Antagonistic lactic acid bacteria isolated from goat milk and identification of a novel nisin variant Lactococcus lactis

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 activity^b	--	13	4	23	7	10	57
Enzymatic sensitivity^b	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.

ISSN: 1471-2180