Table 2

Mean counts and numbers of obtained isolates from distinct culture media used to enumerate presumptive lactic acid bacteria (LAB) groups from raw goat milk samples, and their typical LAB characteristics, antimicrobial activity, and sensitivity to eight distinct enzymatic solutions
Results Group Culture media (incubation condition)a Total
M17 (35°C) MRS (pH 5.5) KAA M17 (42°C) MRS
Mean count (log cfu/mL) 3.89 3.47 3.07 3.65 3.61 -
Obtained isolates (n) -- 134 138 142 128 140 682
Typical LAB Gram positive cocci, catalase negative 57 79 108 46 87 377
Gram positive bacilli, catalase negative 7 18 4 5 12 46
Antimicrobial activityb -- 13 4 23 7 10 57
Enzymatic sensitivityb α-chimotrypsin 9 2 13 7 6 37
Proteinase K 11 1 18 6 10 46
TPCK trypsin 10 3 10 5 10 38
α-amylase 3 0 1 0 3 7
Papain 4 3 8 3 6 24
Streptomyces griseus protease 13 4 18 4 10 49
Aspergillus niger lipase 9 2 6 4 7 28
lysozyme 1 0 1 0 0 2

aMRS: de Man, Rogosa and Sharpe; KAA: Kanamycin Aesculin Azide.

bIdentified by spot-on-the-lawn method [27] using Listeria monocytogenes ATCC 7644 as target.

Perin and Nero

Perin and Nero BMC Microbiology 2014 14:36   doi:10.1186/1471-2180-14-36

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