MICROBIOLOGICAL INVESTIGATION OF ARTISANAL CAUCASIAN YOGURT-LIKE PRODUCT MATSONI
Journal Title: Мікробіологія і біотехнологія - Year 2018, Vol 0, Issue 3
Abstract
Aim. To investigate microbial composition of the home-made Matsoni samples and select the bacterial cultures for further development of the standardized starter(s), challenging modern biotechnological requirements. Methods. Strain isolation and purification, culture evaluation for their catalase and urease activities, casein fermentation, galactose degradation ability, exopolysaccharide (EPS) and bacteriocin production, and lysogeny. Results. One hundred forty four lactic acid bacterial cultures were isolated from thirty five homemade Matsoni samples, collected from twenty four different settlements in Georgia during years 2013–2014. Bacterial structure of the starters showed great diversity in their composition, 3% of isolates showed casein degradation and EPS production potential, 32% were positive for galactose fermentation, 19% showed urease activity, 17% revealed antagonistic properties and 14% were denoted as lysogenic. Conclusions. The developed strain collection shows potential to provide various organoleptic properties to the end products and, thus, after molecular characterization, can be easily used for construction of new standardized Matsoni starters.
Authors and Affiliations
Elene Kakabadze, Nata Bakuradze, Nino Grdzelishvili, Khatuna Makalatia, Gulnara Natroshvili, Nina Chanishvili
Keywords
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- EP ID EP396752
- DOI 10.18524/2307-4663.2018.3(43).142238
- Views 76
- Downloads 0
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