Antimicrobial properties of lactic acid bacteria isolated from uruguayan artisan cheese
Autor(a) principal: | |
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Data de Publicação: | 2013 |
Outros Autores: | , , , |
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 |
Resumo: | 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. |
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Food Science and Technology (Campinas) |
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Antimicrobial properties of lactic acid bacteria isolated from uruguayan artisan cheeselactic acid bacteriabacteriocinsartisan cheeseUruguayan 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.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2013-12-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000400029Food Science and Technology v.33 n.4 2013reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/S0101-20612013000400029info:eu-repo/semantics/openAccessFraga Cotelo,MartínPerelmuter Schein,KarenGiacaman Salvo,Sheila SolangeZunino Abirad,Pablo MiguelCarro Techera,Silvana Beatrizeng2014-02-12T00:00:00Zoai:scielo:S0101-20612013000400029Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2014-02-12T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Antimicrobial properties of lactic acid bacteria isolated from uruguayan artisan cheese |
title |
Antimicrobial properties of lactic acid bacteria isolated from uruguayan artisan cheese |
spellingShingle |
Antimicrobial properties of lactic acid bacteria isolated from uruguayan artisan cheese Fraga Cotelo,Martín lactic acid bacteria bacteriocins artisan cheese |
title_short |
Antimicrobial properties of lactic acid bacteria isolated from uruguayan artisan cheese |
title_full |
Antimicrobial properties of lactic acid bacteria isolated from uruguayan artisan cheese |
title_fullStr |
Antimicrobial properties of lactic acid bacteria isolated from uruguayan artisan cheese |
title_full_unstemmed |
Antimicrobial properties of lactic acid bacteria isolated from uruguayan artisan cheese |
title_sort |
Antimicrobial properties of lactic acid bacteria isolated from uruguayan artisan cheese |
author |
Fraga Cotelo,Martín |
author_facet |
Fraga Cotelo,Martín Perelmuter Schein,Karen Giacaman Salvo,Sheila Solange Zunino Abirad,Pablo Miguel Carro Techera,Silvana Beatriz |
author_role |
author |
author2 |
Perelmuter Schein,Karen Giacaman Salvo,Sheila Solange Zunino Abirad,Pablo Miguel Carro Techera,Silvana Beatriz |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
Fraga Cotelo,Martín Perelmuter Schein,Karen Giacaman Salvo,Sheila Solange Zunino Abirad,Pablo Miguel Carro Techera,Silvana Beatriz |
dc.subject.por.fl_str_mv |
lactic acid bacteria bacteriocins artisan cheese |
topic |
lactic acid bacteria bacteriocins artisan cheese |
description |
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. |
publishDate |
2013 |
dc.date.none.fl_str_mv |
2013-12-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000400029 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000400029 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/S0101-20612013000400029 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.33 n.4 2013 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
_version_ |
1752126318199177216 |