Identification and Characterisation of Lactic Acid Bacteria from Traditional Albanian Yogurt
Session
Agriculture, Food Science and Technology
Description
The aim of this study is to explore the diversity of the predominant lactic acid bacteria (LAB) species occurring in traditionally prepared Albanian yogurt for the first time. The samples of traditional Albanian yogurt were collected from 34 regions of Albania, and more then 5 samples for each region. The yogurt is produced without the addition of starter cultures only with back-slopping inoculation. The total colony count was between 102 -108 cfu/ml.
Using MALDI TOF-MS technique are identified 5 genera of Lactic acid bacteria from traditional yogurt samples, Lactobacillus, Streptococcus, Lactococcus, Leuconostoc, Enterococcus, and 11 species like Lactobacillus delbrueckii, Lactobacillus helveticus, Lactobacillus coronyformis, Lactobacillus paracasei, Lactobacillus fermentum, Streptococcus salivarius, Lactococcus lactis, Lactococcus garviae, Leuconstoc lactis, Enterococcus durans, Enterococcus facium.
The presence of contaminants and yeast in yogurt samples means that the need of good hygenic practice, rapid cooling of final product and implementation of HACCP is very necessary for small yogurt Albanian producers.
Keywords:
Lactic acid bacteria, MALDI TOF-MS, characterization, traditional Albanian yogurt, diversity.
Proceedings Editor
Edmond Hajrizi
ISBN
978-9951-550-50-5
Location
UBT Kampus, Lipjan
Start Date
29-9-2022 12:00 AM
End Date
30-10-2022 12:00 AM
DOI
10.33107/ubt-ic.2022.317
Recommended Citation
Hasalliu, Rozeta; Brandley, Johanna; and Doming, Konrad, "Identification and Characterisation of Lactic Acid Bacteria from Traditional Albanian Yogurt" (2022). UBT International Conference. 326.
https://knowledgecenter.ubt-uni.net/conference/2022/all-events/326
Identification and Characterisation of Lactic Acid Bacteria from Traditional Albanian Yogurt
UBT Kampus, Lipjan
The aim of this study is to explore the diversity of the predominant lactic acid bacteria (LAB) species occurring in traditionally prepared Albanian yogurt for the first time. The samples of traditional Albanian yogurt were collected from 34 regions of Albania, and more then 5 samples for each region. The yogurt is produced without the addition of starter cultures only with back-slopping inoculation. The total colony count was between 102 -108 cfu/ml.
Using MALDI TOF-MS technique are identified 5 genera of Lactic acid bacteria from traditional yogurt samples, Lactobacillus, Streptococcus, Lactococcus, Leuconostoc, Enterococcus, and 11 species like Lactobacillus delbrueckii, Lactobacillus helveticus, Lactobacillus coronyformis, Lactobacillus paracasei, Lactobacillus fermentum, Streptococcus salivarius, Lactococcus lactis, Lactococcus garviae, Leuconstoc lactis, Enterococcus durans, Enterococcus facium.
The presence of contaminants and yeast in yogurt samples means that the need of good hygenic practice, rapid cooling of final product and implementation of HACCP is very necessary for small yogurt Albanian producers.