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Characterization and technological properties of newly isolated S | 43046

Applied Microbiology: Open Access
Open Access

ISSN: 2471-9315

Characterization and technological properties of newly isolated Streptococcus Macedonicus strains from different regions of Italy


13th International Conference on Microbial Interactions & Microbial Ecology

July 19-20, 2018 | Rome, Italy

Armin Tarrah

Padova University School of Food science, Food Microbiology, Italy

Posters & Accepted Abstracts: Appli Microbiol Open Access

Abstract :

The aim of this study was to discover more about S. Macedonicus and its abilities by comparing it with a very well-known commercial bacterium like S. Thermophilus. As a member of the LAB, Streptococcus Thermophilus is identified as a thermophilic group and use as a commercial starter in industry. On the other hand, although Streptococcus Macedonicus was first described more than 16 years ago but still the exact role of this bacteria in the industry is not distinct. In this study, eight new isolated strains of S. Thermophilus and S. Macedonicus were applied to be compared with each other from the technological point of view. Analysis such as Growth in different PH, temperature and sugars, Antimicrobial susceptibility test and Inhibitory activity test were performed and the results were evaluated by using General linear model (GLM) in SAS 9.4. In all the comparison like growing in different PH, temperature and sugars between these two species, S. Macedonicus indicated the better growth rate which shows more functional bacteria. .

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