Genetic diversity, safety and technological characterization of lactic acid bacteria isolated from artisanal Pico cheese

Domingos‐Lopes, M.F.P.; Stanton, Catherine; Ross, R. Paul; Dapkevicius, Maria de Lurdes Enes; Silva, CC

doi:10.1016/j.fm.2016.11.014

Cited by 141 publications

(113 citation statements)

References 83 publications

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“…After 24 h of incubation, 15 tested strains were able to coagulate milk, and 17 lowered pH into the range of 3.5-5.11. Similar observations for autochthonous LB and EC isolates from various dairy products were reported (LITOPOULOU-TZANETAKI & TZANETAKIS, 2011;RADULOVIĆ et al, 2011;TERZIĆ-VIDOJEVIĆ et al, 2015;DOMINGOS-LOPES et al, 2017). In proteolytic activity evaluation, EC were more effi cient in milk protein degradation (5/11) compared to LB (1/10).…”

Section: Technological Properties Of Ec and Lbsupporting

confidence: 81%

“…Acidifying activity, clotting time, and proteolytic character of LB and EC are summarized in Table 1. Ability of isolates to reduce pH is essential to suppress the development of adventitious bacterial populations (CARAFA et al, 2016), while proteolytic activity is aiding the ripening, texture and aroma development of cheeses (DOMINGOS-LOPES et al, 2017). Acidifying activity of LB and EC was slow to moderate initially but accelerated later.…”

Section: Technological Properties Of Ec and Lbmentioning

confidence: 99%

“…Awareness of the importance to preserve unique traditional dairy products together with the increasing distrust of consumers towards additives, preservatives, and new foodtransmitted diseases force producers and scientists to fi nd new, safe, and natural ways to fulfi l consumers' requests for authentic and safe traditional raw milk dairy products. In south European countries (GARABAL et al, 2008;LITOPOULOU-TZANETAKI & TZANETAKIS, 2011;RADULOVIĆ et al, 2011;TERZIĆ-VIDOJEVIĆ et al, 2015;CARAFA et al, 2016;DOMINGOS-LOPES et al, 2017) as well as in Slovenia ČANŽEK MAJHENIČ et al, 2007;MOHAR LORBEG et al, 2009), the last two decades were very prolifi c in preserving production and consumption of traditional dairy products, in Slovenia particularly cheeses such as Karst ewe's cheese, Bovec cheese, Mohant, and Tolminc (ČANŽEK MAJHENIČ & MOHAR LORBEG, 2017). Being produced from raw milk, traditional cheeses could represent a potential microbiological threat in spite of good hygiene rules.…”

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confidence: 99%

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Antistaphylococcal potential and application of autochthonous enterococci and lactobacilli in pilot cheese production

Majhenič

Lorbeg

2018

Acta Alimentaria

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This study was undertaken to prepare tailor-made starter culture (TMSC) for Karst ewe's cheese production. Therefore, basic technological characteristics (growth ability in milk, acid production, and proteolytic activity) and antistaphylococcal potential were assessed for autochthonous enterococci and lactobacilli. Beside good growth in milk with numbers as high as 8 log CFU ml -1 , certain enterococci and lactobacilli also reduced pH below 5.0 and showed proteolytic activity. In antistaphylococcal testing, only pure strains of enterococci and lactobacilli were moderately antagonistic, but not in coagulated milks and coagulated milk extracts. Enterococci and lactobacilli with most relevant technological/antistaphylococcal properties were combined and tested as TMSC.In control (C) cheese-making, milk was inoculated with TMSC, while staphylococci (SC) cheese-making included contamination with staphylococci. In C trials, high logarithmic counts per g of cheese for enterococci (8.07-8.80) and lactobacilli (7.49-9.98) throughout the ripening period were found, and their authenticity was monitored by RAPD method. Furthermore, cheese extracts failed to inhibit pure cultures of staphylococci, while cheese pieces inhibited Staphylococcus sp. ST17. In SC trials, population dynamics of enterococci (7.81-9.04) and lactobacilli (7.98-9.63) corroborated the results in milk and in C trials, with staphylococci still present at the end of the ripening period but at lower counts than in fresh cheese.

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Section: Technological Properties Of Ec and Lbsupporting

confidence: 81%

Section: Technological Properties Of Ec and Lbmentioning

confidence: 99%

mentioning

confidence: 99%

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Antistaphylococcal potential and application of autochthonous enterococci and lactobacilli in pilot cheese production

Majhenič

Lorbeg

2018

Acta Alimentaria

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“…Also, LAB demonstrated the ability to survive for long periods in fermented products and contribute to the sensory properties of cheeses either as starter or nonstarter bacteria (Leroy & De Vuyst, 2004). In artisanal Pico cheese, traditional raw cow's milk cheese, the most dominant genus was Enterococcus, followed by Lactobacillus (Domingos-Lopes, Stanton, Ross, Dapkevicius, & Silva, 2017).…”

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confidence: 99%

Characterization of lactic acid bacteria isolated from traditionally made Serbian Cheese and evaluation of their antagonistic potential against Enterobacteriaceae

Muruzović

Mladenović

Žugić-Petrović³

et al. 2018

J Food Process Preserv

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In this article, the presence and physiological characteristics of lactic acid bacteria (LAB) isolated from traditionally made cheese from Southeastern Serbia were examined. Three samples, from different households, were obtained in spring. The screening of antagonistic potentials, using agar‐well diffusion method, was evaluated. Briefly, three different genera of LAB (Enterococcus [32%], Lactococcus [53%], and Lactobacillus [15%]) were identified. The members of the genus Enterococcus were Enterococcus faecium and Enterococcus faecalis. The member of genus Lactococcus was Lactococcus lactis subsp. lactis var. diacetylactis. The members of genus Lactobacillus were Lactobacillus fermentum, Lactobacillus plantarum, and Lactobacillus paracasei subsp. paracasei. The antagonism of LAB on the growth of Escherichia coli ATCC 25922, Proteus mirabilis ATCC 12453, Klebsiella oxytoca KGPMF1, Klebsiella ornithinolytica KGPMF8, and Aeromonas hydrophila was examined. All tested isolates inhibited the growth of at least one indicator strain with growth inhibition zone from 10 to 21 mm. Results indicated that LAB demonstrated the potential of food biopreservation. Practical applications Traditionally made cheeses represent excellent source of unexplored microflora, especially of autochthonous lactic acid bacteria (LAB). In cheese from Sokobanja, the isolated LAB genera were Lactobacillus sp., Lactococcus sp., and Enterococcus sp. Also, the physiological activity of LAB, as well as their interaction with enterobacteria, which also was isolated from the mentioned cheese, was investigated. The results of this study demonstrated potential of LAB to interact agonistically with the growth of enterobacteria, which was important due to the well‐known fact that enterobacteria could affect the organoleptic properties of cheese. LAB showed potential of food biopreservation. Further investigation should include antagonistic potential related to food‐borne bacteria and the mechanisms of action.

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“…and Leuconostoc spp. In artisanal Pico cheese, traditional raw cow’s milk cheese, made without the addition of starter culture, the most dominant genus was Enterococcus , followed by genus Lactobacillus (Domingos‐Lopes, Stanton, Ross, Dapkevicius, & Silva, ). Lactobacillus rhamnosus , Lactobacillus helveticus , and Lactobacillus fermentum were the most dominant species isolated from Piedmont hard cheese, made of raw milk, without thermal treatment, and without addition of industrial starter (Bautista‐Gallego et al, ).…”

Section: Introductionmentioning

confidence: 99%

In vitro evaluation of antimicrobial potential and ability of biofilm formation of autochthonousLactobacillusspp. andLactococcusspp. isolated from traditionally made cheese from Southeastern Serbia

Muruzović

Mladenović

Djilas

et al. 2018

J Food Process Preserv

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The presence, biochemical and physiological characteristics of Lactobacillus and Lactococcus species isolated from traditionally made cheese from Southeastern Serbia (Sokobanja), was investigated. The screening of their antimicrobial potentials, using agar‐well diffusion method, and the ability of biofilm formation, using crystal violet method, was evaluated. The cheese samples, from different households, were obtained during the summer and the autumn. Chemical characteristics of cheese samples were examined. The members of genus Lactobacillus were: Lb. fermentum, Lb. brevis, and Lb. plantarum. The members of genus Lactococcus were: Lc. lactis subsp. lactis and Lc. lactis subsp. lactis biovar. diacetylactis. The antagonism of Lactobacillus and Lactococcus isolates on the growth of some Gram‐negative bacteria, isolated from the same cheese, was examined. The zones of growth inhibition ranged from 10 to 26 mm. The ability of biofilm formation of isolates was strains‐specific. Lactobacillus (KGPMF 28, KGPMF 29, KGPMF 35) and Lactococcus (KGPMF 23 and KGPMF 26) isolates demonstrated the potential for further investigation in natural preservation of food. Practical applications Lactic acid bacteria, which can be found in traditional dairy products, presents unique and autochthonous microflora responsible for fermentation and quality of dairy products. These bacteria often have a great potential in natural food preservation, but their number and diversity are depending of season, vegetation, and the nutrition of animals. In this paper, the seasonal differences in bacterial community (especially community of lactobacilli and lactococci) between cheese samples, were investigated. In addition, the antagonism against some enterobacteria, which can affect the hygienic safety of cheese, was screened. Also, it was showed that some isolates had the ability of biofilm formation. Further investigation need to include the potential of isolates to be uses like probiotic or starter cultures.

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Genetic diversity, safety and technological characterization of lactic acid bacteria isolated from artisanal Pico cheese

Cited by 141 publications

References 83 publications

Antistaphylococcal potential and application of autochthonous enterococci and lactobacilli in pilot cheese production

Antistaphylococcal potential and application of autochthonous enterococci and lactobacilli in pilot cheese production

Characterization of lactic acid bacteria isolated from traditionally made Serbian Cheese and evaluation of their antagonistic potential against Enterobacteriaceae

In vitro evaluation of antimicrobial potential and ability of biofilm formation of autochthonousLactobacillusspp. andLactococcusspp. isolated from traditionally made cheese from Southeastern Serbia

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