학술논문
Artisanal Coalho cheeses as source of beneficial Lactobacillus plantarum and Lactobacillus rhamnosus strains
Document Type
Original Paper
Author
dos Santos, Karina Maria Olbrich; Vieira, Antônio Diogo Silva; Buriti, Flávia Carolina Alonso; do Nascimento, Jessica Catarine Frutuoso; de Melo, Maíra Espíndola Silva; Bruno, Laura Maria; de Fátima Borges, Maria; Rocha, Cíntia Renata Costa; de Souza Lopes, Ana Catarina; de Melo Franco, Bernadette Dora Gombossy; Todorov, Svetoslav Dimitrov
Source
Dairy Science & Technology: Official journal of the Institut National de la Recherche Agronomique (INRA)Formerly 'Le Lait'. March 2015 95(2):209-230
Subject
Language
English
ISSN
1958-5586
1958-5594
1958-5594
Abstract
Based on screening for potential beneficial lactic acid bacteria from Coalho cheese produced in the North-East region of Brazil, eight strains belonging to Lactobacillus rhamnosus and Lactobacillus plantarum were selected. All investigated strains presented low levels of hydrophobicity. Different levels of coaggregation were observed for tested Lb. rhamnosus and Lb. plantarum with Listeria monocytogenes. All strains were able to grow in presence of 0.5% of the sodium salts of taurocholic acid (TC), taurodeoxycholic acid (TDC), and glycocholic acid (GC) and showed the ability to deconjugate only TC, TDC, and GC. Investigated Lb. rhamnosus and Lb. plantarum strains showed good survival when exposed to the conditions simulating the GIT conditions. Lb. rhamnosus and Lb. plantarum strains were tested for presence of virulence, antibiotic resistance, and biogenic amine production genes. In addition, minimum inhibititory concentration (MIC) of selected antibiotics was determined. Production of antimicrobial peptides (bacteriocins) was investigated. However, only Lb. rhamnosus EM253 produced bacteriocin at level 800 arbitrary unit (AU) mL−1 against L. monocytogenes 211. The bacteriocin remained stable at pH from 2.0 to 10.0 and after exposure at 100 °C for 120 min and in presence of surfactants and salts. Studied Lb. rhamnosus and Lb. plantarum strains showed good potential to be applied as a functional coculture/s with beneficial properties in the production of Coalho cheese.