Major microbiota of lactic acid bacteria from Matsoni, a traditional Georgian fermented milk
Article first published online: 16 JAN 2007
Animal Science Journal
Volume 78, Issue 1, pages 85–91, February 2007
How to Cite
UCHIDA, K., URASHIMA, T., CHANISHVILI, N., ARAI, I. and MOTOSHIMA, H. (2007), Major microbiota of lactic acid bacteria from Matsoni, a traditional Georgian fermented milk. Animal Science Journal, 78: 85–91. doi: 10.1111/j.1740-0929.2006.00409.x
- Issue published online: 16 JAN 2007
- Article first published online: 16 JAN 2007
- Received 8 March 2006; accepted for publication 7 June 2006.
Vol. 78, Issue 3, 334, Article first published online: 6 MAY 2007
- fermented milk;
- lactic acid bacteria;
A total of 26 samples of Matsoni were collected in Georgia. From these samples 80 strains of lactic acid cocci and 173 strains of lactobacilli were isolated. The number of lactic acid bacteria varied between 105 and 1010 colony forming unit (CFU)/mL. All the isolated lactic acid bacteria were thermophilic bacteria that could grow at 45°C. The predominant lactic acid bacteria were Streptococcus thermophilus and Lactobacillus delbrueckii spp. bulgaricus in 25 samples of Matsoni, while Lactobacillus helveticus was also a predominant species, together with the two previous species in one sample of Matsoni. We showed there was diversity in both S. thermophilus and L. delbrueckii spp. bulgaricus at the strain level by randomly amplified polymorphic DNA analysis.