TY - JOUR
T1 - Microbiota analysis of Caspian Sea yogurt, a ropy fermented milk circulated in Japan
AU - Uchida, Kenji
AU - Akashi, Keiko
AU - Motoshima, Hidemasa
AU - Urashima, Tadasu
AU - Arai, Ikichi
AU - Saito, Tadao
PY - 2009/4/1
Y1 - 2009/4/1
N2 - We analyzed the microbiota of domestic ropy fermented milk, Caspian Sea yogurt (or 'kasupikai yohguruto' in Japanese), circulated in Japan. We collected six varieties from five localities. Lactococcus (L) lactis ssp. cremoris was isolated from all samples as the dominant strain at levels of 10 8-109 CFU/g. We show this strain produces an extracellular polysaccharide (EPS) that causes the unique characteristic viscosity of the product. From analysis of the RAPD pattern of 60 bacterial isolates from the six samples, we found that 59 strains from a total of 60 isolates were identical and produced this viscosity. Furthermore, PFGE analysis of representative strains from each sample indicated that the isolates could be classified into four subgroups. This suggests these L. lactis ssp. cremoris strains found in Caspian Sea yogurt may have been slightly mutated during subculture in Japan. In addition, Lactobacillus (L.) sakei ssp. sakei were isolated from three samples; L. plantarum, Gluconoacetobacter sacchari and Acetobacter aceti were isolated from two samples; and L. paracasei, L. kefiri, Leuconostoc (Leu.) mesenteroides were isolated from one sample.
AB - We analyzed the microbiota of domestic ropy fermented milk, Caspian Sea yogurt (or 'kasupikai yohguruto' in Japanese), circulated in Japan. We collected six varieties from five localities. Lactococcus (L) lactis ssp. cremoris was isolated from all samples as the dominant strain at levels of 10 8-109 CFU/g. We show this strain produces an extracellular polysaccharide (EPS) that causes the unique characteristic viscosity of the product. From analysis of the RAPD pattern of 60 bacterial isolates from the six samples, we found that 59 strains from a total of 60 isolates were identical and produced this viscosity. Furthermore, PFGE analysis of representative strains from each sample indicated that the isolates could be classified into four subgroups. This suggests these L. lactis ssp. cremoris strains found in Caspian Sea yogurt may have been slightly mutated during subculture in Japan. In addition, Lactobacillus (L.) sakei ssp. sakei were isolated from three samples; L. plantarum, Gluconoacetobacter sacchari and Acetobacter aceti were isolated from two samples; and L. paracasei, L. kefiri, Leuconostoc (Leu.) mesenteroides were isolated from one sample.
KW - Caspian Sea yogurt
KW - L. cremoris
KW - PFGE
KW - RAPD
KW - Ropy fermented milk
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UR - http://www.scopus.com/inward/citedby.url?scp=62549151379&partnerID=8YFLogxK
U2 - 10.1111/j.1740-0929.2008.00607.x
DO - 10.1111/j.1740-0929.2008.00607.x
M3 - Article
C2 - 20163589
AN - SCOPUS:62549151379
VL - 80
SP - 187
EP - 192
JO - Animal Science Journal
JF - Animal Science Journal
SN - 1344-3941
IS - 2
ER -