Technological characterization and antibacterial activity of Lactococcus lactis subsp. cremoris strains for potential use as starter culture for cheddar cheese manufacture

Detalhes bibliográficos
Autor(a) principal: CHENG,Tianfu
Data de Publicação: 2022
Outros Autores: WANG,Lin, GUO,Zengwang, LI,Bailiang
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=S0101-20612022000101086
Resumo: Abstract Several technological applications of Lactococcus lactis are attributed to their high metabolite-secreting abilities. Among these, bacteriocins can be used as food preservatives or additives in cheese manufacture. The objective was to evaluate the technological characteristics and antibacterial activity of 10 Lactococcus lactis isolates from traditional fermented dairy products, including acidifying ability, proteolytic ability, diacetyl production and autolytic activity. L. lactis subsp. cremoris Y14 and Y15 showed significantly (P < 0.05) higher ΔpH than other strains. L. lactis subsp. cremoris Y17 exhibited the highest proteolytic, L. lactis subsp. cremoris Y15 and L. lactis subsp. cremoris Y18 were next in terms of proteolytic activity. All strains possessed the ability of diacetyl production, with the highest production of 10.39 mg/g observed in L. lactis subsp. cremoris Y15. L. lactis subsp. cremoris Y14 had the highest (P < 0.05) autolytic ability (8.96%), followed by L. lactis subsp. cremoris Y15 (8.05%). L. lactis Y15 exhibited discernible antibacterial activity with the largest zone of inhibition diameters (25.56 mm). Based on the above results, L. lactis subsp. cremoris Y15 was selected as the starter to manufacture cheese. There were no significant differences in texture and sensory acceptability of Cheddar cheese manufactured by L. lactis subsp. cremoris Y15 with L. lactis subsp. lactis KLDS4.0325 or commercial starter. L. lactis subsp. cremoris Y15 can be used as a starter to produce Cheddar cheese.
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spelling Technological characterization and antibacterial activity of Lactococcus lactis subsp. cremoris strains for potential use as starter culture for cheddar cheese manufactureLactococcus lactistechnological propertyantibacterialbacteriocin cheeseAbstract Several technological applications of Lactococcus lactis are attributed to their high metabolite-secreting abilities. Among these, bacteriocins can be used as food preservatives or additives in cheese manufacture. The objective was to evaluate the technological characteristics and antibacterial activity of 10 Lactococcus lactis isolates from traditional fermented dairy products, including acidifying ability, proteolytic ability, diacetyl production and autolytic activity. L. lactis subsp. cremoris Y14 and Y15 showed significantly (P < 0.05) higher ΔpH than other strains. L. lactis subsp. cremoris Y17 exhibited the highest proteolytic, L. lactis subsp. cremoris Y15 and L. lactis subsp. cremoris Y18 were next in terms of proteolytic activity. All strains possessed the ability of diacetyl production, with the highest production of 10.39 mg/g observed in L. lactis subsp. cremoris Y15. L. lactis subsp. cremoris Y14 had the highest (P < 0.05) autolytic ability (8.96%), followed by L. lactis subsp. cremoris Y15 (8.05%). L. lactis Y15 exhibited discernible antibacterial activity with the largest zone of inhibition diameters (25.56 mm). Based on the above results, L. lactis subsp. cremoris Y15 was selected as the starter to manufacture cheese. There were no significant differences in texture and sensory acceptability of Cheddar cheese manufactured by L. lactis subsp. cremoris Y15 with L. lactis subsp. lactis KLDS4.0325 or commercial starter. L. lactis subsp. cremoris Y15 can be used as a starter to produce Cheddar cheese.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2022-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101086Food Science and Technology v.42 2022reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.13022info:eu-repo/semantics/openAccessCHENG,TianfuWANG,LinGUO,ZengwangLI,Bailiangeng2022-04-20T00:00:00Zoai:scielo:S0101-20612022000101086Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2022-04-20T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Technological characterization and antibacterial activity of Lactococcus lactis subsp. cremoris strains for potential use as starter culture for cheddar cheese manufacture
title Technological characterization and antibacterial activity of Lactococcus lactis subsp. cremoris strains for potential use as starter culture for cheddar cheese manufacture
spellingShingle Technological characterization and antibacterial activity of Lactococcus lactis subsp. cremoris strains for potential use as starter culture for cheddar cheese manufacture
CHENG,Tianfu
Lactococcus lactis
technological property
antibacterial
bacteriocin cheese
title_short Technological characterization and antibacterial activity of Lactococcus lactis subsp. cremoris strains for potential use as starter culture for cheddar cheese manufacture
title_full Technological characterization and antibacterial activity of Lactococcus lactis subsp. cremoris strains for potential use as starter culture for cheddar cheese manufacture
title_fullStr Technological characterization and antibacterial activity of Lactococcus lactis subsp. cremoris strains for potential use as starter culture for cheddar cheese manufacture
title_full_unstemmed Technological characterization and antibacterial activity of Lactococcus lactis subsp. cremoris strains for potential use as starter culture for cheddar cheese manufacture
title_sort Technological characterization and antibacterial activity of Lactococcus lactis subsp. cremoris strains for potential use as starter culture for cheddar cheese manufacture
author CHENG,Tianfu
author_facet CHENG,Tianfu
WANG,Lin
GUO,Zengwang
LI,Bailiang
author_role author
author2 WANG,Lin
GUO,Zengwang
LI,Bailiang
author2_role author
author
author
dc.contributor.author.fl_str_mv CHENG,Tianfu
WANG,Lin
GUO,Zengwang
LI,Bailiang
dc.subject.por.fl_str_mv Lactococcus lactis
technological property
antibacterial
bacteriocin cheese
topic Lactococcus lactis
technological property
antibacterial
bacteriocin cheese
description Abstract Several technological applications of Lactococcus lactis are attributed to their high metabolite-secreting abilities. Among these, bacteriocins can be used as food preservatives or additives in cheese manufacture. The objective was to evaluate the technological characteristics and antibacterial activity of 10 Lactococcus lactis isolates from traditional fermented dairy products, including acidifying ability, proteolytic ability, diacetyl production and autolytic activity. L. lactis subsp. cremoris Y14 and Y15 showed significantly (P < 0.05) higher ΔpH than other strains. L. lactis subsp. cremoris Y17 exhibited the highest proteolytic, L. lactis subsp. cremoris Y15 and L. lactis subsp. cremoris Y18 were next in terms of proteolytic activity. All strains possessed the ability of diacetyl production, with the highest production of 10.39 mg/g observed in L. lactis subsp. cremoris Y15. L. lactis subsp. cremoris Y14 had the highest (P < 0.05) autolytic ability (8.96%), followed by L. lactis subsp. cremoris Y15 (8.05%). L. lactis Y15 exhibited discernible antibacterial activity with the largest zone of inhibition diameters (25.56 mm). Based on the above results, L. lactis subsp. cremoris Y15 was selected as the starter to manufacture cheese. There were no significant differences in texture and sensory acceptability of Cheddar cheese manufactured by L. lactis subsp. cremoris Y15 with L. lactis subsp. lactis KLDS4.0325 or commercial starter. L. lactis subsp. cremoris Y15 can be used as a starter to produce Cheddar cheese.
publishDate 2022
dc.date.none.fl_str_mv 2022-01-01
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=S0101-20612022000101086
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101086
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.13022
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.42 2022
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
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