Functional and safety characterization of autochthonous Lactobacillus paracasei FS103 isolated from sheep cheese and its survival in sheep and cow fermented milks during cold storage

Mangia, Nicoletta Pasqualina; Saliba, Leacady; Deiana, Pietrino

doi:10.1007/s13213-018-1416-1

Cited by 41 publications

(32 citation statements)

References 35 publications

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“…These results sustain the correct implementation of hygiene rules (and, therefore, associated animal welfare measures), in the farms involved in the study, with regard to breeding management and in all phases of the production process (Tormo et al 2015). However, a degree of antibacterial activity by enterococci and mesophilic LAB cannot be ruled out (Mami et al 2008;Ołdak et al 2017;Mangia et al 2019). Table 3 shows the chemical composition results of the EGR studied.…”

Section: Resultssupporting

confidence: 54%

Preliminary microbiological and chemical characterisation of edible goat’s rennet, a unique product of Sardinian food tradition

Murgia

Marcone

Deiana

2019

Italian Journal of Animal Science

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The edible goat rennet (EGR) namely Caggiu de crabittu, is a traditional Sardinian foodstuff deriving from the stomach of a weaned (breastfed) kid whose edible part is represented by the milk coagulated inside the abomasum that, before consumption, is subjected to a suitable ripening time. In this study, a preliminary investigation into the microbiological characteristics and physicochemical parameters of different EGRs manufactured by distinct Sardinian farms was conducted. Results showed that the edible goat rennet was free of spoilage/pathogenic bacteria and was characterised by a significant presence (6-7 log cfu/g) of mesophilic lactic acid bacteria (i.e. Lactococcus lactis, Lactobacillus plantarum, Lactobacillus paracasei, Lactobacillus brevis) and Enterococci. Oleic, linolenic, palmitic and myristic acids were the most abundant free fatty acids (FFA) in all samples, while both caprylic and butyric acid contents resulted the lowest. Long chain FFA (!C18:0) represented about 50% of total FFA. Among the polyunsaturated FFA, high content of linoleic (C18:2n-6) and alpha-linolenic (C18:3n-3) acids have been detected. In this study, EGR is shown to be microbiologically safe, with a high number of live lactic bacteria and an FFA content that is attractive from a nutritional point of view. HIGHLIGHTSEdible goat's rennet (EGR) resulted microbiologically safe with a high number of viable mesophilic lactic acid bacteria. In the EGR an intense process of lipolysis has occurred. EGR had a high content of linolenic acid. ARTICLE HISTORY

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Section: Resultssupporting

confidence: 54%

Preliminary microbiological and chemical characterisation of edible goat’s rennet, a unique product of Sardinian food tradition

Murgia

Marcone

Deiana

2019

Italian Journal of Animal Science

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“…The results of current findings were also consistent with the results of Wang, et al [63] who evaluated the probiotic potential of lactic acid bacteria from Chinese spontaneously fermented non-dairy food products and revealed no hemolytic activity of probiotic. Many researchers [37,[64][65][66] reported that probiotics did not showed hemolytic activity. When the safety of probiotic is concerned, lack of hemolytic activity is important during the selection of probiotic strains, because such strains are non-virulence and lack of hemolysin ensures that virulence will not appear among the bacterial strains (FAO/WHO 2006).…”

Section: Discussionmentioning

confidence: 99%

“…The enzymes production that are capable of degrading mucin is suggested as a key factor of virulence for pathogens. So that, this feature is not recommended for probiotic strains because it modifies the intestinal mucosal lining as a result mucosal invasion happens by other toxic materials and pathogens [37].…”

Section: Discussionmentioning

confidence: 99%

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In Vitro Probiotic Potential and Safety Evaluation (Hemolytic, Cytotoxic Activity) of Bifidobacterium Strains Isolated from Raw Camel Milk

et al. 2020

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The present study was designed to isolate Bifidobacterium strains from raw camel milk and to investigate their probiotic characteristics. Among 35 isolates, 8 were identified as Gram-positive, catalase negative, non-spore forming, non-motile and V or Y shaped rods. B-2, B-5, B-11, B-19 and B-28 exhibited good survival at low pH and high bile salt concentration. Most of the isolates were resistant to nalidixic acid, fusidic acid, polymyxin B, neomycin, streptomycin, gentamicin, rifampicin and kanamycin. Furthermore, the production of exopolysaccharides (EPS), adhesion characteristics, antioxidant properties, antagonistic activities, nitrite reduction and cholesterol assimilation were also studied. Isolate B-11 was chosen because it exhibited most of the probiotic properties among all the tested isolates. It is identified as the member of Bifidobacterium longum group through 16S rRNA gene sequencing and named as B. longum B-11. B. longum B-11 was further selected for in vivo attachment to rat intestine and scanning electron micrographs revealed that attachment of a large number of rods shaped bacterial cell. Our findings suggest that B. longum B-11 processes excellent attributes to be used as potential probiotic in the development of functional probiotic food.

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“…This is due to several factors, such as low pH, production of lactic and acetic acid [14] as well as storage conditions. In a previous study carried out by our research group, several autochthonous Lactobacillus (L.) paracasei strains showed interesting attributes, such as good survival in gastric and intestinal juice models, inhibition of undesirable bacteria growth, and susceptibility towards antibiotics, such as chloramphenicol, clindamycin, penicillin, amoxicillin, erythromycin, tetracycline, and ampicillin [15].…”

Section: Introductionmentioning

confidence: 99%

Goat Milk with Different Alpha-s1 Casein Genotype (CSN1S1) Fermented by Selected Lactobacillus paracasei as Potential Functional Food

et al. 2019

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The characteristics of fermented milk are affected by the type of milk used and the microorganisms involved in the fermentation process. Goat milk has been widely suggested as a possible alternative to cow milk in allergic subjects, because of the high genetic variability in alpha-s1 casein (CSN1S1) content, which is associated with different technological and nutritional properties of milk. The aim of the study was to evaluate the suitability of goat milk with low and high CSN1S1 to produce fermented milk. In addition, the performance as starter of selected Lactobacillus paracasei FS109 strain compared to no-selected L. paracasei strains was investigated. Initially, the selected L. paracasei FS109 strain was tested for adhesion ability to HT-29 and Caco-2 cells and immunomodulation effect. Then, the strain was used to produce fermented milk from goat milk with a low and high casein CSN1S1 genotype. The results indicated that greater acidifying activity was obtained for L. paracasei FS109 after 24 h of fermentation than the other two strains tested independently by the CSN1S1 genotype. L. paracasei FS109 grew well during fermentation, reaching a higher value (>8.5 log CFU/mL). Interestingly, the same strain maintained a high viable population (about 9 log CFU/mL) during the 30-day cold storage of the product. The present study shows for the first time the suitability of the goat milk with low CSN1S1 genotypes to produce fermented milk and highlight the importance of strain selection in determination of technological and beneficial traits. Combining goat milk with low CSN1S1 and selected strains could be a strategy of improving traditional and functional fermented milk market.

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Functional and safety characterization of autochthonous Lactobacillus paracasei FS103 isolated from sheep cheese and its survival in sheep and cow fermented milks during cold storage

Cited by 41 publications

References 35 publications

Preliminary microbiological and chemical characterisation of edible goat’s rennet, a unique product of Sardinian food tradition

Preliminary microbiological and chemical characterisation of edible goat’s rennet, a unique product of Sardinian food tradition

In Vitro Probiotic Potential and Safety Evaluation (Hemolytic, Cytotoxic Activity) of Bifidobacterium Strains Isolated from Raw Camel Milk

Goat Milk with Different Alpha-s1 Casein Genotype (CSN1S1) Fermented by Selected Lactobacillus paracasei as Potential Functional Food

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