Lactic acid bacteria from artisanal raw goat milk cheeses: technological properties and antimicrobial potential
Autor(a) principal: | |
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Data de Publicação: | 2023 |
Outros Autores: | , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | https://hdl.handle.net/1822/88512 |
Resumo: | 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 sensory characteristics, and avoid pathogen proliferation. In this work, 232 LAB isolates collected from artisanal goats 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 2 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. In 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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Lactic acid bacteria from artisanal raw goat milk cheeses: technological properties and antimicrobial potentialacidifying activitybiopreser-vationdairyproteolytic activitystarter cultureIn 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 sensory characteristics, and avoid pathogen proliferation. In this work, 232 LAB isolates collected from artisanal goats 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 2 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. In 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.Funding: the authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support through national funds FCT/MCTES (PIDDAC) to CIMO (UIDB/00690/2020 and UIDP/00690/2020) and SusTEC (LA/P/0007/2020). They are also grateful to the EU PRIMA program and FCT for funding the ArtiSaneFood project (PRIMA/0001/2018). This study was suppor ted by FCT under the scope of the strategic funding of the UIDB/04469/2020 unit and BioTecNorte operation (NORTE-01-0145-FEDER-000004) funded by the European Regional Development Fund under the scope of Norte2020 – Programa Operacional Regional do Norte. B. N. Silva acknowledges the finan cial support provided by FCT through the Ph.D. grant SFRH/BD/137801/2018.info:eu-repo/semantics/publishedVersionPagePressUniversidade do MinhoSilva, BeatrizFernandes, NatháliaCarvalho, LaísFaria, Ana SofiaTeixeira, J. A.Rodrigues, CarinaGonzales-Barron, UrsulaCadavez, Vasco20232023-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttps://hdl.handle.net/1822/88512engNunes Silva, B., Fernandes, N., Carvalho, L., Faria, A. S., Teixeira, J. A., Rodrigues, C., … Cadavez, V. (2023, October 27). Lactic acid bacteria from artisanal raw goat milk cheeses: technological properties and antimicrobial potential. Italian Journal of Food Safety. PAGEPress Publications. http://doi.org/10.4081/ijfs.2023.115592239-713210.4081/ijfs.2023.11559https://www.pagepressjournals.org/index.php/ijfs/article/view/11559info: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:RCAAP2024-02-10T01:21:38Zoai:repositorium.sdum.uminho.pt:1822/88512Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-20T02:37:20.488408Repositório 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 |
Lactic acid bacteria from artisanal raw goat milk cheeses: technological properties and antimicrobial potential |
title |
Lactic acid bacteria from artisanal raw goat milk cheeses: technological properties and antimicrobial potential |
spellingShingle |
Lactic acid bacteria from artisanal raw goat milk cheeses: technological properties and antimicrobial potential Silva, Beatriz acidifying activity biopreser-vation dairy proteolytic activity starter culture |
title_short |
Lactic acid bacteria from artisanal raw goat milk cheeses: technological properties and antimicrobial potential |
title_full |
Lactic acid bacteria from artisanal raw goat milk cheeses: technological properties and antimicrobial potential |
title_fullStr |
Lactic acid bacteria from artisanal raw goat milk cheeses: technological properties and antimicrobial potential |
title_full_unstemmed |
Lactic acid bacteria from artisanal raw goat milk cheeses: technological properties and antimicrobial potential |
title_sort |
Lactic acid bacteria from artisanal raw goat milk cheeses: technological properties and antimicrobial potential |
author |
Silva, Beatriz |
author_facet |
Silva, Beatriz Fernandes, Nathália Carvalho, Laís Faria, Ana Sofia Teixeira, J. A. Rodrigues, Carina Gonzales-Barron, Ursula Cadavez, Vasco |
author_role |
author |
author2 |
Fernandes, Nathália Carvalho, Laís Faria, Ana Sofia Teixeira, J. A. Rodrigues, Carina Gonzales-Barron, Ursula Cadavez, Vasco |
author2_role |
author author author author author author author |
dc.contributor.none.fl_str_mv |
Universidade do Minho |
dc.contributor.author.fl_str_mv |
Silva, Beatriz Fernandes, Nathália Carvalho, Laís Faria, Ana Sofia Teixeira, J. A. Rodrigues, Carina Gonzales-Barron, Ursula Cadavez, Vasco |
dc.subject.por.fl_str_mv |
acidifying activity biopreser-vation dairy proteolytic activity starter culture |
topic |
acidifying activity biopreser-vation dairy proteolytic activity starter culture |
description |
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 sensory characteristics, and avoid pathogen proliferation. In this work, 232 LAB isolates collected from artisanal goats 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 2 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. In 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. |
publishDate |
2023 |
dc.date.none.fl_str_mv |
2023 2023-01-01T00:00:00Z |
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 |
https://hdl.handle.net/1822/88512 |
url |
https://hdl.handle.net/1822/88512 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Nunes Silva, B., Fernandes, N., Carvalho, L., Faria, A. S., Teixeira, J. A., Rodrigues, C., … Cadavez, V. (2023, October 27). Lactic acid bacteria from artisanal raw goat milk cheeses: technological properties and antimicrobial potential. Italian Journal of Food Safety. PAGEPress Publications. http://doi.org/10.4081/ijfs.2023.11559 2239-7132 10.4081/ijfs.2023.11559 https://www.pagepressjournals.org/index.php/ijfs/article/view/11559 |
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.publisher.none.fl_str_mv |
PagePress |
publisher.none.fl_str_mv |
PagePress |
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 |
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RCAAP |
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RCAAP |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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