Potencial bacteriocinogênico e probiótico de bactérias ácido láticas isoladas de leite e queijos artesanais
Autor(a) principal: | |
---|---|
Data de Publicação: | 2013 |
Tipo de documento: | Tese |
Idioma: | por |
Título da fonte: | Biblioteca Digital de Teses e Dissertações do UFSM |
Texto Completo: | http://repositorio.ufsm.br/handle/1/3391 |
Resumo: | Among the wide range of products naturally fermented by lactic acid bacteria (LAB), there are the homemade cheeses. These bacteria are inherent to the raw milk and the fermentation process for producing compounds responsible for the flavor and texture of the products. Its use is one of the oldest food preservation techniques, since they are able to produce substances with antagonistic action against spoilage and pathogenic microorganisms, particularly Listeria monocytogenes, commonly found in refrigerated dairy products. In addition, many lactic acid bacteria have probiotic potential, thus becoming the most attractive one for its use. In North West Frontier region of Rio Grande do Sul a typical cheese is produced, popularly called colonial cheese, which its knowledge of fabrication techniques have been transferred verbally through generations. For being manufactured, in most cases, with raw milk without the addition of starter cultures and under poor conditions of hygiene, it has a diverse unwanted microbial population. This aspect is characterized as a danger to consumers, as well as spoilage organisms that can also serve as a carrier of pathogenic microorganisms. The objective of this study is to isolate and identify lactic acid bacteria with probiotic characteristics and bacteriocinogenic from milk and artisan cheeses produced in this region. Thus initially the BAL were isolated and tested for antagonist ability against pathogens, and then checked the ability to produce antimicrobial substances of proteinaceous nature (bacteriocins), as well as resistance to biological barriers, as a criteria for the selection of isolated with probiotic potential. Molecular identification was performed by obtaining and sequencing of 16S rDNA or the ITS region. Subsequently, the isolated were evaluated for antimicrobial resistance of clinical use and the production of the enzyme β-hemolysin as virulence factors. The selected isolated were used as inoculum in cheese produced at a pilot level, with monitoring of physical-chemical and microbiological, over twenty-eight days of maturation under refrigeration. Of total lactic acid bacteria isolated twentyone (34.43%) showed antagonistic potential against pathogenic microorganisms reference. Of these, seven (33.33%) were able to produce antimicrobial substances of nature protein, being classified as possibly bacteriocinogenic and five (23.81%) isolated were shown to possess probiotic potential. The molecular identification of these proved to treat Enterococcus durans, Enterococcus faecium and Lactobacillus plantarum. The isolated F9 and U5 were selected and added as bacteriocin and probiotic culture, respectively, as a pilot project in cheese artificially contaminated with Listeria monocytogenes. No isolated was able to remove this pathogenic organism in the cheese, and the cultivation of bacteriocinogenic shown to be capable of maintaining viable cells of the microorganism stable during the maturation period. The probiotic proved to be able to withstand during the ripening of the cheese, while maintaining a viable cell number in the order of 107 - 108UFC.g-1 cheese, which allows its use with probiotic purpose. |
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2014-07-112014-07-112013-06-17HERMANNS, Gislaine. Bacteriocinogenic potential and isolated probiotic lactic acid bactéria from milk and homemade cheeses.. 2013. 101 f. Tese (Doutorado em Ciência e Tecnologia dos Alimentos) - Universidade Federal de Santa Maria, Santa Maria, 2013.http://repositorio.ufsm.br/handle/1/3391Among the wide range of products naturally fermented by lactic acid bacteria (LAB), there are the homemade cheeses. These bacteria are inherent to the raw milk and the fermentation process for producing compounds responsible for the flavor and texture of the products. Its use is one of the oldest food preservation techniques, since they are able to produce substances with antagonistic action against spoilage and pathogenic microorganisms, particularly Listeria monocytogenes, commonly found in refrigerated dairy products. In addition, many lactic acid bacteria have probiotic potential, thus becoming the most attractive one for its use. In North West Frontier region of Rio Grande do Sul a typical cheese is produced, popularly called colonial cheese, which its knowledge of fabrication techniques have been transferred verbally through generations. For being manufactured, in most cases, with raw milk without the addition of starter cultures and under poor conditions of hygiene, it has a diverse unwanted microbial population. This aspect is characterized as a danger to consumers, as well as spoilage organisms that can also serve as a carrier of pathogenic microorganisms. The objective of this study is to isolate and identify lactic acid bacteria with probiotic characteristics and bacteriocinogenic from milk and artisan cheeses produced in this region. Thus initially the BAL were isolated and tested for antagonist ability against pathogens, and then checked the ability to produce antimicrobial substances of proteinaceous nature (bacteriocins), as well as resistance to biological barriers, as a criteria for the selection of isolated with probiotic potential. Molecular identification was performed by obtaining and sequencing of 16S rDNA or the ITS region. Subsequently, the isolated were evaluated for antimicrobial resistance of clinical use and the production of the enzyme β-hemolysin as virulence factors. The selected isolated were used as inoculum in cheese produced at a pilot level, with monitoring of physical-chemical and microbiological, over twenty-eight days of maturation under refrigeration. Of total lactic acid bacteria isolated twentyone (34.43%) showed antagonistic potential against pathogenic microorganisms reference. Of these, seven (33.33%) were able to produce antimicrobial substances of nature protein, being classified as possibly bacteriocinogenic and five (23.81%) isolated were shown to possess probiotic potential. The molecular identification of these proved to treat Enterococcus durans, Enterococcus faecium and Lactobacillus plantarum. The isolated F9 and U5 were selected and added as bacteriocin and probiotic culture, respectively, as a pilot project in cheese artificially contaminated with Listeria monocytogenes. No isolated was able to remove this pathogenic organism in the cheese, and the cultivation of bacteriocinogenic shown to be capable of maintaining viable cells of the microorganism stable during the maturation period. The probiotic proved to be able to withstand during the ripening of the cheese, while maintaining a viable cell number in the order of 107 - 108UFC.g-1 cheese, which allows its use with probiotic purpose.Dentre a variada gama de produtos fermentados naturalmente por bactérias ácido láticas (BAL) encontram-se os queijos artesanais. Estas bactérias são inerentes da matéria-prima leite e durante o processo fermentativo produzem compostos responsáveis pelo flavor e textura dos produtos. Sua utilização constituise em uma das técnicas mais antigas de conservação de alimentos, já que são capazes de produzir substâncias com caráter antagônico frente a micro-organismos deteriorantes e patogênicos, com destaque a Listeria monocytogenes, comumente encontrada em produtos lácteos refrigerados. Além disso, muitas bactérias ácido láticas possuem potencial probiótico, constituindo-se em um atrativo a mais para sua utilização. Na região Fronteira Noroeste do Estado do Rio Grande do Sul é produzido um queijo típico, popularmente denominado queijo colonial, cujo conhecimento das técnicas de fabricação tem sido transferido verbalmente ao longo das gerações. Por ser fabricado, na grande maioria dos casos, com leite cru, sem a adição de culturas iniciadoras e sob condições deficientes de higiene, possui uma diversificada população microbiana indesejada. Este aspecto se caracteriza como um perigo aos consumidores, já que além de micro-organismos deteriorantes pode também servir como veículo de micro-organismos patogênicos. Assim, o objetivo do presente estudo foi isolar e identificar bactérias ácido láticas com características bacteriocinogênicas e probióticas, de leite e queijos artesanais desta região. Para isso, inicialmente, as BAL foram isoladas e testadas quanto a sua capacidade antagonista frente a micro-organismos patogênicos e então verificada a capacidade de produção de substâncias antimicrobianas de natureza protéica (bacteriocinas). A resistência a barreiras biológicas, como um dos critérios para seleção de isolados com potencial probiótico também foi avaliado. A identificação molecular dos isolados potencialmente bacteriocinogênicos e probióticos foi realizada por meio da obtenção e sequenciamento do rDNA 16S ou da região ITS. Posteriormente, os isolados foram avaliados quanto à resistência a antimicrobianos de uso clínico e à produção da enzima β-hemolisina, como fatores de virulência. Os isolados selecionados foram utilizados como inoculo em queijos produzidos a nível piloto, com monitoramento de parâmetros físico-químicos e microbiológicos, ao longo de vinte e oito dias de maturação, sob refrigeração. Do total de bactérias láticas isoladas, vinte e uma (34,43%) demonstraram potencial antagonista frente a micro-organismos patogênicos de referência. Destas, sete (33,33%) mostraram-se capazes de produzir substâncias antimicrobianas de natureza proteica, sendo classificadas como, possivelmente, bacteriocinogênicas e cinco (23,81%) dos isolados demonstraram possuir potencial probiótico. A identificação molecular destes revelou se tratarem de Enterococcus durans, Enterococcus faecium e Lactobacillus plantarum. Os isolados F9 e U5 foram selecionados e adicionados como cultura bacteriocinogênica e probiótica, respectivamente, em queijos a nível piloto, artificialmente contaminados com Listeria monocytogenes. Nenhum dos isolados foi capaz de eliminar este microorganismo patogênico nos queijos, porém o cultivo bacteriocinogênico se mostrou capaz de manter as contagens de células viáveis deste micro-organismo estáveis durante o período de maturação. A cultura probiótica se revelou capaz de resistir durante a maturação do queijo, mantendo um número de células viáveis na ordem de 107 - 108UFC.g-1 de queijo, o que permite sua utilização com propósito probiótico.application/pdfporUniversidade Federal de Santa MariaPrograma de Pós-Graduação em Ciência e Tecnologia dos AlimentosUFSMBRCiência e Tecnologia dos AlimentosLeiteQueijoBactérias ácido láticasBacteriocinasProbióticosMilkCheeseLactic acid bacteriaBacteriocinsProbioticsCNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOSPotencial bacteriocinogênico e probiótico de bactérias ácido láticas isoladas de leite e queijos artesanaisBacteriocinogenic potential and isolated probiotic lactic acid bactéria from milk and homemade cheeses.info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/doctoralThesisRichards, Neila Silvia Pereira dos Santoshttp://lattes.cnpq.br/0618653776990780Brandelli, Adrianohttp://lattes.cnpq.br/2645681829598421Adaime, Martha Bohrerhttp://lattes.cnpq.br/4385786922516848Alves, Sydney Hartzhttp://lattes.cnpq.br/0330782478769631Hecktheuer, Luisa Helena Rycheckihttp://lattes.cnpq.br/7926116604048817http://lattes.cnpq.br/2405109812390257Hermanns, Gislaine5007000000064003003003003003005006698fb34-e594-4cf4-a9c3-f688b9a456c3f3eb0d25-a61d-41c3-8129-4bbda504a83ea27b0b99-4cf2-459e-ac2d-71a5d1d1fc9aa0f5a1bf-e731-4df0-9010-ddadda7ae90a5ff44d9f-aee5-44d5-87d9-558de688512765ae417a-cdd3-4549-804a-6d4180a4a1d5info:eu-repo/semantics/openAccessreponame:Biblioteca Digital de Teses e Dissertações do UFSMinstname:Universidade Federal de Santa Maria (UFSM)instacron:UFSMORIGINALHERMANNS, GISLAINE.pdfapplication/pdf959873http://repositorio.ufsm.br/bitstream/1/3391/1/HERMANNS%2c%20GISLAINE.pdf378821f60c3356006ecf1214d4105480MD51TEXTHERMANNS, GISLAINE.pdf.txtHERMANNS, GISLAINE.pdf.txtExtracted texttext/plain195951http://repositorio.ufsm.br/bitstream/1/3391/2/HERMANNS%2c%20GISLAINE.pdf.txt403110f919af6c6474db3efe50c3f80bMD52THUMBNAILHERMANNS, GISLAINE.pdf.jpgHERMANNS, GISLAINE.pdf.jpgIM Thumbnailimage/jpeg4888http://repositorio.ufsm.br/bitstream/1/3391/3/HERMANNS%2c%20GISLAINE.pdf.jpg0c68152647ecf440b0e579ad2e5cca2fMD531/33912023-05-29 15:21:22.231oai:repositorio.ufsm.br:1/3391Biblioteca Digital de Teses e Dissertaçõeshttps://repositorio.ufsm.br/ONGhttps://repositorio.ufsm.br/oai/requestatendimento.sib@ufsm.br||tedebc@gmail.comopendoar:2023-05-29T18:21:22Biblioteca Digital de Teses e Dissertações do UFSM - Universidade Federal de Santa Maria (UFSM)false |
dc.title.por.fl_str_mv |
Potencial bacteriocinogênico e probiótico de bactérias ácido láticas isoladas de leite e queijos artesanais |
dc.title.alternative.eng.fl_str_mv |
Bacteriocinogenic potential and isolated probiotic lactic acid bactéria from milk and homemade cheeses. |
title |
Potencial bacteriocinogênico e probiótico de bactérias ácido láticas isoladas de leite e queijos artesanais |
spellingShingle |
Potencial bacteriocinogênico e probiótico de bactérias ácido láticas isoladas de leite e queijos artesanais Hermanns, Gislaine Leite Queijo Bactérias ácido láticas Bacteriocinas Probióticos Milk Cheese Lactic acid bacteria Bacteriocins Probiotics CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
title_short |
Potencial bacteriocinogênico e probiótico de bactérias ácido láticas isoladas de leite e queijos artesanais |
title_full |
Potencial bacteriocinogênico e probiótico de bactérias ácido láticas isoladas de leite e queijos artesanais |
title_fullStr |
Potencial bacteriocinogênico e probiótico de bactérias ácido láticas isoladas de leite e queijos artesanais |
title_full_unstemmed |
Potencial bacteriocinogênico e probiótico de bactérias ácido láticas isoladas de leite e queijos artesanais |
title_sort |
Potencial bacteriocinogênico e probiótico de bactérias ácido láticas isoladas de leite e queijos artesanais |
author |
Hermanns, Gislaine |
author_facet |
Hermanns, Gislaine |
author_role |
author |
dc.contributor.advisor1.fl_str_mv |
Richards, Neila Silvia Pereira dos Santos |
dc.contributor.advisor1Lattes.fl_str_mv |
http://lattes.cnpq.br/0618653776990780 |
dc.contributor.referee1.fl_str_mv |
Brandelli, Adriano |
dc.contributor.referee1Lattes.fl_str_mv |
http://lattes.cnpq.br/2645681829598421 |
dc.contributor.referee2.fl_str_mv |
Adaime, Martha Bohrer |
dc.contributor.referee2Lattes.fl_str_mv |
http://lattes.cnpq.br/4385786922516848 |
dc.contributor.referee3.fl_str_mv |
Alves, Sydney Hartz |
dc.contributor.referee3Lattes.fl_str_mv |
http://lattes.cnpq.br/0330782478769631 |
dc.contributor.referee4.fl_str_mv |
Hecktheuer, Luisa Helena Rychecki |
dc.contributor.referee4Lattes.fl_str_mv |
http://lattes.cnpq.br/7926116604048817 |
dc.contributor.authorLattes.fl_str_mv |
http://lattes.cnpq.br/2405109812390257 |
dc.contributor.author.fl_str_mv |
Hermanns, Gislaine |
contributor_str_mv |
Richards, Neila Silvia Pereira dos Santos Brandelli, Adriano Adaime, Martha Bohrer Alves, Sydney Hartz Hecktheuer, Luisa Helena Rychecki |
dc.subject.por.fl_str_mv |
Leite Queijo Bactérias ácido láticas Bacteriocinas Probióticos |
topic |
Leite Queijo Bactérias ácido láticas Bacteriocinas Probióticos Milk Cheese Lactic acid bacteria Bacteriocins Probiotics CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
dc.subject.eng.fl_str_mv |
Milk Cheese Lactic acid bacteria Bacteriocins Probiotics |
dc.subject.cnpq.fl_str_mv |
CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
description |
Among the wide range of products naturally fermented by lactic acid bacteria (LAB), there are the homemade cheeses. These bacteria are inherent to the raw milk and the fermentation process for producing compounds responsible for the flavor and texture of the products. Its use is one of the oldest food preservation techniques, since they are able to produce substances with antagonistic action against spoilage and pathogenic microorganisms, particularly Listeria monocytogenes, commonly found in refrigerated dairy products. In addition, many lactic acid bacteria have probiotic potential, thus becoming the most attractive one for its use. In North West Frontier region of Rio Grande do Sul a typical cheese is produced, popularly called colonial cheese, which its knowledge of fabrication techniques have been transferred verbally through generations. For being manufactured, in most cases, with raw milk without the addition of starter cultures and under poor conditions of hygiene, it has a diverse unwanted microbial population. This aspect is characterized as a danger to consumers, as well as spoilage organisms that can also serve as a carrier of pathogenic microorganisms. The objective of this study is to isolate and identify lactic acid bacteria with probiotic characteristics and bacteriocinogenic from milk and artisan cheeses produced in this region. Thus initially the BAL were isolated and tested for antagonist ability against pathogens, and then checked the ability to produce antimicrobial substances of proteinaceous nature (bacteriocins), as well as resistance to biological barriers, as a criteria for the selection of isolated with probiotic potential. Molecular identification was performed by obtaining and sequencing of 16S rDNA or the ITS region. Subsequently, the isolated were evaluated for antimicrobial resistance of clinical use and the production of the enzyme β-hemolysin as virulence factors. The selected isolated were used as inoculum in cheese produced at a pilot level, with monitoring of physical-chemical and microbiological, over twenty-eight days of maturation under refrigeration. Of total lactic acid bacteria isolated twentyone (34.43%) showed antagonistic potential against pathogenic microorganisms reference. Of these, seven (33.33%) were able to produce antimicrobial substances of nature protein, being classified as possibly bacteriocinogenic and five (23.81%) isolated were shown to possess probiotic potential. The molecular identification of these proved to treat Enterococcus durans, Enterococcus faecium and Lactobacillus plantarum. The isolated F9 and U5 were selected and added as bacteriocin and probiotic culture, respectively, as a pilot project in cheese artificially contaminated with Listeria monocytogenes. No isolated was able to remove this pathogenic organism in the cheese, and the cultivation of bacteriocinogenic shown to be capable of maintaining viable cells of the microorganism stable during the maturation period. The probiotic proved to be able to withstand during the ripening of the cheese, while maintaining a viable cell number in the order of 107 - 108UFC.g-1 cheese, which allows its use with probiotic purpose. |
publishDate |
2013 |
dc.date.issued.fl_str_mv |
2013-06-17 |
dc.date.accessioned.fl_str_mv |
2014-07-11 |
dc.date.available.fl_str_mv |
2014-07-11 |
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info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/doctoralThesis |
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doctoralThesis |
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publishedVersion |
dc.identifier.citation.fl_str_mv |
HERMANNS, Gislaine. Bacteriocinogenic potential and isolated probiotic lactic acid bactéria from milk and homemade cheeses.. 2013. 101 f. Tese (Doutorado em Ciência e Tecnologia dos Alimentos) - Universidade Federal de Santa Maria, Santa Maria, 2013. |
dc.identifier.uri.fl_str_mv |
http://repositorio.ufsm.br/handle/1/3391 |
identifier_str_mv |
HERMANNS, Gislaine. Bacteriocinogenic potential and isolated probiotic lactic acid bactéria from milk and homemade cheeses.. 2013. 101 f. Tese (Doutorado em Ciência e Tecnologia dos Alimentos) - Universidade Federal de Santa Maria, Santa Maria, 2013. |
url |
http://repositorio.ufsm.br/handle/1/3391 |
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por |
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por |
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500700000006 |
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400 300 300 300 300 300 500 |
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Universidade Federal de Santa Maria |
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UFSM |
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BR |
dc.publisher.department.fl_str_mv |
Ciência e Tecnologia dos Alimentos |
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Universidade Federal de Santa Maria |
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