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Evaluating the technological properties of lactic acid bacteria in Wagyu cattle milk

Published online by Cambridge University Press:  03 May 2021

Harutoshi Tsuda  and
Kana Kodama
Harutoshi Tsuda*
Affiliation:
Faculty of Agriculture and Life Science, Hirosaki University, Hirosaki, Japan Faculty of Life and Environmental Sciences, Prefectural University of Hiroshima, Hiroshima, Japan
Kana Kodama
Affiliation:
Faculty of Life and Environmental Sciences, Prefectural University of Hiroshima, Hiroshima, Japan
*
Author for correspondence: Harutoshi Tsuda, Email: [email protected]
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Abstract

This paper reveals the technological properties of lactic acid bacteria isolated from raw milk (colostrum and mature milk) of Wagyu cattle raised in Okayama Prefecture, Japan. Isolates were identified based on their physiological and biochemical characteristics as well as 16S rDNA sequence analysis. Streptococcus lutetiensis and Lactobacillus plantarum showed high acid and diacetyl-acetoin production in milk after 24 h of incubation at 40 and 30°C, respectively. These strains are thought to have potential for use as starter cultures and adjunct cultures for fermented dairy products.

Keywords

lactic acid bacteriaidentificationWagyu cattlestarter culturecolostrum
Type
Research Article
Information
Journal of Dairy Research , Volume 88 , Issue 2 , May 2021 , pp. 210 - 216
Copyright
Copyright © The Author(s), 2021. Published by Cambridge University Press on behalf of Hannah Dairy Research Foundation

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