Sánchez Isabel, Seseña Susana, Poveda Justa M, Cabezas Lourdes, Palop Llanos
Departamento de Química Analítica y Tecnología de Alimentos, Facultad de Químicas, Avda. Camilo José Cela s/n, Ciudad Real, Spain.
Int J Food Microbiol. 2005 Jul 25;102(3):355-62. doi: 10.1016/j.ijfoodmicro.2004.11.041.
Lactic acid bacteria from 18 Spanish goat cheeses produced by seven dairies were isolated to evaluate the genetic diversity of this bacterial community. 136 representative isolates were characterized by phenotyping and Randomly Amplified Polymorphic DNA (RAPD-PCR) analysis. Ten species were identified with predominance of Lactobacillus paracasei subsp. paracasei. The presence of L. curvatus, L. pentosus, L. cellobiosus and L. rhamnosus has not hitherto been reported in Spanish goat cheeses. A high degree of genetic diversity was found for L. paracasei subsp. paracasei, L. curvatus and L. plantarum. Some of the identified strains displayed strong acidifying and proteolytic capacities.
从7家乳制品厂生产的18种西班牙山羊奶酪中分离出乳酸菌，以评估该细菌群落的遗传多样性。通过表型分析和随机扩增多态性DNA（RAPD-PCR）分析对136株代表性分离株进行了鉴定。鉴定出10个物种，其中副干酪乳杆菌副干酪亚种占优势。弯曲乳杆菌、戊糖乳杆菌、纤维二糖乳杆菌和鼠李糖乳杆菌在西班牙山羊奶酪中的存在迄今尚未见报道。发现副干酪乳杆菌副干酪亚种、弯曲乳杆菌和植物乳杆菌具有高度的遗传多样性。一些鉴定出的菌株表现出很强的酸化和蛋白水解能力。
