ArticleBrazilian journal of microbiology : [publication of the Brazilian Society for Microbiology]2021
Identification and characterisation of the lactic acid bacteria associated with the traditional fermentation of dairy fermented product.
Article in Brazilian journal of microbiology : [publication of the Brazilian Society for Microbiology], 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 16 papers.
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Who cites it
16 citing papers in PubMed, 30 citations in OpenAlex.
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- Comparative study of the physicochemical properties, volatile compounds, and bacterial microbiota in commercial and traditional yak yogurt from the Qinghai-Tibet plateau.Food chemistry: X · 2026Article
- Article
- Highlighting Lactic Acid Bacteria in Beverages: Diversity, Fermentation, Challenges, and Future Perspectives.Foods (Basel, Switzerland) · 2025Review
- Microencapsulation and Probiotic Characterization ofNutrients · 2025Article
- Isolation and characterization ofFrontiers in microbiology · 2025Article
- Microbial and chemical analysis of independently produced batches ofToxicology reports · 2024Review
- Methods for Detection, Extraction, Purification, and Characterization of Exopolysaccharides of Lactic Acid Bacteria-A Systematic Review.Foods (Basel, Switzerland) · 2024Review
- Dual Role of Probiotic Lactic Acid Bacteria Cultures for Fermentation and Control Pathogenic Bacteria in Fruit-Enriched Fermented Milk.Probiotics and antimicrobial proteins · 2024Article
- Evaluation of Different Lactic Acid Bacteria as Starter Cultures for Nono-A West African Fermented Dairy Product.Foods (Basel, Switzerland) · 2024Article
- Antimicrobial Resistance of Lactic Acid Bacteria fromAntibiotics (Basel, Switzerland) · 2023Article
- Influence of Different Ratios ofMolecules (Basel, Switzerland) · 2023Article
- Screening of a NovelFoods (Basel, Switzerland) · 2022Article
- Functional characterization of α-Gal producing lactic acid bacteria with potential probiotic properties.Scientific reports · 2022Article
- In-Depth Investigation of the Safety of Wooden Shelves Used for Traditional Cheese Ripening.Applied and environmental microbiology · 2021Article
- Probiotic Properties, Prebiotic Fermentability, and GABA-Producing Capacity of Microorganisms Isolated from Mexican Milk Kefir Grains: A Clustering Evaluation for Functional Dairy Food Applications.Foods (Basel, Switzerland) · 2021Article
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Authors and funding
8 authors at 3 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The aim of this research was to identify the key lactic acid bacteria associated with the fermentation of dairy traditional fermented products for developing starter cultures for controlled fermentation. A total of 100 lactic acid bacteria (LAB) were isolated from dairy traditional fermented products. Samples were obtained from eight producers in the South East of Nigeria. Isolates were identified by phenotypic and genotypic techniques including rep-PCR genotyping and sequencing of the 16S rRNA, pheS and rpoA genes. Isolates were characterised for antimicrobial activity against foodborne pathogens, exopolysaccharide (EPS) production and survival at low pH and in the presence of bile salts. All isolates clustered into 11 distinct rep-PCR groups and were identified as Lactobacillus fermentum (40%), Lactobacillus delbrueckii (23%), Streptococcus thermophilus (22%), Streptococcus infantarius (10%), Lactobacillus senioris (2%), Leuconostoc pseudomesenteriodes (2%) and Enterococcus thailandicus (1%). Lactobacillus fermentum showed a broad spectrum antimicrobial activity and survival at low pH, while Lactobacillus delbrueckii was able to tolerate low pH and produce EPS. All isolates survived in vitro exposure to 1% (w/v) bile salts over a 3-h period. L. fermentum, L. delbrueckii and S. thermophilus could be used to simulate the fermentation of dairy traditional fermented products.
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