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Physiological properties of Lactobacillus paracasei, L. danicus and L. curvatus strains isolated from Estonian semi-hard cheese |
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| Authors: | Signe Kask Kaarel Adamberg Andrzej Or owski Finn K Vogensen Peter L Mller Ylva Ard Toomas Paalme |
| Affiliation: | a Tallinn Technical University, Ehitajate tee 5, 19086, Tallinn, Estonia b National Institute of Chemical Physics and Biophysics, Akadeemia tee 23, 12618, Tallinn, Estonia c Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences, Department of Food Microbiology, ul. Tuwima 10, 10-747, Olsztyn, Poland d The Royal Veterinary and Agricultural University, Department of Dairy and Food Science, Rolighedsvej 30, DK-1958, Frederiksberg C, Denmark |
| Abstract: | Growth and survival of Lactobacillus paracasei (six strains), L. danicus sp. nov. (four isolates, two strains) and L. curvatus (two strains) from semi-hard Estonian cheeses were comparatively studied in different environmental conditions of relevance for their growth in cheese and survival in gastric environment. Maximum specific growth rates for L. paracasei strains varied between 0.40 and 0.57 h?1, and all strains were tolerant to low water activities, heating at 60 °C for 30 min and pH 3. The newly discovered genetically distinct species L. danicus was characterized by low maximum growth rates (0.26–0.38 h?1) and low temperature optimum (<30 °C). It was acid and heat sensitive and inhibited at salt concentrations from 4% and water activities below 0.93. L. curvatus was characterized by the highest growth rates (0.65–0.70 h?1), tolerance to high NaCl concentrations, but sensitivity to heating, bile salts and low pH. The study showed that genetically different LAB species isolated from cheese could be distinguished by simple cultivation experiments. |
| Keywords: | Lactobacillus Physiology Survival Cheese |
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