Antimicrobial properties of lactic acid bacteria isolated from uruguayan artisan cheese

Fraga, Martín; Schein, Karen Perelmuter; Salvo, Sheila Solange Giacaman; Abirad, Pablo Miguel Zunino; Techera, Silvana Beatriz Carro

doi:10.1590/s0101-20612013000400029

Cited by 14 publications

(14 citation statements)

References 32 publications

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“…Indicator strain inhibition in most cases was attributed to the organic acids and other extracellular metabolites of LAB. Neutralisation and catalase treatment of the supernatant reduced or eliminated antagonistic activity against indicator strains in most cases, and the results were similar to those obtained by other researchers (Sip et al ., ; Fraga Cotelo et al ., ; Arena et al ., ; Patel & Parikh, ; Russo et al ., ). This observation suggests that the most important factor for inhibiting the growth of indicator microorganisms is the reduction in the pH of environment.…”

Section: Resultsmentioning

confidence: 98%

“…Other researchers have also demonstrated that LAB strains are strongly active against indicator species (Fraga Cotelo et al ., ; Mariam et al ., ; Patel & Parikh, ). However, most researches (Sip et al ., ; Choesri et al ., ; Cizeikiene et al ., ; Wang et al ., ) demonstrated strong antilisterial activity of LAB isolates from foods, which was not observed in our study.…”

Section: Resultsmentioning

confidence: 98%

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Organic whey as a source of Lactobacillus strains with selected technological and antimicrobial properties

Rzepkowska

Zielińska

Ołdak

et al. 2017

Int J of Food Sci Tech

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Twenty‐five strains, isolated from raw, non‐pasteurised, organic whey samples, were identified phenotypically and genotypically. Biochemical tests were performed, and enzyme profiles, antibiotic resistance and antimicrobial properties were investigated. Sixteen strains were identified as genus Lactobacillus. Based on 16S rDNA gene sequence, the strains were identified as Lb. plantarum and Lb. fermentum. All of the strains had β‐galactosidase activity, and some of them reduced nitrate content. All strains utilised carbohydrates. The tested strains were characterised by low or average lipolytic and esterolytic activity. Moreover, the strains showed low proteolytic activity which is advantageous for their use as starter cultures for foods with low protein content. Strains Lb. fermentum S20, SM1, SM3, S2R and Lb. plantarum SM5 produced harmful N‐acetyl‐β‐glucosaminidase; moreover, the strain S20 produced also β‐glucuronidase. None of the strains produced α‐chymotrypsin. In phenotypic studies, most of the test strains were susceptible to gentamicin, ampicillin, tetracycline, chloramphenicol, penicillin and erythromycin. Strains Lb. plantarum S1 and Lb. fermentum S4, S7, S8, S10, SM1 and SM3 did not possess any transfer resistance genes. Antagonistic activity of the culture LAB strains was assessed as high or moderate in relation to the indicator strains, with the greatest zones of inhibition for E.coli and the smallest for L. monocytogenes ATCC 15313. This study reveals that the LAB strains isolated from organic whey have high potential for food application. Some strains of species Lb. fermentum (S4, S7, S8, S10) have been identified as the best candidates.

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Section: Resultsmentioning

confidence: 98%

Section: Resultsmentioning

confidence: 98%

Organic whey as a source of Lactobacillus strains with selected technological and antimicrobial properties

Rzepkowska

Zielińska

Ołdak

et al. 2017

Int J of Food Sci Tech

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“…Diferentes autores han aislado bacterias lácticas autóctonas a partir de leche de cabra (Alonso-Calleja et al, 2002;Nikolic et al, 2008;González y Zárate, 2012;Perin y Nero, 2014) y quesos artesanales (Cogan et al, 1997;Pérez-Erlotondo et al, 1998;Fraga-Cotelo et al, 2013;Terzic-Vidojevic et al, 2014), con el objetivo de identificarlas y caracterizar sus propiedades funcionales o tecnológicas en los procesos de elaboración y maduración de quesos; o bien con la intención de incluirlas como cultivos iniciadores, posibilitando la producción industrial de quesos con características similares a las artesanales. La selección de cepas autóctonas con propiedades deseables podría lograr una producción estandarizada, mejorar la calidad sensorial y al mismo tiempo preservar las características que definen la identidad de un queso artesanal (Pavunc et al, 2012;Speranza et al, 2015).…”

Section: Introductionunclassified

Aislamiento, Caracterización y Selección de Bacterias Lácticas Autóctonas de Leche y Queso Fresco Artesanal de Cabra

Vélez‐Ruiz

2016

Inf. tecnol.

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ResumenSe aislaron y caracterizaron 18 cepas autóctonas de bacterias con el objetivo de seleccionar aquellas con características funcionales definidas para ser utilizadas como cultivos iniciadores en la producción de queso fresco. La investigación se dividió en tres etapas: (1) evaluación de las características funcionales (actividad proteolítica, actividad lipolítica, capacidad acidificante y producción de gas); (2) selección e identificación fenotípica de las cepas y (3) validación de su aplicación como cultivos iniciadores a nivel de laboratorio (pruebas de antagonismo y cinética de crecimiento en leche). Los géneros identificados fueron Lactobacillus (56%), Lactococcus (22%) y Leuconostoc (22%), que presentaron bajo poder acidificante, sin producción de gas y sólo 3 de las 18 cepas presentaron actividad lipolítica, mientras que la mayoría desarrolló actividad proteolítica. A partir de los parámetros cinéticos evaluados, es posible inferir el desempeño de las cepas lácticas, permitiendo con ello mejorar el control sobre los procesos, la vida útil y la calidad microbiológica del producto lácteo terminado.Palabras clave: cepas autóctonas; bacterias ácido lácticas; queso fresco; cultivo iniciador. Isolation, Characterization and Selection of Autochthonous Lactic Acid Bacteria from Goat Milk and Fresh Artisanal-Goat Cheese AbstractEighteen indigenous strains of bacteria were isolated and characterized in order to select those with defined functional characteristics, to be utilized as starter cultures in the production of fresh cheese. The research was divided into three stages: (1) evaluation of functional characteristics (proteolytic activity, lipolytic activity, acidifying capacity and gas production); (2) selection and phenotypic identification of strains and (3) validation of their application as starter cultures at laboratory scale (tests of antagonism and growth kinetics in milk). Lactobacillus (56%), Lactococcus (22%) and Leuconostoc (22%) were the genders identified, they showed low acidifying power, without gas production and only 3 of 18 strains presented lipolytic activity, whereas most of them developed proteolytic activity. From the kinetic parameters calculated in this study is possible to determine the performance of the strains allowing to better control the process, increase the shelf life and quality of the final milk product.

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“…Lactobacilli, particularly are known by their production of bacteriocins or bacteriocins‐like substances resistant to α‐ chymotrypsin and pronase E treatments (Mojgani & Amimia, ). Fraga Cotelo, Perelmuter Schein, Giacaman Salvo, Zunino Abirad, and Carro Techera () indicated that Lc. lactis 8L1A and 8L1B and Lb.…”

Section: Discussionmentioning

confidence: 99%

In vitro evaluation of antimicrobial potential and ability of biofilm formation of autochthonousLactobacillusspp. andLactococcusspp. isolated from traditionally made cheese from Southeastern Serbia

Muruzović

Mladenović

Djilas

et al. 2018

J Food Process Preserv

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The presence, biochemical and physiological characteristics of Lactobacillus and Lactococcus species isolated from traditionally made cheese from Southeastern Serbia (Sokobanja), was investigated. The screening of their antimicrobial potentials, using agar‐well diffusion method, and the ability of biofilm formation, using crystal violet method, was evaluated. The cheese samples, from different households, were obtained during the summer and the autumn. Chemical characteristics of cheese samples were examined. The members of genus Lactobacillus were: Lb. fermentum, Lb. brevis, and Lb. plantarum. The members of genus Lactococcus were: Lc. lactis subsp. lactis and Lc. lactis subsp. lactis biovar. diacetylactis. The antagonism of Lactobacillus and Lactococcus isolates on the growth of some Gram‐negative bacteria, isolated from the same cheese, was examined. The zones of growth inhibition ranged from 10 to 26 mm. The ability of biofilm formation of isolates was strains‐specific. Lactobacillus (KGPMF 28, KGPMF 29, KGPMF 35) and Lactococcus (KGPMF 23 and KGPMF 26) isolates demonstrated the potential for further investigation in natural preservation of food. Practical applications Lactic acid bacteria, which can be found in traditional dairy products, presents unique and autochthonous microflora responsible for fermentation and quality of dairy products. These bacteria often have a great potential in natural food preservation, but their number and diversity are depending of season, vegetation, and the nutrition of animals. In this paper, the seasonal differences in bacterial community (especially community of lactobacilli and lactococci) between cheese samples, were investigated. In addition, the antagonism against some enterobacteria, which can affect the hygienic safety of cheese, was screened. Also, it was showed that some isolates had the ability of biofilm formation. Further investigation need to include the potential of isolates to be uses like probiotic or starter cultures.

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Antimicrobial properties of lactic acid bacteria isolated from uruguayan artisan cheese

Cited by 14 publications

References 32 publications

Organic whey as a source of Lactobacillus strains with selected technological and antimicrobial properties

Organic whey as a source of Lactobacillus strains with selected technological and antimicrobial properties

Aislamiento, Caracterización y Selección de Bacterias Lácticas Autóctonas de Leche y Queso Fresco Artesanal de Cabra

In vitro evaluation of antimicrobial potential and ability of biofilm formation of autochthonousLactobacillusspp. andLactococcusspp. isolated from traditionally made cheese from Southeastern Serbia

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