Isolation and characterization of bifidobacteria from ovine cheese

被引：8

作者：

Bunesova, Vera ^{[1
]}

Killer, Jiri ^{[1
,2
]}

Vlkova, Eva ^{[1
]}

Musilova, Sarka ^{[1
]}

Tomaska, Martin ^{[3
]}

Rada, Vojtech ^{[1
]}

Kmet, Vladimir ^{[4
]}

机构：

[1] Czech Univ Life Sci Prague, Fac Agrobiol Food & Nat Resources, Dept Microbiol Nutr & Dietet, Prague 16521 6, Suchdol, Czech Republic

[2] Acad Sci Czech Republ, Inst Anim Physiol & Genet, Prague 14200 4, Krc, Czech Republic

[3] Dairy Res Inst, Zilina 01001, Slovakia

[4] Slovak Acad Sci, Inst Anim Physiol, Kosice 04001, Slovakia

来源：

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY | 2014年 / 188卷

关键词：

Bifidobacterium sp; Ovine cheese; Cultivation; MALDI-TOF; Sequencing; ANIMALIS SUBSP LACTIS; SP NOV; GEN; NOV; RAW-MILK; DIGESTIVE-TRACT; IDENTIFICATION; DIVERSITY; STRAINS; MEMBER; SUIS;

D O I：

10.1016/j.ijfoodmicro.2014.07.001

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Animal products are one of the niches of bifidobacteria, a fact probably attributable to secondary contamination. In this study, 2 species of the genus Bifidobacterium were isolated by culture-dependent methods from ovine cheeses that were made from unpasteurized milk without addition of starter cultures. The isolates were identified as Bifidobacterium crudilactis and Bifidobacterium animalis subsp. lactis using matrix-assisted laser desorption/ionization time-of-flight analysis and sequencing of phylogenetic markers (16S rRNA, hsp60, and fusA). (C) 2014 Elsevier B.V. All rights reserved.

引用

页码：26 / 30

页数：5

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