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Technological properties of bacteriocin-producing lactic acid bacteria isolated from Pico cheese an artisanal cow's milk cheese

Authors

  • S.C. Ribeiro,

    1. Centro de Investigação e Tecnologias Agrárias dos Açores (CITA-A), Universidade dos Açores, Angra do Heroísmo, Portugal
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  • M.C. Coelho,

    1. Centro de Investigação e Tecnologias Agrárias dos Açores (CITA-A), Universidade dos Açores, Angra do Heroísmo, Portugal
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  • S.D. Todorov,

    1. Faculdade de Ciências Farmacêuticas, Universidade de Sáo Paulo, Sáo Paulo, Brazil
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  • B.D.G.M. Franco,

    1. Faculdade de Ciências Farmacêuticas, Universidade de Sáo Paulo, Sáo Paulo, Brazil
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  • M.L.E. Dapkevicius,

    1. Centro de Investigação e Tecnologias Agrárias dos Açores (CITA-A), Universidade dos Açores, Angra do Heroísmo, Portugal
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  • C.C.G. Silva

    Corresponding author
    1. Centro de Investigação e Tecnologias Agrárias dos Açores (CITA-A), Universidade dos Açores, Angra do Heroísmo, Portugal
    • Correspondence

      Célia Costa Silva, Departamento de Ciências Agrárias, Centro de Investigação de Tecnologias Agrárias dos Açores (CITA-A), Universidade dos Açores, Rua Capitão João D'Avila, 9700-042 Angra do Heroísmo, Terceira, Portugal. E-mail: celia@uac.pt

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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 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.

Conclusions

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.

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