Technological properties of indigenous Lactococcus lactis strains isolated from Lait caillé, a spontaneous fermented milk from Burkina Faso
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Technological properties of indigenous Lactococcus lactis strains isolated from Lait caillé, a spontaneous fermented milk from Burkina Faso. / Bayili, Geoffroy Romaric; Johansen, Pernille Greve; Hougaard, Anni Bygvrå; Diawara, Bréhima; Ouedraogo, Georges Anicet; Jespersen, Lene; Sawadogo-Lingani, Hagretou.
In: Journal of Dairy Research, Vol. 87, No. 1, 2020, p. 110-116.Research output: Contribution to journal › Journal article › Research › peer-review
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TY - JOUR
T1 - Technological properties of indigenous Lactococcus lactis strains isolated from Lait caillé, a spontaneous fermented milk from Burkina Faso
AU - Bayili, Geoffroy Romaric
AU - Johansen, Pernille Greve
AU - Hougaard, Anni Bygvrå
AU - Diawara, Bréhima
AU - Ouedraogo, Georges Anicet
AU - Jespersen, Lene
AU - Sawadogo-Lingani, Hagretou
PY - 2020
Y1 - 2020
N2 - The experiments reported in this research paper aimed to determine the technological properties of indigenous Lactococcus lactis strains isolated from Lait caillé, a spontaneous fermented milk, from the perspective of starter culture development. Fermentations were conducted to determine the acidification patterns. The ropy character, growth in 0.04 g/ml NaCl and citrate metabolism were additionally tested. Furthermore, the rheological properties of samples from selected strains and the impact of cold storage were evaluated. Based on the rate of acidification, the indigenous strains were divided into 2 groups depending on their fermentation time, i.e. 10-13 h (fast acidifier), and up to 72 h (slow acidifier), respectively. The physiological tests suggested that most of these strains produced exopolysaccharides but none could ferment citrate. The flow properties of the samples inoculated by the fast acidifier strains showed a time-dependent shear thinning behaviour, while their viscoelastic properties corresponded structurally to those of weak gels. Cold storage decreased the viscosity and CFU counts for most of the indigenous strains tested. This study is a step towards the definition of starter cultures for African spontaneous fermented milks such as Lait caillé.
AB - The experiments reported in this research paper aimed to determine the technological properties of indigenous Lactococcus lactis strains isolated from Lait caillé, a spontaneous fermented milk, from the perspective of starter culture development. Fermentations were conducted to determine the acidification patterns. The ropy character, growth in 0.04 g/ml NaCl and citrate metabolism were additionally tested. Furthermore, the rheological properties of samples from selected strains and the impact of cold storage were evaluated. Based on the rate of acidification, the indigenous strains were divided into 2 groups depending on their fermentation time, i.e. 10-13 h (fast acidifier), and up to 72 h (slow acidifier), respectively. The physiological tests suggested that most of these strains produced exopolysaccharides but none could ferment citrate. The flow properties of the samples inoculated by the fast acidifier strains showed a time-dependent shear thinning behaviour, while their viscoelastic properties corresponded structurally to those of weak gels. Cold storage decreased the viscosity and CFU counts for most of the indigenous strains tested. This study is a step towards the definition of starter cultures for African spontaneous fermented milks such as Lait caillé.
KW - Dairy products
KW - indigenous strains
KW - lactic acid bacteria
KW - technological properties
U2 - 10.1017/S0022029919000888
DO - 10.1017/S0022029919000888
M3 - Journal article
C2 - 31948493
AN - SCOPUS:85078014143
VL - 87
SP - 110
EP - 116
JO - Journal of Dairy Research
JF - Journal of Dairy Research
SN - 0022-0299
IS - 1
ER -
ID: 235917754