Probiotic Potential of Autochthone Microbiota from São Jorge and <i>Parmigiano-Reggiano</i> Cheeses

Abstract

For a long time, ripened cheeses have been officially recognized as having human health beneficial properties. However, to date only a few studies have investigated the complex microbiota of São Jorge and Parmigiano-Reggiano cheeses in order to identify microorganisms with probiotic potential. Hence, with the purpose of analyzing the probiotic potential of autochthone bacteria from São Jorge and Parmigiano-Reggiano cheeses, lactic acid bacteria isolated from both products were isolated and their direct biotic interaction against three bacteria found in the human intestine evaluated. From a total of 225 bacterial autochthone isolates, 67 had synergetic behavior with Bifidobacterium animalis, 34 had no synergetic behavior with Shigella dysenteriae and 33 had antagonistic activity with this human pathogen. Biochemical tests were used to identify these cheese isolates with probiotic potential. Lactobacillus paracasei subsp paracasei Lactobacillus rhamnosus were found in São Jorge cheese and Lactobacillus rhamnosus, Lactobacillus buchneri and Lactobacillus curvatus in the Parmigiano cheese. Overall, initial exploratory studies with São Jorge cheese seem to show a higher number of potential probiotic agents than those found in the Parmigiano-Reggiano cheese. However, in order to better understand the functional potential of this traditional Portuguese cheese, further confirmatory studies should be pursued.

All‐around management of a fungal isolate obtained from cheese spoilage as an environmental source: Direct approach from an undergrad student to a biotechnological characterization

“…Parmigiano‐Reggiano or Parmesan cheese is produced from unpasteurized cow's milk and as products like Tequila or Champagne , its Protected Designation of Origin status limits its manufacturing areas to the provinces of Parma, Reggio Emilia, Bologna, Modena and Mantova, Italy . Since rennet‐coagulated cheeses like Parmigiano‐Reggiano take as much as 24 months to ripen, the ecosystem in which it develops is of high importance and so are the un‐inoculated microorganisms that can positively or negatively affect the organoleptic characteristics of the product itself.…”