Genotypic and technological diversity of <scp>L</scp>euconostoc mesenteroides and <scp>L</scp>actobacillus paracasei subsp. paracasei strains for use as adjunct starter cultures in <scp>P</scp>ecorino di <scp>F</scp>iliano cheese

Bonomo, Maria Grazia; Salzano, Giovanni

doi:10.1111/1471-0307.12040

Cited by 17 publications

(13 citation statements)

References 27 publications

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“…rhamnosus. This could be because the isolated strains possess specific physiological and technological characteristics that render unique taste to these traditional products, although they belong to species commonly used for the ripening process (Bonomo and Salzano, 2013). Our results are in accordance with those reported by several previous studies, highlighting that Lb.…”

Section: Identification Of Lactobacillisupporting

confidence: 92%

“…paracasei strains (B-4, D-3, and E-8) presented higher Leu-ρNA activity than Lys-ρNA activity, whereas others had higher Lys-ρNA values than those of Leu-ρNA. It is noteworthy that these situations have been previously reported (Macedo et al, 2000;Bonomo and Salzano, 2013). The strong Pro-ρNA activities of our isolated LAB supported the hypothesis that the selected strains are of potential interest for use as NSLAB because they would release large amounts of proline from caseins during cheese ripening (Tsafrakidou et al, 2016).…”

Section: Aminopeptidase Dipeptidyl Aminopeptidase and Dipeptidase Asupporting

confidence: 85%

“…However, it is noteworthy that high proteolytic activity is not always the most desired characteristic for a strain to be used in a nonstarter culture. As a matter of fact, excessive proteolysis can cause uncontrolled production of bitter peptides and other undesirable compounds, or even excessive casein hydrolysis, which would result in an excessively soft final product (Bonomo and Salzano, 2013).…”

Section: Proteolytic and Lipolytic Activitiesmentioning

confidence: 99%

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Technological characterization of Lactobacillus in semihard artisanal goat cheeses from different Mediterranean areas for potential use as nonstarter lactic acid bacteria

Zhang

Liang

et al. 2018

Journal of Dairy Science

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The potential of 25 Lactobacillus isolates from 8 semihard artisanal goat cheeses manufactured in 4 different Mediterranean areas was examined for use as nonstarter lactic acid bacteria. The isolates were identified using 16S rDNA sequence analysis. Sixteen strains belonged to Lactobacillus paracasei and 9 to Lactobacillus rhamnosus. The isolates were first screened for salt tolerance, exopolysaccharide and diacetyl production, proteolytic and lipolytic activity, and acidification and autolyzing capacities. Most of the lactobacilli displayed strong salt tolerance [20 strains, including 13 of Lb. paracasei and 7 of Lb. rhamnosus, could grow at 6% (wt/vol) salt], low acidification activity (16 strains, including 9 of Lb. paracasei and 7 of Lb. rhamnosus, presented change in pH ≤0.4 U after 6 h of growth), and high autolytic activity (14 strains, including 9 of Lb. paracasei and 5 of Lb. rhamnosus, showed autolysis values ranging between 25 and 65%). Eleven Lb. paracasei and 6 Lb. rhamnosus produced exopolysaccharide, whereas 8 Lb. paracasei and 4 Lb. rhamnosus produced diacetyl. Moreover, 9 Lb. paracasei and 6 Lb. rhamnosus showed proteolytic activity; none of the isolates showed lipolytic activity. Based on the above characteristics, 8 strains were further evaluated for peptidase activity, including aminopeptidase, dipeptidyl aminopeptidase, and dipeptidase activities. The results indicated that all strains showed peptidase activity toward selected substrates. The substrate speciﬁcity and extent of peptidase activities were strain-dependent. Four strains (A-3, B-4, D-3, and D-8) presented the best characteristics and represented the most promising nonstarter lactic acid bacteria candidates for use in industrial manufacturing of goat cheese.

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Section: Identification Of Lactobacillisupporting

confidence: 92%

Section: Aminopeptidase Dipeptidyl Aminopeptidase and Dipeptidase Asupporting

confidence: 85%

Section: Proteolytic and Lipolytic Activitiesmentioning

confidence: 99%

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Technological characterization of Lactobacillus in semihard artisanal goat cheeses from different Mediterranean areas for potential use as nonstarter lactic acid bacteria

Zhang

Liang

et al. 2018

Journal of Dairy Science

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“…; Alegria et al . ; Bonomo and Salzano ). Diacetyl production from citrate is also a key feature as it plays an important role in the aromatic properties of dairy products (Abeijon et al .…”

Section: Resultsmentioning

confidence: 98%

Production of ‐aminobutyric acid (GABA) by Lactobacillus otakiensis and other Lactobacillus sp. isolated from traditional Pico cheese

Ribeiro

Domingos‐Lopes

Stanton

et al. 2018

Int J of Dairy Tech

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Gamma-aminobutyric acid (GABA) is a major inhibitory neurotransmitter with several physiological functions. Fifty-seven strains isolated from an Azorean cheese were tested for their capacity to convert monosodium glutamate to GABA. Lactobacillus otakiensis, strain L3C1R1, along with three Lactobacillus paracasei and three Lactobacillus plantarum strains exhibited the highest GABA-producing capacity (>300 mg/L). None of the strains from the genera Lactococcus, Leuconostoc and Enterococcus were GABA producers. Lactobacillus plantarum (strain L2A21R1) produced the highest amount of GABA (936.8 mg/L). Technological properties were also assessed, confirming the potential of the GABA-producing strains as adjunct cultures for the development of fermented foods with health-promoting properties.

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“…Although enzyme activities were not detected (Table ), the high esterase/lipase activities displayed by this strain are noteworthy. This is an uncommon trait found in this species, although high variation in technological characteristics has been reported (Bonomo and Salzano ; Heperkan et al . ).…”

Section: Resultsmentioning

confidence: 74%

Isolation and characterization of an exopolysaccharide‐producing Leuconostoc citreum strain from artisanal cheese

Domingos‐Lopes

Lamosa

Stanton

et al. 2018

Lett Appl Microbiol

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High molar mass exopolysaccharides (EPS) produced from sucrose by lactic acid bacteria (LAB) are of great interest as natural additives to use in foods, medical and pharmaceutical industry. This study aimed to identify the EPS produced by Leuconostoc citreum L3C1E7 isolated from Pico cheese and characterize the strain for technological and probiotic potential. Purified EPS was isolated from the culture of L. citreum L3C1E7 by ethanol precipitation, with a yield of 520 mg ml . The EPS-producing strain had a mucoid phenotype and average molecular weight of 5·88 × 10 Da. The structural characterization of the purified EPS was determined by H, C and two-dimensional NMR spectroscopy. EPS was composed of alternating α-(1→6)-linked and α-(1→3)-linked D-glucopyranyl units, suggesting the existence of an alternan. The strain was slow acidifying, produced diacetyl and displayed high esterase/lipase and aminopeptidase activities, which promote the desirable flavours in dairy products. Moreover, L. citreum showed moderate resistance to the adverse conditions of the gastrointestinal (GI) tract and high adhesion to GI cells. This work provides a better understanding of EPS produced by L. citreum and the potential application of EPS-producing strain in food and/or as a probiotic culture. SIGNIFICANCE AND IMPACT OF THE STUDY: Some LAB strains are known to use extracellular glycoside-hydrolase enzymes for synthesizing a diversity of exopolysaccharides (EPS) with potential application as natural additives to foods. Previous studies have identified an EPS-producing Leuconostoc citreum strain with immunomodulatory properties. This work provides a better understanding of EPS produced by this strain and the potential application of the strain in food fermentation and/or as a probiotic culture.

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Genotypic and technological diversity of Leuconostoc mesenteroides and Lactobacillus paracasei subsp. paracasei strains for use as adjunct starter cultures in Pecorino di Filiano cheese

Cited by 17 publications

References 27 publications

Technological characterization of Lactobacillus in semihard artisanal goat cheeses from different Mediterranean areas for potential use as nonstarter lactic acid bacteria

Technological characterization of Lactobacillus in semihard artisanal goat cheeses from different Mediterranean areas for potential use as nonstarter lactic acid bacteria

Production of ‐aminobutyric acid (GABA) by Lactobacillus otakiensis and other Lactobacillus sp. isolated from traditional Pico cheese

Isolation and characterization of an exopolysaccharide‐producing Leuconostoc citreum strain from artisanal cheese

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