Hello, I have some questions about LAB
1. wich best medium to isolat LAB from meat products, in my magister work i used MRS acid (pH 5,4) with acetic acid for Lactobacillus genera with distinction between mesophilic and thermophilic, and M17 medium for Cocci lactic acid bacteria, but it seamed be clear that mesophilic lactic acid bacteria are more efficient, and almost best strains were identified as Lactobacillus, and isolated from Modified MRS.
2. I have some confusion about catase test, because LAB associated with meat product have catalase or pseucatalase positive so how we can distinct between this two types especially that M17 medium isolate too much of catalase positive LAB more than MRS modified? So may be i missed some bacteriocinoginic stains!!??
3. In fresh meat can we found some competitive stains?
kindly.
Dear Mr. Michael Gänzle;
thank you for your contributions, so you think the best medium to select most competitive ou bacteriocinoginic strains is the basic MRS médium (pH6.2 -6.5), with only mésophilic température of incubation (30°C).
best regards.
hello again,
thant you Prof. Ganzle M, for your explanation, your message is well received
best regards.
kamel.
I think that conditions recommended by prof. Ganzle are ok for your purpose, but you cannot think that you will have bacteriocinogennic strains. You can test them by the other way, e.g. when you will have dilutions and single colonies from your strain you can use overlay with indicator (principal) and you can find inhibited colonies from your indicator strain, so you can find sensitive colonies to your tested producing strain.
But there exist a lot of literature now.
Best regards,
Andrea
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