Technological and safety assessment of selected lactic acid bacteria for cheese starter cultures design: Enzymatic and antimicrobial activity, antibiotic resistance and biogenic amine production

Abarquero, Daniel; Bodelón, Raquel; Flórez, Ana Belén; Fresno, J.M.; Renes, Erica; Mayo, Baltasar; Tornadijo, M.E.

doi:10.1016/j.lwt.2023.114709

Cited by 9 publications

(7 citation statements)

References 46 publications

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“…Of note, a low beta-galactosidase activity exhibited by Lactococcus spp. isolates was observed by Abarquero et al [56]. In the present study, only the isolates L. lactis 2.10, 2.11, 2.12, and 2.13 and E. faecalis 3.9 and 3.10 showed alphaglucosidase activity.…”

Section: Enzymatic Activities Of the Lactic Acid Bacteria Isolatessupporting

confidence: 59%

“…Of note, the acid phosphatase activity of Enterococcus spp. (E. durans, E. faecium, and E. faecalis) and L. lactis has previously been found in strains isolated from artisanal cheeses [56,60].…”

Section: Enzymatic Activities Of the Lactic Acid Bacteria Isolatesmentioning

confidence: 80%

“…In the scientific literature, high esterase (C 4) and esterase lipase (C 8) activities are usually reported for enterococci [59][60][61]. Moreover, the esterase (C 4) activity of L. lactis has been already observed by Abarquero et al [56] and Kamarinou et al [58] in strains isolated from artisanal cheeses.…”

Section: Enzymatic Activities Of the Lactic Acid Bacteria Isolatesmentioning

confidence: 87%

“…and Enterococcus spp. is widely documented in the literature [55][56][57] and considered as a desirable trait for dairy starters [55]. Conversely, the activity of other aminopeptidases is less frequently detected [57,58].…”

Section: Enzymatic Activities Of the Lactic Acid Bacteria Isolatesmentioning

confidence: 99%

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Technological and Enzymatic Characterization of Autochthonous Lactic Acid Bacteria Isolated from Viili Natural Starters

Rampanti,

Cantarini,

Cardinali

et al. 2024

Foods

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Viili, a Finnish ropy fermented milk, is traditionally manufactured through spontaneous fermentation, by mesophilic lactic acid bacteria and yeast-like fungi, or back-slopping. This study evaluated four natural viili starters as sources of lactic acid bacteria for dairy production. Back-slopping activation of the studied viili samples was monitored through pH and titratable acidity measurements and enumeration of mesophilic lactic acid bacteria. Sixty lactic acid bacteria isolates were collected, molecularly identified, and assayed for acidification performance, enzymatic activities, production of exopolysaccharides (EPSs), presence of the histidine decarboxylase (hdcA) gene of Gram-positive bacteria, and production of bacteriocins. A neat predominance of Lactococcus lactis emerged among the isolates, followed by Enterococcus faecalis, Enterococcus faecium, Enterococcus durans, Enterococcus lactis, and Lactococcus cremoris. Most isolates exhibited proteolytic activity, whereas only a few enterococci showed lipase activity. Five isolates identified as L. cremoris, L. lactis, and E. faecalis showed a good acidification performance. Most of the isolates tested positive for leucine arylamidase, whereas only one E. durans and two L. lactis isolates were positive for valine arylamidase. A few isolates also showed a positive reaction for beta-galactosidase and alpha- and beta-glucosidase. None of the isolates produced EPSs or bacteriocins. The hdcA gene was detected in five isolates identified as L. lactis and E. faecium. A few L. cremoris and L. lactis isolates for potential use as starter or adjunct cultures for dairy processing were finally identified.

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Section: Enzymatic Activities Of the Lactic Acid Bacteria Isolatessupporting

confidence: 59%

Section: Enzymatic Activities Of the Lactic Acid Bacteria Isolatesmentioning

confidence: 80%

Section: Enzymatic Activities Of the Lactic Acid Bacteria Isolatesmentioning

confidence: 87%

Section: Enzymatic Activities Of the Lactic Acid Bacteria Isolatesmentioning

confidence: 99%

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Technological and Enzymatic Characterization of Autochthonous Lactic Acid Bacteria Isolated from Viili Natural Starters

Rampanti,

Cantarini,

Cardinali

et al. 2024

Foods

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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: Methodsmentioning

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

Self Cite

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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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Cheese

Flint¹,

Smithers²

2024

Encyclopedia of Food Safety

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Technological and safety assessment of selected lactic acid bacteria for cheese starter cultures design: Enzymatic and antimicrobial activity, antibiotic resistance and biogenic amine production

Cited by 9 publications

References 46 publications

Technological and Enzymatic Characterization of Autochthonous Lactic Acid Bacteria Isolated from Viili Natural Starters

Technological and Enzymatic Characterization of Autochthonous Lactic Acid Bacteria Isolated from Viili Natural Starters

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

Cheese

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