High gamma-aminobutyric acid (GABA) producing Enterococcus malodoratus isolated from protected denomination of origin (PDO) cheese

IF 3.1 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Dairy Journal Pub Date : 2024-10-18 DOI:10.1016/j.idairyj.2024.106112

Márcia C. Coelho , Susana C. Ribeiro , F. Xavier Malcata , Célia C.G. Silva

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Abstract

Four strains of Enterococcus malodoratus were isolated from São Jorge cheese – and showed a high conversion of L-glutamate to GABA, achieving a yield above 50%. These new strains neither fermented lactose nor produced hydrogen sulphide. They produced slow acidification and low amounts of diacetyl, and lacked most enzymatic activities and genes encoding virulence traits. They were sensitive to ampicillin, vancomycin, fluoroquinolones, chloramphenicol and streptogramins, but resistant to penicillin, oxacillin, erytromycin and tetracycline. One strain (SJC62) showed antimicrobial activity against Listeria monocytogenes, Salmonella enterica, Escherichia coli and Pseudomonas aeruginosa; and antifungal activity against Aspergillus caesiellus and Mucor racemosus. The strains also showed probiotic potential in vitro, as they exhibited good resistance to gastrointestinal conditions, high hydrophobicity and mucin adhesion. The spectrum of favourable technological, antimicrobial and probiotic properties, in combination with their high ability to convert glutamic acid into GABA make these strains relevant for use in novel dairy foods.

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从受保护原产地名称（PDO）奶酪中分离出的高产γ-氨基丁酸（GABA）的恶臭肠球菌

从圣若热奶酪中分离出四株恶臭肠球菌，它们将 L-谷氨酸转化为 GABA 的转化率很高，达到 50%以上。这些新菌株既不发酵乳糖，也不产生硫化氢。它们产生的酸化速度慢，双乙酰含量低，缺乏大多数酶活性和编码毒力特征的基因。它们对氨苄西林、万古霉素、氟喹诺酮类、氯霉素和链霉素敏感，但对青霉素、氧西林、红霉素和四环素耐药。其中一株菌株（SJC62）对单核细胞增生李斯特菌、肠炎沙门氏菌、大肠杆菌和铜绿假单胞菌具有抗菌活性；对黑曲霉和粘孢子菌具有抗真菌活性。这些菌株在体外也显示出益生菌的潜力，因为它们表现出对胃肠道条件的良好抵抗力、高疏水性和粘蛋白粘附性。这些菌株具有一系列有利的技术、抗菌和益生特性，再加上它们将谷氨酸转化为 GABA 的能力很强，因此可用于新型乳制品食品。

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来源期刊

International Dairy Journal 工程技术-食品科技

CiteScore

6.50

自引率

9.70%

发文量

200

审稿时长

49 days

期刊介绍： The International Dairy Journal publishes significant advancements in dairy science and technology in the form of research articles and critical reviews that are of relevance to the broader international dairy community. Within this scope, research on the science and technology of milk and dairy products and the nutritional and health aspects of dairy foods are included; the journal pays particular attention to applied research and its interface with the dairy industry. The journal''s coverage includes the following, where directly applicable to dairy science and technology: • Chemistry and physico-chemical properties of milk constituents • Microbiology, food safety, enzymology, biotechnology • Processing and engineering • Emulsion science, food structure, and texture • Raw material quality and effect on relevant products • Flavour and off-flavour development • Technological functionality and applications of dairy ingredients • Sensory and consumer sciences • Nutrition and substantiation of human health implications of milk components or dairy products International Dairy Journal does not publish papers related to milk production, animal health and other aspects of on-farm milk production unless there is a clear relationship to dairy technology, human health or final product quality.