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

IF 1.8 Q3 FOOD SCIENCE & TECHNOLOGY Italian Journal of Food Safety Pub Date : 2023-10-27 DOI:10.4081/ijfs.2023.11559
Beatriz Nunes Silva, Nathália Fernandes, Laís Carvalho, Ana Sofia Faria, José António Teixeira, Carina Rodrigues, Ursula Gonzales-Barron, Vasco Cadavez
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Abstract

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 sensorial 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 Listeria monocytogenes, Salmonella Typhimurium, or Staphylococcus aureus, 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 two 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. Lactococcus strains were associated with the highest acidifying capacity, whereas Leuconostoc and Lacticaseibacillus strains were more related to antimicrobial capacities. Leuconostoc mesenteroides, Lactococcus lactis, and Lacticaseibacillus paracasei 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. As future work, it is necessary to appropriately define the starter culture and implement it in the cheese-making process to evaluate if the in-vitro capacities are observable in a real food system.
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手工生羊奶奶酪中的乳酸菌:技术特性和抗菌潜力
在奶酪制作中,由适当选择的乳酸菌(LAB)组成的发酵剂可能适合确保牛奶的快速酸化,改善质地和感官特性,并避免病原体增殖。在这项工作中,从葡萄牙生产的手工山羊原料奶奶酪中收集了232株LAB菌株,对其抗菌能力(在10°C和37°C)以及酸化和蛋白水解特性进行了评估。在232株分离物中,至少98%的分离物对单核增生李斯特菌、鼠伤寒沙门菌或金黄色葡萄球菌有拮抗作用,而m17分离的LAB对这些病原菌的拮抗作用不到28.1%。m17分离LAB的酸化能力优于MRS分离LAB。在蛋白水解实验中,只有两株MRS菌株具有酪蛋白水解能力。通过主成分分析和分子特征分析,对部分分离菌株进行了鉴定,以确定哪些菌株具有良好的抗菌、酸化和/或蛋白水解性能,并将鉴定的LAB属和种与它们的抗菌、酸化和/或蛋白水解性能联系起来。乳球菌菌株具有最高的酸化能力,而Leuconostoc和乳酸菌菌株具有更高的抗菌能力。肠系膜白色球菌、乳酸乳球菌和副干酪乳杆菌是主要的微生物。这项工作的结果突出了各种菌株的病原体抑制能力和合适的技术特性,包括在定制的发酵剂培养。作为未来的工作,有必要适当地定义发酵剂并在奶酪制作过程中实施,以评估在实际食品系统中是否可以观察到体外能力。
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来源期刊
Italian Journal of Food Safety
Italian Journal of Food Safety FOOD SCIENCE & TECHNOLOGY-
CiteScore
2.50
自引率
0.00%
发文量
37
审稿时长
10 weeks
期刊介绍: The Journal of Food Safety (IJFS) is the official journal of the Italian Association of Veterinary Food Hygienists (AIVI). The Journal addresses veterinary food hygienists, specialists in the food industry and experts offering technical support and advice on food of animal origin. The Journal of Food Safety publishes original research papers concerning food safety and hygiene, animal health, zoonoses and food safety, food safety economics. Reviews, editorials, technical reports, brief notes, conference proceedings, letters to the Editor, book reviews are also welcome. Every article published in the Journal will be peer-reviewed by experts in the field and selected by members of the editorial board. The publication of manuscripts is subject to the approval of the Editor who has knowledge of the field discussed in the manuscript in accordance with the principles of Peer Review; referees will be selected from the Editorial Board or among qualified scientists of the international scientific community. Articles must be written in English and must adhere to the guidelines and details contained in the Instructions to Authors.
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