Isolation and Partial Characterization of Halotolerant Lactic Acid Bacteria from Two Mexican Cheeses

Abstract

Isolated strains of halotolerant or halophilic lactic acid bacteria (HALAB) from Cotija and doble crema cheeses were identified and partially characterized by phenotypic and genotypic methods, and their technological abilities were studied in order to test their potential use as dairy starter components. Humidity, a(w), pH, and salt concentration of cheeses were determined. Genotypic diversity was evaluated by randomly amplified polymorphic DNA-polymerase chain reaction. Molecular identification and phylogenetic reconstructions based on 16S rRNA gene sequences were performed. Additional technological abilities such as salt tolerance, acidifying, and proteolytic and lipolytic activities were also investigated. The differences among strains reflected the biodiversity of HALAB in both types of cheeses. Lactobacillus acidipiscis, Tetragenococcus halophilus, Weissella thailandensis, and Lactobacillus pentosus from Cotija cheese, and L. acidipiscis, Enterococcus faecium, Lactobacillus plantarum, Lactobacillus farciminis, and Lactobacillus rhamnosus from doble crema cheese were identified based on 16S rRNA. Quantitative and qualitative assessments showed strains of T. halophilus and L. plantarum to be proteolytic, along with E. faecium, L. farciminis, and L. pentosus to a lesser extent. Lipolytic activity could be demonstrated in strains of E. faecium, L. pentosus, L. plantarum, and T. halophilus. Strains belonging to the species L. pentosus, L. plantarum, and E. faecium were able to acidify the milk media. This study evidences the presence of HALAB that may play a role in the ripening of cheeses.

Why Are Weissella spp. Not Used as Commercial Starter Cultures for Food Fermentation?

“…W. thailandensis was not able to acidify milk compared to Lactobacillus spp. [75]. Growth and acidification capacities of Weissella species in food fermentation, more precisely W. cibaria, W. confusa and W. koreensis are similar to those observed for Lactobacillus or Leuconoctoc.…”

“…confusa, W. cibaria, W. thailandensis, W. paramesenteroides, W. hellenica and W. viridescens have been detected in different types of cheese and fermented milk (Table 2) [68][69][70][71][72][73][74][75][76][77][78][79][80][81].…”

Halotolerance and Survival Kinetics of Lactic Acid Bacteria Isolated from Jalapeño Pepper (Capsicum annuum L.) Fermentation

“…One potential use for L. citreum could be fermented sausage (comminuted meat and fat, mixed with salt, nitrate and/or nitrite, sugar, and spices), which is stuffed into casings and subjected to fermentation and drying. Another potential application may be in ripe cheeses such as cotija, where halotolerant bacteria such as Lactobacillus acidipiscis , Tetragenococcus halophilus, Weissella thailandensis , and Lactobacillus pentosus are present (Hugas and Monfort ; Morales and others ).…”

Partial Characterization of Bacteriocin Produced by Halotolerant Pediococcus acidilactici Strain QC38 Isolated from Traditional Cotija Cheese

“…It is made of unpasteurized cow's milk in a very warm climate with 4% salt as a preserve without addition of lactic acid starters, usually 25 kg cylinders with a cream color crust and aged for about 3 months up to a year (Cervantes et al, 2008). The contribution of native microbiota may play an important role in its flavor, sensory properties and the quality of the Cotija cheese being produced (Wouters et al, 2002 (Morales et al, 2011) without identification of those producing bacteriocins.…”

“…and Tetragenococcus halophilus) have previously been detected in Cotija cheese (Morales et al, 2011) without identification of those producing bacteriocins.…”