TY - JOUR AU - Bezeková, Jana AU - Lavová, Monika AU - Kročko, Miroslav AU - Čanigová, Margita PY - 2012/01/21 Y2 - 2024/03/29 TI - Selected properties of lactic acid bacteria isolated from raw cow's milk JF - Potravinarstvo Slovak Journal of Food Sciences JA - Potr. S. J. F. Sci. VL - 6 IS - 1 SE - Articles DO - 10.5219/177 UR - https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/177 SP - 5-9 AB - <!-- [if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:HyphenationZone>21</w:HyphenationZone> <w:PunctuationKerning /> <w:ValidateAgainstSchemas /> <w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid> <w:IgnoreMixedContent>false</w:IgnoreMixedContent> <w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText> <w:Compatibility> <w:BreakWrappedTables /> <w:SnapToGridInCell /> <w:WrapTextWithPunct /> <w:UseAsianBreakRules /> <w:DontGrowAutofit /> </w:Compatibility> <w:BrowserLevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><!-- [if gte mso 9]><xml> <w:LatentStyles DefLockedState="false" LatentStyleCount="156"> </w:LatentStyles> </xml><![endif]--><!-- [if !mso]><object classid="clsid:38481807-CA0E-42D2-BF39-B33AF135CC4D" id=ieooui></object> <mce:style><! st1\:*{behavior:url(#ieooui) } --><p>For the identification of lactic acid bacteria derived from raw cow's milk, 151 colonies were isolated. The grow conditions of lactic acid bacteria were at temperature 37 °C for 3 days on MRS medium. Based on microscopical preparation, negative catalase and Gram-positive test were 81 isolates confirmed as genus <em>Lactobacillus</em>. Out of these, 9 isolates were evaluated for acidifying activity in UHT milk at 25 °C, 30 °C and 37 °C at regular intervals during 24 hours. The average count of NSLAB lactobacilli in raw cow's milk reached the value 1.54.10<sup>4</sup> KTJ.ml<sup>-1</sup>. It was found that all tested strains of lactobacilli did not cause significant changes of titratable acidity in milk at 25 °C and 30 °C. Only one strain significantly improved the titratable acidity of milk at 37 °C after 24 hours. The acidity reached the value from 7.5 °SH to 41.9 °SH. This strain was confirmed by PCR method as <em>Lactobacillus helveticus.</em></p> ER -