Change search
ReferencesLink to record
Permanent link

Direct link
Isolation and Identification of Lactic Acid Bacteria from Swedish Foods
Örebro University, School of Science and Technology, Örebro University, Sweden.
2015 (English)Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
Abstract [en]

Food fermentation is a method widely used in the past to extend the storage life of food. Numerous studies on fermented food have revealed that they not only have biopreservative properties but also health benefits. Lactic acid bacteria are the major group of microorganisms involved in food fermentation and the properties that influence food are primarily due to the compounds released from microorganisms such as organic acids and bacteriocins. Their health benefits are exerted through several mechanisms including inhibiting the growth of pathogenic bacteria and modifying the host immune response. A number of strains that have been investigated show different properties even between the same species thus emphasizing the importance of strain identification. To determine if some traditional fermented Swedish foods contain lactic acid bacteria, bacteria from four fermented Swedish foods (two surströmming and two sausages) were isolated using MRS broth. Bacterial isolates were examined for their colony and cell morphology and Gram staining and were found to be predominantly Gram-positive cocci or rods. 16S rRNA PCR amplifications of selected isolates was performed using universal prokaryotic primers and sequenced. The sequencing results showed that the bacterial isolates from Oskars surströmming Filéer and Gognacs medvurst were Lactobacillus sakei and the isolate from Mannerströms surströmming was Enterococcus sp. This study showed that the traditional Swedish fermented food evaluated did contain lactic acid bacteria.

Place, publisher, year, edition, pages
Keyword [en]
Lactic acid bacteria, Fermentation, Swedish foods
National Category
Biological Sciences
URN: urn:nbn:se:oru:diva-45774OAI: diva2:852608
Subject / course
Available from: 2015-09-09 Created: 2015-09-09 Last updated: 2015-09-09Bibliographically approved

Open Access in DiVA

fulltext(404 kB)418 downloads
File information
File name FULLTEXT01.pdfFile size 404 kBChecksum SHA-512
Type fulltextMimetype application/pdf

By organisation
School of Science and Technology, Örebro University, Sweden
Biological Sciences

Search outside of DiVA

GoogleGoogle Scholar
Total: 418 downloads
The number of downloads is the sum of all downloads of full texts. It may include eg previous versions that are now no longer available

Total: 76 hits
ReferencesLink to record
Permanent link

Direct link