Identification and characterization of lactic acid bacteria isolated from Algerian goat's milk

Pakistan Journal of Biological Sciences

Volumn 9, Issue 7, 2006, Pages 1242-1249

  Cheriguene, A ^a   Chougrani, F ^a   Bensoltane, A ^b  

^a UNIVERSITY OF MOSTAGANEM   (Algeria)

^b UNIVERSITY OF ORAN   (Algeria)

Author keywords

Antimicrobial activity; Goat; Identification; Lactic acid bacteria; Proteolytic activity

Indexed keywords

BACTERIA (MICROORGANISMS); CAPRA HIRCUS; ENTEROCOCCUS; ENTEROCOCCUS DURANS; ENTEROCOCCUS FAECIUM; LACTOBACILLUS; LACTOBACILLUS RHAMNOSUS; LACTOCOCCUS; LACTOCOCCUS LACTIS; LACTOCOCCUS LACTIS SUBSP. LACTIS; STREPTOCOCCUS THERMOPHILUS;

EID: 33745792145     PISSN: 10288880     EISSN: 18125735     Source Type: Journal    
DOI: 10.3923/pjbs.2006.1242.1249     Document Type: Article

References (45)

1. Albenzino, M., M.R.Corbo, S.U. Rehman, P. F. Fox, M. De Angelis, A. Corsetti, A. Sevi and M. Gobetti, 2001. Microbiological and biochemical characteristics of Cane Strato Pugliese cheese made from raw milk, pasteurized milk or by heating the curd in hot whey. Intl. J. Food. Microbiol., 67: 35-48.
2. Allonso-Calleja, C., J. Carballo, R. Capita, A. Bernardo and M.L. Garcia-Lopez, 2002. Comparison of the acidifying activity of Lactococcus lactis subsp. lactis strains isolated from goat's milk and Valdeteja cheese. Lett. Applied Microbiol., 34: 134-138.
3. Anonymous, 2000. Note of conjuncture on zootechnics performances on dairy bovine raising in Algeria. 1999-2000. (ITELV), Algiers, Algeria, pp: 26.
4. Balows, A., H. Truper, M. Dvorkin, W. Harder and K. Schleifer, 1991. In The Prokaryotes, New York: Springer-Verlag, 2: 1468, 1485-1564.
5. Beukes, E.M., B.H. Bester and J.F. Mostert, 2001. The microbiology of South African traditional fermented milks. Intl. J. Food Microbiol., 63: 189-197.
6. Bissonnette, F., S. Labrie, H. Deveau, M. Lamoureux and S. Moineau, 2000. Characterization of mesophilic mixed starter cultures used for the manufacture of aged cheddar cheese. J. Dairy Sci., 83: 620-627.
7. Bockelmann, W., 1995. The proteolytic system of starter and non-starter bacteria: Components and their importance for cheese ripening. Intl. Dairy J., 5: 977-994.
8. Cogan, T.M., M. Barbosa, E. Beuvier, B. Bianchi-Salvadori, P. Cocconcelli, R. Gomez, G. Kalantzopoulos, A. Ledda and E. Rodriguez, 1997. Characterization of lactic acid bacteria in artisanal dairy products. J. Dairy Res., 64: 409-421.
9. Collins, M.D., U. Rodriquez, C. Ash, M. Aguirre, J.A.E. Farrow, A. Martinez-Murcia, B.A. Phillips, A.M. Williams and S. Wallbanks, 1991. Phylogenetic analysis of the genus Lactobacillus and related lactic acid bacteria as determined by reverse transcriptase sequencing of 16 S rRNA. FEMS. Microbiol. Lett., 77: 5-12.
10. Crow, V.C., T. Coolbear, R. Holland, G.G. Pritchard and F.G. Martley, 1993. Starters as finishers: starter properties relevant to cheese ripening. Intl. Dairy J., 3: 423-460.
11. Daeschel, M.A., 1989. Antimicrobial substances from lactic acid bacteria for use as food preservatives. Food Technol., 43: 164-167.
12. De Man, J., M. Rogosa and M.E. Sharpe, 1960. A medium for the cultivation of lactobacilli. J. Applied Bacteriol., 23: 130-135.
13. De Roissart, H.B., 1986. Lactic Acid Bacteria. In: Milks and Dairy Products: Cow, Sheep and Goat. Ed. Tec and Doc. Lavoisier, Paris, 3: 343-408.
14. Delves-Broughton, J., P. Blackburn, R.J. Evans and J. Hugenholtz, 1996. Applications of the bacteriocin, nisin. Antonie van Leeuwenhoek., 69: 193-202.
15. Devriese, L.A., B. Pot and M.D. Collins, 1991. Phenotypic identification of the genus Enterococcus and differentiation of phylogenetically dinstinct enterococcal species and species groups. J. Applied Bacteriol., 75: 399-408
16. De Vutst, L. and B. Degeest, 1999. Heteropolysaccharides from lactic acid bacteria. FEMS Microbiol. Rev., 23: 153-177.
17. Durlu-Ozkaya, F., V. Xanthopoulos, N. Tunail and E. Litopoulou-Tzanetaki, 2001. Technologically important properties of lactic acid bacteria isolates from Beyaz cheese made from raw ewes' milk. J. Applied Microbiol., 91: 861-870.
18. Estepar, J., M.M. S!anchez, L. Alonso and B. Mayo, 1999. Biochemical and microbiological characterization of artisan Penamellera cheese: Analysis of its indigenous lactic acid bacteria. Intl. Dairy J., 9: 737-746.
19. Fitzsimmons, N.A., T.M. Cogan, S. Condon and T. Beresford, 1999. Phenotypic and genotypic characterization of non-starter lactic acid bacteria in mature cheddar cheese. Applied Environ. Microbiol., 65: 3418-3426.
20. Fontina, M.G., G. Nicastro, D. Garminati, E. Neviani and P.L. Manachini, 1998. Lactobacillus helveticus heterogeneity in natural cheese starters: the diversity in phenotypic characteristics. J. Applied Microbiol., 84: 72-80.
21. Gatti, M., E. Fornasari, D. Garni, G. Giraffa and E. Neviani, 1994. Gli enterococchi nei formaggi italiani: Attivita biochimiche e signifato technologica. Industriadel Latte., 30: 11-27.
22. Geis, A., J. Singh and M. Teuber, 1983. Potential of lactic Streptococci to produce bacteriocin. Applied Environ. Microbiol., 45: 205-211.
23. Harrigan, W.F. and M.E. McCance, 1976. Laboratory Methods in Food and Dairy Microbiology. Academic Press, London.
24. Herrero, M., B. Mayo, B. Gonzalez and J.E. Suarez, 1996. Evaluation of technologically important traits in lactic acid bacteria isolated from spontaneous fermentation. J. Applied Bacteriol., 82: 565-570.
25. Holler, B.J and J.L. Steele, 1995. Characterization of lactococci other than Lactococcus lactis for possible use as starter cultures. Intl. Dairy J., 5: 275-289.
26. International Dairy Federation (IDF), 1995. IDF Guideline determination of acidifying activity of dairy cultures. Bull. IDF., 306. Brussels, Belgium.
27. International Dairy Federation (IDF), 1997. Levains lactiques de cultures de bactéries lactiques. Norme de composition. IDF Standard 149A. Brussels, Belgium.
28. Jack, R.W., J.R Tagg and B. Ray, 1995. Bacteriocins of gram-positive bacteria. Microbiol. Rev.; 59: 171-200.
29. Kempler, G.M and L.L. McKay, 1980. Improved medium for detection of citrate-fermenting Streptococcus lactis subsp. diacetylactis. J. Applied Environ. Microbiol., 39: 926-927.
30. Lewus, C. B., A. Kaiser and T.J. Montville, 1991. Inhibition of foodborne bacterial pathogens by bacteriocins from lactic acid bacteria isolated from meat. Applied Environ. Microbiol., 57: 1683-1688.
31. Milliere, J.B., A.G. Mathot, P. Schimitt and C. Divies, 1989. Phenotypisc characterization of Leuconostoc species. J. Applied Bacteriol., 67: 529-542.
32. Moreno, I. and S.F.B. Busani, 1990. Characterization of lactococci isolated from raw milk and commercial lactic starters. Coletanea do Instituto de Technologia de Alimentos., 20: 44-50.
33. Padmanabha-Reddy, V., M.M. Habibulla-Khad and V. Purushothaman, 1994. Plasmid linked starter characteristics in lactococci isolated from dahi and buttermilk. Cult. Dairy Prod. J., 29: 25-30.
34. Piard, J.C. and M.J. Desmazeaud, 1992. Inhibiting factors produced by lactic acid bacteria. 2. Bacteriocins and other antimicrobial substances. Le Lait., 72: 113-142.
35. Requena, T., C. Pel!aez and M.J. Desmazeaud, 1991. Characterization of lactococci and lactobacilli isolated from semi-hard goats' cheese. J. Dairy Res., 58: 137-145.
36. Ross, P., M. Galvin, O. McAuliffe, S. Morgan, M. Ryan, D. Twomey, W. Meaney and C. Hill, 1999. Developing applications for lactococcal bacteriocins. Antonie van Leeuwenhoek., 1: 72.
37. Sahlu, T., A.L. Goetsch, J. Luo, I.V. Nsahlai, J.E. Moore, M.L. Galyean, F.N. Owens, C.L. Ferrell and Z.B. Johnson, 2004. Nutrient requirements of goats: Developed equations, other considerations and future research to improve them. Small Ruminant Res., 5: 191-219.
38. Samelis, J., F. Maurogenakis and J. Metaxopoulos, 1994. Characterization of lactic acid bacteria isolated from naturally fermented Greeck dry salami. Intl. J. Food. Microbiol., 23: 179-196.
39. Schillinger, U. and F.K. Lücke, 1987. Identification of lactobacilli from meat and meat product. Food Microbiol., 4: 199-208.
40. Schleifer, K.H. and R. Kilpper-Balz, 1984. Transfer of Streptococcus faecalis and Streptococcus faecium to the genus Enterococcus nom. rev. as Enterococcus faecalis comb. nov. and Enterococcus faecium comb. nov. Intl. J. Sys. Bacteriol., 34: 31-34.
41. Schleifer, K.H., J. Kraus, C. Dvorac, R. Kilpper- Balz, M.D. Collins and W. Fisher, 1985. Transfer of Streptococcus lactis and related streptococci to the genus Lactococcus gen. nov. Sys. Applied Microbiol., 6: 183-195.
42. Sharpe, M.E. 1979. Identification of Lactic Acid Bacteria, In: Skinner, F.A. and D.W. Lovelock (Eds.). Identification Methods for Microbiologists. London: Academic Press, pp: 233-259.
43. Terzaghi, B.E. and W.E. Sandine, 1975. Imoroved medium for lactic Streptococci and their bacteriophages. Applied Environ. Microbiol., 29: 807-813.
44. Weerkamp, A.H., N. Klijn, R. Neeter and G. Smit, 1996. Properties of mesophilic lactic acid bacteria from raw milk and naturally fermented raw products. Neth. Milk Dairy J., 50: 319-322.
45. Wood, B.J.B. and W.H. Holzapfel, 1995. The Genera of Lactic Acid Bacteria, Blackie Academic and Professional, Glasgow. Vol. 2.