Spanish Public Research Institution is offering licences of a patent consisting of a procedure of detection and quantification of lactic acid and bifid bacteria from mixed cultures or fermented milk. Detection is based on identification by different culture mediums and incubation conditions without antibiotics so no interference with growth and subsequently with quantification has been demonstrated without the use of antibiotics as selective agents. Not afecting growing and quantification.
DESCRIPTIONThe procedure obtained can detect and quantify four different species of lactic acid bacteria (S. thermophilus, L. bulgaricus, L. casei, L. acidophilus) and bifidobacterium B. lactis in mixed cultures and in fermented milks. The novelty and the main advantage of the procedure is the capacity to distinguish among three different species of lactobacilli and another lactic acid bacteria as S. thermophilus and bifidobacterium as B. lactis, the most common cultures in fermented milks. This procedure is based on the use of different culture conditions and colonies morphology without using antibiotics into the cultures medium that can affect growth aptitude of the species analysed. The procedure uses selective growth conditions comprising selective carbon sources, temperature, atmosphere, and incubation time, linked together morphological differentiation of the obtained colonies. No other selective agent as antibiotic has been used. Each culture medium has been based on standard media referred into Official Standards to Analyse Bacteria in Yogurt [ISO/FDIS 9232|IDF146:2002]. The industrial use of the procedure is the microbiological analysis for detection and quantification of different species of lactic acid bacteria and bifid bacteria in yogurt and fermented milks in order to determine and verify probiotic aptitude of the product and its maintenance along the commercialization. Validation of the procedure has considered medium selectivity, accuracy to re-obtain the previous microbiological population, competitive growth and reproducibility. The matrix effect has also been considered comparing acidify milk with reference culture medium. The validation has used recommendation of the Standard ISO/TR 13843:2000. Species verification has been performed using 10% of the colonies by means of a specific procedure based on the patent: Procedure to discriminate and quantify lactic and bifid bacteria from fermented milk based on a PCR-DDGE system.INNOVATIVE ASPECTSThe main characteristic of this innovation is the use of specific mediums and incubation conditions, linked to colonies morphology as identification markers.COMPETITIVE ADVANTAGESUse of specifics medium and incubation conditions, linked to colonies morphology as a markers of lactic acid bacteria is the main advantage of this invention because it allows species identification and quantification in a faster way, simple, with highly specificity and without any sophisticated techniques.KEYWORDSLactic acid bacteria, quantification, bifid bacteria, identification, fermented milk, yogurt, probioticsPATENT200601789 applied for 2006-07-03CONTACTEstrella Marotoemail: e.maroto@orgc.csic.esphone: +34 91 585 52 51FOR MORE CSIC TECHNOLOGY OFFERS CLICK HERE
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