In this research paper we describe the technological properties of beneficial lactic acid bacteria (LAB) obtained from a dairy production chain and the development of a fermented milk produced with Lactobacillus casei MRUV6. Fifteen LAB isolates (Lactobacillus sp., Pediococcus sp. and Weissela sp.) presented acidifying abilities (pH ranges from 0.73 to 2.11), were able to produce diacetyl (except by 5 isolates) and exopolysaccharides, and two were proteolytic. L. casei MRUV6 was selected for producing a fermented milk, stored up to 35 d at 4 and 10°C. Counts on MRS agar with added vancomycin (10 mg/l) and MRS agar with added bile salts (1.5% w/v) ranged from 9.7 to 9.9 log CFU/g, independently of the tested conditions, indicating stability and intestinal resistance of L. casei MRUV6, despite some significant differences (P < 0.05). The study demonstrated the technological potential of a potential probiotic candidate strain, L. casei MRUV6, to be used as a starter culture in the dairy industry.

中文翻译：

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乳品环境中有益菌的技术特性和有益菌种干酪乳杆菌 MRUV6 发酵乳的开发

在这篇研究论文中，我们描述了从乳制品生产链中获得的有益乳酸菌 (LAB) 的技术特性，以及用这种方法生产的发酵乳的开发。干酪乳杆菌MRUV6。十五个 LAB 分离株 (乳酸杆菌sp.,片球菌sp。和韦瑟拉sp.) 具有酸化能力（pH 范围从 0.73 到 2.11），能够产生双乙酰（5 个分离物除外）和胞外多糖，其中两个是蛋白水解的。干酪乳杆菌选择 MRUV6 生产发酵乳，在 4°C 和 10°C 下储存长达 35 天。添加万古霉素 (10 mg/l) 的 MRS 琼脂和添加胆汁盐 (1.5% w/v) 的 MRS 琼脂计数范围为 9.7 至 9.9 log CFU/g，与测试条件无关，表明稳定性和肠道抗性干酪乳杆菌MRUV6，尽管存在一些显着差异（磷< 0.05)。该研究证明了潜在益生菌候选菌株的技术潜力，干酪乳杆菌MRUV6，用作乳制品行业的发酵剂。