Technological properties of beneficial bacteria from the dairy environment and development of a fermented milk with the beneficial strain Lactobacillus casei MRUV6

• Published in: Journal of dairy research Vol. 87; no. 2; pp. 259 - 262
• Main Authors: Colombo, Monique, Todorov, Svetoslav D, Carvalho, Antonio F, Nero, Luís A
• Format: Journal Article
• Language: English
• Published: England Cambridge University Press 01.05.2020
• Subjects: Acidification; Acids; Agar; Animals; Bacteria; Bile salts; Cultured Milk Products - microbiology; Dairy industry; Diacetyl; Dilution; Exopolysaccharides; Fermented milk products; Food; Food Handling - methods; Food Technology; Hydrogen-Ion Concentration; Intestine; Lactic acid; Lactic acid bacteria; Lactobacilli; Lactobacillus - physiology; Lactobacillus casei; Lactobacillus casei - physiology; Milk; Milk production; Probiotics; Probiotics - administration & dosage; Proteolysis; Salts; Scientific papers; Starter cultures; Vancomycin; Variance analysis; United States > US; Beneficial; Lactobacillus casei; bile salts; fermented milk
• ISSN: 0022-0299; 1469-7629
• DOI: 10.1017/S0022029920000308

In this research paper we describe the technological properties of beneficial lactic acid bacteria (LAB) obtained from a dairy production chain and the development of a fermented milk produced with Lactobacillus casei MRUV6. Fifteen LAB isolates (Lactobacillus sp., Pediococcus sp. and Weissela sp.) presented acidifying abilities (pH ranges from 0.73 to 2.11), were able to produce diacetyl (except by 5 isolates) and exopolysaccharides, and two were proteolytic. L. casei MRUV6 was selected for producing a fermented milk, stored up to 35 d at 4 and 10°C. Counts on MRS agar with added vancomycin (10 mg/l) and MRS agar with added bile salts (1.5% w/v) ranged from 9.7 to 9.9 log CFU/g, independently of the tested conditions, indicating stability and intestinal resistance of L. casei MRUV6, despite some significant differences (P < 0.05). The study demonstrated the technological potential of a potential probiotic candidate strain, L. casei MRUV6, to be used as a starter culture in the dairy industry.