TITLE

Isolation of autochthonous lactic acid bacteria from ewes' lump cheese, bryndza cheese and barrelled ewes' cheese, and their characterization using Fourier transform infrared spectroscopy

AUTHOR(S)
LEJKOVÁ, JADŽA; KOREŇOVÁ, JANKA; ŽENIŠOVÁ, KATARÍNA; VALÍK, ĽUBOMÍR; KUCHTA, TOMÁŠ
PUB. DATE
October 2015
SOURCE
Journal of Food & Nutrition Research;2015, Vol. 54 Issue 4, p308
SOURCE TYPE
Academic Journal
DOC. TYPE
Article
ABSTRACT
Autochthonous lactic acid bacteria were isolated from ewes' lump cheese, bryndza cheese and barrelled ewes' cheese produced in Slovakia. The collection of 404 isolates obtained was characterized by Fourier transform infrared (FTIR) spectroscopy. Lactococcus lactis subsp. lactis was found to be dominant in the majority of samples, followed by Lactobacillus curvatus, Lb. casei and other Lactobacillus spp., Lactococcus spp. and Leuconostoc spp. FTIR spectroscopy was used also for rapid grouping of Lactobacillus colonies grown on de Man - Rogosa - Sharpe agar, as a rapid preparation step prior to molecular-biological identification. Using binary mixtures of selected Lactobacillus spp., heterogenity within colonies of one strain on individual plates ranged from 0.082 to 0.338, and heterogenity between two strains ranged from 0.620 to 1.022, which facilitated grouping of colonies of one strain. Results demonstrated that FTIR can be effectively used for characterization of lactic acid bacteria isolated from cheese, including closely related species, and for rapid grouping of isolates at culture-based analysis of biodiversity in cheese.
ACCESSION #
110927539

 

Related Articles

  • Fast detection of cyclopiazonic acid in cheese using Fourier transform mid-infrared ATR spectroscopy. Linda Monaci; Rosa Vatinno; Giuseppe De Benedetto // European Food Research & Technology;Jul2007, Vol. 225 Issue 3/4, p585 

    Abstract  A simple and rapid Fourier transform mid-infrared spectroscopic method with attenuated total reflection was developed for the detection of cyclopiazonic acid in ewe's cheese samples. A partial least-squares calibration model for the prediction of cyclopiazonic acid content in ewe...

  • ATTENUATED TOTAL REFLECTANCE-FOURIER-TRANSFORM INFRARED MICROSPECTROSCOPY A RAPID METHOD FOR MICROBIAL STRAIN CHARACTERIZATION. Alruwaili, Meshref Awad // American Journal of Agricultural & Biological Science;2013, Vol. 8 Issue 2, p135 

    Fourier-Transform Infrared (FTIR) spectroscopy and BHI 50CH were used to identify bacteria of the Lactobacillus (L.) at the species level. A previously developed method for measuring FTIR spectra and a strategy for their analysis provided the basis for selecting the FTIR spectra of reference...

  • FOURIER DÖNÜŞÜMLÃœ KIZILÖTESÄ° (FTIR) SPEKTROSKOPÄ°SÄ° VE LAKTÄ°K ASÄ°T BAKTERÄ°LERÄ°NÄ°N TANISINDA KULLANILMASI. Kılıç, Gülden Başyiğit; Karahan, Aynur Gül // GIDA / The Journal of FOOD;2010, Vol. 35 Issue 6, p445 

    In this review, FTIR (Fourier Transform Infrared) spectroscopy and some studies about use of FTIR for identification of lactic acid bacteria are described. The fundamental principles of FTIR and the mid-infrared spectroscopy used in determination of organic matters are explained. The...

  • Identification of Lactic Acid Bacteria and Propionic Acid Bacteria using FTIR Spectroscopy and Artificial Neural Networks. Dziuba, Bartłomiej; Nalepa, Beata // Food Technology & Biotechnology;Oct-Dec2012, Vol. 50 Issue 4, p399 

    In the present study, lactic acid bacteria and propionic acid bacteria have been identified at the genus level with the use of artificial neural networks (ANNs) and Fourier transform infrared spectroscopy (FTIR). Bacterial strains of the genera Lactobacillus, Lactococcus, Leuconostoc,...

  • IDENTIFICATION OF SELECTED LEUCONOSTOC SPECIES WITH THE USE OF FTIR SPECTROSCOPY AND ARTIFICIAL NEURAL NETWORKS. Dziuba, Bartłomiej // Acta Scientiarum Polonorum. Technologia Alimentaria;2011, Vol. 10 Issue 3, p275 

    Background. FTIR spectroscopy is becoming an important tool in the differentiation and identification of bacteria. In the present study, lactic acid bacteria of the genus Leuconostoc were differentiated and identified with the use of Fourier transform infrared spectroscopy (FTIR) and artificial...

  • ESTUDIO FISICOQUÍMICO DE MEZCLAS DE ALMIDÓN TERMOPLÁSTICO (TPS) Y POLICAPROLACTONA (PCL). MINA H., JOSE; VALADEZ G., ALEX; TOLEDANO T., TANIT // Biotecnología en el Sector Agropecuario y Agroindustrial;2013 supplement, p31 

    The physicochemical properties of a thermoplastic cassava starch (TPS), plasticized with glycerol, and the effect of polycaprolactone incorporation in three TPS-PCL binary blends at 60-40, 50-50 and 40-60 was studied. The study began with the preparation by extrusion of TPS and subsequent hot...

  • Analysis of corn and soybean oils in red fruit oil using FTIR spectroscopy in combination with partial least square. Setyaningrum, D. L.; Riyanto, S.; Rohman, A. // International Food Research Journal;2013, Vol. 20 Issue 4, p1977 

    The study highlighted the application of Fourier transform infrared (FTIR) spectroscopy as a non destructive and fast technique in the determination of red fruit oil (RFO) authenticity. RFO was made in binary mixture with corn oil (CO) and soybean oil (SO). Multivariate calibration method,...

  • Blends of benzoxazine monomers. Lochab, Bimlesh; Varma, Indra; Bijwe, Jayashree // Journal of Thermal Analysis & Calorimetry;Feb2013, Vol. 111 Issue 2, p1357 

    This article describes synthesis, characterization and properties of blends of benzoxazine (Bz) monomers, i.e., m-alkylphenyl-3,4-dihydro-2H-benzoxazine (Bz-C), 6,6′-(propane-2,2-diyl)bis(3-phenyl-3,4-dihydro-2H-benzoxazine (Bz-A) and 3-phenyl-3,4-dihydro-2H-benzoxazine- p-carboxylic acid...

  • Acquired taste.  // Dairy Industries International;Feb99, Vol. 64 Issue 2, p19 

    Examines whether non-starter lactic acid bacteria (NSLAB) growth contributes to cheese flavour development. Three groups of lactobacilli; Two possible sources of raw milk cheese; Main energy source remaining in young cheese; Controversy surrounding the role of NSLAB in the development of...

Share

Read the Article

Courtesy of THE LIBRARY OF VIRGINIA

Sorry, but this item is not currently available from your library.

Try another library?
Sign out of this library

Other Topics