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Lactic acid bacteria from artisanal raw goat milk cheeses: technological properties and antimicrobial potential

乳酸乳球菌 抗菌剂 食品科学 乳酸 明串珠菌 开胃菜 肠系膜明串珠菌 单核细胞增生李斯特菌 微生物学 细菌 生物 乳球菌 化学 乳酸菌 发酵 遗传学
作者
Beatriz Silva,Nathália Fernandes,Laís Carvalho,Ana Sofia Faria,J. A. Teixeira,Carina Rodrigues,Úrsula Gonzales-Barrón,Vasco Cadavez
出处
期刊:Italian Journal of Food Safety [PAGEPress Publications]
被引量:3
标识
DOI:10.4081/ijfs.2023.11559
摘要

In cheese-making, a starter culture composed of adequately chosen lactic acid bacteria (LAB) may be suitable to ensure the rapid acidification of milk, improve textural and sensorial characteristics, and avoid pathogen proliferation. In this work, 232 LAB isolates collected from artisanal goat’s raw milk cheeses produced in Portugal were evaluated for their antimicrobial capacity (at 10 and 37°C), as well as their acidifying and proteolytic properties. Among the 232 isolates, at least 98% of those isolated in De Man-Rogosa-Sharpe (MRS) agar presented antagonism against Listeria monocytogenes, Salmonella Typhimurium, or Staphylococcus aureus, whereas less than 28.1% of M17-isolated LAB showed antagonism against these pathogens. M17-isolated LAB displayed better results than MRS ones in terms of acidifying capacity. As for the proteolytic assay, only two MRS isolates showed casein hydrolysis capacity. Principal component analyses and molecular characterization of a subset of selected isolates were conducted to identify those with promising capacities and to correlate the identified LAB genera and species with their antimicrobial, acidifying, and/or proteolytic properties. Lactococcus strains were associated with the highest acidifying capacity, whereas Leuconostoc and Lacticaseibacillus strains were more related to antimicrobial capacities. Leuconostoc mesenteroides, Lactococcus lactis, and Lacticaseibacillus paracasei were the predominant organisms found. The results of this work highlight various strains with pathogen inhibition capacity and suitable technological properties to be included in a customized starter culture. As future work, it is necessary to appropriately define the starter culture and implement it in the cheese-making process to evaluate if the in-vitro capacities are observable in a real food system.
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