Investigation of some probiotic and technological properties of lactic acid bacteria strains isolated from artisanal sheep milk cheese and their growth in goat milk

IF 1.6 3区农林科学 Q2 AGRICULTURE, DAIRY & ANIMAL SCIENCE

Small Ruminant Research Pub Date : 2024-07-26 DOI:10.1016/j.smallrumres.2024.107329

{"title":"Investigation of some probiotic and technological properties of lactic acid bacteria strains isolated from artisanal sheep milk cheese and their growth in goat milk","authors":"","doi":"10.1016/j.smallrumres.2024.107329","DOIUrl":null,"url":null,"abstract":"<div>The objective of this study was to assess the probiotic and technological properties of lactic acid bacteria (LAB) isolated from artisanal sheep milk cheeses for potential use in dairy products made from goat milk. Strains studied were Lacticaseibacillus paracasei LC6, Lactiplantibacillus plantarum LP48, Lactococcus lactis subsp. hordniae LH69 and Leuconostoc mesenteroides LM99. The criteria studied were fermentative capacity, carbohydrate fermentation profile, β-galactosidase (lactase) activity, auto-aggregation capacity, hydrophobicity, antimicrobial activity, resistance to simulated gastric secretion, bile resistance, and resistance to different pH and salts concentrations, as well as growth and viability in goat milk. In general, the strains studied showed characteristics compatible with potential probiotic effects. However, according to criteria studied, L. plantarum LP498 best met the conditions; it was compatible with probiotic potential under all the conditions considered and showed noteworthy differences compared to the other micro-organisms studied, particularly in its capacity for self-aggregation and pH resistance. Therefore, L. plantarum LP48 could be adequate for the manufacture of artisanal goat milk products.</div>","PeriodicalId":21758,"journal":{"name":"Small Ruminant Research","volume":null,"pages":null},"PeriodicalIF":1.6000,"publicationDate":"2024-07-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0921448824001354/pdfft?md5=87b20e21651f7da4183af3173d7dca24&pid=1-s2.0-S0921448824001354-main.pdf","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Small Ruminant Research","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0921448824001354","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"AGRICULTURE, DAIRY & ANIMAL SCIENCE","Score":null,"Total":0}

引用次数: 0

Abstract

The objective of this study was to assess the probiotic and technological properties of lactic acid bacteria (LAB) isolated from artisanal sheep milk cheeses for potential use in dairy products made from goat milk. Strains studied were Lacticaseibacillus paracasei LC6, Lactiplantibacillus plantarum LP48, Lactococcus lactis subsp. hordniae LH69 and Leuconostoc mesenteroides LM99. The criteria studied were fermentative capacity, carbohydrate fermentation profile, β-galactosidase (lactase) activity, auto-aggregation capacity, hydrophobicity, antimicrobial activity, resistance to simulated gastric secretion, bile resistance, and resistance to different pH and salts concentrations, as well as growth and viability in goat milk. In general, the strains studied showed characteristics compatible with potential probiotic effects. However, according to criteria studied, L. plantarum LP498 best met the conditions; it was compatible with probiotic potential under all the conditions considered and showed noteworthy differences compared to the other micro-organisms studied, particularly in its capacity for self-aggregation and pH resistance. Therefore, L. plantarum LP48 could be adequate for the manufacture of artisanal goat milk products.

查看原文本刊更多论文

从手工绵羊奶奶酪中分离出的乳酸菌株的一些益生菌和技术特性及其在山羊奶中生长的研究标题简短版（流水账）

这项研究的目的是评估从手工绵羊奶奶酪中分离出来的乳酸菌（LAB）的益生菌和技术特性，以便将其用于山羊奶制成的乳制品中。所研究的菌株为副乳酸乳杆菌 LC6、植物乳杆菌 LP48、乳酸乳球菌亚种 Hordniae LH69 和介肠联白色念珠菌 LM99。研究的标准包括发酵能力、碳水化合物发酵概况、β-半乳糖苷酶（乳糖酶）活性、自动聚集能力、疏水性、抗菌活性、对模拟胃分泌物的抗性、胆汁抗性、对不同 pH 值和盐浓度的抗性，以及在羊奶中的生长和活力。总的来说，所研究的菌株显示出了与潜在益生菌效果相匹配的特征。不过，根据所研究的标准，植物乳杆菌 LP498 最符合条件；它在所有条件下都符合益生菌的潜能，并且与所研究的其他微生物相比，表现出值得注意的差异，特别是在自我聚集能力和耐 pH 值方面。因此，L. plantarum LP48 可以满足手工羊奶产品生产的需要。

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

Small Ruminant Research 农林科学-奶制品与动物科学

CiteScore

3.10

自引率

11.10%

发文量

210

审稿时长

12.5 weeks

期刊介绍： Small Ruminant Research publishes original, basic and applied research articles, technical notes, and review articles on research relating to goats, sheep, deer, the New World camelids llama, alpaca, vicuna and guanaco, and the Old World camels. Topics covered include nutrition, physiology, anatomy, genetics, microbiology, ethology, product technology, socio-economics, management, sustainability and environment, veterinary medicine and husbandry engineering.