Technological characterization of lactic acid bacteria isolated from sheep milk for potential use as non-starter cultures

Detalhes bibliográficos
Autor(a) principal: Dias, Maria Rita Souto
Data de Publicação: 2019
Outros Autores: Fusieger, Andressa, Motta, Amanda de Souza
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Revista do Instituto de Laticínios Cândido Tostes
Texto Completo: https://www.revistadoilct.com.br/rilct/article/view/725
Resumo: Sheep milk has different physicochemical properties, which means that its derived products have a high added value. Part of these properties is conferred by lactic bacteria which play important activities in the raw milk. This research aimed to analyze five lactic bacteria that were previously identified and evaluated for parameters as their acidification, proteolysis, diacetyl and exopolysaccharides production, potential antimicrobial activity and the safety parameters. The 16S rDNA gene identification by sequencing showed an agreement with the data obtained by MALDI-TOF/MS. The bacteria were identified as Lactococcus lactis MRS1, Lactococcus lactis MRS2, Lactococcus lactis MRS5, Lactococcus lactis MRS6, and Enterococcus faecalis M173. All isolates showed the same acidification profile, maintaining pH at 4.5 from 6 h of incubation along, under the conditions employed. Proteolytic activity, coexistence capacity, and production of exopolysaccharides were observed in all the isolates tested. Diacetyl production was only evident in the isolates Lactococcus lactis MRS1 and Lactococcus lactis MRS2. Regarding the presence of antimicrobial activity, Lactococcus lactis MRS6 and Enterococcus faecalis M173 isolates inhibited all tested cultures. In the evaluation of the safety parameters, none of the isolates presented high-level resistance to clinically important antibiotics and did not present gelatinase production and hemolytic activity. These results provide an important information on the potential bacteria to be exploited for the application in sheep milk-derived products, in a condition of starters or adjunct cultures.
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spelling Technological characterization of lactic acid bacteria isolated from sheep milk for potential use as non-starter culturesTechnological characterization of lactic acid bacteria isolated from sheep milk for potential use as non-starter culturesFood ScienceLactococcus; Enterococcus; technological propertiesLactococcus; Enterococcus; propriedades tecnológicas.Sheep milk has different physicochemical properties, which means that its derived products have a high added value. Part of these properties is conferred by lactic bacteria which play important activities in the raw milk. This research aimed to analyze five lactic bacteria that were previously identified and evaluated for parameters as their acidification, proteolysis, diacetyl and exopolysaccharides production, potential antimicrobial activity and the safety parameters. The 16S rDNA gene identification by sequencing showed an agreement with the data obtained by MALDI-TOF/MS. The bacteria were identified as Lactococcus lactis MRS1, Lactococcus lactis MRS2, Lactococcus lactis MRS5, Lactococcus lactis MRS6, and Enterococcus faecalis M173. All isolates showed the same acidification profile, maintaining pH at 4.5 from 6 h of incubation along, under the conditions employed. Proteolytic activity, coexistence capacity, and production of exopolysaccharides were observed in all the isolates tested. Diacetyl production was only evident in the isolates Lactococcus lactis MRS1 and Lactococcus lactis MRS2. Regarding the presence of antimicrobial activity, Lactococcus lactis MRS6 and Enterococcus faecalis M173 isolates inhibited all tested cultures. In the evaluation of the safety parameters, none of the isolates presented high-level resistance to clinically important antibiotics and did not present gelatinase production and hemolytic activity. These results provide an important information on the potential bacteria to be exploited for the application in sheep milk-derived products, in a condition of starters or adjunct cultures.O leite de ovelha possui diferentes propriedades físico-químicas, o que significa que seus derivados têm alto valor agregado. Parte dessas propriedades é conferida por bactérias lácticas que desempenham importantes atividades no leite cru. Esta pesquisa teve como objetivo analisar cinco bactérias lácticas previamente identificadas e avaliadas quanto a seus parâmetros de acidificação, proteólise, produção de diacetil e exopolissacarídeos, potencial atividade antimicrobiana e parâmetros de segurança. A identificação do gene 16S rDNA por sequenciamento mostrou concordância com os dados obtidos por MALDI-TOF/MS. As bactérias foram identificadas como Lactococcus lactis MRS1, Lactococcus lactis MRS2, Lactococcus lactis MRS5, Lactococcus lactis MRS6 e Enterococcus faecalis M173. Todos os isolados apresentaram o mesmo perfil de acidificação, mantendo o pH em 4,5 a partir de 6 horas de incubação, nas condições empregadas. Atividade proteolítica, capacidade de coexistência e produção de exopolissacarídeos foram observadas em todos os isolados testados. A produção de diacetil foi evidente nos isolados Lactococcus lactis MRS1 e Lactococcus lactis MRS2. Em relação à presença de atividade antimicrobiana, os isolados de Lactococcus lactis MRS6 e Enterococcus faecalis M173 inibiram todas as culturas testadas. Na avaliação dos parâmetros de segurança, nenhum dos isolados apresentou resistência de alto nível a antibióticos clinicamente importantes e não apresentaram produção de gelatinase e atividade hemolítica. Estes resultados fornecem uma informação importante sobre as potenciais bactérias a serem exploradas para a aplicação em produtos derivados de leite de ovelha, em condições de cultura starter ou adjuntas.ILCTDias, Maria Rita SoutoFusieger, AndressaMotta, Amanda de Souza2019-11-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://www.revistadoilct.com.br/rilct/article/view/72510.14295/2238-6416.v74i1.725Journal of Candido Tostes Dairy Institute; v. 74, n. 1 (2019); 13-24Revista do Instituto de Laticínios Cândido Tostes; v. 74, n. 1 (2019); 13-242238-64160100-3674reponame:Revista do Instituto de Laticínios Cândido Tostesinstname:Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)instacron:EPAMIGenghttps://www.revistadoilct.com.br/rilct/article/view/725/498https://www.revistadoilct.com.br/rilct/article/downloadSuppFile/725/274Direitos autorais 2019 Revista do Instituto de Laticínios Cândido Tosteshttp://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccess2020-02-14T20:46:23Zoai:oai.rilct.emnuvens.com.br:article/725Revistahttp://www.revistadoilct.com.br/ONGhttps://www.revistadoilct.com.br/rilct/oai||revistadoilct@epamig.br|| revistadoilct@oi.com.br2238-64160100-3674opendoar:2020-02-14T20:46:23Revista do Instituto de Laticínios Cândido Tostes - Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)false
dc.title.none.fl_str_mv Technological characterization of lactic acid bacteria isolated from sheep milk for potential use as non-starter cultures
Technological characterization of lactic acid bacteria isolated from sheep milk for potential use as non-starter cultures
title Technological characterization of lactic acid bacteria isolated from sheep milk for potential use as non-starter cultures
spellingShingle Technological characterization of lactic acid bacteria isolated from sheep milk for potential use as non-starter cultures
Dias, Maria Rita Souto
Food Science
Lactococcus; Enterococcus; technological properties
Lactococcus; Enterococcus; propriedades tecnológicas.
title_short Technological characterization of lactic acid bacteria isolated from sheep milk for potential use as non-starter cultures
title_full Technological characterization of lactic acid bacteria isolated from sheep milk for potential use as non-starter cultures
title_fullStr Technological characterization of lactic acid bacteria isolated from sheep milk for potential use as non-starter cultures
title_full_unstemmed Technological characterization of lactic acid bacteria isolated from sheep milk for potential use as non-starter cultures
title_sort Technological characterization of lactic acid bacteria isolated from sheep milk for potential use as non-starter cultures
author Dias, Maria Rita Souto
author_facet Dias, Maria Rita Souto
Fusieger, Andressa
Motta, Amanda de Souza
author_role author
author2 Fusieger, Andressa
Motta, Amanda de Souza
author2_role author
author
dc.contributor.none.fl_str_mv

dc.contributor.author.fl_str_mv Dias, Maria Rita Souto
Fusieger, Andressa
Motta, Amanda de Souza
dc.subject.none.fl_str_mv
dc.subject.por.fl_str_mv Food Science
Lactococcus; Enterococcus; technological properties
Lactococcus; Enterococcus; propriedades tecnológicas.
topic Food Science
Lactococcus; Enterococcus; technological properties
Lactococcus; Enterococcus; propriedades tecnológicas.
description Sheep milk has different physicochemical properties, which means that its derived products have a high added value. Part of these properties is conferred by lactic bacteria which play important activities in the raw milk. This research aimed to analyze five lactic bacteria that were previously identified and evaluated for parameters as their acidification, proteolysis, diacetyl and exopolysaccharides production, potential antimicrobial activity and the safety parameters. The 16S rDNA gene identification by sequencing showed an agreement with the data obtained by MALDI-TOF/MS. The bacteria were identified as Lactococcus lactis MRS1, Lactococcus lactis MRS2, Lactococcus lactis MRS5, Lactococcus lactis MRS6, and Enterococcus faecalis M173. All isolates showed the same acidification profile, maintaining pH at 4.5 from 6 h of incubation along, under the conditions employed. Proteolytic activity, coexistence capacity, and production of exopolysaccharides were observed in all the isolates tested. Diacetyl production was only evident in the isolates Lactococcus lactis MRS1 and Lactococcus lactis MRS2. Regarding the presence of antimicrobial activity, Lactococcus lactis MRS6 and Enterococcus faecalis M173 isolates inhibited all tested cultures. In the evaluation of the safety parameters, none of the isolates presented high-level resistance to clinically important antibiotics and did not present gelatinase production and hemolytic activity. These results provide an important information on the potential bacteria to be exploited for the application in sheep milk-derived products, in a condition of starters or adjunct cultures.
publishDate 2019
dc.date.none.fl_str_mv 2019-11-01
dc.type.none.fl_str_mv
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://www.revistadoilct.com.br/rilct/article/view/725
10.14295/2238-6416.v74i1.725
url https://www.revistadoilct.com.br/rilct/article/view/725
identifier_str_mv 10.14295/2238-6416.v74i1.725
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv https://www.revistadoilct.com.br/rilct/article/view/725/498
https://www.revistadoilct.com.br/rilct/article/downloadSuppFile/725/274
dc.rights.driver.fl_str_mv Direitos autorais 2019 Revista do Instituto de Laticínios Cândido Tostes
http://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Direitos autorais 2019 Revista do Instituto de Laticínios Cândido Tostes
http://creativecommons.org/licenses/by/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv ILCT
publisher.none.fl_str_mv ILCT
dc.source.none.fl_str_mv Journal of Candido Tostes Dairy Institute; v. 74, n. 1 (2019); 13-24
Revista do Instituto de Laticínios Cândido Tostes; v. 74, n. 1 (2019); 13-24
2238-6416
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