Kluyveromyces lactis as a source of enzymes to microbial rennet cheese and other dairy products and probiotics: qualitative culture and / or quantitative and molecular identification
Information 16/02/09.
Kluyveromyces lactis (United Fungi, Phylum Ascomycota, Order Saccharomycetales, Saccharomycetaceae Family, Genus Kluyveromyces) is similar to Saccharommyces cerevisiae yeast, which differs in some metabolic and genetic characteristics, so called Saccharomyces lactis previously. Its name includes its discoverer (Albert Jan Kluyver 1988-1956) and their ability to use lactose and converting it into lactic acid. It has two types of vital phases: stable haploid and diploid phase semistable. Their ability to produce chymosin and use lactose milk have to be used in making cheese, as a substitute for natural rennet from slaughtered animals.
This yeast is used in the production of rennet for cheese making, and in obtaining other dairy products, so it is present in many types of cheeses.
This yeast, along with some other microorganisms as some enterobacteria (eg. E. coli) and lactic acid bacteria, lactose use, thanks to possessing the necessary enzymes for metabolism. In mammals, the lactase is found in the cells of the small intestinal mucosa, and is considered essential for complete digestion of milk. When a person lacks lactase can not split the lactose, the main carbohydrate in milk, galactose and glucose, leading to lactose intolerance, so it should be excluded from the diet.
It is considered completely harmless, and are exposed to it through ingestion of cheese or other dairy products, and is considered the microorganism of choice for production of ?-galactosidase to remove lactose from milk, made of interest by the number increasing consumers with lactose intolerance.
In the food industry, as mentioned, it is used in making cheese and other dairy products like yogurt and ice cream. It is also taking interest consideration as a prebiotic for preparing galacto-oligosaccharides, which are thought to contribute to reduced blood cholesterol, and might even prevent colon cancer, as well as to be used as low - calorie sweetener.
Tests in IVAMI:
- Qualitative or quantitative culture for Kluyveromyces lactis planting microbial rennet.
- Molecular identification of the species Kluyveromyces lactis grown.
Recommended types of samples:
- Rennet milk microbial origin (about 100 g).
Shipping and storage conditions:
- Refrigerated for less than 2 days and shipping within cork white box pack (frigolín) frozen.
Delivery time :
- Cultivation: 3 to 5 business days.
- Molecular identification: 5 to 7 working days.
Cost of testing:
- Qualitative culture and / or quantitative: Consult ivami@ivami.com .
- Molecular identification if obtained culture: Consult ivami@ivami.com .