Evaluation of technological properties and selection of wild lactic acid bacteria for starter culture development

Abarquero, Daniel; Renes, Erica; Combarros-Fuertes, P.; Fresno, J.M.; Tornadijo, M.E.

doi:10.1016/j.lwt.2022.114121

Cited by 7 publications

(9 citation statements)

References 23 publications

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“… Galia et al (2009) and Dandoy et al (2011) have highlighted a link between high acidifying activities and the presence of an efficient proteolytic system, whereas our results showed low proteolytic activities and a limited diversity on this criteria in comparison with other studies on the characterization of Streptococcus thermophilus strains ( Urshev et al, 2014 ; Hu et al, 2020 ; Tidona et al, 2020 ) or other species ( Zaaraoui et al, 2021 ; Abarquero et al, 2022 ; Sugajski et al, 2022 ). These findings are in accordance with Harnett et al (2022) , who reported Streptococcus thermophilus as a LAB species generally considered poorly proteolytic.…”

Section: Resultscontrasting

confidence: 95%

Genetic and technological diversity of Streptococcus thermophilus isolated from the Saint-Nectaire PDO cheese-producing area

Grizon,

Theil,

Callon

et al. 2023

Front. Microbiol.

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Streptococcus thermophilus is of major importance for cheese manufacturing to ensure rapid acidification; however, studies indicate that intensive use of commercial strains leads to the loss of typical characteristics of the products. To strengthen the link between the product and its geographical area and improve the sensory qualities of cheeses, cheese-producing protected designations of origin (PDO) are increasingly interested in the development of specific autochthonous starter cultures. The present study is therefore investigating the genetic and functional diversity of S. thermophilus strains isolated from a local cheese-producing PDO area. Putative S. thermophilus isolates were isolated and identified from milk collected in the Saint-Nectaire cheese-producing PDO area and from commercial starters. Whole genomes of isolates were sequenced, and a comparative analysis based on their pan-genome was carried out. Important functional properties were studied, including acidifying and proteolytic activities. Twenty-two isolates representative of the diversity of the geographical area and four commercial strains were selected for comparison. The resulting phylogenetic trees do not correspond to the geographical distribution of isolates. The clustering based on the pan-genome analysis indicates that isolates are divided into five distinct groups. A Kyoto Encyclopedia of Genes and Genomes (KEGG) functional annotation of the accessory genes indicates that the accessory gene contents of isolates are involved in different functional categories. High variability in acidifying activities and less diversity in proteolytic activities were also observed. These results indicate that high genetic and functional variabilities of the species S. thermophilus may arise from a small (1,800 km2) geographical area and may be exploited to meet demand for use as autochthonous starters.

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Section: Resultscontrasting

confidence: 95%

Genetic and technological diversity of Streptococcus thermophilus isolated from the Saint-Nectaire PDO cheese-producing area

Grizon,

Theil,

Callon

et al. 2023

Front. Microbiol.

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“…The increasing acidity in the sterile milk over time is thought to result from the breakdown of lactose by LAB to produce the energy required for the synthesis of their constituents and their growth, while producing lactic acid, hence the increase in acidity in the environment. This acidification would consequently lead to a lowering pH of the medium; these observations are in line with data in the literature [2,28]. In the present work, the slight acidification observed after 12 h of incubation can be explained by the significant reduction in the quantity of carbohydrate substrate in the medium, but also by retro-inhibition due to the accumulation of lactic acid [5].…”

Section: Discussionsupporting

confidence: 93%

“…Furthermore, the highest concentration of LA (9.343 g/l) obtained in this study after 24 h of incubation is lower than the highest (10.43 g/l) concentration recorded by Alharbi et al, [2] in their work at the same incubation time. This difference could be explained by the fact that the acidifying activity in the milk depends not only on the lactic ferment, but also on its isolation biotope, sampling area and fermentation conditions (initial carbohydrate concentration) [28][29][30]. The growth of LAB isolates is closely linked to their ability to degrade protein (casein) present in the milk as nitrogen source.…”

Section: Discussionmentioning

confidence: 99%

Technological properties and genetic profile of lactic acid bacteria isolated from Cameroonian tropical fruits

Ngouénam,

Njapndounke,

Kenfack

et al. 2024

JAFSB

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Article InformationThis investigation aimed to evaluate the acidifying, proteolytic, lipolytic and texturizing activities of lactic acid bacteria (LAB) isolated from tropical fruits (pineapple, papaya, orange and banana) collected at Foreke (City of Dschang, Menoua Division, West Cameroon region). Firstly, LAB was isolated and characterized at the generic and technological levels. Secondly, the genetic diversity of LAB isolates was highlighted using Random Amplified Polymorphic DNA (RAPD). As a result, twenty six LAB isolates were facultative heterofermentative and presumptly belonging to the genus Lactobacillus. Only 4 of them (N1B6, N2P4, N3A3, N1O5) showed an acidifying activity higher than 35°D after 6 h of incubation and were considered as isolates of interest. In addition, the highest acidifying activities (47.540 ± 0.505°D, 88.857 ± 0.248 °D, 93.433 ± 0.513 °D) after different incubation times (6, 12 and 24 h) were recorded by N1O5 isolate. All the selected LABs isolates showed growth with proteolysis and the diameter of lysis zones varied from 4.25 ± 0.35 mm (N1B6) to 7.80 ± 0.28 mm (N3A3). Also, lipolytic activity was detected in all LAB with the highest activity (10.05±0.07) highlighted by isolate N1B6. Except for isolate N1O5, all the other isolates produced exopolysaccharides. RAPD showed that isolates N3A3, N1B6 and N2P4 are genetically close and different from isolate N1O5. In addition, all these LAB isolates were different from certain reference LAB strains (Lactiplantibacillus plantarum H21, Lacticaseibacillus paracasei 62L, Lactiplantibacillus paraplantarum 78L, Levilactobacillus brevis 77L) based on RAPD. Thus, given the properties of commercial interest, these isolates can be used to ferment dairy products.

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“…The following LAB strains, selected for their technological and safety characteristics, were included to produce cheese from pasteurised sheep's milk: Lactococcus lactis GE44, Lactiplantibacillus plantarum TAUL67, Lacticaseibacillus paracasei TAUL1752 and Leuconostoc mesenteroides TAUL1342 (Abarquero et al 2023). In addition, a commercial starter culture (KFP R-604; Chr.…”

Section: Lab Strains and Culture Designmentioning

confidence: 99%

Effect of autochthonous starter and non‐starter cultures on the physicochemical, microbiological and sensorial characteristics of Castellano cheese

Abarquero,

Bodelón,

Manso

et al. 2023

Int J of Dairy Tech

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The effect of different combinations of starter and non‐starter lactic acid bacteria on the physicochemical, colour, microbiological and sensory characteristics of Castellano cheese was investigated. Five batches of Castellano cheese were produced from pasteurised sheep's milk. Significant differences in pH, titratable acidity, microbial counts and sensory attributes between the cheese batches made with different starter cultures were found. In conclusion, the incorporation of autochthonous non‐starter lactic acid bacteria strains gave cheeses made with pasteurised milk better flavour and aroma characteristics than the batch made only with commercial starter culture.

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Evaluation of technological properties and selection of wild lactic acid bacteria for starter culture development

Cited by 7 publications

References 23 publications

Genetic and technological diversity of Streptococcus thermophilus isolated from the Saint-Nectaire PDO cheese-producing area

Genetic and technological diversity of Streptococcus thermophilus isolated from the Saint-Nectaire PDO cheese-producing area

Technological properties and genetic profile of lactic acid bacteria isolated from Cameroonian tropical fruits

Effect of autochthonous starter and non‐starter cultures on the physicochemical, microbiological and sensorial characteristics of Castellano cheese

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