In order to study the biodiversity of lactic acid bacteria (LAB) and evaluate their potential for use in dairy fermentation to inhibit foodborne pathogens, we collected two types of Coalho cheese made with raw milk from an artisanal production located in Venturosa, Agreste Region in the state of Pernambuco. From 480 isolates, 210 (Gram-positive; catalase-negative; able to clot skim milk) were identified as LAB and 78 were identified at genus level. The genera found were Enterococcus (37.1%), Streptococcus (25.6%), Lactococcus (19.2%) and Leuconostoc (15.3%). The technology potential showed that most of the LAB exhibited proteolytic activity (82.9%), diacetyl production (65.7%), grown in 3, 4 and 6.5% NaCl (more than 50%), and rapidly acidified milk (52.6%) due to the production of lactic acid. The antagonistic potential showed that most LAB inhibited the growth of Staphylococcus aureus ATCC 6538 (82.89%) and Escherichia coli ATCC 25922 (88.15%), and 72.36% of the LAB presented antimicrobial activity against the two indicators. Among the Enterococcus strains, most (more than 70%) were gama-hemolitic and none produced gelatinase. This study allowed for the selection of strains with promising potential for use in dairy fermentation that could reduce the contamination of milk and cheese by foodborne pathogens.Palavras-chave: cheese, lactic acid bacteria, antagonistic and technology potential.Para estudar a biodiversidade de Bactérias Ácido Láticas (BAL) e avaliar seu potencial para a utilização como fermentos lácticos capazes de inibir patógenos alimentares, dois queijos de Coalho produzidos com leite cru foram coletados de uma unidade de produção artesanal localizada na cidade de Venturosa, Região Agreste do Estado de Pernambuco. De 480 isolados, 210 (Gram-positivos; catalase-negativo; capaz de coagular o leite desnatado) foram identificados como BAL e deste, 78 foram identificados ao nível do gênero. Os gêneros encontrados foram Enterococcus (37,1%), Streptococcus (25,6%), Lactococcus (19,2%) e Leuconostoc (15,3%). O potencial tecnológico mostrou que a maioria dos BAL exibiu atividade proteolítica (82,9%), produziu diacetil (65,7%), cresceu em 3, 4 e 6,5% NaCl (mais de 50%), acidificaram rapidamente o leite devido a produção de ácido láctico (52,6%). O potencial antagônico mostrou que a maioria das BAL inibiu o crescimento de Staphylococcus aureus ATCC 6538 (82,89%) e Escherichia coli ATCC 25922 (88,15%) e 72,36% delas, apresentaram atividade antimicrobiana contra os dois indicadores. Entre as cepas de Enterococcus, a maioria (mais de 70%) foram gama-hemolíticas e não produtoras de gelatinases. Estes estudos permitiram a seleção de cepas com potencial promissor para uso como fermentos lácteos podendo reduzir a contaminação do leite por patógenos alimentares.Keywords: queijo, bactérias ácido láticas, potencial tecnológico e antimicrobiano.
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