Technological Potential of Lactic Acid Bacteria Isolated from Portuguese Goat’s Raw Milk Cheeses

Foods 2021 Pub Date : 2021-10-14 DOI:10.3390/foods2021-11101
Beatriz Nunes Silva, A. S. Faria, V. Cadavez, J. A. Teixeira, Ú. Gonzales-Barrón
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引用次数: 2

Abstract

In this work, a total of 97 MRS-grown and 135 M17-grown lactic acid bacteria strains were isolated from 20 goat’s raw milk cheeses, and their antimicrobial, acidifying and proteolytic activities were determined in vitro. Principal component analyses adjusted to a subset of 84 promising isolates evidenced that, for MRS isolates, antagonism against Staphylococcus aureus correlated well with higher acidification potential, whereas for M17 isolates, the antagonisms against S. aureus and Listeria monocytogenes were more correlated. The outcomes highlighted various strains with pathogen inhibition ability and satisfactory technological properties that may be useful for the development of a customised starter culture.
葡萄牙山羊原乳干酪乳酸菌分离的技术潜力
本研究从20种山羊原料奶奶酪中分离得到97株ms培养乳酸菌和135株m17培养乳酸菌,并对其体外抗菌、酸化和蛋白水解活性进行了测定。主成分分析表明,MRS菌株对金黄色葡萄球菌的拮抗作用与较高的酸化潜力相关,而M17菌株对金黄色葡萄球菌和单核增生李斯特菌的拮抗作用相关性更强。结果表明,各种菌株具有抑制病原体的能力和令人满意的技术特性,可能有助于开发定制的发酵剂。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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