2018
DOI: 10.1007/s13205-018-1469-7
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Abstract: 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. pent… Show more

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Cited by 20 publications
(13 citation statements)
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References 48 publications
(58 reference statements)
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“…This first acidification step facilitates citrate transport from milk into LAB cells, using an enzyme known as citrate permease, and the molecule can be the precursor of aromatic compounds, such as diacetyl and aldehyde (de Souza and Dias, 2017). In reality, several studies carried out with LAB isolated from artisanal cheeses have demonstrated diacetyl production (Taboada et al, 2014;de Almeida Júnior et al, 2015;Ferrari et al, 2016;de Souza and Dias, 2017;Agostini et al, 2018). Nonetheless, the current study assessed a great variety of BAC, marketed in 4 main regions of the country, and indicated that Coalho, Caipira, and Minas (from Araxá microregion) cheeses, originating from Northeast, Center-West, and Southeast, were the primary sources of diacetyl-producing isolates (Figure 3).…”
Section: Discussionmentioning
confidence: 99%
See 1 more Smart Citation
“…This first acidification step facilitates citrate transport from milk into LAB cells, using an enzyme known as citrate permease, and the molecule can be the precursor of aromatic compounds, such as diacetyl and aldehyde (de Souza and Dias, 2017). In reality, several studies carried out with LAB isolated from artisanal cheeses have demonstrated diacetyl production (Taboada et al, 2014;de Almeida Júnior et al, 2015;Ferrari et al, 2016;de Souza and Dias, 2017;Agostini et al, 2018). Nonetheless, the current study assessed a great variety of BAC, marketed in 4 main regions of the country, and indicated that Coalho, Caipira, and Minas (from Araxá microregion) cheeses, originating from Northeast, Center-West, and Southeast, were the primary sources of diacetyl-producing isolates (Figure 3).…”
Section: Discussionmentioning
confidence: 99%
“…Brazilian artisanal cheeses are distinguished by their secular tradition in manufacturing, which is passed from one generation to another, keeping their unique features when compared with industrialized products. Presence of a specific endogenous microbiota in each production region confers cheeses distinct organoleptic characteristics of aroma, flavor, and color, which are much appreciated by the local population and have drawn the attention of researchers and industries since the food product is considered a rich source of microorganisms with a remarkable biotechnological and functional potential to be exploited (Bozoudi et al, 2015;Agostini et al, 2018;Campagnollo et al, 2018b;Kamimura et al, 2019a,b). This biodiversity encompasses yeasts, fungi, and mainly lactic acid bacteria (LAB) originated from raw milk and a manufacturing environment (e.g., utensils, food handlers, and insects).…”
Section: Introductionmentioning
confidence: 99%
“…L. parabuchneri is a member of cheese flora, contributing to its organoleptic properties and ripening process ( Fröhlich-Wyder et al, 2013 ). Moreover, some species have been characterized as potential probiotics ( Agostini et al, 2018 ). On the other hand, some strains of L. parabuchneri are mainly responsible for the undesirable accumulation of the biogenic amine histamine in cheese ( Diaz et al, 2015b ).…”
Section: Discussionmentioning
confidence: 99%
“…Sua produção abrange principalmente a região nordeste do Brasil e se diferencia pela tradição secular de fabricação, que é passada de geração em geração, mantendo características únicas quando comparados aos produtos industrializados (Silva et al, 2012;Kamimura et al, 2019). Tais características são influenciadas pela presença de uma microbiota endógena específica, o que chama a atenção por ser um produto alimentício consideravelmente funcional e de potencial biotecnológico (Agostini et al, 2018;Campagnollo et al, 2018). A microbiota que coloniza o interior e a superfície de queijos é originada do tipo de leite cru utilizado na fabricação, mas pode haver o surgimento de outros microrganismos devido à ineficiência na higienização dos utensílios e local de processamento do leite.…”
Section: Introductionunclassified