Technological properties of bacteriocin-producing lactic acid bacteria isolated from Pico cheese an artisanal cow's milk cheese
Article first published online: 3 DEC 2013
© 2013 The Society for Applied Microbiology
Journal of Applied Microbiology
Volume 116, Issue 3, pages 573–585, March 2014
How to Cite
Ribeiro, S.C., Coelho, M.C., Todorov, S.D., Franco, B.D.G.M., Dapkevicius, M.L.E. and Silva, C.C.G. (2014), Technological properties of bacteriocin-producing lactic acid bacteria isolated from Pico cheese an artisanal cow's milk cheese. Journal of Applied Microbiology, 116: 573–585. doi: 10.1111/jam.12388
- Issue published online: 14 FEB 2014
- Article first published online: 3 DEC 2013
- Accepted manuscript online: 9 NOV 2013 12:55AM EST
- Manuscript Accepted: 5 NOV 2013
- Manuscript Revised: 18 OCT 2013
- Manuscript Received: 16 JUN 2013
- National founds from FCT – ‘Fundação para a Ciência e Tecnologia’. Grant Number: PTDC/AGR-ALI/104385/2008
- FRCT- ‘Fundo Regional da Ciência e Tecnologia’. Grant Number: M3.1.2/F/011/2011
- food preservation;
- lactic acid bacteria
Evaluate technologically relevant properties from bacteriocin-producing strains to use as starter/adjunct cultures in cheese making.
Methods and Results
Eight isolates obtained from Pico cheese produced in Azores (Portugal) were found to produce bacteriocins against Listeria monocytogenes and three isolates against Clostridium perfringens. They were identified as Lactococcus lactis and Enterococcus 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 DNase 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. Lactococcus 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.
The bacteriocin-producing Lc. lactis present good potential for application in food as adjunct culture in cheese production. The study also reveals good technological features for some Enterococcus 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.