Technological and protective performance of LAB isolated from Serpa PDO cheese: towards selection and development of an autochthonous starter culture
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Outros Autores: | , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10400.14/36593 |
Resumo: | Serpa is an ovine raw milk cheese widely appreciated by the consumers. However, raw milk products may be seen with reservations in terms of safety or technological defects. To overcome that, the addition of an autochthonous starter culture may ensure the cheesemaking process optimization and microbiota dominance. In this work, the technological and protective performance of eleven lactic acid bacteria strains, isolated from Serpa Protected Designation of Origin cheese and reported as generally recognized as safe, were screened. The integration of technological and protective properties studied in the PCA plot, coupled with the proteolytic and lipolytic analysis suggested that Lb. plantarum PL1 and PL4 strains may be the best candidates. These strains showed both proteolytic and lipolytic activities, a good acidification potential, low D-lactic acid production and were well adapted to the salt and temperatures used. PL1 strain also exhibited a higher antimicrobial effect against the pathogenic bacteria studied. Although Lb. paracasei strain showed lower acidification capacity, due to their technological and protective properties, it could be combined with other more acidifying strains. As future work, it is important to establish cheese model systems to complement this screening and implement an autochthonous starter culture. |
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Technological and protective performance of LAB isolated from Serpa PDO cheese: towards selection and development of an autochthonous starter cultureSerpa PDO cheeseLactic acid bacteriaTechnological attributesAutochthonous starter cultureSerpa is an ovine raw milk cheese widely appreciated by the consumers. However, raw milk products may be seen with reservations in terms of safety or technological defects. To overcome that, the addition of an autochthonous starter culture may ensure the cheesemaking process optimization and microbiota dominance. In this work, the technological and protective performance of eleven lactic acid bacteria strains, isolated from Serpa Protected Designation of Origin cheese and reported as generally recognized as safe, were screened. The integration of technological and protective properties studied in the PCA plot, coupled with the proteolytic and lipolytic analysis suggested that Lb. plantarum PL1 and PL4 strains may be the best candidates. These strains showed both proteolytic and lipolytic activities, a good acidification potential, low D-lactic acid production and were well adapted to the salt and temperatures used. PL1 strain also exhibited a higher antimicrobial effect against the pathogenic bacteria studied. Although Lb. paracasei strain showed lower acidification capacity, due to their technological and protective properties, it could be combined with other more acidifying strains. As future work, it is important to establish cheese model systems to complement this screening and implement an autochthonous starter culture.Veritati - Repositório Institucional da Universidade Católica PortuguesaAraújo-Rodrigues, HelenaSantos, Maria Teresa P. G. dosRuiz-Moyano, SantiagoTavaria, Freni K.Martins, António P. L.Alvarenga, NunoPintado, Manuela E.2022-07-06T00:30:26Z2021-102021-10-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.14/36593eng0023-643810.1016/j.lwt.2021.11207985109100176000684803800008info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-07-12T17:42:04Zoai:repositorio.ucp.pt:10400.14/36593Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T18:29:44.748769Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Technological and protective performance of LAB isolated from Serpa PDO cheese: towards selection and development of an autochthonous starter culture |
title |
Technological and protective performance of LAB isolated from Serpa PDO cheese: towards selection and development of an autochthonous starter culture |
spellingShingle |
Technological and protective performance of LAB isolated from Serpa PDO cheese: towards selection and development of an autochthonous starter culture Araújo-Rodrigues, Helena Serpa PDO cheese Lactic acid bacteria Technological attributes Autochthonous starter culture |
title_short |
Technological and protective performance of LAB isolated from Serpa PDO cheese: towards selection and development of an autochthonous starter culture |
title_full |
Technological and protective performance of LAB isolated from Serpa PDO cheese: towards selection and development of an autochthonous starter culture |
title_fullStr |
Technological and protective performance of LAB isolated from Serpa PDO cheese: towards selection and development of an autochthonous starter culture |
title_full_unstemmed |
Technological and protective performance of LAB isolated from Serpa PDO cheese: towards selection and development of an autochthonous starter culture |
title_sort |
Technological and protective performance of LAB isolated from Serpa PDO cheese: towards selection and development of an autochthonous starter culture |
author |
Araújo-Rodrigues, Helena |
author_facet |
Araújo-Rodrigues, Helena Santos, Maria Teresa P. G. dos Ruiz-Moyano, Santiago Tavaria, Freni K. Martins, António P. L. Alvarenga, Nuno Pintado, Manuela E. |
author_role |
author |
author2 |
Santos, Maria Teresa P. G. dos Ruiz-Moyano, Santiago Tavaria, Freni K. Martins, António P. L. Alvarenga, Nuno Pintado, Manuela E. |
author2_role |
author author author author author author |
dc.contributor.none.fl_str_mv |
Veritati - Repositório Institucional da Universidade Católica Portuguesa |
dc.contributor.author.fl_str_mv |
Araújo-Rodrigues, Helena Santos, Maria Teresa P. G. dos Ruiz-Moyano, Santiago Tavaria, Freni K. Martins, António P. L. Alvarenga, Nuno Pintado, Manuela E. |
dc.subject.por.fl_str_mv |
Serpa PDO cheese Lactic acid bacteria Technological attributes Autochthonous starter culture |
topic |
Serpa PDO cheese Lactic acid bacteria Technological attributes Autochthonous starter culture |
description |
Serpa is an ovine raw milk cheese widely appreciated by the consumers. However, raw milk products may be seen with reservations in terms of safety or technological defects. To overcome that, the addition of an autochthonous starter culture may ensure the cheesemaking process optimization and microbiota dominance. In this work, the technological and protective performance of eleven lactic acid bacteria strains, isolated from Serpa Protected Designation of Origin cheese and reported as generally recognized as safe, were screened. The integration of technological and protective properties studied in the PCA plot, coupled with the proteolytic and lipolytic analysis suggested that Lb. plantarum PL1 and PL4 strains may be the best candidates. These strains showed both proteolytic and lipolytic activities, a good acidification potential, low D-lactic acid production and were well adapted to the salt and temperatures used. PL1 strain also exhibited a higher antimicrobial effect against the pathogenic bacteria studied. Although Lb. paracasei strain showed lower acidification capacity, due to their technological and protective properties, it could be combined with other more acidifying strains. As future work, it is important to establish cheese model systems to complement this screening and implement an autochthonous starter culture. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021-10 2021-10-01T00:00:00Z 2022-07-06T00:30:26Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10400.14/36593 |
url |
http://hdl.handle.net/10400.14/36593 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
0023-6438 10.1016/j.lwt.2021.112079 85109100176 000684803800008 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
instacron_str |
RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
repository.mail.fl_str_mv |
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1799132018654576640 |