Technological Potential of Lactic Acid Bacteria Isolated from Portuguese Goat’s Raw Milk Cheeses
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 evi...
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| Format: | Article |
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MDPI AG
2021-10-01
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| Series: | Biology and Life Sciences Forum |
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| Online Access: | https://www.mdpi.com/2673-9976/6/1/9 |
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| author | Beatriz Nunes Silva Ana Sofia Faria Vasco Cadavez José António Teixeira Ursula Gonzales-Barron |
| author_facet | Beatriz Nunes Silva Ana Sofia Faria Vasco Cadavez José António Teixeira Ursula Gonzales-Barron |
| author_sort | Beatriz Nunes Silva |
| collection | DOAJ |
| description | 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 <i>Staphylococcus aureus</i> correlated well with higher acidification potential, whereas for M17 isolates, the antagonisms against <i>S. aureus</i> and <i>Listeria monocytogenes</i> 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. |
| first_indexed | 2024-03-11T06:51:54Z |
| format | Article |
| id | doaj.art-c637872b5ee64c1a9f18393ae6db0508 |
| institution | Directory Open Access Journal |
| issn | 2673-9976 |
| language | English |
| last_indexed | 2024-03-11T06:51:54Z |
| publishDate | 2021-10-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Biology and Life Sciences Forum |
| spelling | doaj.art-c637872b5ee64c1a9f18393ae6db05082023-11-17T09:57:11ZengMDPI AGBiology and Life Sciences Forum2673-99762021-10-0161910.3390/Foods2021-11101Technological Potential of Lactic Acid Bacteria Isolated from Portuguese Goat’s Raw Milk CheesesBeatriz Nunes Silva0Ana Sofia Faria1Vasco Cadavez2José António Teixeira3Ursula Gonzales-Barron4Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, PortugalCentro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, PortugalCentro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, PortugalCEB—Centre of Biological Engineering, University of Minho, 4710-057 Braga, PortugalCentro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, PortugalIn 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 <i>Staphylococcus aureus</i> correlated well with higher acidification potential, whereas for M17 isolates, the antagonisms against <i>S. aureus</i> and <i>Listeria monocytogenes</i> 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.https://www.mdpi.com/2673-9976/6/1/9antimicrobial activityproteolytic activityacidifying activitybiopreservation |
| spellingShingle | Beatriz Nunes Silva Ana Sofia Faria Vasco Cadavez José António Teixeira Ursula Gonzales-Barron Technological Potential of Lactic Acid Bacteria Isolated from Portuguese Goat’s Raw Milk Cheeses Biology and Life Sciences Forum antimicrobial activity proteolytic activity acidifying activity biopreservation |
| title | Technological Potential of Lactic Acid Bacteria Isolated from Portuguese Goat’s Raw Milk Cheeses |
| title_full | Technological Potential of Lactic Acid Bacteria Isolated from Portuguese Goat’s Raw Milk Cheeses |
| title_fullStr | Technological Potential of Lactic Acid Bacteria Isolated from Portuguese Goat’s Raw Milk Cheeses |
| title_full_unstemmed | Technological Potential of Lactic Acid Bacteria Isolated from Portuguese Goat’s Raw Milk Cheeses |
| title_short | Technological Potential of Lactic Acid Bacteria Isolated from Portuguese Goat’s Raw Milk Cheeses |
| title_sort | technological potential of lactic acid bacteria isolated from portuguese goat s raw milk cheeses |
| topic | antimicrobial activity proteolytic activity acidifying activity biopreservation |
| url | https://www.mdpi.com/2673-9976/6/1/9 |
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