Selective enumeration and identification of mixed cultures of Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, L. acidophilus, L. paracasei subsp. paracasei and Bifidobacterium lactis in fermented milk

Production of probiotic fresh white cheese using co-culture with Streptococcus thermophilus

“…Ten grams of cheese were homogenized with 90 mL of sterile pepton water 0.1g 100 ml -1 with stomacker. Decimal dilutions in pepton water were made and plated on LPSM (L. plantarum selective medium) for L. plantarum, MRSVancomycin for L. rhamnosus, MRS-Sorbitol for L. acidophilus, MRS-Vancomycin for L. casei, and M17-lactose agar for S. thermophilus (Merck, Germany) for the probiotic culture counts (Jordano et al, 1992;Tharmaraj & Shah, 2003;Dave and Shah, 2006;Bujalance et al, 2006;Tabasco et al, 2007). While MRS plates were incubated in anerobic conditions for 48 h at 37 °C, M17 plates were incubated in aerobic conditions for 48 h at 37°C.…”

Gel formation and rheological properties of fermented milk with in situ exopolysaccharide production by lactic acid bacteria

“…Strains HC15 and 210R were chosen for their potential as non-EPSproducing strains and were designated as the controls. Genotype was confirmed (>97% identification) by biomolecular techniques (PCR; Tabasco et al 2007). Reconstituted skim milk (RSM) from low-heat skim milk powder (34.4% total protein and 98% dry matter) was used for the culture media (Crino, Agropur, Granby, QC, Canada).…”

Identification, typing and functional characterization of dominant lactic acid bacteria strains from Iranian traditional yoghurt

“…This result suggests the need to improve hygiene conditions in the traditional manufacturing of yoghurt. Though M17 and MRS are the recommended media for counting lactic cocci and bacilli, respectively, they have been repeatedly reported poorly selective for different LAB groups [13,49,52]. The majority LAB species in the yoghurts and single milk sample were identified, typed and characterized.…”