Characterization of autochthonous lactic acid bacteria in Bom Jesus do Itabapoana (Brazil): antagonist action against Listeria monocytogenes and biochemical evidences

Detalhes bibliográficos
Autor(a) principal: Silva, Layne Gaspayme da
Data de Publicação: 2022
Outros Autores: Lopes, Daniel Saraiva, Bastos, Paula Aparecida Martins Borges
Tipo de documento: Artigo
Idioma: por
Título da fonte: Vértices (Campos dos Goitacazes. Online)
Texto Completo: https://editoraessentia.iff.edu.br/index.php/vertices/article/view/15990
Resumo: Lactic Acid Bacteria (LAB) are used in the elaboration of industrial and artisanal dairy and fermented products, and have a wide diversification, which can influence the characterization of the products and guarantee food safety. The present work aims to isolate and characterize autochthonous LAB from Bom Jesus do Itabapoana (Brazil), from raw milk and artisanal fresh cheese, verifying their antagonistic potential against L. monocytogenes, diacetyl production and the profile of lacto-fermentation. For isolation, the MRS and M17 media were used, incubated at 37 ºC and 30 ºC for 48 h, respectively. Ten strains that showed characteristics for LAB were evaluated for antagonistic action against the pathogen, production of diacetyl and profile of lacto-fermentation. Seven of them showed antagonistic action, diacetyl production and caseous lacto-fermentation, while three did not show antagonistic action and diacetyl production, however one maintained the caseous lacto-fermentation type and two presented gelatinous type.
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spelling Characterization of autochthonous lactic acid bacteria in Bom Jesus do Itabapoana (Brazil): antagonist action against Listeria monocytogenes and biochemical evidencesCaracterización de bacterias ácido lácticas autóctonas de Bom Jesus do Itabapoana (Brasil): acción antagonista contra Listeria monocytogenes y evidencias bioquímicasCaracterização de bactérias ácido láticas autóctones de Bom Jesus do Itabapoana/RJ: ação antagonista contra Listeria monocytogenes e provas bioquímicasAntimicrobialFood securityIsolationWild bacteriaInhibitionAntimicrobianoSeguridad alimentariaAislamientoBacterias silvestresInhibiciónAntimicrobianoSegurança AlimentarIsolamentoBactérias selvagensInibiçãoLactic Acid Bacteria (LAB) are used in the elaboration of industrial and artisanal dairy and fermented products, and have a wide diversification, which can influence the characterization of the products and guarantee food safety. The present work aims to isolate and characterize autochthonous LAB from Bom Jesus do Itabapoana (Brazil), from raw milk and artisanal fresh cheese, verifying their antagonistic potential against L. monocytogenes, diacetyl production and the profile of lacto-fermentation. For isolation, the MRS and M17 media were used, incubated at 37 ºC and 30 ºC for 48 h, respectively. Ten strains that showed characteristics for LAB were evaluated for antagonistic action against the pathogen, production of diacetyl and profile of lacto-fermentation. Seven of them showed antagonistic action, diacetyl production and caseous lacto-fermentation, while three did not show antagonistic action and diacetyl production, however one maintained the caseous lacto-fermentation type and two presented gelatinous type.Las bacterias del ácido láctico (BAL) son utilizadas en la elaboración de productos lácteos y fermentados industriales y artesanales, y tienen una amplia diversificación, lo que puede influir en la caracterización de los productos y garantizar la seguridad alimentaria. El presente trabajo tiene como objetivo aislar y caracterizar BAL autóctonas de Bom Jesus do Itabapoana (Brasil), a partir de leche cruda y queso fresco artesanal, verificando su potencial antagonista frente a L. monocytogenes, la producción de diacetilo y el perfil de lacto-fermentación. Para el aislamiento se utilizaron los medios MRS y M17, con incubación a 37 ºC y 30 ºC durante 48 h, respectivamente. Diez cepas que presentaran características para BAL fueran evaluadas para la acción antagonista contra el patógeno, la producción de diacetilo y el perfil de lacto-fermentación. Siete de ellas mostraron acción antagonista, producción de diacetilo y lacto-fermentación caseosa, mientras que tres no mostraron acción antagonista y producción de diacetilo, sin embargo, una de las tres mantuvo el tipo de lacto-fermentación caseosa y dos presentaron tipo gelatinoso.Bactérias Ácido Láticas (BAL) são utilizadas na elaboração de produtos lácteos e fermentados industriais ou artesanais, e apresentam uma vasta diversificação, podendo influenciar na caracterização dos produtos e na garantia da segurança do alimento. O presente trabalho visa isolar e caracterizar BAL autóctones de Bom Jesus do Itabapoana/RJ, oriundas de leite cru e queijo frescal artesanal, verificando seu potencial antagônico frente a L. monocytogenes, de produção de diacetil e o perfil de lactofermentação. Para o isolamento foram utilizados os meios MRS e M17, incubados a 37 ºC e 30 ºC por 48 h, respectivamente. Dez cepas que apresentaram características para BAL foram avaliadas quanto à ação antagônica frente ao patógeno, à produção de diacetil e ao perfil de lactofermentação. Sete delas apresentaram ação antagonista, produção de diacetil e lactofermentação do tipo caseoso, enquanto três não apresentaram ação antagônica e produção de diacetil, porém uma manteve o tipo de lactofermentação caseoso e duas apresentaram o tipo gelatinoso.Instituto Federal de Educação, Ciência e Tecnologia Fluminense2022-04-04info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfapplication/ziptext/htmlhttps://editoraessentia.iff.edu.br/index.php/vertices/article/view/1599010.19180/1809-2667.v24n12022p194-208Revista Vértices; Vol. 24 No. 1 (2022): Jan./Apr.; 194-208Revista Vértices; Vol. 24 Núm. 1 (2022): ene./abr.; 194-208Revista Vértices; v. 24 n. 1 (2022): jan./abr.; 194-2081809-26671415-2843reponame:Vértices (Campos dos Goitacazes. Online)instname:Centro Federal de Educação Tecnológica de Campos dos Goytacazesinstacron:IFFluminenseporhttps://editoraessentia.iff.edu.br/index.php/vertices/article/view/15990/14734https://editoraessentia.iff.edu.br/index.php/vertices/article/view/15990/14789https://editoraessentia.iff.edu.br/index.php/vertices/article/view/15990/14790Copyright (c) 2022 Layne Gaspayme da Silva, Daniel Saraiva Lopes, Paula Aparecida Martins Borges Bastosinfo:eu-repo/semantics/openAccessSilva, Layne Gaspayme da Lopes, Daniel Saraiva Bastos, Paula Aparecida Martins Borges Silva, Layne Gaspayme da Lopes, Daniel Saraiva Bastos, Paula Aparecida Martins Borges Silva, Layne Gaspayme da Lopes, Daniel Saraiva Bastos, Paula Aparecida Martins Borges 2022-05-06T12:58:57Zoai:ojs.editoraessentia.iff.edu.br:article/15990Revistahttps://essentiaeditora.iff.edu.br/index.php/vertices/PUBhttps://essentiaeditora.iff.edu.br/index.php/vertices/oaiessentia@iff.edu.br1809-26671415-2843opendoar:2022-05-06T12:58:57Vértices (Campos dos Goitacazes. Online) - Centro Federal de Educação Tecnológica de Campos dos Goytacazesfalse
dc.title.none.fl_str_mv Characterization of autochthonous lactic acid bacteria in Bom Jesus do Itabapoana (Brazil): antagonist action against Listeria monocytogenes and biochemical evidences
Caracterización de bacterias ácido lácticas autóctonas de Bom Jesus do Itabapoana (Brasil): acción antagonista contra Listeria monocytogenes y evidencias bioquímicas
Caracterização de bactérias ácido láticas autóctones de Bom Jesus do Itabapoana/RJ: ação antagonista contra Listeria monocytogenes e provas bioquímicas
title Characterization of autochthonous lactic acid bacteria in Bom Jesus do Itabapoana (Brazil): antagonist action against Listeria monocytogenes and biochemical evidences
spellingShingle Characterization of autochthonous lactic acid bacteria in Bom Jesus do Itabapoana (Brazil): antagonist action against Listeria monocytogenes and biochemical evidences
Silva, Layne Gaspayme da
Antimicrobial
Food security
Isolation
Wild bacteria
Inhibition
Antimicrobiano
Seguridad alimentaria
Aislamiento
Bacterias silvestres
Inhibición
Antimicrobiano
Segurança Alimentar
Isolamento
Bactérias selvagens
Inibição
title_short Characterization of autochthonous lactic acid bacteria in Bom Jesus do Itabapoana (Brazil): antagonist action against Listeria monocytogenes and biochemical evidences
title_full Characterization of autochthonous lactic acid bacteria in Bom Jesus do Itabapoana (Brazil): antagonist action against Listeria monocytogenes and biochemical evidences
title_fullStr Characterization of autochthonous lactic acid bacteria in Bom Jesus do Itabapoana (Brazil): antagonist action against Listeria monocytogenes and biochemical evidences
title_full_unstemmed Characterization of autochthonous lactic acid bacteria in Bom Jesus do Itabapoana (Brazil): antagonist action against Listeria monocytogenes and biochemical evidences
title_sort Characterization of autochthonous lactic acid bacteria in Bom Jesus do Itabapoana (Brazil): antagonist action against Listeria monocytogenes and biochemical evidences
author Silva, Layne Gaspayme da
author_facet Silva, Layne Gaspayme da
Lopes, Daniel Saraiva
Bastos, Paula Aparecida Martins Borges
author_role author
author2 Lopes, Daniel Saraiva
Bastos, Paula Aparecida Martins Borges
author2_role author
author
dc.contributor.author.fl_str_mv Silva, Layne Gaspayme da
Lopes, Daniel Saraiva
Bastos, Paula Aparecida Martins Borges
Silva, Layne Gaspayme da
Lopes, Daniel Saraiva
Bastos, Paula Aparecida Martins Borges
Silva, Layne Gaspayme da
Lopes, Daniel Saraiva
Bastos, Paula Aparecida Martins Borges
dc.subject.por.fl_str_mv Antimicrobial
Food security
Isolation
Wild bacteria
Inhibition
Antimicrobiano
Seguridad alimentaria
Aislamiento
Bacterias silvestres
Inhibición
Antimicrobiano
Segurança Alimentar
Isolamento
Bactérias selvagens
Inibição
topic Antimicrobial
Food security
Isolation
Wild bacteria
Inhibition
Antimicrobiano
Seguridad alimentaria
Aislamiento
Bacterias silvestres
Inhibición
Antimicrobiano
Segurança Alimentar
Isolamento
Bactérias selvagens
Inibição
description Lactic Acid Bacteria (LAB) are used in the elaboration of industrial and artisanal dairy and fermented products, and have a wide diversification, which can influence the characterization of the products and guarantee food safety. The present work aims to isolate and characterize autochthonous LAB from Bom Jesus do Itabapoana (Brazil), from raw milk and artisanal fresh cheese, verifying their antagonistic potential against L. monocytogenes, diacetyl production and the profile of lacto-fermentation. For isolation, the MRS and M17 media were used, incubated at 37 ºC and 30 ºC for 48 h, respectively. Ten strains that showed characteristics for LAB were evaluated for antagonistic action against the pathogen, production of diacetyl and profile of lacto-fermentation. Seven of them showed antagonistic action, diacetyl production and caseous lacto-fermentation, while three did not show antagonistic action and diacetyl production, however one maintained the caseous lacto-fermentation type and two presented gelatinous type.
publishDate 2022
dc.date.none.fl_str_mv 2022-04-04
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://editoraessentia.iff.edu.br/index.php/vertices/article/view/15990
10.19180/1809-2667.v24n12022p194-208
url https://editoraessentia.iff.edu.br/index.php/vertices/article/view/15990
identifier_str_mv 10.19180/1809-2667.v24n12022p194-208
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://editoraessentia.iff.edu.br/index.php/vertices/article/view/15990/14734
https://editoraessentia.iff.edu.br/index.php/vertices/article/view/15990/14789
https://editoraessentia.iff.edu.br/index.php/vertices/article/view/15990/14790
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
application/zip
text/html
dc.publisher.none.fl_str_mv Instituto Federal de Educação, Ciência e Tecnologia Fluminense
publisher.none.fl_str_mv Instituto Federal de Educação, Ciência e Tecnologia Fluminense
dc.source.none.fl_str_mv Revista Vértices; Vol. 24 No. 1 (2022): Jan./Apr.; 194-208
Revista Vértices; Vol. 24 Núm. 1 (2022): ene./abr.; 194-208
Revista Vértices; v. 24 n. 1 (2022): jan./abr.; 194-208
1809-2667
1415-2843
reponame:Vértices (Campos dos Goitacazes. Online)
instname:Centro Federal de Educação Tecnológica de Campos dos Goytacazes
instacron:IFFluminense
instname_str Centro Federal de Educação Tecnológica de Campos dos Goytacazes
instacron_str IFFluminense
institution IFFluminense
reponame_str Vértices (Campos dos Goitacazes. Online)
collection Vértices (Campos dos Goitacazes. Online)
repository.name.fl_str_mv Vértices (Campos dos Goitacazes. Online) - Centro Federal de Educação Tecnológica de Campos dos Goytacazes
repository.mail.fl_str_mv essentia@iff.edu.br
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