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Lactic acid bacteria from artisanal raw goat milk cheeses: technological properties and antimicrobial potential

2023Journal article Open access
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dc.contributor.authorSilva, Beatriz Nunes
dc.contributor.authorFernandes, Nathália
dc.contributor.authorCarvalho, Laís
dc.contributor.authorFaria, Ana Sofia
dc.contributor.authorTeixeira, José António
dc.contributor.authorRodrigues, Carina
dc.contributor.authorGonzales-Barron, Ursula
dc.contributor.authorCadavez, Vasco
dc.date.accessioned2024-02-16T14:36:59Z
dc.date.available2024-02-16T14:36:59Z
dc.date.issued2023
dc.description.abstractIn cheese-making, a starter culture composed of adequately chosen lactic acid bacteria (LAB) may be suitable to ensure the rapid acidification of milk, improve textural and sensory characteristics, and avoid pathogen proliferation. In this work, 232 LAB isolates collected from artisanal goat’s raw milk cheeses produced in Portugal were evaluated for their antimicrobial capacity (at 10 and 37°C), as well as their acidifying and proteolytic properties. Among the 232 isolates, at least 98% of those isolated in De Man- Rogosa-Sharpe (MRS) agar presented antagonism against Listeria monocytogenes, Salmonella Typhimurium, or Staphylococcus aureus, whereas less than 28.1% of M17-isolated LAB showed antagonism against these pathogens. M17-isolated LAB displayed better results than MRS ones in terms of acidifying capacity. As for the proteolytic assay, only 2 MRS isolates showed casein hydrolysis capacity. Principal component analyses and molecular characterization of a subset of selected isolates were conducted to identify those with promising capacities and to correlate the identified LAB genera and species with their antimicrobial, acidifying, and/or proteolytic properties. Lactococcus strains were associated with the highest acidifying capacity, whereas Leuconostoc and Lacticaseibacillus strains were more related to antimicrobial capacities. Leuconostoc mesenteroides, Lactococcus lactis, and Lacticaseibacillus paracasei were the predominant organisms found. The results of this work highlight various strains with pathogen inhibition capacity and suitable technological properties to be included in a customized starter culture. In future work, it is necessary to appropriately define the starter culture and implement it in the cheese-making process to evaluate if the in-vitro capacities are observable in a real food system.pt_PT
dc.description.sponsorshipThe authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support through national funds FCT/MCTES (PIDDAC) to CIMO (UIDB/00690/2020 and UIDP/00690/2020) and SusTEC (LA/P/0007/2020). They are also grateful to the EU PRIMA program and FCT for funding the ArtiSaneFood project (PRIMA/0001/2018). This study was supported by FCT under the scope of the strategic funding of the UIDB/04469/2020 unit and BioTecNorte operation (NORTE-01- 0145-FEDER-000004) funded by the European Regional Development Fund under the scope of Norte2020 – Programa Operacional Regional do Norte. B. N. Silva acknowledges the financial support provided by FCT through the Ph.D. grant SFRH/BD/137801/2018.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationSilva, Beatriz Nunes; Fernandes, Nathália; Carvalho, Laís; Faria, Ana Sofia; Teixeira, José António; Rodrigues, Carina; Gonzales-Barron, Ursula; Cadavez, Vasco (2023). Lactic acid bacteria from artisanal raw goat milk cheeses: technological properties and antimicrobial potential. Italian Journal of Food Safety. ISSN 2239-7132. 12:11559, p. 94-102pt_PT
dc.identifier.doi10.4081/ijfs.2023.11559pt_PT
dc.identifier.issn2239-7132
dc.identifier.urihttp://hdl.handle.net/10198/29504
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherPage Presspt_PT
dc.relationMountain Research Center
dc.relationMountain Research Center
dc.relationAssociate Laboratory for Sustainability and Tecnology in Mountain Regions
dc.relationCentre of Biological Engineering of the University of Minho
dc.relationProbability of growth modelling to optimise the use of biopreservation technologies to control the development of Staphylococcus aureus in goat’s raw milk soft cheeses
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectDairypt_PT
dc.subjectProteolytic activitypt_PT
dc.subjectAcidifying activitypt_PT
dc.subjectBiopreservationpt_PT
dc.subjectStarter culturept_PT
dc.titleLactic acid bacteria from artisanal raw goat milk cheeses: technological properties and antimicrobial potentialpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleMountain Research Center
oaire.awardTitleMountain Research Center
oaire.awardTitleAssociate Laboratory for Sustainability and Tecnology in Mountain Regions
oaire.awardTitleCentre of Biological Engineering of the University of Minho
oaire.awardTitleProbability of growth modelling to optimise the use of biopreservation technologies to control the development of Staphylococcus aureus in goat’s raw milk soft cheeses
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/LA%2FP%2F0007%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/PRIMA Section 2 - Multi-topic 2018/PRIMA%2F0001%2F2018/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F04469%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/POR_NORTE/SFRH%2FBD%2F137801%2F2018/PT
oaire.citation.endPage102pt_PT
oaire.citation.issue11559pt_PT
oaire.citation.startPage94pt_PT
oaire.citation.titleItalian Journal of Food Safetypt_PT
oaire.citation.volume12pt_PT
oaire.fundingStream6817 - DCRRNI ID
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oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStreamPRIMA Section 2 - Multi-topic 2018
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStreamPOR_NORTE
person.familyNameSilva
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person.familyNameGonzales-Barron
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person.givenNameUrsula
person.givenNameVasco
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person.identifier.orcid0000-0002-7571-031X
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person.identifier.orcid0000-0001-9773-1413
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person.identifier.orcid0000-0002-3077-7414
person.identifier.ridA-3958-2010
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project.funder.identifierhttp://doi.org/10.13039/501100001871
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rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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