Artisan cheese: a potential source of wild lactic acid bacteria to obtain new starter cultures

M. B. Cabral, M. S. F. Lima, G. Fernandes, E. Costa, A. Porto, M. T. H. Cavalcanti
{"title":"Artisan cheese: a potential source of wild lactic acid bacteria to obtain new starter cultures","authors":"M. B. Cabral, M. S. F. Lima, G. Fernandes, E. Costa, A. Porto, M. T. H. Cavalcanti","doi":"10.18067/JBFS.V3I4.111","DOIUrl":null,"url":null,"abstract":"Our study aimed to evaluate technological aspects of lactic acid bacteria isolated from artisan coalho cheese, for obtaining a new starter culture. For this purpose, different bacterial genera were isolated, identified and determined as their acidifying capacity (pH and lactic acid), antagonist activity and proteolytic activity. The results showed that the bacterial population consisted mostly of cocci, among which are Lactococcus, Leuconostoc , Enterococcus and Streptococcus , in addition to Lactobacillus in an approximate ratio of 1:3.5:13:2:1.5, respectively. The microorganisms were classified as fast and slow acidifying, an important balance to the formulation of a new starter culture. Regarding the proteolytic capacity, the qualitative test for protease production showed only few halos, although all extracellular extracts have presented proteolytic enzymes with peaks of production(maximum of 11.71 U/mL)between 24 and 48 hours of cultivation. Around 42.2% of the analyzed bacteria showed antagonistic activity against Escherichia coli , Klebsiella pneumoniae and Staphylococcus aureus . Therefore, it is possible to assume that the lactic acid bacteria isolated from artisan Coalho cheese have great potential for the use in dairy industry as starter cultures.","PeriodicalId":119762,"journal":{"name":"Journal of Bioenergy and Food Science","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2016-12-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"4","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Bioenergy and Food Science","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.18067/JBFS.V3I4.111","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 4

Abstract

Our study aimed to evaluate technological aspects of lactic acid bacteria isolated from artisan coalho cheese, for obtaining a new starter culture. For this purpose, different bacterial genera were isolated, identified and determined as their acidifying capacity (pH and lactic acid), antagonist activity and proteolytic activity. The results showed that the bacterial population consisted mostly of cocci, among which are Lactococcus, Leuconostoc , Enterococcus and Streptococcus , in addition to Lactobacillus in an approximate ratio of 1:3.5:13:2:1.5, respectively. The microorganisms were classified as fast and slow acidifying, an important balance to the formulation of a new starter culture. Regarding the proteolytic capacity, the qualitative test for protease production showed only few halos, although all extracellular extracts have presented proteolytic enzymes with peaks of production(maximum of 11.71 U/mL)between 24 and 48 hours of cultivation. Around 42.2% of the analyzed bacteria showed antagonistic activity against Escherichia coli , Klebsiella pneumoniae and Staphylococcus aureus . Therefore, it is possible to assume that the lactic acid bacteria isolated from artisan Coalho cheese have great potential for the use in dairy industry as starter cultures.
手工奶酪:获得新的发酵剂的野生乳酸菌的潜在来源
本研究旨在评价从手工煤干酪中分离的乳酸菌的工艺方面,以获得一种新的发酵剂。为此,分离、鉴定了不同的细菌属,并测定了它们的酸化能力(pH和乳酸)、拮抗活性和蛋白水解活性。结果表明,细菌种群以球菌为主,除乳杆菌外,乳球菌、白葡萄球菌、肠球菌和链球菌的比例约为1:3.5:13:2 .5。微生物被分为快速酸化和缓慢酸化,这是制定新的发酵剂的重要平衡。在蛋白水解能力方面,虽然所有的细胞外提取物在培养24 - 48小时之间都出现了蛋白水解酶的峰值(最高为11.71 U/mL),但对蛋白酶生产的定性测试显示只有很少的光晕。约42.2%的分析细菌对大肠杆菌、肺炎克雷伯菌和金黄色葡萄球菌具有拮抗活性。因此,可以假设从手工煤干酪中分离出的乳酸菌作为发酵剂在乳制品工业中有很大的应用潜力。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
求助全文
约1分钟内获得全文 求助全文
来源期刊
自引率
0.00%
发文量
0
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术官方微信