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Characterisation of lactic acid bacteria isolated from fermented milk "laban".
Int J Food Microbiol. 2006 Jul 01; 110(1):52-61.IJ

Abstract

The technological properties of 96 lactic acid bacteria isolated from Lebanese traditional fermented milk "laban" were characterised. They were classified by phenotypic and biochemical analyses as Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus, thus indicating that laban is a fermented milk similar to yogurt. Most strains of L. bulgaricus (87.5%) exhibited a high acidification activity, whereas strains of streptococci showed low acidification ability. 33.3% of streptococci strains and 25% of lactobacilli strains displayed similar acidification performances as European strains. Results obtained for syneresis, texture and rheological parameters led us to consider that isolated strains were not low polymer-producing strains. Some of them displayed interesting characteristics such as low syneresis and high values for rheological parameters. The major flavour compounds found in pure cultures were acetaldehyde, acetone, 2-butanone, dimethyl disulfide, acetoin, 2,3-butanedione, 2,3-pentanedione, and acetic, hexanoic and butanoic acids. Acetaldehyde (7.4%) and organic acids (48.3%) were mainly produced by L. bulgaricus strains, whereas streptococci cultures contained high relative levels of 2,3-butanedione and acetoin, which represented around 82% of the total flavour compounds. Finally, strains isolated from laban samples exhibited different technological properties than those used in yogurt production, thus conferring specific characteristics to this product.

Authors+Show Affiliations

Chammas GI
INA P-G, INRA, UMR Génie et Microbiologie des Procédés Alimentaires, 78850 Thiverval-Grignon, France.
Saliba R
No affiliation info available
Corrieu G
No affiliation info available
Béal C
No affiliation info available

MeSH

Cluster AnalysisCultured Milk ProductsFood MicrobiologyHydrogen-Ion ConcentrationLactobacillusLactobacillus delbrueckiiRheologySpecies SpecificityStreptococcus thermophilusViscosityVolatilization

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

16701913

Citation

Chammas, Gisele I., et al. "Characterisation of Lactic Acid Bacteria Isolated From Fermented Milk "laban"." International Journal of Food Microbiology, vol. 110, no. 1, 2006, pp. 52-61.
Chammas GI, Saliba R, Corrieu G, et al. Characterisation of lactic acid bacteria isolated from fermented milk "laban". Int J Food Microbiol. 2006;110(1):52-61.
Chammas, G. I., Saliba, R., Corrieu, G., & Béal, C. (2006). Characterisation of lactic acid bacteria isolated from fermented milk "laban". International Journal of Food Microbiology, 110(1), 52-61.
Chammas GI, et al. Characterisation of Lactic Acid Bacteria Isolated From Fermented Milk "laban". Int J Food Microbiol. 2006 Jul 1;110(1):52-61. PubMed PMID: 16701913.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Characterisation of lactic acid bacteria isolated from fermented milk "laban". AU - Chammas,Gisele I, AU - Saliba,Rachad, AU - Corrieu,Georges, AU - Béal,Catherine, Y1 - 2006/05/15/ PY - 2005/08/28/received PY - 2006/01/21/accepted PY - 2006/5/17/pubmed PY - 2006/9/6/medline PY - 2006/5/17/entrez SP - 52 EP - 61 JF - International journal of food microbiology JO - Int J Food Microbiol VL - 110 IS - 1 N2 - The technological properties of 96 lactic acid bacteria isolated from Lebanese traditional fermented milk "laban" were characterised. They were classified by phenotypic and biochemical analyses as Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus, thus indicating that laban is a fermented milk similar to yogurt. Most strains of L. bulgaricus (87.5%) exhibited a high acidification activity, whereas strains of streptococci showed low acidification ability. 33.3% of streptococci strains and 25% of lactobacilli strains displayed similar acidification performances as European strains. Results obtained for syneresis, texture and rheological parameters led us to consider that isolated strains were not low polymer-producing strains. Some of them displayed interesting characteristics such as low syneresis and high values for rheological parameters. The major flavour compounds found in pure cultures were acetaldehyde, acetone, 2-butanone, dimethyl disulfide, acetoin, 2,3-butanedione, 2,3-pentanedione, and acetic, hexanoic and butanoic acids. Acetaldehyde (7.4%) and organic acids (48.3%) were mainly produced by L. bulgaricus strains, whereas streptococci cultures contained high relative levels of 2,3-butanedione and acetoin, which represented around 82% of the total flavour compounds. Finally, strains isolated from laban samples exhibited different technological properties than those used in yogurt production, thus conferring specific characteristics to this product. SN - 0168-1605 UR - https://www.unboundmedicine.com/medline/citation/16701913/Characterisation_of_lactic_acid_bacteria_isolated_from_fermented_milk_"laban"_ DB - PRIME DP - Unbound Medicine ER -