Selection of lactic acid bacteria isolated from natural ecosystems for production of cultured butter for herodietic use


Keywords: brynza, lactic acid bacteria, strains, technological properties, L. plantarum

Abstract

The purpose of our work was to investigate technological parameters and antibiotic resistance of lactic acid bacteria (LAB) strains isolated from natural ecosystems in order to form a bacterial composition for cultured butter with functional properties. Samples of ewe’s cheese brynza selected from Chernivtsi region were analyzed. Seven cultures were selected to study the properties of strains in order to create a starter for the production of cultured butter: 1 strain of Lactococcus lactis, 2 strains of Leuconostoc mesenteroides and 4 strains of Lactobacillus plantarum. The temperature optimum, acid forming and milk-coagulation activity and antibiotic resistance were studied. The temperature optimum was investigated at different temperature regimes 10, 30 and 45 °C. Cell growth at these temperatures was determined by changing the color of the bouillon – from purple to yellow. Acid-forming activity was evaluated by decreasing the pH of the milk, which was fermented by the appropriate bacterial strain. The bacteria were incubated in sterile skim milk that was poured into 5 ml of the test tube, sowed with 1% inoculum and incubated at 30 °C in a thermostat for 3, 6, 9, 24 h. Determination of antibiotic sensitivity was carried out by agar diffusion method, using standard paper disks with antibiotics. The ruler measured the diameter of the growth retardation area around the disks, including the discs itself. Growth regions were determined in mm. According to research results, three strains of the LAB for the production of cultured butter: were selected: Lactococcus lactis ssp. lactis strain IMAU32258, Lactobacillus plantarum strain WCFS1, Leuconostoc mesenteroides ssp. mesenteroides SWU99202. L. lactis ssp. lactis strain IMAU32258 was selected as the main acidifier (98 °T) as part of a starter. Strain L. mesenteroides ssp. mesenteroides SWU99202 was involved in a starter, as an aroma-forming form. The strain L. plantarum WCFS1 was selected for its functional properties, namely, lowering the level of cholesterol in the blood serum, synthesizing bacteriocin and biologically active isomer of trans-11 conjugated linoleic acid, enhancing the immune response in gluten-tolerance, as indicated in the literature. These properties of L. plantarum will be able to give the product herodietic properties.

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Tsisaryk, O., Slyvka, І., & Musiy, L. (2017). Screening of technological properties of natural strains of lactic ac-id bacteria. Scientific Messenger LNUVMB. 19(80), 88–92. doi:10.15421/nvlvet8018

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Published
2018-02-27
How to Cite
Tsisaryk, O., Slyvka, I., Musiy, L., & Kuschnir, I. (2018). Selection of lactic acid bacteria isolated from natural ecosystems for production of cultured butter for herodietic use. Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies. Series: Food Technologies, 20(85), 35-40. https://doi.org/10.15421/nvlvet8507