Abstract
Identification, characterization and industrial utilization of autochthonous strains of Streptococcus thermophilus isolated from Moldavian raw milk and dairy products of spontaneous fermentation
Highlights
Lactic acid bacteria with known metabolic properties contribute to the sensory characteristics of the products, to their quality and safety
The inhibition range varies between 16 and 18 mm from Escherichia coli. and 19-21 mm to Staphylococcus aureus, which inhibits the development of intestinal infections and prevents the development of pathogens in fermented milk samples
It is possible obtaining from the microflora of raw milk and dairy products of spontaneous fermentation the autochthonous strains of lactic bacteria with valuable biotechnological properties, intended for use in the composition of starter cultures for the production of fermented milk products
Summary
Lactic acid bacteria with known metabolic properties contribute to the sensory characteristics of the products, to their quality and safety. Technological processes based on the activity of lactic acid bacteria (LAB) have a special significance. Modern dairy production is closely linked to the search and selection of suitable LAB with the specific properties, which implies an increase in the diversity of fermented dairy products. Thermophilic and mesophilic LAB are the most widely used as starter cultures for the production of fermented dairy products. The specific taste, consistency and other properties of the fermented dairy products depend on the strains which starter culture made up. The thermophilic LAB are capable to grow at temperatures of 37-45 °C that is an important condition associated with the technological process of manufacturing fermented dairy products such as yoghurt, baked fermented milk and various cheeses and play an important functional role in fermented dairy products [1]. Thermophilic LAB S. thermophilus are "useful" representatives for their application in starter cultures [2]
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