Leuconostoc mesenteroides SJRP55: a potential probiotic strain isolated from Brazilian water buffalo mozzarella cheese

Paula, Aline Teodoro de; Jeronymo-Ceneviva, Ana Beatriz; Silva, Luana Faria; Todorov, Svetoslav Dimitrov; Franco, Bernadette D.G.M.; Penna, Ana Lúcia Barretto

doi:10.1007/s13213-014-0933-9

Cited by 44 publications

(30 citation statements)

References 54 publications

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“…Furthermore, this LAB is responsible for the production of dextran from sucrose, as well as the synthesis of lipolytic and proteolytic enzymes that aid in the development of flavor, texture and color (Ni- eto Arribas et al, 2010). As well as its technological properties, some samples of Leuconostoc mesenteroides possess in vitro probiotic potential, including biliary salts deconjugation, self-aggregation, adhesion properties, β-galactosidase activity, and sensitivity to antimicrobials that are important for human and veterinary medicine (Abriouel et al, 2008;Paula et al, 2014).…”

Section: Molecular Identification Of Lab In Water Endogenous Startermentioning

confidence: 99%

Lactic acid microbiota identification in water, raw milk, endogenous starter culture, and fresh Minas artisanal cheese from the Campo das Vertentes region of Brazil during the dry and rainy seasons

Castro

Oliveira

Sant’Anna

et al. 2016

Journal of Dairy Science

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Minas artisanal cheese, produced in the Campo das Vertentes region of Brazil, is made from raw milk and endogenous starter cultures. Although this cheese is of great historical and socioeconomic importance, little information is available about its microbiological and physical-chemical qualities, or about its beneficial microbiota. This work was aimed at evaluating the qualities of the cheese and the components used for its production, comparing samples collected during the dry and rainy seasons. We also conducted molecular identification and isolated 50 samples of lactic acid bacteria from cheese (n=21), water (n=3), raw milk (n=9), and endogenous starter culture (n=17). The microbiological quality of the cheese, water, raw milk, and endogenous starter culture was lower during the rainy period, given the higher counts of coagulase-positive Staphylococcus and total and thermotolerant coliforms. Enterococcus faecalis was the lactic acid bacteria isolated most frequently (42.86%) in cheese samples, followed by Lactococcus lactis (28.57%) and Lactobacillus plantarum (14.29%). Lactobacillus brevis (5.88%), Enterococcus pseudoavium (5.88%), Enterococcus durans (5.88%), and Aerococcus viridans (5.88%) were isolated from endogenous starter cultures and are described for the first time in the literature. The lactic acid bacteria identified in the analyzed cheeses may inhibit undesirable microbiota and contribute to the safety and flavor of the cheese, but this needs to be evaluated in future research.

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Section: Molecular Identification Of Lab In Water Endogenous Startermentioning

confidence: 99%

Lactic acid microbiota identification in water, raw milk, endogenous starter culture, and fresh Minas artisanal cheese from the Campo das Vertentes region of Brazil during the dry and rainy seasons

Castro

Oliveira

Sant’Anna

et al. 2016

Journal of Dairy Science

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“…Este gênero na produção de derivados lácteos é utilizado como coadjuvante na produção de aromas. 22 O gênero Streptococcus apresentou a terceira maior proporção dentre as BAL dos queijos de Coalho artesanais produzido em Pernambuco. A presença desses microrganismos também foi observada em queijos de Coalho produzidos em outros estados do nordeste brasileiro.…”

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Queijos artesanais: fonte de bactérias ácido láticas selvagens para formulação de fermentos tradicionais

Cabral¹,

Lima²,

Fernandes³

et al. 2016

J. Bioen. Food Sci.

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“…(144) Different strains of Lc. mesenteroides, isolated from various matrices and environments were able to produce the same bacteriocins: mesentericin B105 and mesentericin Y105, leucocin A-TA33a and leucocin A-UAL 187 ( Table 2); (8,9,84,85,87,89,(93)(94)(95) nevertheless, the production of different bacteriocins were observed for different strains of Lc. mesenteroides: mesenterocin 5; (82) leucocin A-UAL 187; (84) mesenterocin 52A and 52B; (89) leucocin A-B-CTA33a; (87) leucocin C; (96) mesentericin ST99; (91) bacteriocin ST33LD; (97) mesenterocin E131; (9) and leucocyclicin Q.…”

Section: Antimicrobial Activity Against Potentially Pathogenic Bacteriamentioning

confidence: 97%

“…mesenteroides show anti-Listeria activity. (8, 9, 33,(81)(82)(83)(84)(85)(86)(87)(88)(89)(90)(91)(92)(93) Listeria monocytogenes is a public health concern since this microorganism is a foodborne pathogen able to adapt their cellular physiology to overcome various forms of stress, such as ability to multiply under refrigeration temperatures and persist in food-processing environments. It can cause abortions, gastrointestinal diseases, septicaemia, and exhibits high mortality rates in children, eldery, immuno-compromised and organ-transplanted individuals.…”

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The Two Faces ofLeuconostoc mesenteroidesin Food Systems

Paula

Jeronymo-Ceneviva

Todorov³

et al. 2014

Food Reviews International

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Leuconostoc mesenteroides is a lactic acid bacterium (LAB) that has been isolated from differentsources. Some of its strains are able to produce bacteriocins, and most of them belong to class IIa and shows anti-Listeria activity. Additionally, Lc. mesenteroides specie can be a probiotic candidate; promising studies have shown the potential of this specie to survive and grow under various stress conditions present in the gastrointestinal tract (GIT). On the other hand, this microorganism can cause spoilage in some types of food matrices and scarce reports have shown the pathogenic potential of this specie. In this review, we focus on an overview of Lc. mesenteroides bacteriocins-producing strains and its probiotic potential, in contrast with Lc. mesenteroides the spoilage and pathogenic cases reported in the literature. IntroductionLeuconostoc genus belongs to Firmicutes phylum, which includes Gram positive, heterofermentative (fermenting glucose to D-lactic acid, ethanol/acetic acid, and CO 2 from phosphoketolase pathway) microorganisms, and presents coccoid or rod-like shape. These bacteria are usually presented in pairs or short chains, nonmotile, nonspore forming, catalase negative, anaerobic facultative, mesophilic and do not produce ammonia from arginine. They display complex nutritional requirements, including different amino acids. Furthermore, they exhibit absence of H 2 S formation, growth in presence of 7% NaCl and low guanine-cytosine (GC) content on the DNA molecule (31-49%). These microorganisms have mesophilic characteristics with optimal growth between 20 and 30 °C . Species belonging to genus Leuconostoc (Lc. argentinum, Lc. carnosum, Lc. citreum, Lc. fallax, Lc. ficulneum, Lc. fructosum, Lc. gasicomitatum,Lc. gelidum, Lc. inhae, Lc. kimchii, Lc. lactis, Lc.mesenteroides, Lc.pseudomesenteroides) can be found mainly in vegetables, cereals, silage, fruits, wine, fish, meat and dairy products. (1-9) A significant review published by Hemme and FoucaudScheunemann (3) presents an overview about Leuconostoc species, their habitat, taxonomy, metabolism and genetics, their implications in health and safety, and their potential use in dairy technology and functional foods.Despite the recent studies that show many benefits attributed to LAB, only a few reports about probiotic potential and bacteriocin applications using Lc. mesenteroides species have been found in the literature. Moreover, Leuconostoc spp. has a promising future for application in dairy foods as bacteriocinogenic and/or probiotic microorganism through enhancement of Downloaded by [University of Otago] at 04:40 14 March 2015A c c e p t e d M a n u s c r i p t 3 physicochemical characteristics of these products, mainly due to the production of organic acids, CO 2 and volatile compounds, which contribute to the flavor and texture of butter, cream and cheeses. In this paper, we review the potential of Lc. mesenteroides for application as a probiotic and bacteriocin-producing culture, in contrast with its relationship to spoilage process an...

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Leuconostoc mesenteroides SJRP55: a potential probiotic strain isolated from Brazilian water buffalo mozzarella cheese

Cited by 44 publications

References 54 publications

Lactic acid microbiota identification in water, raw milk, endogenous starter culture, and fresh Minas artisanal cheese from the Campo das Vertentes region of Brazil during the dry and rainy seasons

Lactic acid microbiota identification in water, raw milk, endogenous starter culture, and fresh Minas artisanal cheese from the Campo das Vertentes region of Brazil during the dry and rainy seasons

Queijos artesanais: fonte de bactérias ácido láticas selvagens para formulação de fermentos tradicionais

The Two Faces ofLeuconostoc mesenteroidesin Food Systems

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