Identification of lactic acid bacteria isolated from Genestoso cheese throughout ripening and study of their antimicrobial activity

González, Leticia; Sandoval, H.; Sacristán, Noelia; Castro, José María Albertos; Fresno, J.M.; Tornadijo, M.E.

doi:10.1016/j.foodcont.2006.03.008

Cited by 100 publications

(78 citation statements)

References 19 publications

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“…From this dilution the subsequent dilutions were generated (10 2 to 10 6 ). The inoculation for counting of lactic acid bacteria was performed in medium agar De Man, Rogosa & Sharpe-MRS (Franco and Landgraf 2005) and for adjunct culture in agar De Man, Rogosa & Sharpe -M-17 (González et al 2007) by the method of plating in profundity and in surface, respectively. Samples were incubated for 48 h at 30°C.…”

Section: Microbiological Analysismentioning

confidence: 99%

Influence of the addition of natural antioxidant from mate leaves (Ilex paraguariensis St. Hill) on the chemical, microbiological and sensory characteristics of different formulations of Prato cheese

et al. 2013

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The objective of this work is to evaluate the effects of the addition of dried extract from mate leaves and mesophilic cultures (Lactococcus lactis ssp. lactis and cremoris) on the chemical, microbiological and sensory characteristics of Prato cheese. The Prato cheese presented high moisture contents (49 to 53 %) and mean pH values of 5.15 for all tested formulations. The addition of mate leaves extract in the product did not influence the growth of the microbial cultures. During the maturation time, all formulations with the addition of adjunct cultures and mate leaves extract presented lower levels of lipid and protein oxidation compared to the control, proving the antioxidant effect of mate extract. The formulation of Prato cheese added of 0.1 wt.% of extract presented acceptability of about 80 % after 30 days of maturation. The sensory evaluation showed that only the formulation added by adjunct culture and 0.2 wt.% of mate extract presented lower values for the attributes global acceptance, texture and flavor, compared to the control. The formulations added of mate leaves extract presented residual bitter flavor after 45 days of storage.

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Section: Microbiological Analysismentioning

confidence: 99%

Influence of the addition of natural antioxidant from mate leaves (Ilex paraguariensis St. Hill) on the chemical, microbiological and sensory characteristics of different formulations of Prato cheese

et al. 2013

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“…The antimicrobial activity of the lactic acid bacteria may be due to a number of factors. Among these are decreased pH levels, competition for substrate, and the production of substances with bacteriocidal or bacteriostatic action including bacteriocin [22]. In fact, the drop in pH arising from the production of lactic is enough to inhibit certain strains.…”

Section: Discussionmentioning

confidence: 99%

Bacteriocins from lactic acid bacteria inhibit food borne pathogens.

Ogbonna¹,

Ojimelukwe²

2014

IOSRJESTFT

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“…The antibacterial activity of LAB may often be due to the production of organic acids, with a consequent reduction in pH, or to the production of hydrogen peroxide (González et al, 2007). LAB could produce various compounds such as organic acids, diacetyl, hydrogen peroxide, and bacteriocin during lactic fermentations.…”

Section: Effect Of Culture Suspension and Cell-free Culture Supernatamentioning

confidence: 99%

In vitro evaluation of probiotic potential of five lactic acid bacteria and their antimicrobial activity against some enteric and food-borne pathogens

Gad

El-Baky

Ahmed

et al. 2016

Afr. J. Microbiol. Res.

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Lactic acid bacteria (LAB) present many important properties in food manufacturing, such as improvement of physical characteristics and the production of lactic acid that aids in the increase of the shelf life of food products. Also, LAB can suppress growth of pathogens, control of serum cholesterol level, modulate immune system, and improve lactose digestion. Five standard (Lactobacillus paracasei, Lactobacillus helveticus, Lactobacillus fermentum, Bifidobacterium longum and Lactococcus lactis) lactic acid bacterial strains were screened for probiotic potential properties and their ability to antagonize the growth of some enteric pathogens isolated from patients suffering from acute gastroenteritis. The five strains of LAB were resistant to acidic pH and bile salts. Lactobacillus strains showed protein and starch digesting capability on agar plate while B. longum ATCC 15707 and L. lactis subsp. lactis ATCC 11454 showed only protein digestion. In addition, Lactobacillus strains showed antagonistic effects against all pathogenic strains tested. L. paracasei and L. helveticus [culture and cell-free culture supernatant (CFCS)] exhibited the highest antagonistic activity against the tested pathogens followed by L. fermentum. While B. longum and L. lactis subsp. lactis showed weak or no activity against the tested strains. L. paracasei, L. helveticus, and L. fermentum showed potential to be used as probiotic strains with considerable good antagonistic activity against the most important enteric pathogens.

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Identification of lactic acid bacteria isolated from Genestoso cheese throughout ripening and study of their antimicrobial activity

Cited by 100 publications

References 19 publications

Influence of the addition of natural antioxidant from mate leaves (Ilex paraguariensis St. Hill) on the chemical, microbiological and sensory characteristics of different formulations of Prato cheese

Influence of the addition of natural antioxidant from mate leaves (Ilex paraguariensis St. Hill) on the chemical, microbiological and sensory characteristics of different formulations of Prato cheese

Bacteriocins from lactic acid bacteria inhibit food borne pathogens.

In vitro evaluation of probiotic potential of five lactic acid bacteria and their antimicrobial activity against some enteric and food-borne pathogens

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