Genotype and metabolic characteristics of the Enterococcus bacteria isolated from milk products


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Abstract

Genotype and metabolic characteristics of the Enterococcus strains isolated from the home made fermented milk products and cheeses have been studied. Molecular-genetic, physical-biochemical and technological properties of the 7 strains of Enterococci including strains of a new type of Enterococcus lactis sp. nov. have been evaluated. On the basis of the results received it was established that strains E. faecium 5, CK1004, E. lactis CK1025 and CK1026 possess the best metabolic characteristics and safety. However the Enterococci strains studied are characterized by worse technological properties as compared with those of Streptococcus thermophilic: lower limited titratable acidity and formation of week curd with large whey quantity. These factors limit application of Enterococcus in the fermented milk products manufacturing.

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