Microbial Ecology of Sheep Milk, Artisanal Feta, and Kefalograviera Cheeses. Part II: Technological, Safety, and Probiotic Attributes of Lactic Acid Bacteria Isolates
The aim of the present study was to examine 189 LAB strains belonging to the species <i>Enterococcus faecium</i>, <i>E. faecalis</i>, <i>Lactococcus lactis</i>, <i>Pediococcus pentosaceus</i>, <i>Leuconostoc mesenteroides</i>, <i>Lact...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-02-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/3/459 |
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| author | Markella Tsigkrimani Konstantina Panagiotarea Spiros Paramithiotis Loulouda Bosnea Eleni Pappa Eleftherios H. Drosinos Panagiotis N. Skandamis Marios Mataragas |
| author_facet | Markella Tsigkrimani Konstantina Panagiotarea Spiros Paramithiotis Loulouda Bosnea Eleni Pappa Eleftherios H. Drosinos Panagiotis N. Skandamis Marios Mataragas |
| author_sort | Markella Tsigkrimani |
| collection | DOAJ |
| description | The aim of the present study was to examine 189 LAB strains belonging to the species <i>Enterococcus faecium</i>, <i>E. faecalis</i>, <i>Lactococcus lactis</i>, <i>Pediococcus pentosaceus</i>, <i>Leuconostoc mesenteroides</i>, <i>Lactiplantibacillus pentosus</i>, <i>Latilactobacillus curvatus</i>, <i>Lp. plantarum</i>, <i>Levilactobacillus brevis</i>, and <i>Weissella paramesenteroides</i> isolated form sheep milk, Feta and Kefalograviera cheeses at different ripening stages, for their technological compatibility with dairy products manufacturing, their activities that may compromise safety of the dairy products as well as their capacity to survive in the human gastrointestinal tract. For that purpose, milk acidification and coagulation capacity, caseinolytic, lipolytic, hemolytic, gelatinolytic, and bile salt hydrolase activity, production of exopolysaccharides, antimicrobial compounds, and biogenic amines, as well as acid and bile salt tolerance and antibiotic susceptibility were examined. The faster acidifying strains were <i>Lc. lactis</i> DRD 2658 and <i>P. pentosaceus</i> DRD 2657 that reduced the pH value of skim milk, within 6 h to 5.97 and 5.92, respectively. Strains able to perform weak caseinolysis were detected in all species assessed. On the contrary, lipolytic activity, production of exopolysaccharides, amino acid decarboxylation, hemolytic, gelatinase, and bile salt hydrolase activity were not detected. Variable susceptibility to the antibiotics examined was detected among LAB strains. However, in the majority of the cases, resistance was evident. None of the strains assessed, managed to survive to exposure at pH value 1. On the contrary, 25.9 and 88.9% of the strains survived after exposure at pH values 2 and 3, respectively; the reduction of the population was larger in the first case. The strains survived well after exposure to bile salts. The strain-dependent character of the properties examined was verified. Many strains, belonging to different species, have presented very interesting properties; however, further examination is needed before their potential use as starter or adjunct cultures. |
| first_indexed | 2024-03-09T23:53:03Z |
| format | Article |
| id | doaj.art-e51b43129abf4533ac88bb1af9923a40 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T23:53:03Z |
| publishDate | 2022-02-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-e51b43129abf4533ac88bb1af9923a402023-11-23T16:31:17ZengMDPI AGFoods2304-81582022-02-0111345910.3390/foods11030459Microbial Ecology of Sheep Milk, Artisanal Feta, and Kefalograviera Cheeses. Part II: Technological, Safety, and Probiotic Attributes of Lactic Acid Bacteria IsolatesMarkella Tsigkrimani0Konstantina Panagiotarea1Spiros Paramithiotis2Loulouda Bosnea3Eleni Pappa4Eleftherios H. Drosinos5Panagiotis N. Skandamis6Marios Mataragas7Department of Food Science and Human Nutrition, Agricultural University of Athens, 75 Iera Odos St., 11855 Athens, GreeceDepartment of Food Science and Human Nutrition, Agricultural University of Athens, 75 Iera Odos St., 11855 Athens, GreeceDepartment of Food Science and Human Nutrition, Agricultural University of Athens, 75 Iera Odos St., 11855 Athens, GreeceDepartment of Dairy Research, Institute of Technology of Agricultural Products, Hellenic Agricultural Organization “DIMITRA”, 3 Ethnikis Antistaseos St., 45221 Ioannina, GreeceDepartment of Dairy Research, Institute of Technology of Agricultural Products, Hellenic Agricultural Organization “DIMITRA”, 3 Ethnikis Antistaseos St., 45221 Ioannina, GreeceDepartment of Food Science and Human Nutrition, Agricultural University of Athens, 75 Iera Odos St., 11855 Athens, GreeceDepartment of Food Science and Human Nutrition, Agricultural University of Athens, 75 Iera Odos St., 11855 Athens, GreeceDepartment of Dairy Research, Institute of Technology of Agricultural Products, Hellenic Agricultural Organization “DIMITRA”, 3 Ethnikis Antistaseos St., 45221 Ioannina, GreeceThe aim of the present study was to examine 189 LAB strains belonging to the species <i>Enterococcus faecium</i>, <i>E. faecalis</i>, <i>Lactococcus lactis</i>, <i>Pediococcus pentosaceus</i>, <i>Leuconostoc mesenteroides</i>, <i>Lactiplantibacillus pentosus</i>, <i>Latilactobacillus curvatus</i>, <i>Lp. plantarum</i>, <i>Levilactobacillus brevis</i>, and <i>Weissella paramesenteroides</i> isolated form sheep milk, Feta and Kefalograviera cheeses at different ripening stages, for their technological compatibility with dairy products manufacturing, their activities that may compromise safety of the dairy products as well as their capacity to survive in the human gastrointestinal tract. For that purpose, milk acidification and coagulation capacity, caseinolytic, lipolytic, hemolytic, gelatinolytic, and bile salt hydrolase activity, production of exopolysaccharides, antimicrobial compounds, and biogenic amines, as well as acid and bile salt tolerance and antibiotic susceptibility were examined. The faster acidifying strains were <i>Lc. lactis</i> DRD 2658 and <i>P. pentosaceus</i> DRD 2657 that reduced the pH value of skim milk, within 6 h to 5.97 and 5.92, respectively. Strains able to perform weak caseinolysis were detected in all species assessed. On the contrary, lipolytic activity, production of exopolysaccharides, amino acid decarboxylation, hemolytic, gelatinase, and bile salt hydrolase activity were not detected. Variable susceptibility to the antibiotics examined was detected among LAB strains. However, in the majority of the cases, resistance was evident. None of the strains assessed, managed to survive to exposure at pH value 1. On the contrary, 25.9 and 88.9% of the strains survived after exposure at pH values 2 and 3, respectively; the reduction of the population was larger in the first case. The strains survived well after exposure to bile salts. The strain-dependent character of the properties examined was verified. Many strains, belonging to different species, have presented very interesting properties; however, further examination is needed before their potential use as starter or adjunct cultures.https://www.mdpi.com/2304-8158/11/3/459acidificationcoagulationexopolysaccharidescaseinolysislipolysisbiogenic amines |
| spellingShingle | Markella Tsigkrimani Konstantina Panagiotarea Spiros Paramithiotis Loulouda Bosnea Eleni Pappa Eleftherios H. Drosinos Panagiotis N. Skandamis Marios Mataragas Microbial Ecology of Sheep Milk, Artisanal Feta, and Kefalograviera Cheeses. Part II: Technological, Safety, and Probiotic Attributes of Lactic Acid Bacteria Isolates Foods acidification coagulation exopolysaccharides caseinolysis lipolysis biogenic amines |
| title | Microbial Ecology of Sheep Milk, Artisanal Feta, and Kefalograviera Cheeses. Part II: Technological, Safety, and Probiotic Attributes of Lactic Acid Bacteria Isolates |
| title_full | Microbial Ecology of Sheep Milk, Artisanal Feta, and Kefalograviera Cheeses. Part II: Technological, Safety, and Probiotic Attributes of Lactic Acid Bacteria Isolates |
| title_fullStr | Microbial Ecology of Sheep Milk, Artisanal Feta, and Kefalograviera Cheeses. Part II: Technological, Safety, and Probiotic Attributes of Lactic Acid Bacteria Isolates |
| title_full_unstemmed | Microbial Ecology of Sheep Milk, Artisanal Feta, and Kefalograviera Cheeses. Part II: Technological, Safety, and Probiotic Attributes of Lactic Acid Bacteria Isolates |
| title_short | Microbial Ecology of Sheep Milk, Artisanal Feta, and Kefalograviera Cheeses. Part II: Technological, Safety, and Probiotic Attributes of Lactic Acid Bacteria Isolates |
| title_sort | microbial ecology of sheep milk artisanal feta and kefalograviera cheeses part ii technological safety and probiotic attributes of lactic acid bacteria isolates |
| topic | acidification coagulation exopolysaccharides caseinolysis lipolysis biogenic amines |
| url | https://www.mdpi.com/2304-8158/11/3/459 |
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