Characterization of lactic acid bacteria isolated from Bukuljac, a homemade goat's milk cheese

Nikolić, Milica; Terzić-Vidojević, Amarela; Jovčić, Branko; Begović, Jelena; Golić, Nataša; Topisirović, Ljubiša

doi:10.1016/j.ijfoodmicro.2007.11.075

Cited by 76 publications

(49 citation statements)

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“…La incubación se efectuó durante 7 días a 30ºC, realizando la lectura diaria de los tubos (Nikolic et al, 2008). La diferenciación se basa en la producción de ácidos y en la coagulación y/o proteólisis de caseína por acción de las bacterias lácticas.…”

Section: Caracterización Funcional De Las Cepasunclassified

“…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

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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: Caracterización Funcional De Las Cepasunclassified

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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“…Zalán et al (2005) showed that l. plantarum 2142 produced enough H 2 O 2 (2.45 μg/ml) 3 ), and diacetyl were also studied (Table 3). Diacetyl was produced only by the strains l. plantarum K816 and L718, but Nikolic et al (2008) demonstrated its production also by the strains of l. paracasei subsp. paracasei (isolate from Bukuljac cheese).…”

Section: Resultsmentioning

confidence: 93%

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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“…Denaturing gradient gel electrophoresis (DGGE), temperature gradient gel electrophoresis (TGGE) and temporal temperature gradient gel electrophoresis (TTGE) are widely used to study cheese microbial communities Ercolini et al, 2001;Ogier et al, 2002;Randazzo et al, 2002;Ercolini et al, 2003;Mauriello et al, 2003;Andrighetto et al, 2004;Cocolin et al, 2004;Ercolini et al, 2004;Henri-Dubernet et al, 2004;Lafarge et al, 2004;Ogier et al, 2004;Rantsiou et al, 2004;Le Bourhis et al, 2005;Flórez and Mayo, 2006;Randazzo et al, 2006;Cocolin et al, 2007;El-Baradei et al, 2007;Le Bourhis et al, 2007;Parayre et al, 2007;Abriouel et al, 2008;Bonetta et al, 2008;Ercolini et al, 2008;Gala et al, 2008;Henri-Dubernet et al, 2008;Nikolic et al, 2008;Rantsiou et al, 2008b;Van Hoorde et al, 2008;Alegría et al, 2009;Casalta et al, 2009;Dolci et al, 2009;Giannino et al, 2009;Serhan et al, 2009;Dolci et al, 2010;Fontana et al, 2010;Fuka et al, 2010;Randazzo et al, 2010;Van Hoorde et al, 2010;Masoud et al, 2011). Target sequences from rRNA or housek...…”

Section: Pcr-based Methods For Microbial Diversity Investigationmentioning

confidence: 99%

Application of PCR-Based Methods to Dairy Products and to Non-Dairy Probiotic Products

Monnet¹,

Matijašić²

2012

Polymerase Chain Reaction

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Characterization of lactic acid bacteria isolated from Bukuljac, a homemade goat's milk cheese

Cited by 76 publications

References 35 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

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

Application of PCR-Based Methods to Dairy Products and to Non-Dairy Probiotic Products

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