Probiotic characterization of lactic acid bacteria from artisanal goat cheese for functional dairy product development
Abstract The increasing interest in functional foods has encouraged the search for new lactic acid bacteria (LAB) with singular characteristics, including technological and probiotic properties, present in natural sources. The present research aimed to isolate and in vitro characterize the probiotic...
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| Format: | Article |
| Language: | English |
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Instituto de Tecnologia de Alimentos (ITAL)
2023-12-01
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| Series: | Brazilian Journal of Food Technology |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232023000100434&tlng=en |
| _version_ | 1797404379798568960 |
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| author | Abraham Alejandro Sesín Juan José Carol Paz Ana Estela Ledesma María Pía Taranto Ana Yanina Bustos |
| author_facet | Abraham Alejandro Sesín Juan José Carol Paz Ana Estela Ledesma María Pía Taranto Ana Yanina Bustos |
| author_sort | Abraham Alejandro Sesín |
| collection | DOAJ |
| description | Abstract The increasing interest in functional foods has encouraged the search for new lactic acid bacteria (LAB) with singular characteristics, including technological and probiotic properties, present in natural sources. The present research aimed to isolate and in vitro characterize the probiotic potential of LAB isolated from artisanal goat cheese. In addition, the acidifying and proteolytic capacity of the strains were evaluated in order to develop a functional dairy product. Fifty strains, presumptively identified as LAB, were isolated from artisanal goat cheese. From them, seventeen strains were selected for identification through Matrix-Assisted Laser Desorption Ionization-Time of Flight (MALDI-TOF) Mass Spectrometry (MS) and 16S gene sequence. None of the tested strains showed hemolytic ability, while all strains showed at least 76% of survival to low pH and conjugated bile salts. Hydrophobicity and auto-aggregation values varied among LAB with ranges between 15.5 ± 1.8 to 84.7 ± 3.2, and 4.72% to 59.2%, respectively. Selected LAB were capable of adhering to intestinal mucus in a range of 5.08 to 6.90 Log CFU/mL. Remarkably, eight strains showed high bile salt hydrolase activity. Autochthons strains were able to grow and acidify milk after 24 h. Besides, proteolytic activity showed a range between 10 and 151 mmol/L amino acids. PCA analysis and technological properties allow us to propose Lactiplantibacillus plantarum CB5, CB8 and Lentilactobacillus parabuchneri CB12 strains as potential probiotic starter cultures. The isolation of new LAB strains with demonstrated functional properties is of interest to academic institutions and the food industry as it allows the design of indigenous dairy cultures with added probiotic and technological properties. |
| first_indexed | 2024-03-09T02:54:07Z |
| format | Article |
| id | doaj.art-65b5ae50920b4f109cc76e3a4f9ce8c6 |
| institution | Directory Open Access Journal |
| issn | 1981-6723 |
| language | English |
| last_indexed | 2024-03-09T02:54:07Z |
| publishDate | 2023-12-01 |
| publisher | Instituto de Tecnologia de Alimentos (ITAL) |
| record_format | Article |
| series | Brazilian Journal of Food Technology |
| spelling | doaj.art-65b5ae50920b4f109cc76e3a4f9ce8c62023-12-05T07:48:29ZengInstituto de Tecnologia de Alimentos (ITAL)Brazilian Journal of Food Technology1981-67232023-12-012610.1590/1981-6723.02423Probiotic characterization of lactic acid bacteria from artisanal goat cheese for functional dairy product developmentAbraham Alejandro SesínJuan José Carol PazAna Estela LedesmaMaría Pía TarantoAna Yanina Bustoshttps://orcid.org/0000-0003-3314-1232Abstract The increasing interest in functional foods has encouraged the search for new lactic acid bacteria (LAB) with singular characteristics, including technological and probiotic properties, present in natural sources. The present research aimed to isolate and in vitro characterize the probiotic potential of LAB isolated from artisanal goat cheese. In addition, the acidifying and proteolytic capacity of the strains were evaluated in order to develop a functional dairy product. Fifty strains, presumptively identified as LAB, were isolated from artisanal goat cheese. From them, seventeen strains were selected for identification through Matrix-Assisted Laser Desorption Ionization-Time of Flight (MALDI-TOF) Mass Spectrometry (MS) and 16S gene sequence. None of the tested strains showed hemolytic ability, while all strains showed at least 76% of survival to low pH and conjugated bile salts. Hydrophobicity and auto-aggregation values varied among LAB with ranges between 15.5 ± 1.8 to 84.7 ± 3.2, and 4.72% to 59.2%, respectively. Selected LAB were capable of adhering to intestinal mucus in a range of 5.08 to 6.90 Log CFU/mL. Remarkably, eight strains showed high bile salt hydrolase activity. Autochthons strains were able to grow and acidify milk after 24 h. Besides, proteolytic activity showed a range between 10 and 151 mmol/L amino acids. PCA analysis and technological properties allow us to propose Lactiplantibacillus plantarum CB5, CB8 and Lentilactobacillus parabuchneri CB12 strains as potential probiotic starter cultures. The isolation of new LAB strains with demonstrated functional properties is of interest to academic institutions and the food industry as it allows the design of indigenous dairy cultures with added probiotic and technological properties.http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232023000100434&tlng=enProbioticLactic acid bacteriaBile salt hydrolaseFunctional dairy food |
| spellingShingle | Abraham Alejandro Sesín Juan José Carol Paz Ana Estela Ledesma María Pía Taranto Ana Yanina Bustos Probiotic characterization of lactic acid bacteria from artisanal goat cheese for functional dairy product development Brazilian Journal of Food Technology Probiotic Lactic acid bacteria Bile salt hydrolase Functional dairy food |
| title | Probiotic characterization of lactic acid bacteria from artisanal goat cheese for functional dairy product development |
| title_full | Probiotic characterization of lactic acid bacteria from artisanal goat cheese for functional dairy product development |
| title_fullStr | Probiotic characterization of lactic acid bacteria from artisanal goat cheese for functional dairy product development |
| title_full_unstemmed | Probiotic characterization of lactic acid bacteria from artisanal goat cheese for functional dairy product development |
| title_short | Probiotic characterization of lactic acid bacteria from artisanal goat cheese for functional dairy product development |
| title_sort | probiotic characterization of lactic acid bacteria from artisanal goat cheese for functional dairy product development |
| topic | Probiotic Lactic acid bacteria Bile salt hydrolase Functional dairy food |
| url | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232023000100434&tlng=en |
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