Selection of <i>Leuconostoc</i> strains isolated from artisanal Serrano Catarinense cheese for use as adjuncts in cheese manufacture

Seixas, Felipe Nael; Rios, Edson Antônio; Oliveira, André Luíz Martinez de; Beloti, Vanerli; Povéda, J.M.

doi:10.1002/jsfa.8907

Cited by 7 publications

(11 citation statements)

References 45 publications

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“…Furthermore, the absence of L. monocytogenes surveillance studies from the raw material could contribute to increasing the risk of contamination with this pathogenic microorganism. Our results would support the potential application of these lactobacilli as new protective cultures to limit the growth of this pathogen during the manufacture of dairy products, such as cheeses, which require similar conditions to the ones tested in this work (Seixas et al, ).…”

Section: Resultssupporting

confidence: 80%

“…In general, while there are numerous starter cultures widely marketed and thus easily available for their use in the dairy sector, protective cultures that effectively reduce pathogenic growth are unfortunately scarce in most Latin American countries (Almeida da Costa et al, ; Pujato et al, ). Therefore, the careful selection and potential application of safe microorganisms for the development of new protective cultures would represent an interesting technological achievement that could contribute to the safety of dairy products (Seixas, Rios, Martinez de Oliveira, Beloti, & Poveda, ). Consequently, this approach would be particularly important in Argentina as well as in many other developing countries because the search of L. monocytogenes in milk as raw material has not been yet regulated (CAA, ).…”

Section: Introductionmentioning

confidence: 99%

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Searching potential candidates for development of protective cultures: Evaluation of two Lactobacillus strains to reduce Listeria monocytogenes in artificially contaminated milk

García

Ruíz

Asurmendi

et al. 2019

Journal of Food Safety

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The aims of this work were (a) to select the minimum concentrations of two bacteriocin-producing lactobacilli strains to reduce Listeria monocytogenes growth in whole milk, (b) to evaluate the individual and combined application of these chosen lactobacilli concentrations as protective culture in this food and, (c) to estimate if lactobacilli growth caused undesirable changes in the visible characteristics of milk.The selected minimum lactobacilli concentration with antilisterial activity was 10 6 CFU ml −1 for both lactobacilli. Although a high initial concentration of L. monocytogenes (10 4 CFU ml −1 ) was added to milk, a notable reduction on listerial counts (2-4 log CFU ml −1 ) was achieved in comparison to the control. These lactobacilli showed a good adaptability in milk reaching optimal counts and not causing undesirable visible changes. In conclusion, the use of these lactobacilli could be considered as a bio-strategy potentially effective to limit the contamination by L. monocytogenes in certain milk-derived products.

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Section: Resultssupporting

confidence: 80%

Section: Introductionmentioning

confidence: 99%

Searching potential candidates for development of protective cultures: Evaluation of two Lactobacillus strains to reduce Listeria monocytogenes in artificially contaminated milk

García

Ruíz

Asurmendi

et al. 2019

Journal of Food Safety

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“…It exhibits antibacterial effect against bacteria that cause cheese spoilage. Additionally, Leuconostoc has been proven to inhibit pathogen growth and can be used as a safe probiotic for further research [42,43]. Indeed, several strains belonging to Leuconostoc genus are regarded as potential probiotics owing to various health beneficial effects [44].…”

Section: Discussionmentioning

confidence: 99%

Effect of Free or Immobilized Lactiplantibacillus plantarum T571 on Feta-Type Cheese Microbiome

Mitropoulou¹,

Prapa²,

Nikolaou³

et al. 2022

Front. Biosci. (Elite Ed)

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Background: Cheese microbiome plays a key role in determining the organoleptic and physico-chemical properties and may be also used as an authenticity tool for distinguishing probiotic cultures. Due to significant reduction of cell viability often witnessed during food production processes and storage, immobilization is proposed to ascertain high probiotic cell loads required to confer the potential health benefits. Hence, the aim of the present study was to investigate the effect of free or immobilized Lactiplantibacillus plantarum T571 on whey protein on feta cheese microbiome. Methods: Next-Generation Sequencing technology was used to investigate cheese microbiome. Cheese samples containing free or immobilized Lactiplantibacillus plantarum T571 (a wild type strain isolated from Feta cheese brine) on whey protein, along with products containing commercial starter culture, were analyzed. Results: The results showed a great diversity of bacteria and fungi genera among the samples. An increased presence of Lactobacillus OTUs in cheese with immobilized cells on whey protein was witnessed, highlighting the survival of the strain in the final product. The immobilized culture had also a significant impact on other genera, such as Lactococcus, Leuconostoc and Debaryomyces, which are associated with improved technological characteristics and health benefits. Conclusions: Enrichment of feta cheese with immobilized potential probiotics to secure cell viability consists of an industrial challenge and leads to distinct microbiome composition that may be used as a valuable food authenticity tool.

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“…Le. lactis and S. equorum are available as commercial cultures for cheese making to enhance the flavor and color of surface-ripened cheeses (31)(32)(33). The surface cultures used in this study showed the ability to grow under simulated cheese-ripening conditions and displayed some enzymatic activities involved in proteolysis, catabolism of FAAs, and lipolysis.…”

mentioning

confidence: 93%

Attenuated Lactococcus lactis and Surface Bacteria as Tools for Conditioning the Microbiota and Driving the Ripening of Semisoft Caciotta Cheese

Calasso

Minervini

Filippis

et al. 2020

Appl Environ Microbiol

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This study aimed at establishing the effects of attenuated starters and surface bacteria on various features of caciotta cheese. The cheese undergoes a ripening period during which the house microbiota contaminates the surface. Conventional cheese (the control cheese [CC]) is made using only primary starters. Primary starters and attenuated (i.e., unable to grow and synthesize lactic acid) Lactococcus lactis (Lc. lactis) subsp. lactis were used to produce caciotta cheese without (ATT cheese) or with an inoculum of surface bacteria: (i) Leuconostoc lactis (Le. lactis) (LL cheese), (ii) Vibrio casei (VC cheese), (iii) Staphylococcus equorum (SE cheese), (iv) Brochothrix thermosphacta (BX cheese), and (v) a mixture of all four (MIX cheese). Attenuated Lc. lactis increased microbial diversity during cheese ripening. At the core, attenuated starter mainly increased indigenous lactococci and Lactobacillus delbrueckii group bacteria. At the surface, the main effect was on Macrococcus caseolyticus. Autochthonous Le. lactis strains took advantage of the attenuated starter, becoming dominant. Adjunct Le. lactis positively affected Lactobacillus sakei group bacteria on the LL cheese surface. Adjunct V. casei, S. equorum, and B. thermosphacta did not become dominant. Surfaces of VC, SE, and BX cheeses mainly harbored Staphylococcus succinus. Peptidase activities were higher in cheeses made with attenuated starter than in CC, which had the lowest concentration of free amino acids. Based on the enzymatic activities of adjunct Le. lactis, LL and MIX cheeses exhibited the highest glutamate dehydrogenase, cystathionine-␥-lyase, and esterase activities. As shown by multivariate statistical analyses, LL and MIX cheeses showed the highest similarity for microbiological and biochemical features. LL and MIX cheeses received the highest scores for overall sensory acceptability. IMPORTANCE This study provides in-depth knowledge of the effects of attenuated starters and surface bacterial strains on the microbiota and related metabolic activities during cheese ripening. The use of attenuated Lc. lactis strongly impacted the microbiota assembly of caciotta cheese. This led to improved biochemical and sensory features compared to conventional cheese. Among surface bacterial strains, Le. lactis played a key role in the metabolic activities involved in cheese ripening. This resulted in an improvement of the sensory quality of caciotta cheese. The use of attenuated lactic acid bacteria and the surface adjunct Le. lactis could be a useful biotechnology to improve the flavor formation of caciotta cheese.

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Selection of Leuconostoc strains isolated from artisanal Serrano Catarinense cheese for use as adjuncts in cheese manufacture

Abstract: These results allowed the selection of five strains (UEL 04, UEL 12, UEL 18, UEL 21 and UEL 28) as good candidates for use as adjunct cultures for cheese manufacture. © 2018 Society of Chemical Industry.

Cited by 7 publications

References 45 publications

Searching potential candidates for development of protective cultures: Evaluation of two Lactobacillus strains to reduce Listeria monocytogenes in artificially contaminated milk

Searching potential candidates for development of protective cultures: Evaluation of two Lactobacillus strains to reduce Listeria monocytogenes in artificially contaminated milk

Effect of Free or Immobilized Lactiplantibacillus plantarum T571 on Feta-Type Cheese Microbiome

Attenuated Lactococcus lactis and Surface Bacteria as Tools for Conditioning the Microbiota and Driving the Ripening of Semisoft Caciotta Cheese

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