Flora dynamics of lactococcus lactis from nyarmie: a traditional Ghanaian fermented milk product

Abstract

Aims: To ascertain the diversity of biotypes among Lactococcus lactis isolates isolated during the 'spontaneous' fermentation of nyarmie, and from this select strains with appropriate characteristics for use as starter cultures. from nyarmie, at different stages of fermentation were grouped by profiles of assimilation and Pulse Field Gel Electrophoresis (PFGE). PFGE patterns were compared visually and by cluster analysis. By visual comparison with a reference strain, seven PFGE patterns were obtained for 72 strains of the two Lactocoeeus subspecies with PFGE type 1 occurring throughout fermentation. Cluster analysis suggested 59 genotypes were present and the relationship of these was made with assimilation profiles and stage of fermentation at which they were isolated. Conclusions: Different biotypes of L laetis strains were present at the various stages of nyarmie fermentation. The preparation of nyarmie may play a major role in selecting dominant strains from the natural flora as was the case with L. laetis PFGE type 1. Significance and Impact of Study: The selection of biotypes of L. lactis as starter cultures will play a very important role in producing final products with individual characteristics