelik // Lait. – 2007. – Vol. 87, № 6. – P. 521-534.

Barrette, J. The production of mixed cultures containing strains of Lactococcus lactis, Leuconostoc cremoris and Lactobacillus rhamnosus, on commercial starter media [Text] / J. Barrette, C.P. Champagne, D. Roy, N. Rodrigue // Journal of Industrial Microbiology & Biotechnology. – 2000. – Vol. 25, № 6. – Р. 288-297.

Bergey’s Manual of Systematic Bacteriology: Vol. 3: The Firmicutes [editors: P. De Vos, G.M. Garrity, D. Jones, N.R. Krieg, W.Ludwig, F.A. Rainey, K.-H. Schleifer and W.B. Whitman (Eds.)]. – Second Edition. – USA: Springer-Verlag New York, 2009. – Vol.3 – 1450 p. – ISBN: 978-0-387-95041-9 e-ISBN: 978-0-387-68489-5. – 379 b/w ill., 11 ill. in colour.

Nomura, M. Novel characteristic for distinguishing Lactococcus lactis subsp. lactis from subsp. cremoris [Text] / M. Nomura, H.Kimoto, Y. Someya, I. Suzuki // International Journal of Systematic Bacteriology. – 1999. – Vol. 49. – Р. 163-166.

Банникова Л.А. Селекция молочнокислых бактерий и их применение в молочной промышленности [Текст] / Л.А.Банникова. – М.: Пищевая пром-сть, 1975. – 256 с.

Samaržija D. Taxonomy, physiology and growth of Lactococcus lactis: a review [Text] / D. Samaržija, N. Antunac, J.L.Havranek // Mljekarstvo. – 2001. – Vol. 51, №. 1. – Р. 35-48.

Starrenburg Marjo J.C., Hugenholtz J. Citrate Fermentation by Lactococcus and Leuconostoc spp. [Text] / Marjo J.C.Starrenburg, J. Hugenholtz // Appl. Microbiol. Biotechnol. – 1991. – Vol. 57, № 12. – P. 3535-3540.

García-Quintáns N. The Citrate Transport System of Lactococcus lactis subsp. lactis biovar diacetylactis Is Induced by Acid Stress [Текст] / Nieves García-Quintáns, Christian Magni, Diego de Mendoza, and Paloma López // Appl. Environ. Microbiol. – 1998, – Vol. 64, № 3. – P. 850-857.

Galesloot T.E. Agar media for the isolation and enumeration of aroma bacteria in starters [Text] / T.E. Galesloot, F. Hassing, and J. Stadhouders // Netherlands Milk and Dairy Journal – 1961. –Vol. 15. – P. 127-150.

Reddy M.S. Associative Growth Studies in Three-Strain Mixtures of Lactic Streptococcil [Text] / M.S. Reddy, E.R. Vedamuthu, C.J. Washam, G.W. Reinbold // Appl. Microbiol. – 1972. – Vol. 24, No. 6. – P. 953-957.

Kempler G.M. Improved medium for detection of citrate-fermenting Streptococcus lactis subsp. diacetilactis [Text] / G.M.Kempler, L.L. McKay // Appl. Environ. Microbiol. – 1980. – Vol. 39, №. 4 – P. 926-927.

Банникова Л.А. Микробиологические основы молочного производства / Л.А. Банникова, Н.С. Королева, В.Ф.Семенихина; под ред. канд. техн. наук Я.И. Костина. – М.: Агропромиздат, 1987. – 400 с.: ил.

Van Kranenburg R. Flavour formation from amino acids by lactic acid bacteria: predictions from genome sequence analysis [Text] / R. van Kranenburg, M. Kleerebezem, Vlieg J. van Hylckama, B.M. Ursing, J. Boekhorst, B.A.Smit, E.H.E. Ayad, G. Smit, R.J. Siezen // Int. Dairy J. – 2002. – Vol. 12, № 2. – Р. 111-121.

Davey G. P. Appearance of the arginine phenotype in Lactococcus lactis subsp. сremoris 2204 following phage transduction [Text] / Graham P. Davey, Howard A. Heap // Canadian Journal of Microbiology. – 1993, Vol. 39, No. 8. – Р. 754-758.

ДСТУ 7357:2013 Молоко та молочні продукти. Методи мікробіологічного контролювання [Текст]. – Чинний від 2014-01-01. – Київ: Мінекономрозвитку України, 2014. – III, 35 с.: табл. – (Національний стандарт України).

Reddy M.S. Agar Medium for Differential Enumeration of Lactic Streptococci [Text] / M.S. Reddy, E.R. Vedamuthu, C.J.Washam, G.W. Reinbold // Applied Microbiology. – 1972. – Vol. 24, No. 6. – P. 947-952.

Залашко М. Определение количества диацетила и ацетоина в закваске и сливочном масле [Text] / М. Залашко, Н.Макарьина // Молочная промышленность. – 1962. – № 10. – С. 42-43.

McKay L.L., Baldwin K.A. Applications for biotechnology: present and future improvements in lactic acid bacteria [Text] / McKay L.L., Baldwin K.A. // FEMS Microbiol. Rev. – 1990, Vol. 7, № 1-2. – P.3 -14.

Sánchez C. Contribution of Citrate Metabolism to the Growth of Lactococcus lactis CRL264 at Low pH [Text] / Claudia Sánchez, Ana Rute Neves, João Cavalheiro, Margarida Moreira dos Santos, Nieves García-Quintáns, Paloma López and Helena Santos // Appl Environ Microbiol. – 2008. – Vol. 74, № 4 – P. 1136-1144.

Downloads

Published

2021-11-06

How to Cite

Korol, T. (2021). Use of selective media to determine species affiliation of lactic acid bacteria. FOOD RESOURCES, 3(05), 90–98. Retrieved from https://iprjournal.kyiv.ua/index.php/pr/article/view/378

Issue

Vol. 3 No. 05 (2015): Food Resources

Section

Технічні науки

License

Licensing and Copyright

The collection provides immediate open access, ensuring that the content is freely available to the global community, facilitating a broader exchange of knowledge in accordance with the principles of open science.

By submitting an article to the editors of the collection, authors confirm that the manuscript has not been submitted to other publications and grant the journal the right of first publication in accordance with the terms of the Copyright Transfer Agreement.

Copyright. Authors retain full copyright to their articles without restriction and simultaneously grant the journal a non-exclusive license for publication, distribution, and indexing.

Licensing. The collection publishes articles under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0) license.

https://creativecommons.org/licenses/by-nc-nd/4.0/deed.uk

This license permits:

  • copying and distributing the material in any medium or format;
  • use of the material for educational and research purposes.
  • Subject to the following conditions:
  • attribution of the author, source, and license link;
  • noncommercial use;
  • no distribution of modified material (no derivatives).

First Publication Rights. Authors grant the collection “Food Resources” first publication rights, these allowing the collection to distribute the scientific material with attribution of authorship and the original publication in the collection.

Self-Archiving. Authors may upload any version of their articles (preprint, postprint, or published version) to institutional, disciplinary, or personal repositories without embargo, provided they indicate that the article was published in the collection "Food Resources" and include the CC BY-NC-ND license.