Acid production, proteolysis, autolytic and inhibitory properties of lactic acid bacteria isolated from pasta filata cheeses: A multivariate screening study

Piraino, Paolo; Zotta, Teresa; Ricciardi, Annamaria; McSweeney, P.L.H.; Parente, Eugenio

doi:10.1016/j.idairyj.2007.06.002

Cited by 52 publications

(77 citation statements)

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“…(Fox et al, 2000;Piraino et al,2008). Hasta el momento, los lactobacilos heterofermentativos facultativos, como Lactobacillus paracasei y plantarum, no se han reportado como causantes de defectos en el queso (presencia de ojos o grietas).…”

Section: Resultados Y Discusiónunclassified

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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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Section: Resultados Y Discusiónunclassified

“…No obstante, se reconoce que el uso de cultivos comerciales puede conducir a la pérdida de características típicas de los quesos artesanales debido al reemplazo de la compleja microbiota nativa (Piraino et al, 2008;Pavunc et al, 2012).…”

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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“…The autochthonous microflora (starter and non starter) is claimed to play a major role in the determination of the specific cheese characteristics (Piraino et al, 2005). For this reason several cheeses, particularly those enjoying a protected denomination of origin (PDO) status, including "pasta filata" cheeses, have been investigated extensively for the diversity of their LAB microflora and the main species have been technologically characterized at the strain level (Morea et al, 2007;Piraino et al, 2008).…”

Section: Introductionmentioning

confidence: 99%

Persistence of wild Streptococcus thermophilus strains on wooden vat and during the manufacture of a traditional Caciocavallo type cheese

Settanni

Grigoli

Tornambé

et al. 2012

International Journal of Food Microbiology

100

115

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The present work was undertaken to evaluate the influence of the wooden dairy plant equipment on the microbiological characteristics of curd to be transformed into Caciocavallo Palermitano cheese. Traditional raw milk productions were performed concomitantly with standard cheese making trials carried out in stainless steel vat inoculated with a commercial starter. Milk from two different farms (A and B) was separately processed. The wooden vat was found to be a reservoir of lactic acid bacteria (LAB), while unwanted (spoilage and/or pathogenic) microorganisms were not hosted or were present at very low levels. All microbial groups were numerically different in bulk milks, showing higher levels for the farm B. LAB, especially thermophilic cocci, dominated the whole cheese making process of all productions. Undesired microorganisms decreased in number or disappeared during transformation, particularly after curd stretching. LAB were isolated from the wooden vat surface and from all dairy samples, subjected to phenotypic and genetic characterization and identification. Streptococcus thermophilus was the species found at the highest concentration in all samples analyzed and it also dominated the microbial community of the wooden vat. Fourteen other LAB species belonging to six genera (Enterococcus, Lactobacillus, Lactococcus, Leuconostoc, Streptococcus and Weissella) were also detected. All S. thermophilus isolates were genetically differentiated and a consortium of four strains persisted during the whole traditional production process. As confirmed by pH and the total acidity after the acidification step, indigenous S. thermophilus strains acted as a mixed starter culture.

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“…As far as the technology is concerned, several characteristic properties of the bacterial strains of LAB (acid production in different media and at different temperatures, proteinase and peptidase activities, autolysis, production of volatile compounds, resistance to bacteriophages, production of inhibitory compounds) are important for their use as starters or adjuncts and have been evaluated in the screening and characterisation studies (Piraino et al 2008).…”

Section: Abstract: Lactobacillus Plantarum; Lactobacillus Paracasei; mentioning

confidence: 99%

“…However, the diversity of microbial populations that have developed in the original cheesemaking environments is largely undefined and is a valuable source of new strains for commercial uses (Laurenčík et al 2008). For example, non-starter LABs with the potential to inhibit the undesirable microflora are used in the biopreservation of foods (Rodríguez et al 2000).As far as the technology is concerned, several characteristic properties of the bacterial strains of LAB (acid production in different media and at different temperatures, proteinase and peptidase activities, autolysis, production of volatile compounds, resistance to bacteriophages, production of inhibitory compounds) are important for their use as starters or adjuncts and have been evaluated in the screening and characterisation studies (Piraino et al 2008).The main task of this work was to observe the antimicrobial activity of 20 newly isolated strains of lactobacilli and to study the technological potential …”

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confidence: 99%

Lactobacilli isolated from lump sheep's cheeses and their antimicrobial properties

Smetanková¹,

Hladíková²,

Zimanová³

et al. 2014

Czech J. Food Sci.

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Smetanková J., Hladíková Z., Zimanová M., Greif G., Greifová M. (2014): Lactobacilli isolated from lump sheep's cheeses and their antimicrobial properties. Czech J. Food Sci., 32: 152-157.A total of 34 strains of lactobacilli were isolated from the lump sheep's cheeses produced from raw sheep milk. The strains were identified by MALDI-TOF MS, and 20 of them demonstrating the best fermentation and sensoric properties in milk were chosen and tested for their antimicrobial activity. All selected strains were active against the indicator bacteria and moulds. The highest inhibitory effect was observed with the strains lactobacillus paracasei 314, l. paracasei 316, l. plantarum K816, l. plantarum L718, and l. plantarum 2L2. The subsequent research was focused on the metabolites causing this inhibition. The production of lactic and acetic acids was studied under different cultivation conditions (0, 2, 4, and 6.5% NaCl addition; cultivation at 15, 30, 37, and 45°C; and pH value of the broth before sterilisation 5 and 9). l. plantarum L718 produced the highest concentration of lactic and acetic acids under most of the cultivation conditions. Antimicrobial substances such as phenyllactic acid (62.54-101.62 mg/dm 3 ), H 2 O 2 (0.78-2.30 μg/cm 3 ), and diacetyl (produced by l. plantarum K816 and L718) were studied as well. Keywords: lactobacillus plantarum; lactobacillus paracasei; antimicrobial potentialIt is known that the natural microflora, present in the traditional biotechnological processes during manufacturing, participates in the production of the characteristic aroma, taste, and texture of different cheeses. At first, only artisanal starters were used for the dairy although fermentations. Although they are still used in certain cases, their microbiological instability promoted the evolution of more precisely defined mixtures of lactic acid bacteria (LAB). As cheesemaking became more industrialised, pasteurised milk and standardised bacterial and fungal inocula were introduced with the aim of obtaining a more stable acidifying activity and consistent quality of the products (Carminati et al. 2010). In spite of this trend, the production of raw milk cheeses is still significant, as consumers seek organic foods or traditional sensory characteristics. However, the diversity of microbial populations that have developed in the original cheesemaking environments is largely undefined and is a valuable source of new strains for commercial uses (Laurenčík et al. 2008). For example, non-starter LABs with the potential to inhibit the undesirable microflora are used in the biopreservation of foods (Rodríguez et al. 2000).As far as the technology is concerned, several characteristic properties of the bacterial strains of LAB (acid production in different media and at different temperatures, proteinase and peptidase activities, autolysis, production of volatile compounds, resistance to bacteriophages, production of inhibitory compounds) are important for their use as starters or adjuncts and have been evaluated in the sc...

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Acid production, proteolysis, autolytic and inhibitory properties of lactic acid bacteria isolated from pasta filata cheeses: A multivariate screening study

Cited by 52 publications

References 42 publications

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

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

Persistence of wild Streptococcus thermophilus strains on wooden vat and during the manufacture of a traditional Caciocavallo type cheese

Lactobacilli isolated from lump sheep's cheeses and their antimicrobial properties

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