Undergraduate Thesis Or Project
 

revised Posterprest.pptx

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  • Lactic acid bacteria (LAB) play a significant role in the production of several food products for human consumption. Humans exploit and maximize the various benefits from LAB characteristics, especially in foods such as cheese, yogurt and other fermented products. More recently, research discovered that certain LAB, such as Lactococcus species, produce unique exopolysaccharides (EPS). Prior research by E. Knoshaug, J. Ahlgren and J. Trempy with the bacterial strain Lactococcus lactis subsp. cremoris Ropy352 shows the production of a unique EPS in 10 w/w% nonfat milk, where it increased the milk’s viscosity to 24 Pa•s after 24 hours. Lyophilized samples of other Lactococcus species were retrieved from the Oregon State University Department of Microbiology Bacterial Strain Collection to investigate if other Lactococcus strains exhibit an EPS phenotypically similar to the EPS produced by L. Lactis subsp. cremoris Ropy352. Sixty Lactococcus strains were successfully cultured, of which 11 strains exhibited EPS phenotypically similar to the EPS produced by L. Lactis subsp. cremoris Ropy352 when inoculated in 2% milk. L. Lactis subsp. cremoris Ropy352 and the 11 Lactococcus strains produced the unique EPS in Lactaid milk, a lactose free milk, indicating lactose was not required in the production of this unique EPS. Further investigation was conducted to identify if any of the EPS producing Lactococcus strains contained the L. Lactis subsp. cremoris Ropy352 genes epsM and epsN required for the production of the unique EPS. Lactococcus strain #223 Lactococcus cremoris 18-1 has been characterized and found to contain the genes epsM and epsN.
  • Keywords: Lactococcus, Exopolysaccharide, Milk
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file details revised_Posterprest.pptx 2017-07-21 Pubblico Scaricare