Microbial characterisation and stability of a farmhouse natural fermented milk from Spain |
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| Authors: | ÁNGEL ALEGRÍA MARÍA ELENA FERNÁNDEZ SUSANA DELGADO BALTASAR MAYO |
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| Affiliation: | Departamento de Microbiología y Bioquímica, Instituto de Productos Lácteos de Asturias (IPLA), Consejo Superior de Investigaciones Científicas (CSIC), Carretera de Infiesto, s/n, 33300–Villaviciosa, Asturias, Spain |
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| Abstract: | This work reports the microbial characterisation of a farmhouse natural fermented milk (NFM) with good sensorial properties produced in Spain. Culturing and denaturing gradient gel electrophoresis (DGGE) analyses showed thatLactococcus lactissubsp.lactis and L. lactissubsp.cremoris(approximate levels of 109 cfu/mL) were dominant in this NFM, whileLactobacillus plantarumappeared at a lower level (106–107 cfu/mL). Repetitive extragenic palindromic (REP)‐PCR typing of the isolates identified single strains each ofLc. lactissubsp.lactis, Lc. lactissubsp.cremorisandLb. plantarum. These three strains formed a stable microbial association which has been maintained for at least some decades. |
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| Keywords: | Natural fermented milk Lactic acid bacteria Traditional dairy products Lactococcus lactis subsp. lactis Lactococcus lactis subsp. cremoris Lactobacillus plantarum |
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