Table 3.
Main microorganisms isolated in raw milk of buffalo (Bubalus bubalis) with probiotic and/or technological properties in dairy products.
| Genera | Species | Technological Effects | Products | Ref. |
|---|---|---|---|---|
| Most prevalent | ||||
| Lactobacillus | plantarum(Q), paracasei(Q), fermentum(Q), delbrueckii(Q), kefiranofaciens(Q) | Proteolysis, lipolysis, and aroma compounds | Cheese | [11] |
| Lactococcus | lactis(Q) | * Starter cultures; flavour compounds; acidification; proteolysis; citrate utilisation; fat metabolism; bacteriocin production. | Cheese | [11] |
| Streptococcus | thermophilus(Q), macedonicus | *Starter culture; lactose to lactate; exopolysaccharide and bacteriocins production. | Yoghurt, cheese | [11] |
| Less prevalent | ||||
| Leuconostoc | lactis(Q) | CO2 production; lactose and citrate metabolization; bacteriocins production. | - | [11] |
| Pseudomonas | fragi | Spoilage via heat-stable enzymes and fruity off-odour. | Milk and its products | [63,64] |
* Streptococcus thermophilus. (Q)QPS (Qualified Presumption of Safety) microorganisms [67].