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wagyu cattle

Journal of Dairy Research (1)

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Evaluating the technological properties of lactic acid bacteria in Wagyu cattle milk
Harutoshi Tsuda, Kana Kodama
Journal:

Journal of Dairy Research / Volume 88 / Issue 2 / May 2021

Published online by Cambridge University Press:

03 May 2021, pp. 210-216

Print publication:

May 2021
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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.