Technological potential of lactic acid bacteria isolated from Portuguese goat’s raw milk cheeses

Silva, Beatriz Nunes; Faria, Ana Sofia; Cadavez, Vasco; Teixeira, José António; Gonzales-Barron, Ursula

http://hdl.handle.net/10198/28569

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Authors

Silva, Beatriz Nunes

Faria, Ana Sofia

Cadavez, Vasco

Teixeira, José António

Gonzales-Barron, Ursula

Abstract(s)

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.

Keywords

Antimicrobial activity Proteolytic activity Acidifying activity Biopreservation Research Subject Categories::TECHNOLOGY::Chemical engineering::Food technology

URI

http://hdl.handle.net/10198/28569

Citation

Silva, Beatriz Nunes; Faria, Ana Sofia; Cadavez, Vasco; Teixeira, José António; Gonzales-Barron, Ursula (2021). Technological potential of lactic acid bacteria isolated from Portuguese goat’s raw milk cheeses. In Proceedings of The 2nd International Electronic Conference on Foods -“Future Foods and Food Technologies for a Sustainable World”. Online: MDPI. p. 1-6. ISSN 2673-9976