Organic whey as a source of Lactobacillus strains with selected technological and antimicrobial properties

Abstract

Twenty‐five strains, isolated from raw, non‐pasteurised, organic whey samples, were identified phenotypically and genotypically. Biochemical tests were performed, and enzyme profiles, antibiotic resistance and antimicrobial properties were investigated. Sixteen strains were identified as genus Lactobacillus. Based on 16S rDNA gene sequence, the strains were identified as Lb. plantarum and Lb. fermentum. All of the strains had β‐galactosidase activity, and some of them reduced nitrate content. All strains utilised carbohydrates. The tested strains were characterised by low or average lipolytic and esterolytic activity. Moreover, the strains showed low proteolytic activity which is advantageous for their use as starter cultures for foods with low protein content. Strains Lb. fermentum S20, SM1, SM3, S2R and Lb. plantarum SM5 produced harmful N‐acetyl‐β‐glucosaminidase; moreover, the strain S20 produced also β‐glucuronidase. None of the strains produced α‐chymotrypsin. In phenotypic studies, most of the test strains were susceptible to gentamicin, ampicillin, tetracycline, chloramphenicol, penicillin and erythromycin. Strains Lb. plantarum S1 and Lb. fermentum S4, S7, S8, S10, SM1 and SM3 did not possess any transfer resistance genes. Antagonistic activity of the culture LAB strains was assessed as high or moderate in relation to the indicator strains, with the greatest zones of inhibition for E.coli and the smallest for L. monocytogenes ATCC 15313. This study reveals that the LAB strains isolated from organic whey have high potential for food application. Some strains of species Lb. fermentum (S4, S7, S8, S10) have been identified as the best candidates.

Technological properties ofLactobacillus plantarumstrains isolated from Siahmazgi cheese

“…L. plantarum strains isolated from raw goat milk had proteolytic activity of 2.56 mg Tyr/L milk (Badis, Guetarni, Moussa‐Boudjem, Henni, Tornadijo, et al, ). LAB strains with low proteolytic activity are advantageous as starter cultures for foods with low protein content (Rzepkowska et al, ). Since L. plantarum strains in the current study were isolated from fully ripened cheese (6 months of ripening) they had more significant role in cheese ripening than the primary fermentation.…”

“…Traditional fermented products are one of the most important resources of native LAB. Numerous studies have been conducted on analyzing the technologic properties of LAB isolated from traditional butter (Idoui, Boudjerda, Leghouchi, & Karam, 2009), raw camel milk (Fguiri et al, 2016), Armada traditional cheese (Herreros et al, 2003), raw goat milk (Badis, Guetarni, Moussa-Boudjem, Henni, Tornadijo, et al, 2004), artisanal meat products (Belgacem et al, 2010;Essid, Medini, & Hassouna, 2009), Himalayan fermented milk products (Dewan & Tamang, 2007) and organic whey (Rzepkowska, Zieli nska, Ołdak, & Koło_ zyn-Krajewska., 2017). These studies have demonstrated extreme diversity in LAB's technologic properties even among strains of a species and strains isolated from a specific dairy product (Piraino et al, 2008;Sarantinopoulos et al, 2001).…”

Influence of freeze-dried acid whey addition on biogenic amines formation in a beef and deer dry fermented sausages without added nitrite

“…The LAB as mentioned earlier are mainly related to the formation of tyramine and histamine [32]. Detailed research of Rzepkowska et al [16] concerned organic whey as a source of Lactobacillus strains with selected properties. They investigated microorganisms isolated from the organic acid whey.…”

“…They investigated microorganisms isolated from the organic acid whey. Results of their study shows that most of Lactobacillus stains present in organic acid whey can metabolise an arginine, which is the amino acid precursor for BA formation [16].…”

“…Acid whey obtained from a traditional cottage cheese production is the source of large number of bacteria, which represent many species and strains. It is dominated LAB included to Lactobacillus strains [16]. Acid whey is very perishable and contains large amounts of water, which limits its use as an additive to sausage production.…”