Tags

Type your tag names separated by a space and hit enter

Phenotypic and genotypic characterization of lactic acid bacteria isolated from raw goat milk and effect of farming practices on the dominant species of lactic acid bacteria.
Int J Food Microbiol 2015; 210:9-15IJ

Abstract

Lactic acid bacteria, in particular Lactococcus lactis, play a decisive role in the cheese making process and more particularly in lactic cheeses which are primarily produced on goat dairy farms. The objective of this study was therefore to identify the main lactic acid bacteria found in raw goats' milk from three different regions in France and evaluate if certain farming practices have an effect on the distribution of species of lactic acid bacteria in the various milk samples. Identification at genus or species level was carried out using phenotypic tests and genotypic methods including repetitive element REP-PCR, species-specific PCR and 16S rRNA gene sequencing. The distribution of the main bacterial species in the milk samples varied depending on farms and their characteristics. Out of the 146 strains identified, L. lactis was the dominant species (60% of strains), followed by Enterococcus (38%) of which Enterococcus faecalis and Enterococcus faecium. Within the species L. lactis, L. lactis subsp lactis was detected more frequently than L. lactis subsp cremoris (74% vs. 26%). The predominance of L. lactis subsp cremoris was linked to geographical area studied. It appears that the animals' environment plays a role in the balance between the dominance of L. lactis and enterococci in raw goats' milk. The separation between the milking parlor and the goat shed (vs no separation) and only straw in the bedding (vs straw and hay) seems to promote L. lactis in the milk (vs enterococci).

Authors+Show Affiliations

Université de Toulouse, Ecole d'Ingénieurs de Purpan, 75, voie du TOEC, BP 57611, F-31076 Toulouse Cedex 03, France. Electronic address: helene.tormo@purpan.fr.Université de Toulouse, Ecole d'Ingénieurs de Purpan, 75, voie du TOEC, BP 57611, F-31076 Toulouse Cedex 03, France.Université de Toulouse, UPS, Lab Genie Chim, F-31 062 Toulouse, France.

Pub Type(s)

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

Language

eng

PubMed ID

26082325

Citation

Tormo, Hélène, et al. "Phenotypic and Genotypic Characterization of Lactic Acid Bacteria Isolated From Raw Goat Milk and Effect of Farming Practices On the Dominant Species of Lactic Acid Bacteria." International Journal of Food Microbiology, vol. 210, 2015, pp. 9-15.
Tormo H, Ali Haimoud Lekhal D, Roques C. Phenotypic and genotypic characterization of lactic acid bacteria isolated from raw goat milk and effect of farming practices on the dominant species of lactic acid bacteria. Int J Food Microbiol. 2015;210:9-15.
Tormo, H., Ali Haimoud Lekhal, D., & Roques, C. (2015). Phenotypic and genotypic characterization of lactic acid bacteria isolated from raw goat milk and effect of farming practices on the dominant species of lactic acid bacteria. International Journal of Food Microbiology, 210, pp. 9-15. doi:10.1016/j.ijfoodmicro.2015.02.002.
Tormo H, Ali Haimoud Lekhal D, Roques C. Phenotypic and Genotypic Characterization of Lactic Acid Bacteria Isolated From Raw Goat Milk and Effect of Farming Practices On the Dominant Species of Lactic Acid Bacteria. Int J Food Microbiol. 2015 Oct 1;210:9-15. PubMed PMID: 26082325.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Phenotypic and genotypic characterization of lactic acid bacteria isolated from raw goat milk and effect of farming practices on the dominant species of lactic acid bacteria. AU - Tormo,Hélène, AU - Ali Haimoud Lekhal,Djamila, AU - Roques,C, Y1 - 2015/02/08/ PY - 2014/04/07/received PY - 2014/10/23/revised PY - 2015/02/02/accepted PY - 2015/6/18/entrez PY - 2015/6/18/pubmed PY - 2015/12/15/medline KW - 16S rRNA gene sequencing KW - Enterococcus subsp KW - Farming practices KW - Goat milk KW - Lactococcus lactis KW - REP-PCR SP - 9 EP - 15 JF - International journal of food microbiology JO - Int. J. Food Microbiol. VL - 210 N2 - Lactic acid bacteria, in particular Lactococcus lactis, play a decisive role in the cheese making process and more particularly in lactic cheeses which are primarily produced on goat dairy farms. The objective of this study was therefore to identify the main lactic acid bacteria found in raw goats' milk from three different regions in France and evaluate if certain farming practices have an effect on the distribution of species of lactic acid bacteria in the various milk samples. Identification at genus or species level was carried out using phenotypic tests and genotypic methods including repetitive element REP-PCR, species-specific PCR and 16S rRNA gene sequencing. The distribution of the main bacterial species in the milk samples varied depending on farms and their characteristics. Out of the 146 strains identified, L. lactis was the dominant species (60% of strains), followed by Enterococcus (38%) of which Enterococcus faecalis and Enterococcus faecium. Within the species L. lactis, L. lactis subsp lactis was detected more frequently than L. lactis subsp cremoris (74% vs. 26%). The predominance of L. lactis subsp cremoris was linked to geographical area studied. It appears that the animals' environment plays a role in the balance between the dominance of L. lactis and enterococci in raw goats' milk. The separation between the milking parlor and the goat shed (vs no separation) and only straw in the bedding (vs straw and hay) seems to promote L. lactis in the milk (vs enterococci). SN - 1879-3460 UR - https://www.unboundmedicine.com/medline/citation/26082325/Phenotypic_and_genotypic_characterization_of_lactic_acid_bacteria_isolated_from_raw_goat_milk_and_effect_of_farming_practices_on_the_dominant_species_of_lactic_acid_bacteria_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0168-1605(15)00072-0 DB - PRIME DP - Unbound Medicine ER -