Biodiversity of lactic acid bacteria in Moroccan soft white cheese (Jben)

被引：47

作者：

Ouadghiri, M

Amar, M

Vancanneyt, M

Swings, J

机构：

[1] CNRST, LMBM, Rabat, Morocco

[2] Univ Ghent, BCCM LMG Bacteria Collect, B-9000 Ghent, Belgium

[3] Univ Ghent, Fac Sci, Microbiol Lab, B-9000 Ghent, Belgium

来源：

FEMS MICROBIOLOGY LETTERS | 2005年 / 251卷 / 02期

关键词：

Moroccan soft white cheese; identification; lactic acid bacteria; biodiversity; protein fingerprinting; (GTG)(5)-PCR genomic fingerprinting; GelCompar II;

D O I：

10.1016/j.femsle.2005.08.012

中图分类号：

Q93 [微生物学];

学科分类号：

071005 ; 100705 ;

摘要：

The bacterial diversity occurring in traditional Moroccan soft white cheese, produced in eight different regions in Morocco, was studied. A total of 164 lactic acid bacteria were isolated, purified and identified by whole-cell protein fingerprinting and rep-PCR genomic fingerprinting. The majority of the strains belonged to the genera Lactobacillus, Lactococcus, Leuconostoc and Enterococcus. Sixteen species were identified: Lactobacillus plantarum, Lactobacillis rhamnosus, Lactobacillus paracasei, Lactobacillus brevis, Lactobacillus buchneri, Lactococcus lactis, Lactococcus garvieae, Lactococcus raffinolactis, Leuconostoc pseudomesenteroides, Leuconostoc mesenteroides, Leuconostoc citreum, Eterococcus durans, Enterococcus faecalis, Enterococcus faecium, Enterococcus saccharominimus and Streptococcus sp. (C) 2005 Federation of European Microbiological Societies. Published by Elsevier B.V. All rights reserved.

引用

页码：267 / 271

页数：5

共 23 条

[1] Microbiological and biochemical characteristics of Canestrato Pugliese cheese made from raw milk, pasteurized milk or by heating the curd in hot whey [J].