Phenotypic features and enzymatic profile of a Lactococcus lactis strain isolated from wara, an indigenous cheese product from Nigeria

https://doi.org/10.17221/8317-CJFSCitation:Olasupo N.A. (2000): Phenotypic features and enzymatic profile of a Lactococcus lactis strain isolated from wara, an indigenous cheese product from Nigeria. Czech J. Food Sci., 18: 91-94.
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A lactic strain coded NA 1300, isolated from wara, a Nigerian cheese product, was identified as Lactoccus lactis, on the basis of sugar fermentation pattern, and other physiological and biochemical characteristics and by DNA-DNA hybridization. The enzytmatic profile of strain NA 1300 indicated the presence of a wide spectrum of enzymes. The organism exhibited relatively weak esterase and lipase activities as compared with peptidases. The strain showed no proteinase activity. The results are discussed in relation to the role of enzymes in starter selection for cheese production.
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