Biopreservation and probiotic potential of a large set of lactic acid bacteria isolated from Brazilian artisanal cheeses: From screening to in product approach

Margalho, Larissa P.; Jorge, Genesy Pérez; Noleto, Deise A P; Silva, Christian E.; Abreu, Júlia S.; Piran, Marcos Vinícius Fiorentini; Brocchi, Marcelo; Sant’Ana, Anderson S.

doi:10.1016/j.micres.2020.126622

Cited by 33 publications

(23 citation statements)

References 67 publications

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“…The microbial composition of NWS is determinant for the characteristic flavor and texture development to occur in artisanal cheese. The extensive microbial biodiversity of natural starter cultures has been demonstrated for different dairy products and, although characterized by the presence of specific LAB species, still presents a large variety among NWS and raw milk collected in the same geographical area, either at the level of species or at the level of strains [ 12 , 37 ]. The preservation of such specific biodiversity is fundamental for the maintenance of the major distinguishing traits of the final product.…”

Section: Discussionmentioning

confidence: 99%

Isolation and Identification of Lactic Acid Bacteria from Natural Whey Cultures of Buffalo and Cow Milk

Marasco

Gazzillo

Campolattano

et al. 2022

Foods

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In southern Italy, some artisanal farms produce mozzarella and caciocavallo cheeses by using natural whey starter (NWS), whose microbial diversity is responsible for the characteristic flavor and texture of the final product. We studied the microbial community of NWS cultures of cow’s milk (NWSc) for the production of caciocavallo and buffalo’s milk (NWSb) for the production of mozzarella, both from artisanal farms. Bacterial identification at species and strain level was based on an integrative strategy, combining culture-dependent (sequencing of the 16S rDNA, species/subspecies-specific Polymerase Chain Reaction (PCR) and clustering by Random Amplified Polymorphic DNA-Polymerase Chain Reaction (RAPD-PCR) and culture-independent (next-generation sequencing analysis, NGS) approaches. Results obtained with both approaches showed the occurrence of five species of lactic acid bacteria in NWSb (Lactococcus lactis subsp. lactis, Lactobacillus fermentum, Streptococcus thermophilus, Lactobacillus delbrueckii, and Lactobacillus helveticus) and five species in NWSc (Lc. lactis subsp. lactis, Enterococcus faecium, and S. thermophilus, Lb. helveticus, and Lb. delbrueckii), with the last two found only by the NGS analysis. Moreover, RAPD profiles, performed on Lc. lactis subsp. lactis different isolates from both NWSs, showed nine strains in NWSb and seven strains in NWSc, showing a microbial diversity also at strain level. Characterization of the microbiota of natural whey starters aims to collect new starter bacteria to use for tracing microbial community during the production of artisanal cheeses, in order to preserve their quality and authenticity, and to select new Lactic Acid Bacteria (LAB) strains for the production of functional foods.

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Section: Discussionmentioning

confidence: 99%

Isolation and Identification of Lactic Acid Bacteria from Natural Whey Cultures of Buffalo and Cow Milk

Marasco

Gazzillo

Campolattano

et al. 2022

Foods

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“…Marajó cheese presents lower ash and protein content, and higher fat content and monounsaturated fatty acid level, if compared to other Brazilian artisanal cheeses; consequently, it has lower atherogenic and thrombogenic indices and higher desired fatty acids, such as palmitoleic and oleic [39,40]. Additionally, Marajó cheese's microbiota presents a high prevalence of Enterococcus spp.…”

Section: Marajó Cheesementioning

confidence: 99%

“…Different LAB strains isolated from Brazilian cheeses were evaluated and proposed/classified as beneficial organisms as well as confirmed to be able to provide health benefits to consumers by producing antimicrobial metabolites and contributing to the safety of the dairy products [ 20 , 57 , 58 , 59 ], expressing some probiotic properties [ 6 , 40 , 60 , 61 ], or contributing to the reduction of the allergenicity in some milk proteins [ 62 ].…”

Section: Microbiological Aspectsmentioning

confidence: 99%

Artisanal Brazilian Cheeses—History, Marketing, Technological and Microbiological Aspects

Penna

Gigante

Todorov

2021

Foods

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This review focused on the historical, marketing, technological, and microbiological characteristics of artisanal Brazilian cheese. Brazilian cheese production was introduced and developed from the influence of immigrants considering the combination of climate, races of the animals, quality and specificity of milk, technological cheese-making processes and environmental microbiology, among other factors. It resulted in cheese products with specific physicochemical, microbiological, and sensory quality, which represent the heritage and identities of the different Brazilian regions. The production of artisanal cheese increased in many Brazilian regions, mainly in the southeast, especially due to the traditional production and innovative development of new varieties of cheese. The microbiological quality and safety of raw-milk artisanal cheese continues to be a concern and many studies have been focusing on this matter. Special attention needs to be given to the cheeses produced by raw milk, since numerous reports raised concerns related to their microbiological safety. This fact requires attention and the implementation of strict hygiene practices on the production and commercialization, besides appropriate governmental regulations and control. However, more studies on the relationship between technological processes and microbiological properties, which results in a superior culinary quality and safety of artisanal Brazilian cheeses, are needed.

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“…Accordingly, to EU regulation (EU) No 101/2013, lactic acid could be used to reduce harmful microbial contamination (The European Commission 2013). Although, chemical preservation may drastically reduce the food degradation, however, use of chemical preservatives are highly questionable and leading toxic and carcinogenic effect to human health [146]. Devi and Halami [147] demonstrated that novel poly(lactic acid) and sawdust biocomposite film is known as Pediocin PA-1/ AcH could inhibit the growth of Listeria monocytogenes pathogen on chopped meat food during packaging.…”

Section: Meat Processing Industrymentioning

confidence: 99%

Recent biotechnological trends in lactic acid bacterial fermentation for food processing industries

Raj

Chandrasekhar

Kumar

et al. 2021

Syst Microbiol and Biomanuf

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Lactic acid bacteria (LAB) are non-mobile, gram-positive, non-spore-forming, micro-aerophilic microorganisms widely explored as starter cultures food industry to enhance the gustatory, nutritional value, imparts appetizing flavour, texture to milk, vegetative, meat foods and prolongs their shelf life. This vast review emphasis various LABs widely explored in the food industry. Herein, we have summarized the classification of LAB strains, their metabolic pathways for biosynthesis of lactic acid, ethanol, acetic acid and demonstrated their application in various food industries for making fermented milk (yoghurt), cheese, beverages, bread, and animal foods. The wide spectrum of LAB-based probiotics, bacteriocins, exopolysaccharides, bio preservative and their relevant benefits towards human health has also been discussed. Moreover, LAB bacteriocins and probiotics in food application may limit the growth of pathogenic, while boosting health immunity. Microbial exopolysaccharides have interesting characteristics for the fermented food industry as new functional foods. Later on, we have discussed the various advancement in metabolic engineering, synthetic biology tools, which have gained considerable interest to elucidate the biosynthetic pathway for tailoring cellular metabolism for high activity.

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Biopreservation and probiotic potential of a large set of lactic acid bacteria isolated from Brazilian artisanal cheeses: From screening to in product approach

Cited by 33 publications

References 67 publications

Isolation and Identification of Lactic Acid Bacteria from Natural Whey Cultures of Buffalo and Cow Milk

Isolation and Identification of Lactic Acid Bacteria from Natural Whey Cultures of Buffalo and Cow Milk

Artisanal Brazilian Cheeses—History, Marketing, Technological and Microbiological Aspects

Recent biotechnological trends in lactic acid bacterial fermentation for food processing industries

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