Characterization of Enterococci isolated from Moroccan dairy products

被引：0
|
作者：
Jamaly, Naoual [1 ,2 ]
Benjouad, Abdelaziz [2 ]
Comunian, Roberta [3 ]
Daga, Elisabetta [3 ]
Bouksaim, Mohammed [1 ]
机构：
[1] INRA, CRRA, Lab Food Technol & qual, Rabat, Morocco
[2] Univ Mohammed 5, Fac Sci, Lab Biochem & Immunol, Rabat, Morocco
[3] AGRIS Sardegna, Dipartimento Ric Nelle Prod Anim, I-07040 Olmedo, SS, Italy
来源：
AFRICAN JOURNAL OF MICROBIOLOGY RESEARCH | 2010年 / 4卷 / 16期
关键词：
Enterococcus durans; Moroccan dairy products; species-specific PCR (Polymerase chain reaction); biochemical properties; adjunct starter cultures; LACTIC-ACID BACTERIA; SENSORY CHARACTERISTICS; GENETIC DIVERSITY; MILK-PROTEINS; CHEESE; FAECIUM; PROTEOLYSIS; NISIN; RESISTANCE; FAECALIS;
D O I：
暂无
中图分类号：
Q93 [微生物学];
学科分类号：
071005 ; 100705 ;
摘要：
Twenty three Enterococcus durans isolates collected from Moroccan dairy products were identified by species-specific PCR and their technologically relevant biochemical properties were studied. According to biochemical activities, the majority of the strains displayed weak acidification and autolysis activities in milk. In contrast, they showed high extracellular proteolytic activity. All isolates produced exopolysaccharides and most of them could metabolize citrate and tolerate a high concentration of nisin. Absence of vancomycin resistance and haemolytic activity may suggest the use of these isolates as adjunct starters in food fermentations process.
引用
收藏
页码：1768 / 1774
页数：7
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