Lactic acid bacteria from artisanal raw goat milk cheeses: technological properties and antimicrobial potential

In cheese-making, a starter culture composed of adequately chosen lactic acid bacteria (LAB) may be suitable to ensure the rapid acidification of milk, improve textural and sensory characteristics, and avoid pathogen proliferation. In this work, 232 LAB isolates collected from artisanal goat's...

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Published inItalian journal of food safety Vol. 12; no. 4; p. 11559
Main Authors Silva, Beatriz Nunes, Fernandes, Nathália, Carvalho, Laís, Faria, Ana Sofia, Teixeira, José António, Rodrigues, Carina, Gonzales-Barron, Ursula, Cadavez, Vasco
Format Journal Article
LanguageEnglish
Published Italy PAGEPress Publications, Pavia, Italy 09.11.2023
PAGEPress Publications
Subjects
acidifying activity
biopreservation
Dairy
proteolytic activity
starter culture
dairy
proteolytic activity
starter culture
biopreservation
acidifying activity
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Summary:In cheese-making, a starter culture composed of adequately chosen lactic acid bacteria (LAB) may be suitable to ensure the rapid acidification of milk, improve textural and sensory characteristics, and avoid pathogen proliferation. In this work, 232 LAB isolates collected from artisanal goat's raw milk cheeses produced in Portugal were evaluated for their antimicrobial capacity (at 10 and 37°C), as well as their acidifying and proteolytic properties. Among the 232 isolates, at least 98% of those isolated in De Man- Rogosa-Sharpe (MRS) agar presented antagonism against , Typhimurium, or , whereas less than 28.1% of M17-isolated LAB showed antagonism against these pathogens. M17-isolated LAB displayed better results than MRS ones in terms of acidifying capacity. As for the proteolytic assay, only 2 MRS isolates showed casein hydrolysis capacity. Principal component analyses and molecular characterization of a subset of selected isolates were conducted to identify those with promising capacities and to correlate the identified LAB genera and species with their antimicrobial, acidifying, and/or proteolytic properties. strains were associated with the highest acidifying capacity, whereas and strains were more related to antimicrobial capacities. , , and were the predominant organisms found. The results of this work highlight various strains with pathogen inhibition capacity and suitable technological properties to be included in a customized starter culture. In future work, it is necessary to appropriately define the starter culture and implement it in the cheese-making process to evaluate if the capacities are observable in a real food system.
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Contributions: VC, UGB, conceptualization, supervision, project administration, resources and funding acquisition; ASF, CR, UGB, methodology; NF, LC, CR, VC, UGB, software; BNS, UGB, validation, formal analysis and data curation; NF, LC, BNS, investigation; BNS, writing - original draft; UGB, writing - review and editing; JAT, UGB, visualization.
Conflict of interest: the authors declare that they have no competing interests, and all authors confirm accuracy.
Availability of data and materials: data and materials are available from the corresponding author upon request.
Publisher's note: all claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.
ISSN:2239-7132
2239-7132
DOI:10.4081/ijfs.2023.11559