Czech J. Food Sci., 2000, 18(3):91-94 | DOI: 10.17221/8317-CJFS

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

N.A. Olasupo

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.

Keywords: phenotypic features; enzymatic profile; Lactococcus lactis; wara

Published: June 30, 2000  Show citation

ACS AIP APA ASA Harvard Chicago Chicago Notes IEEE ISO690 MLA NLM Turabian Vancouver
Olasupo NA. Phenotypic features and enzymatic profile of a Lactococcus lactis strain isolated from wara, an indigenous cheese product from Nigeria. Czech J. Food Sci. 2000;18(3):91-94. doi: 10.17221/8317-CJFS.
Share...
Download citation
  • BibTeX (.bib)
  • Bookends (.ris)
  • EasyBib (.ris)
  • EndNote (.enw)
  • EndNote 8 (.xml)
  • ISI WoS (.isi)
  • Medlars (.medlars)
  • Mendeley (.ris)
  • MODS (.xml)
  • Papers (.ris)
  • RefWorks (.txt)
  • RefManager (.ris)
  • RIS (.ris)
  • MS Word (.xml)
  • Zotero (.ris)
    • Open full article

    This is an open access article distributed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International (CC BY NC 4.0), which permits non-comercial use, distribution, and reproduction in any medium, provided the original publication is properly cited. No use, distribution or reproduction is permitted which does not comply with these terms.


    Return to the content