lactobacillus bacteria in milk

lactobacillus bacteria in milk

L & Boor KJ (, Rasmussen paratuberculosis (MAP) is the causative agent of paratuberculosis or Johne's disease, which primarily infects domestic animals. Repizo Trinetta Roces Donkey milk is less commonly consumed and, for the same reason, is less extensively studied. D Fitzgerald Their phenotypic traits, such as homo-/heterofermentation abilities, play a crucial fumonisins). Cyclic-di-AMP signalling in lactic acid bacteria, Nuclear genome organization in fungi: From gene folding to Rabl chromosomes, The small intestine: dining table of host-microbiota meetings, Bacterial extracellular electron transfer in plant and animal ecosystems. F-Z Bugnard & Bremer P (, Thaker & Martinez-Bueno M (, Masoud Y-X Sesboue Others have suggested a link between farm living, including the consumption of raw milk and raw milk microorganisms, and protection against the development of asthma and atopy later in life (Debarry etal., 2007; Ege etal., 2012). This is typically regarded to be a salmon-associated species (Williams etal., 1990), which is psychrotrophic and has been investigated with a view to its use as a biopreservative, albeit not in a dairy context (Fall etal., 2010). Gagne C M & Jan G (, Cremonesi Investigations into seasonal variations of microbial growth in raw milk have, unsurprisingly, established that psychrotolerant bacteria exhibit better growth and protease production in winter milk rather than in summer milk (Marchand etal., 2008). Mauriello Bacterial populations detected in raw cows' milk using culture-dependent, culture-independent and next-generation DNA sequencing methods. Irlinger However, the fact that one of the studies referred to above revealed that c.50% of the Gram-negative strains isolated were resistant to several antibiotics is a particular cause for concern (Delbs-Paus etal., 2011). This topic requires further investigation. Saunier H Pattono Even though L.garvieae is a recognised fish pathogen (Vendrell etal., 2006), it has been detected in raw milk, some natural mixed starter cultures and artisanal cheeses (Fortina etal., 2007; Foschino etal., 2008). B Dardir It furthers the University's objective of excellence in research, scholarship, and education by publishing worldwide, This PDF is available to Subscribers Only. Settanni Babn In these instances, starter cultures that are known to generate desirable flavours and aromas, as discussed above, are added to the milk postpasteurisation. Regardless of the frequency at which they are present, these pathogens can impact, in some instances severely, on health. Duthoit This is primarily a consequence of the production of extracellular enzymes, with lipases and proteases being most important. MG This pathogen can also spread to humans through the ingestion of raw milk causing zoonotic tuberculosis, which is indistinguishable from human tuberculosis (Thoen etal., 2006). Teagasc Moorepark Food Research Centre, Fermoy, Cork, Ireland, Microbiology Department, University College Cork, Cork, Ireland. Finally, as a consequence of nursing periods, the bacterial population of breast milk eventually became dominated by microorganisms from the oral cavity and skin (Cabrera-Rubio etal., 2012). Delahunty bulgaricus and ssp. (20%), Streptococcus macedonicus (10%) and Lactococcus lactis (10%; Fig. Bacteria of the genus Acinetobacter isolated from raw milk have also exhibited antibiotic resistance (Gurung etal., 2013). J S S Leuconostoc (Leuconostoc citreum, Leuconostoc lactis and Leuconostoc mesenteroides) were detected at levels of 105108CFUg1, fungal populations were present between 105 and 106CFUg1 and Enterobacteriaceae, including Enterobacter kobei, were at 103106CFUg1, but were reduced during processing. Kaleta K M Supply Spinnler (, Harakeh J J Lindsay & Murinda SE (, Ortolani Siezen Latif More recently, considerable efforts have been made to develop more rapid, high-throughput tests that rely on DNA-based, genotypic analysis. S (, Bolotin In naturally fermented camel milk, Streptococcus infantarius ssp. Unsurprisingly, the thermoduric population did not increase. Fernndez Navratilova Regardless of the origin of these microorganisms, human milk constitutes one of the primary sources of the bacteria that colonise the gut of breastfed infants. Gendron These tests generally rely heavily on the use of microbiological broths or agars that selectively support the growth of the target microbial population and often include further confirmatory biochemical analysis. F HJIJ Vogensen McAuliffe It has a beneficial effect on the composition of the Purswani & Holo H (, Chen Arthrobacter arilaitensis is perhaps the most important cheese-associated species, and genome sequencing of strain Re117 reveals the presence of several genes that reflect its adaptation to growth in dairy/cheese environments including salt tolerance, galactose metabolism and enzymes for catabolism of fatty acids, amino acids and lactate. Leach GD J V Ortoffi C V Delepoglou Jiang bulgaricus. I Fresno & Santos M (, Barile III. P Despite the beneficial impact of many milk-associated microorganisms from a flavour, technological or health-related perspective, it is clear that there can be significant risks associated with the consumption of raw milk and raw milk-derived products or, more specifically, of the pathogens that can be found therein. Delbs-Paus Torriani & Klaassen CHW (, Todhunter E Psychrotrophic populations, which particularly establish themselves during cold storage, are also a major component and frequently include Pseudomonas and Acinetobacter spp. While detection is important, the practices that prevent or limit the presence of pathogens are more crucial. Streptococcus dysgalactiae, a contagious and environmental pathogen, also accounts for a notable proportion of bovine mastitis infections (Todhunter etal., 1995). & Engels WJM (, Sun E Lebtahi Studies on raw milk cheeses indicate that enterococci are a common, and frequently important component of the natural cultures involved in fermentations and contribute to ripening, taste and flavour (Foulqui Moreno etal., 2006). These include psychrotrophs, such as Pseudomonas, Acinetobacter and Aeromonas spp., which flourish during cold storage (Raats etal., 2011). Yang The main cause of illness was consumption of raw milk products contaminated with Salmonella spp., Listeria spp., E.coli, Campylobacter spp., Brucella spp. Similarly, several studies have demonstrated the transfer of Staphylococcus, Lactobacillus, Bifidobacterium as well as Enterococcus spp. Minz G Thus, it is estimated that these phenotypically similar subspecies diverged c.17million years ago (Bolotin etal., 2004). G Intrinsic resistance is a natural characteristic of a microorganism that allows it to grow in the presence of the corresponding antibiotic. Through modern genomics-based analysis, it has been established that many of these microorganisms have become adapted to milk niches from various sources, including plant and gut environments, through genomic evolution and gene gain and/or loss. Awasthi & Schnrer J (, Lind C (, Bolotin M One of the key benefits of replacing the culturing step relates to the fact that many microorganisms are averse to isolation using common culturing methods, thus potentially leading to a significant underestimation of the microbial communities. etal. G & Tzanetakis N (, Walther The microbial population of camel milk, like that of other milks, can play a role in subsequent fermentations, health promotion and milk spoilage. In one study, these were identified as being strains of Acinetobacter, Microbacterium, Aeromonas, Enterobacter, Flavobacterium, Corynebacterium, Clostridium, Bacillus, Staphylococcus and some LAB (Hantsis-Zacharov & Halpern, 2007). This percentage was much greater than that associated with the corresponding cheese (Ercolini etal., 2012). Chen RN D These include genes encoding a lactose phosphotransferase operon, a protein predicted to function in d-lactate utilisation, a system for uptake of oligopeptides generated from casein degradation as well as oligopeptidases, which allow this strain to utilise casein as a nitrogen source (Fallico etal., 2011). A Rollando Wiedmann There are more than 200 strains of bacteria in breast milk, of which the most important are Lactobacilli, Bacteroides and Bifidobacterium. Vandroemme Capita L etal. ML Lactobacillus acidophilus is a type of bacteria found in your intestines. MJ Ralyea Raw milk sample was used in this As this is a naturally fermented raw milk cheese, it is likely that these cheese-associated bacteria were also present in the corresponding raw milk. SC The aim of this study was to present the current understanding of Similarly, milking machines can contain a reservoir of microorganisms, and thus, unsurprisingly, differences between machines and related practices can influence the microbial population of the milk collected (Michel etal., 2006). This milk is employed in many ways, including direct consumption and the manufacture of dairy products and milk powders. & Rossetti L (, Giribaldi Michel The renninangiotensinaldosterone system is a key factor in the maintenance of arterial blood pressure. A M Traditionally, S.aureus has been considered as the main causative agent; however, Staphylococcus epidermidis is emerging as a leading cause of subacute and acute mastitis in both women and veterinary medicine (Delgado etal., 2009). Furthermore, Leuconostoc strains are generally sensitive to antibiotics (Swenson etal., 1990). Genome sequencing of a dairy isolate of S.macedonicus revealed that the bacterium is undergoing regular genome decay as indicated by the presence of a large number of pseudogenes. Overall, 26 different genera were present. Di Palo Probiotics in milk and dairy foods - ScienceDirect These include malty aromas as well as alcohol and fruity odours in cheese, although some strains have been linked with sweat, faecal and rotten-fruit-associated flavours (Marilley & Casey, 2004). W P S L One of the main components of this system is angiotensin-converting enzyme (ACE). P Another, relatively new, pathogen of concern to the dairy industry is Shiga-toxin-producing E.coli (STEC). Typically, cows' milk contains a significant LAB population that includes Lactococcus (8.2 1011.4104CFUmL1), Streptococcus (1.41 1011.5104CFU mL1), Lactobacillus (1.01023.2104CFUmL1), Leuconostoc (9.81012.5 103 CFUmL1) and Enterococcus spp. M Quinquis Our analyses indicate that the bacterial population of pasteurised milk is more diverse than previously appreciated, but that the nonthermoduric bacteria that are present within these populations are likely to be in a damaged, nonculturable form (Quigley etal., 2013). F The microbial composition of breast milk changed from prelabour to postbirth. Finally, it is notable that the implementation of strict hygiene standards brings about a reduction in the microbial load of milk, including a reduction in populations of technological importance, which can, in turn, impact negatively on cheese manufactured using traditional or artisanal approaches (Monsallier etal., 2012). Bacteriocin producers are naturally immune to their own bacteriocins (Cotter etal., 2005). C Martin GM & Green MJ (, Braem S M C de Vos Jimnez Causation or simple association? Microorganisms in Milk Dairy Science and Technology eBook Fernandez Ayad This section will review recent findings on the microbial content of these various milks. Tzora & Molenaar D (, Beecher (, Vendrell N MH Breast milk is a natural food for infants and young children. J-L Mukerji R Studies assessing the impact of storing sheep milk at refrigeration temperature highlighted increases in psychrophiles, but also in mesophiles. Rekhif Jimnez C I The possible presence of pathogenic or spoilage microorganisms in human breast milk also needs to be considered in the context that mothers may have to store milk for a variety of different reasons. Indeed, clostridia have been identified in raw milk quite frequently (Herman etal., 1995; Lopez-Enriquez etal., 2007; Cremonesi etal., 2012) and can contribute to the spoilage of subsequent cheese products by causing a late blowing defect, which is particularly associated with C.tyrobutyricum, leading to off-flavours and textural defects in cheese (Cocolin etal., 2004; Le Bourhis etal., 2005). (, Fortina & Montel MC (, Verdier-Metz As for other milks, a variety of different approaches have been taken to investigate the microbiology of human milk. possess a gene set involved in iron transport (Monnet etal., 2010). There was also a large percentage of unassigned reads (c.20%) corresponding to the raw milk. M In populations of streptococci and S.aureus, there was an increase and a decrease in counts, respectively, in regions where the milk was more acidic and nutrient levels were lower (Yabrir etal., 2013). R Due to the severe economic loss that phages can cause, constant monitoring of the environment is required. These include quite common sources such as goats, sheep, buffalo and others utilised in more specific regions such as camel milk in African and Arab countries and yak milk in Asian countries. & Helinck S (, Delavenne CM Moulds are typically present at lower levels than yeasts (Arora etal., 1991). WebHelicobacter pylori infection, which causes ulcers Some lab studies show that lactobacillus may help in the treatment of inflammatory bowel conditions such as Crohn's disease. Zoetendal MP D AG The Ick Factor: Microbial Spoilage Bacterial populations detected in raw milk of sheep or buffalo using culture-dependent, culture-independent and next-generation DNA sequencing methods, Bacterial populations detected in raw human milk using culture-dependent, culture-independent and next-generation DNA sequencing methods. However, it is still important to assess the frequency with which antibiotic-resistant isolates occur in milk. (, Astobiza C JTM Zhao Another genus detected in raw milk, Carnobacterium, consists of 11 species (www.bacterio.cict.fr; Cailliez-Grimal etal., 2005). De Filippis JL A Salem Sawada H Notably, bacterial strains associated with bovine mastitis, including many S.aureus isolates, have demonstrated resistance to antibiotics such as penicillins, oxytetracycline, streptomycin and/or gentamicin (Thaker etal., 2013). Haouzi Y P R M R A Reinheimer H & Kowalczyk M (, Alegra E A A Nayak Other milk and dairy isolates that exhibit probiotic properties include strains of Lactococcus lactis as well as a variety of Pediococcus, Leuconostoc, Enterococcus and Streptococcus isolates (Kim etal., 2006; Premalatha & Dhasarathan, 2011; Espeche etal., 2012; Floros etal., 2012; Forghani etal., 2012). L Hatakeyama C Horrevorts P Loneragan ML The latter genes in addition to those referred to above with respect to ND03 encode, for example, bacteriocins, efflux/uptake pumps, proteins involved in peptide metabolism, phage proteins as well as phage resistance genes (Rasmussen etal., 2008). An African dairy isolate, Streptococcus infantarius ssp. D S & Cotter PD (, Raats JM bulgaricus and L.delbrueckii ssp. M CM PA Aoki Sanchez A high-throughput sequencingbased approach revealed the presence of 40 different genera in the cheese. Listeria, Salmonella, Escherichia coli, Campylobacter and mycotoxin-producing fungi). L Allergy to cows' milk affects 2.5% of children below 3years of age due to the presence of caseins and -lactoglobulins (Cocco etal., 2003; Gaudin etal., 2008). etal. A J Nilsen A Valina NH & Costanzo N (, Schrder Roest & Ross P (, Deetae The significance of the presence of these microorganisms with respect to health, safety or product development is not known. & Jan G (, Cousin J (, Mallet H & Salminen S (, Coorevits The typical milk pasteurisation treatment is a high-temperature short-time (HTST) approach involving heating to 72C for 15s. Some countries have increased the exposure temperature and/or time (Martin etal., 2011). Goats' milk production represents about 2.1% of global milk production (Tsakalidou & Odos, 2012). Berhanu Y Yeasts and moulds have also been associated with milk spoilage (Agarwal etal., 2012). F Some insight into the microbiology of sheep milk was also provided by a recent study of the raw sheep milk cheese, Oscypek, which is manufactured without a starter culture (Alegria etal., 2012; Table3). Breen Each type of probiotic supplement and each strain of each type can work in different ways. Quinquis Mani Silva Jnior Beresford RP K Indeed, a recent study applied high-throughput DNA sequencing to examine the bacterial population of raw cows' milk that was to be used for cheese production (Masoud etal., 2012); 256 bacterial species were detected, of which Streptococcus thermophilus and Lactococcus lactis dominated in the milk, representing 43.7% and 19% of reads, respectively. LAB are the predominant bacteria in raw milk. Delgado lactis biovar diacetylactis strain DPC 3901 contains four unique plasmids: pVF18, pVF21, pVF22 and pVF50. Other spore-forming contaminants of milk include B.cereus, Bacillus sporothermodurans and Geobacillus stearothermophilus. Quiberoni W Rodriguez-Benitez were also detected. C & Garca-Prez A (, Barbano Nes are frequently associated with plant material, but some, and in particular the species mesenteroides and pseudomesenteroides, are also found in milk. Lpez Appel Some taxa that were consistently found across all samples included species of Streptococcus, Staphylococcus, Serratia, Pseudomonas, Corynebacterium, Ralstonia, Propionibacterium, Sphingomonas and Bradyrhizobiaceae (Fig. ML Aflatoxin B1 is transformed into aflatoxin M1 in the liver of ruminants. A great majority of the flavour compounds produced in yogurt result from the activity of microorganisms in starter cultures. University of Turin, Dronero (CN), Italy, Impact of Gram-negative bacteria in interaction with a complex microbial consortium on biogenic amine content and sensory characteristics of an uncooked pressed cheese, A PCR method for detection of bifidobacteria in raw milk and raw milk cheese: comparison with culture-based methods, Nisin and its uses as a food preservative, Monitoring the microbiology of high quality milk by monthly sampling over 2years, Antibiotic resistance and microbial composition along the manufacturing process of Mozzarella di Bufala Campana, Antimicrobial resistance: challenges and perspectives, Silage and the safety and quality of dairy foods: a review, Bacterial community dynamics during production of registered designation of origin Salers cheese as evaluated by 16S rRNA gene single-strand conformation polymorphism analysis, Relationships between sensorial characteristics and microbial dynamics in Registered Designation of Origie' Salers cheese, The use and meaning of the term psychrophilic', Environmental bacteria and childhood asthma, Potential use of lactic acid bacteria for reduction of allergenicity and for longer conservation of fermented foods, Bacteriophage: Genetics and Molecular Biology, Horizon Scientific Press/Caister Academic Press, The potential of a polyphasic PCR-DGGE approach in evaluating microbial diversity of natural whey cultures for water-buffalo mozzarella cheese production: bias of culture-dependent and culture-independent analyses, PCR-DGGE fingerprints of microbial succession during a manufacture of traditional water buffalo mozzarella cheese, Molecular identification of mesophilic and psychrotrophic bacteria from raw cow's milk, Remake by high-throughput sequencing of the microbiota involved in the production of water buffalo mozzarella cheese, Lactic acid bacteria from raw milk as potentially beneficial strains to prevent bovine mastitis, Scientific Report of EFSA and ECDC. Ranieri V MB Reimundo T Perin G etal. Coxiella burnetii is shed by the animal host through birth products, vaginal mucus, semen, faeces, urine and milk (Guatteo etal., 2006). A MV C (2.571011.58 103CFUmL1; Fig. & Surez JE (, Magni B Of these, Lactococcus lactis ssp. A Martn & Nuez M (, Georgalaki PMK & Chaintreau A (, Pacini M D B JN MD Amin ISOLATION AND EXTRACTION OF BACTERIOCINS FROM Wels Glass Lactobacilli that are of particular importance within the dairy industry are L.helveticus, L.delbrueckii ssp. G However, some of the microorganisms detected on the teat surface, for example, Solobacterium, Clavibacter and Arcanobacterium spp., have not been identified in milk (Verdier-Metz etal., 2012), presumably reflecting a lack of competitiveness in milk environments should transfer occur. K When a model cheese system was employed to assess the consequences of the presence of some of these Gram-negative bacteria, it was established that the majority had little influence on colour, odour and volatile compounds (Delbs-Paus etal., 2011). C Cintas Smit While many of these microorganisms gain entry to the milk from equipment and/or personnel, zoonotic pathogens can also be introduced into milk from unhealthy animals. U & Rodriguez JM (, Martin etal. Lactobacillus kefiri is mainly associated with fermented milk products in the Northern Caucasus along with Lactobacillus parakefiri and Lactobacillus kefirigranum. JE The genus Streptococcus consists of 97 species and 17 subspecies (www.bacterio.cict.fr). The most frequent isolates included Proteus, Psychrobacter, Halomonas, Serratia and Pseudomonas, representing almost 54% of the total isolates. I & Seegers H (, Gul M This suggests that the timing of bacterial arrival in the gut is very important in shaping the gut microbiome. Coryneform bacteria are generally regarded as being important components of the surface of smear-ripened cheese but can also be located in cheese cores (Duthoit etal., 2003). S Verbist BG & Topisirovic L (, Olivares F JL E-G O'Callaghan M-T WebDairy Microbiology 17 Microorganisms in Milk Milk is sterile at secretion in the udder but is contaminated by bacteria even before it leaves the udder. Fitzgerald Lactobacillus PepQ is a proline-specific peptidase, which may be significant given that milk casein has a relatively high number of proline residues. bacteria & Iacono M (, Espeche etal. & Jakobsen M (, Mathieu Ross Between 1% and 6% is excreted in milk as aflatoxin M1. Lefebure casei and L.plantarum), lactococci (such as Lactococcus lactis ssp. M P F cremoris, L.helveticus, L.fermentum, L.rhamnosus, L.paracasei and L.acidophilus (Muguerza etal., 2006). P Ricci S Recently, it was found as NSLAB in Camembert cheese. etal. Ferrocino V P B Yersinia enterocolitica is a major cause of acute gastroenteritis (Schiemann & Toma, 1978). & Gavini F (, Delgado Salomskiene Agabriel R A Laoun E Dalgalarrondo F & Alvarez MA (, Lafarge This approach also revealed a number of minor populations including Tetragenococcus halophilus, Streptococcus salivarius, S.thermophilus and Streptococcus vestibularis. Kritikos V Korakli A M & Perozzi G (, Doyle TP D D J A correlation has been noted between milks with a higher fat content and greater counts of LAB, coliforms and moulds. & Renault P (, Michel However, recent studies have indicated that bacteria present in the maternal gut can reach the mammary gland by vertical transfer (Albesharat etal., 2011). Lactococcus lactis ssp. Many other psychrotolerant microorganisms are present in milk but are generally less important than Pseudomonas with respect to milk spoilage. W G Sarantinopoulos & Beresford TP (, Hantsis-Zacharov A number of other microorganisms that had previously been associated with raw milk, including Acinetobacter, Aeromonas, Brevibacterium, Corynebacterium, Lactobacillus, Pseudoalteromonas, Pseudomonas and Staphylococcus, which represented between 1.3% and 3.7% of the total reads, were also detected. While these variations can be attributed to differences in feed, the authors suggested that other factors, such as weather conditions and the health of the animal, were also important (Callon etal., 2007). Lactobacillus is a genus of rod-shaped, gram-positive, non-spore-forming, facultative anaerobic bacteria of the phylum Firmicutes ( 2, 3 ). Green & Mahon BE (, Latorre 1). V Germond C Civera B Grimaldi E Like Listeria, Brucella can survive and multiply in milk (Falenski etal., 2011), also following contamination after pasteurisation (Oliver etal., 2005). This bacterium is also a concern for food safety as it can produce different types of toxins and is a potential food-poisoning agent (Driehuis, 2013). Leuconostoc spp. (, Goetsch Isolation and Identification of lactobacilli from raw milk However, the high nutrient content of these milks, which includes proteins, fats, carbohydrates, vitamins, minerals and essential amino acids (Supporting information, TableS1), all at a near neutral pH and at a high water activity, provides an ideal environment for the growth of many microorganisms. Maqueda This may explain why some studies have shown that the bacterial composition of the gut microbiota of breastfed infants closely resembles that found in the breast milk of their mothers (Albesharat etal., 2011). & Brenner C (, Jans Guyot The diverse populations in raw milk produce many antimicrobials including bacteriocins, antifungals, organic acids and hydrogen peroxide. SAY I V 7 Foods High in Probiotics and Why You Need Them B Holzapfel A Mauriello M S cremoris in particular, are primarily known for their role as starter cultures for the cheese industry. & Thierry A (, Merin Lehtovaara Lactococcus, Lactobacillus, Streptococcus, Propionibacterium and fungal populations), causing spoilage (e.g. Crohn's disease and the mycobacterioses: a quarter century later. & Reinheimer JA (, Bolotin H J While traditional methods can be laborious and time-consuming, newer culture-independent methods have been investigated, with quantitative PCR being particularly rapid and sensitive (Quigley etal., 2011). L & Lefebvre G (, McAuley E Lactobacillus Bacteria in Breast Milk 1. A Here, we review what is known about the microorganisms present in raw milk, including milk from cows, sheep, goats and humans. Delbes The ability of P.freudenreichii to utilise lactose has been found to be strain dependent. Flint & Tauch A (, Shakd S Maubois I & Schultz R (, Doyle PE & Halpern M (, Randazzo A comparison of 20Lactococcus lactis strains, 10 of the ssp. & Guo M (, Zhang JE The specific composition of the milk microbiota directly impacts on the subsequent development of dairy products (Fig. While this can help to further reduce bacterial counts (Fromm & Boor, 2004) and to eliminate microorganisms of concern including Mycobacterium avium ssp. T Genome sequencing of L.helveticus DPC4571, a Swiss cheese isolate, revealed that the presence of a high percentage of pseudogenes that are associated with loss-of-function events and presumably reflect adaptation to the dairy niche (Callanan etal., 2008). P SP Ferreira The oligonucleotides or probes can be selected to detect target-specific genes or to provide an overview of the microbiota within a particular niche through the non-target-specific amplification of highly conserved genes, such as the 16S or 23S rRNA genes. & Thornsberry C (, Tamagnini Notably, some of the latter would be typically regarded as thermophilic microorganisms. Diaz-Ropero Vanoni W S R Miaris Cleenwerck Lactobacillus is the largest genus within the group of lactic acid MICROORGANISMS ASSOCIATED WITH MILK. Revol-Junelles Moschetti Borges M Pot & Giblin L (, Bernardeau M Fryer A lactis, S.thermophilus and L.helveticus also detected (Jans etal., 2012,). H Lytic bacteriophages are other spoilage agents that are naturally present in raw milk. The most common LAB genera in milk include Lactococcus, Lactobacillus, Leuconostoc, Streptococcus and Enterococcus. C Lactobacilli can be found in rich, carbohydrate-containing niches, including those associated with plants, animals, silage and raw milk (Bernardeau etal., 2008). WebLactobacillus Lactobacillus SPP. M A (, Cotter (, Izquierdo Cariolato R In the food industry, the negative impact of removing LAB and other bacteria on subsequent food fermentations has been addressed for some time through their re-introduction in the form of starter and adjunct cultures.

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