Lactic acid bacteria with antimicrobial, proteolytic and lipolytic activities isolated from ovine dairy products
Autor(a) principal: | |
---|---|
Data de Publicação: | 2020 |
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=S0101-20612020000500293 |
Resumo: | Abstract This study aimed to isolate lactic acid bacteria from sheep milk products and to characterize these microorganisms with a focus on their antimicrobial, proteolytic and lipolytic activities. Raw milk, pasteurized milk, pasteurized cream, and butter samples were collected, lactic acid bacteria were isolated and their proteolytic, lipolytic and antimicrobial activities were evaluated. Lactic acid bacteria counts were higher in raw milk collected at the farm number 4 (8.91 ± 0.05 log CFU/mL), in which adequate hygienic practices were observed for pre- and post-milking. A total of 253 isolates were obtained, and among them 37 were lactic acid bacteria, where 19 showed some type of activity, most of which from raw milk. Among the isolates of lactic acid bacteria, 48.65% (n=18) showed proteolytic activity, 13.51% (n=5) lipolytic activity, 10.81% (n=4) showed both proteolytic and lipolytic activities, and only 2.70% (n=1) showed antimicrobial activity. Isolation of lactic acid bacteria with technological properties demonstrated their potential use as starter cultures in processing of fermented dairy products. |
id |
SBCTA-1_c7b8ee9cc60da445cac6c5e9a70c672a |
---|---|
oai_identifier_str |
oai:scielo:S0101-20612020000500293 |
network_acronym_str |
SBCTA-1 |
network_name_str |
Food Science and Technology (Campinas) |
repository_id_str |
|
spelling |
Lactic acid bacteria with antimicrobial, proteolytic and lipolytic activities isolated from ovine dairy productstechnological propertiesBrazillactic acid bacteriasheep milkAbstract This study aimed to isolate lactic acid bacteria from sheep milk products and to characterize these microorganisms with a focus on their antimicrobial, proteolytic and lipolytic activities. Raw milk, pasteurized milk, pasteurized cream, and butter samples were collected, lactic acid bacteria were isolated and their proteolytic, lipolytic and antimicrobial activities were evaluated. Lactic acid bacteria counts were higher in raw milk collected at the farm number 4 (8.91 ± 0.05 log CFU/mL), in which adequate hygienic practices were observed for pre- and post-milking. A total of 253 isolates were obtained, and among them 37 were lactic acid bacteria, where 19 showed some type of activity, most of which from raw milk. Among the isolates of lactic acid bacteria, 48.65% (n=18) showed proteolytic activity, 13.51% (n=5) lipolytic activity, 10.81% (n=4) showed both proteolytic and lipolytic activities, and only 2.70% (n=1) showed antimicrobial activity. Isolation of lactic acid bacteria with technological properties demonstrated their potential use as starter cultures in processing of fermented dairy products.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2020-06-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000500293Food Science and Technology v.40 suppl.1 2020reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.11019info:eu-repo/semantics/openAccessSILVA,Evandro Oliveira Onofre eNESPOLO,Cássia ReginaSehn,Carla PohlPinheiro,Franciane CabralStefani,Lenita Mouraeng2020-06-24T00:00:00Zoai:scielo:S0101-20612020000500293Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2020-06-24T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Lactic acid bacteria with antimicrobial, proteolytic and lipolytic activities isolated from ovine dairy products |
title |
Lactic acid bacteria with antimicrobial, proteolytic and lipolytic activities isolated from ovine dairy products |
spellingShingle |
Lactic acid bacteria with antimicrobial, proteolytic and lipolytic activities isolated from ovine dairy products SILVA,Evandro Oliveira Onofre e technological properties Brazil lactic acid bacteria sheep milk |
title_short |
Lactic acid bacteria with antimicrobial, proteolytic and lipolytic activities isolated from ovine dairy products |
title_full |
Lactic acid bacteria with antimicrobial, proteolytic and lipolytic activities isolated from ovine dairy products |
title_fullStr |
Lactic acid bacteria with antimicrobial, proteolytic and lipolytic activities isolated from ovine dairy products |
title_full_unstemmed |
Lactic acid bacteria with antimicrobial, proteolytic and lipolytic activities isolated from ovine dairy products |
title_sort |
Lactic acid bacteria with antimicrobial, proteolytic and lipolytic activities isolated from ovine dairy products |
author |
SILVA,Evandro Oliveira Onofre e |
author_facet |
SILVA,Evandro Oliveira Onofre e NESPOLO,Cássia Regina Sehn,Carla Pohl Pinheiro,Franciane Cabral Stefani,Lenita Moura |
author_role |
author |
author2 |
NESPOLO,Cássia Regina Sehn,Carla Pohl Pinheiro,Franciane Cabral Stefani,Lenita Moura |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
SILVA,Evandro Oliveira Onofre e NESPOLO,Cássia Regina Sehn,Carla Pohl Pinheiro,Franciane Cabral Stefani,Lenita Moura |
dc.subject.por.fl_str_mv |
technological properties Brazil lactic acid bacteria sheep milk |
topic |
technological properties Brazil lactic acid bacteria sheep milk |
description |
Abstract This study aimed to isolate lactic acid bacteria from sheep milk products and to characterize these microorganisms with a focus on their antimicrobial, proteolytic and lipolytic activities. Raw milk, pasteurized milk, pasteurized cream, and butter samples were collected, lactic acid bacteria were isolated and their proteolytic, lipolytic and antimicrobial activities were evaluated. Lactic acid bacteria counts were higher in raw milk collected at the farm number 4 (8.91 ± 0.05 log CFU/mL), in which adequate hygienic practices were observed for pre- and post-milking. A total of 253 isolates were obtained, and among them 37 were lactic acid bacteria, where 19 showed some type of activity, most of which from raw milk. Among the isolates of lactic acid bacteria, 48.65% (n=18) showed proteolytic activity, 13.51% (n=5) lipolytic activity, 10.81% (n=4) showed both proteolytic and lipolytic activities, and only 2.70% (n=1) showed antimicrobial activity. Isolation of lactic acid bacteria with technological properties demonstrated their potential use as starter cultures in processing of fermented dairy products. |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020-06-01 |
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=S0101-20612020000500293 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000500293 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/fst.11019 |
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.40 suppl.1 2020 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_ |
1752126326358147072 |