Απομόνωση, ταυτοποίηση και τεχνολογικός χαρακτηρισμός των οξυγαλακτικών βακτηρίων από γάλα της αίγας Μαχαιρά
Date Issued
2017
Author(s)
Advisor
Abstract
Machairas goat is a native breed of Cyprus, with unique characteristics. The Machaira breed
has valuable genetic material to be preserved, while being part of the natural and cultural
heritage. Up to now, only scare research studies have been undertaken on this Cypriot goat
breed, in order to evaluate its microbiological profile. Therefore, this study aims to determine
the microbial biodiversity, especially of the lactic acid bacteria (LAB) population of this milk,
in order to develop the research and science of this breed. The raw goat milk microbiota is
considered a good source of LAB and strains with good technological characteristics could be
exploited as starters or adjunct cultures in food fermentations. Lactic acid bacteria play an
important role in the fermentation processes, they have a long and safe history of application
and consumption in fermented foods and beverages. This study dealt with the isolation,
identification of lactic acid bacteria of Machaira's milk by molecular techniques and the
technological characterisation of the bacteria. It was found that the microorganisms isolated
belong to the genus Enterococcus and mainly E.faecium and E. lactis. Enterococcus is a diverse
genus of lactic acid bacteria, which appear in large numbers in milk and dairy products, and
also as a part of the natural microbiota. Strains with good acidifying and proteolytic activity
(and a safe profile) amongst the isolated enterococci could be used as starting cultures in order
to manufacture fermented products such as yoghurt, kefir, and others.
has valuable genetic material to be preserved, while being part of the natural and cultural
heritage. Up to now, only scare research studies have been undertaken on this Cypriot goat
breed, in order to evaluate its microbiological profile. Therefore, this study aims to determine
the microbial biodiversity, especially of the lactic acid bacteria (LAB) population of this milk,
in order to develop the research and science of this breed. The raw goat milk microbiota is
considered a good source of LAB and strains with good technological characteristics could be
exploited as starters or adjunct cultures in food fermentations. Lactic acid bacteria play an
important role in the fermentation processes, they have a long and safe history of application
and consumption in fermented foods and beverages. This study dealt with the isolation,
identification of lactic acid bacteria of Machaira's milk by molecular techniques and the
technological characterisation of the bacteria. It was found that the microorganisms isolated
belong to the genus Enterococcus and mainly E.faecium and E. lactis. Enterococcus is a diverse
genus of lactic acid bacteria, which appear in large numbers in milk and dairy products, and
also as a part of the natural microbiota. Strains with good acidifying and proteolytic activity
(and a safe profile) amongst the isolated enterococci could be used as starting cultures in order
to manufacture fermented products such as yoghurt, kefir, and others.
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