Antimicrobial properties of lactic acid bacteria isolated from uruguayan artisan cheese

• Autor(a) principal: Fraga Cotelo,Martín
• Data de Publicação: 2013
• Outros Autores: Perelmuter Schein,Karen, Giacaman Salvo,Sheila Solange, Zunino Abirad,Pablo Miguel, Carro Techera,Silvana Beatriz
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Food Science and Technology (Campinas)
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000400029
• topic: lactic acid bacteria; bacteriocins; artisan cheese

Uruguayan artisan cheese is elaborated with raw milk and non-commercial starters. The associated native microbiota may include lactic acid bacteria and also potentially pathogenic bacteria. Lactic acid bacteria were isolated from artisan cheese, raw milk, and non-commercial starter cultures, and their potential bacteriocin production was assessed. A culture collection of 509 isolates was obtained, and five isolates were bacteriocin-producers and were identified as Enterococcus durans,Lactobacillus casei, and Lactococcus lactis. No evidence of potential virulence factors were found in E. durans strains. These are promising results in terms of using these native strains for cheese manufacture and to obtain safe products.