Τεχνολογικός χαρακτηρισμός και αξιολόγηση ασφαλείας οξυγαλακτικών βακτηρίων από γάλα όνου
Date Issued
2017
Author(s)
Advisor
Abstract
Over the past decades there has been an increase in the interest in the use of enterococci
with their desirable technological properties as to the starter cultures, co-cultures or
probiotic due to their ability to survive in the gastrointestinal human system. However
the ideal choice of starter cultures is considered an interdisciplinary approach in order
to select the appropriate microorganisms for industrial applications. Furthermore, the
exemption of these microorganisms from infectious agents and particularly resistance
to antibiotics are very important criteria. Based on the importance of microorganisms,
with giving more attention to the enterococci, this assay is focused on the technological
characteristics and the safety assessment of the lactic acid bacteria isolated from donkey
milk in order to determine the possibility of their use as starter cultures in fermented
dairy products.
In a previous study 257 Gram-positive, catalase negative bacteria were isolated, from
eleven samples of Cyprus donkey raw milk by using selective microbiological media.
All isolates were previously identified by phenotypic and molecular techniques in a
previous study. Therefore, in this study the isolates were tested for the technological
and probiotic properties. Additionally, in order to assess the suitability of the
microorganisms as starter cultures, their sensitivity to antibiotics was studied as well as
the presence or absence of infectious agents (hemolytic activity as well as the presence
of lipase and gelatinase).
The general profile of safe isolates showed that enterococci in raw donkey milk pose
no risk to human health, as many of the microorganisms seem to survive in the human
gastrointestinal system, while having adequate technological and probiotic properties.
These microorganisms could potentially be further exploited by the food industry
particularly in the areas of food microbiology (Biosafety / bio-maintenance) or the
technology of fermented milk products.
with their desirable technological properties as to the starter cultures, co-cultures or
probiotic due to their ability to survive in the gastrointestinal human system. However
the ideal choice of starter cultures is considered an interdisciplinary approach in order
to select the appropriate microorganisms for industrial applications. Furthermore, the
exemption of these microorganisms from infectious agents and particularly resistance
to antibiotics are very important criteria. Based on the importance of microorganisms,
with giving more attention to the enterococci, this assay is focused on the technological
characteristics and the safety assessment of the lactic acid bacteria isolated from donkey
milk in order to determine the possibility of their use as starter cultures in fermented
dairy products.
In a previous study 257 Gram-positive, catalase negative bacteria were isolated, from
eleven samples of Cyprus donkey raw milk by using selective microbiological media.
All isolates were previously identified by phenotypic and molecular techniques in a
previous study. Therefore, in this study the isolates were tested for the technological
and probiotic properties. Additionally, in order to assess the suitability of the
microorganisms as starter cultures, their sensitivity to antibiotics was studied as well as
the presence or absence of infectious agents (hemolytic activity as well as the presence
of lipase and gelatinase).
The general profile of safe isolates showed that enterococci in raw donkey milk pose
no risk to human health, as many of the microorganisms seem to survive in the human
gastrointestinal system, while having adequate technological and probiotic properties.
These microorganisms could potentially be further exploited by the food industry
particularly in the areas of food microbiology (Biosafety / bio-maintenance) or the
technology of fermented milk products.
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