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Contenuto archiviato il 2024-04-15

CREATION OF A LACTIC ACID CULTURES COLLECTION

Obiettivo

THE COLLECTION OF LACTIC ACID BACTERIA WILL PROVIDE THE GREEK DAIRY INDUSTRY, AND EVENTUALLY THE DAIRY INDUSTRY IN OTHER COUNTRIES, WITH A SUPPLY OF IDENTIFIED AND SELECTED LACTIC ACID BACTERIA. THIS SHOULD LEAD TO A BETTER PRODUCT CONTROL AND INCREASED COMPETITIVITY OF THESE INDUSTRIES.
Lactic acid bacteria culture collections do not exist in Greece. Pure cultures used in the production of traditional cheese and yogurt products made from ewe's and goat's milk must be imported and do not adapt easily to growth in these substrates. On the other hand, mixed microbial cultures are widely used in the production of dairy products, wine, bread, etc, but knowledge of these cultures is still very poor. Their modelling and control may improve this situation.

A thermophilic lactic acid bacteria culture collection from traditional Greek dairy products was created. Common studies on biochemcial properties (enzyme activities, antibiotic resistance, etc), genetic material (plasmid deoxyribonucleic acid (DNA)) and technological properties (acidification, viscosity, flavour compounds) enabled classification of strains and selection of the most interesting for yogurt manufacture. Selection was completed by developing mixed cultures of previously defined strains. All streptococcal strains had urease activity and 8 strains contained 1 or 2 plasmids, which made them suitable for genetic studies.
An automated method for online determination of the acidification characteristics of the strains was developed. It is called a CINAC system.
Polynomial models describing the effect of pH and temperature on kinetics and production characteristics of the strains were established for pure and mixed cultures. A diagram was developed enabling the determination of pH and temperature in order to maximize the final bacterial population with respect to the ratio of each population.
SETTING UP OF A COLLECTION OF LACTIC ACID BACTERIA CONSISTING OF WILD STRAINS ISOLATED FROM TRADITIONAL MEDITERRANEAN DAIRY PRODUCTS AND OF SELECTED STRAINS FROM EUROPEAN LABORATORIES.

IDENTIFICATION OF WILD STRAINS, STUDY OF THE METABOLIC PATHWAYS OF OLD AND NEW STRAINS AND OF THEIR BEHAVIOUR TOWARDS DIFFERENT SORTS OF MILK. ELABORATION AND TESTING OF ALGORITHMS FOR THE CONTROL OF MIXED POPULATIONS OF THERMOPHILIC LACTIC ACID BACTERIA.

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Meccanismo di finanziamento

CSC - Cost-sharing contracts

Coordinatore

AGRICULTURAL COLLEGE OF ATHENS
Contributo UE
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Indirizzo
VOTANIKOS
ATHINAI 118
Grecia

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