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Technological properties of bacteriocin‐producing lactic acid bacteria isolated from P ico cheese an artisanal cow's milk cheese
Author(s) -
Ribeiro S.C.,
Coelho M.C.,
Todorov S.D.,
Franco B.D.G.M.,
Dapkevicius M.L.E.,
Silva C.C.G.
Publication year - 2014
Publication title -
journal of applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 1364-5072
DOI - 10.1111/jam.12388
Subject(s) - hero , food science , lactic acid , bacteriocin , cow milk , agricultural science , humanities , geography , bacteria , art , chemistry , biology , genetics , literature
Abstract Aim Evaluate technologically relevant properties from bacteriocin‐producing strains to use as starter/adjunct cultures in cheese making. Methods and Results Eight isolates obtained from P ico cheese produced in A zores ( P ortugal) were found to produce bacteriocins against L isteria monocytogenes and three isolates against C lostridium perfringens . They were identified as L actococcus lactis and E nterococcus faecalis and submitted to technological tests: growth at different conditions of temperature and salt, acid production, proteolysis, lipolysis, coexistence, enzymatic profile and autolytic capacity. Safety evaluation was performed by evaluating haemolytic, gelatinase and DN ase activity, resistance to antibiotics and the presence of virulence genes. Some isolates presented good technological features such as high autolytic activity, acid and diacetyl production. L actococcus lactis was negative for all virulence genes tested and inhibit the growth of all Lactic acid bacteria ( LAB ) isolates. Enterococci were positive for the presence of some virulence genes, but none of the isolates were classified as resistant to important antibiotics. Conclusions The bacteriocin‐producing L c. lactis present good potential for application in food as adjunct culture in cheese production. The study also reveals good technological features for some E nterococcus isolates. Significance and Impact of the Study Bacteriocin‐producing strains presented important technological properties to be exploited as new adjunct culture for the dairy industry, influencing flavour development and improve safety.