Development of an autochthonous starter culture for spreadable goat cheese

Frau, Florencia; Nuñez, Martha Susana; Gerez, Luciana; Pece, Nora; Font, Graciela

doi:10.1590/1678-457x.08616

Cited by 10 publications

(4 citation statements)

References 29 publications

(29 reference statements)

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“…That is, the use of multiple strain cultures which would be representative of the microbial composition of the food and would ensure high performance during the manufacture of fermented foods. Thus, the use of autochthonous starter cultures has been studied for a variety of fermented foods such as Mozzarella cheese [101], white pickled cheese [102], spreadable goat's cheese [103], Sucuk, a Turkish dry-fermented sausage [104] and Chorizo [105],[106].…”

Section: Genetic Engineeringmentioning

confidence: 99%

Lactic acid bacteria as starter cultures: An update in their metabolism and genetics

Bintsis¹

2018

AIMS Microbiology

287

157

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Lactic acid bacteria (LAB) are members of an heterogenous group of bacteria which plays a significant role in a variety of fermentation processes. The general description of the bacteria included in the group is gram-positive, non-sporing, non-respiring cocci or rods. An overview of the genetics of lactococci, Streptococcus thermophilus , lactobacilli, pediococci, leuconostocs, enterococci and oenococciis presented with special reference to their metabolic traits. The three main pathways in which LAB are involved in the manufacture of fermented foods and the development of their flavour, are (a) glycolysis (fermentation of sugars), (b) lipolysis (degradation of fat) and (c) proteolysis (degradation of proteins). Although the major metabolic action is the production of lactic acid from the fermentation of carbohydrates, that is, the acidification of the food, LAB are involved in the production of many beneficial compounds such as organic acids, polyols, exopolysaccharides and antimicrobial compounds, and thus have a great number of applications in the food industry (i.e. starter cultures). With the advances in the genetics, molecular biology, physiology, and biochemistry and the reveal and publication of the complete genome sequence of a great number of LAB, new insights and applications for these bacteria have appeared and a variety of commercial starter, functional, bio-protective and probiotic cultures with desirable properties have marketed.

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Section: Genetic Engineeringmentioning

confidence: 99%

Lactic acid bacteria as starter cultures: An update in their metabolism and genetics

Bintsis¹

2018

AIMS Microbiology

287

157

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“…For many years, probiotic potential of selected LAB has been evaluated according to their resistance to gastric and intestinal juices, antimicrobial activity against pathogens, resistance to antibiotics, and antioxidant activity (Bernardeau et al 2008;Burns et al 2012;Tokatlj et al 2015;Frau et al 2016;Kumari et al 2016;Bujnakova and Strakova 2017). The search for new probiotic strains is a crucial requirement for a successful development of the functional fermented foods market.…”

Section: Introductionmentioning

confidence: 99%

“…with the potential to be used at the industry of fermented dairy foods. Such foods must present sensorial characteristics similar to those observed in traditional products (Bernardeau et al 2008;Burns et al 2012;Owusu-Kwarteng et al 2015;Tokatlj et al 2015;Frau et al 2016;Kumari et al 2016). Thus, this work aimed to isolate new Lactobacillus spp.…”

Section: Introductionmentioning

confidence: 99%

Characterization of technological and probiotic properties of indigenous Lactobacillus spp. from south Brazil

et al. 2018

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In this study, we isolated Lactobacillus spp. from bovine raw milk and artisanal cheese from southern Brazil, and evaluated their technological and probiotic potential to select new isolates for producing healthy fermented dairy foods with differentiated tastes and flavours. We obtained 48 new lactobacilli isolates, which were isolated from raw milk (38) and cheese (10). These bacterial isolates were closely related with ten species: Lactobacillus paracasei (50% of the isolates), L. parabuchneri (15%), L. pentosus (13%), L. zeae (4%), L. plantarum (4%), L. otakiensis (4%), L. casei (4%), L. harbinensis (2%), L. diolivorans (2%), and L. rhamnosus (2%). Isolates CH112 and CH131 showed the greatest acidification potential, reducing the pH of milk to below 5.3 after incubation for 6 h at 32 °C. Considering proteolytic activity and diacetyl production, isolates ML88a, ML04, and ML12 showed the most promising results. Isolate ML12 showed 100% survival rate when inoculated in gastric juice at pH 2.5. The evaluation of antibacterial activity of the lactobacilli showed that the pathogens Listeria monocytogenes, Staphylococcus aureus, Salmonella enteritidis, and Salmonella Typhimurium were strongly inhibited by the pure lactobacilli cultures. Five Lactobacillus isolates (ML01, ML04, ML12, ML88, and CH139) showed both technological and probiotic characteristics. Principal Component Analysis (PCA) was used to investigate correlations among technological and probiotic characteristics, and identified new promising lactobacilli isolates for exploring their characteristics. This study reveals the importance of selecting new microorganisms with potential applicability in the food industry for developing functional foods with differentiated aromas and flavours. Keyword Brazil. Fermented dairy foods. Functional foods. Lactic acid bacteria. Lactobacilli isolates. Starter culture.

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“…Essas bactérias estão amplamente distribuídas em diversos alimentos, principalmente o leite, carne e produtos fermentados, compondo a microbiota natural e contribuindo para as características sensoriais favoráveis nos produtos (MEZAINI et al, 2009). A caracterização de novos isolados de BAL presentes em diversos produtos fermentados tradicionais tem sido objeto de pesquisa em várias partes do mundo, buscando compreender, identi car e explorar as atividades que desempenham no alimento (MEZAINI et al, 2009;MACHADO et al, 2011;YUSRA et al, 2013;COTELO et al, 2013;BISCOLA et al, 2014;QUERO et al, 2014;MANGIA et al, 2014;NOURI et al, 2015;FGUIRI et al, 2015;FRAU et al, 2016;ISPIRLI;DERTLI, 2017;SARI;SURYANTO;YURNALIZA, 2018;QIAN et al, 2018;DIAS;TIMM, 2018;ADEYEMO;AGUN;OGUNLUSI, 2018). A microbiota autóctone desses produtos pode incluir cepas bacterianas com propriedades diferentes, como produção de compostos antimicrobianos, que podem afetar o crescimento de patógenos, e, consequentemente, aumentar a segurança alimentar (ISPIRLI; DERTLI, 2017; SARI; SURYANTO; YURNALIZA, 2018).…”

Section: Introductionunclassified

Antagonismo de bactérias ácido láticas autóctones de leite cru contra Staphylococcus aureus ATCC 12600 e Escherichia coli ATTC 25922

et al. 2019

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O objetivo da pesquisa foi isolar e detectar o efeito antimicrobiano in vitro de bactérias ácido láticas (BAL) autóctones isoladas de leite cru, proveniente de Bom Jesus do Itabapoana/RJ-Brasil, contra Staphylococcus aureus ATCC 12600 e Escherichia coli ATTC 25922. As amostras de leite cru foram submetidas a contagem e isolamento, através da técnica de profundidade, em ágar MRS e M17. Os isolados de BAL foram confirmados após a realização da prova da catalase e coloração de Gram. A etapa de atividade antimicrobiana consistiu no teste de sobrecamada a partir do plaqueamento de superfície em ágar MRS e M17 e, por cima, o meio TSA com o patógeno inoculado. Foram analisadas 10 amostras, nas quais 55% dos resultados da contagem prevaleceram no 4 log UFC/mL. Das 95 cepas isoladas, 74 apresentaram características de BAL, e destes, 37 foram avaliados quanto à sua atividade antagônica sobre S. aureus e E. coli. Aproximadamente 76% dos isolados utilizados para teste de atividade antimicrobiana contra S. aureus e E.coli apresentaram ação inibitória contra pelo menos um dos patógenos testados. Ao que se tem conhecimento, esse é o primeiro estudo envolvendo cepas de BAL autóctones oriundas de leite da região Noroeste Fluminense.

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Development of an autochthonous starter culture for spreadable goat cheese

Cited by 10 publications

References 29 publications

Lactic acid bacteria as starter cultures: An update in their metabolism and genetics

Lactic acid bacteria as starter cultures: An update in their metabolism and genetics

Characterization of technological and probiotic properties of indigenous Lactobacillus spp. from south Brazil

Antagonismo de bactérias ácido láticas autóctones de leite cru contra Staphylococcus aureus ATCC 12600 e Escherichia coli ATTC 25922

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