Technological characterization of Lactobacillus isolates from traditional Manchego cheese for potential use as adjunct starter cultures

Nieto-Arribas, Pedro; Povéda, J.M.; Seseña, Susana; Palop, Ll.; Cabezas, L.

doi:10.1016/j.foodcont.2009.03.001

Cited by 64 publications

(69 citation statements)

References 39 publications

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“…This was a good indication of their acceptability to develop as starter, or adjunct cultures (Olasupo 2001). This result was in agreement with previous results obtained by several authors (Durlu-Ozkaya et al 2001;Olasupo et al 2001;Nieto-Arribas et al 2009). The consumption of food containing high amounts of these amines can have toxic effects (Shalaby 1996).…”

Section: Biogenic Amine (Ba) Productionsupporting

confidence: 92%

“…Overnight cultures of strains adjusted at concentration of 10 6 UFC/mL were inoculated (1%, V/V) in 20 mL of UHT skim milk and incubated at 30°C for 7 h (Nieto- Arribas et al 2009). Then the fermented milk was kept at 4°C for 18 h (Ayad et al 2004).…”

Section: Sensory Analysismentioning

confidence: 99%

“…BA production is an undesirable trait in food-grade microorganisms, and it is, therefore, very important to determine the BA-producing potential of a microorganism before proposing it as a starter culture (Nieto-Arribas et al 2009). In the present study, the ability to produce BA was screened for the 19 strains of Lactobacillus by plate medium method as described by Bover-Cid and Holzapfel (1999).…”

Section: Biogenic Amine (Ba) Productionmentioning

confidence: 99%

See 2 more Smart Citations

Lactobacilli isolated from Algerian goat's milk as adjunct culture in dairy products

Marroki

Bousmaha-Marroki²

2014

Braz. arch. biol. technol.

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Section: Biogenic Amine (Ba) Productionsupporting

confidence: 92%

Section: Sensory Analysismentioning

confidence: 99%

Section: Biogenic Amine (Ba) Productionmentioning

confidence: 99%

See 1 more Smart Citation

Lactobacilli isolated from Algerian goat's milk as adjunct culture in dairy products

Marroki

Bousmaha-Marroki²

2014

Braz. arch. biol. technol.

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“…All strains exhibited low AP activity against Leu-ρNA and Ala-ρNA. Variability between strains of the same species has been also reported by other studies (Nieto-Arribas et al 2009;Jenson and Ardö 2010). The selection of novel probiotic strains should be based on the knowledge of strain characteristics such as tolerance to gastric acidity and bile toxicity and ability to exclude pathogens (Monteagudo-Mera et al 2012).…”

Section: Discussionsupporting

confidence: 52%

Antibiotic susceptibility and heterogeneity in technological traits of lactobacilli isolated from Algerian goat’s milk

Bousmaha-Marroki

Marroki

2014

J Food Sci Technol

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The objective of this study was to identify and study the heterogeneity of technological traits of lactobacilli from goat's milk of Algeria and to evaluate in vitro their safety aspect. Using API50 CHL system and 16S rDNA sequencing, 51 % of strains were assigned as Lactobacillus plantarum, 34 % as L. pentosus, 7 % as L. rhamnosus and 8 % as L. fermentum. A large variability was noted for the acidifying capacity in skim milk after 6, 12 and 24 h of incubation. All strains expressed aminopeptidase activity against alanine-ρ-NA and leucine-ρ-NA at different levels. All strains were resistant to vancomycin and most of strains showed more susceptibility to β-lactam antibiotic. High susceptibility toward the inhibitors of protein synthesis was also observed. Minimum inhibitory concentrations data obtained revealed that isolates were susceptible to penicillin and chloramphenicol, and resistant to gentamicin and vancomycin. Minimum inhibitory concentrations distribution of other antibiotics showed variability. The analysis of graphical representation of principal component analysis of technological properties of L. plantarum and L. pentosus strains showed diversity among the isolates. Finally, eight L. plantarum (LAM1, LAM3, LAM21, LAM25, LAM35, LF15, LAM34, and LAM35), four L. pentosus (LAM38, LAM39, LF9 and LF16) and two L. rhamnosus (LF3 and LF10) strains, could be good candidates as adjunct culture in dairy product in Algeria.

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“…In addition to the ability to grow in a large range of temperatures, another prerequisite for the selection of starter cultures for fermented vegetables is the production of biogenic amines, which are undesirable compounds, produced by LAB from some aminoacids (arginine, tyrosine, lysine, histidine). As reported by many authors (Bover‐Cid and Holzapfel 1999; Madera and others 2003; Nieto‐Arribas and others 2009), tyramine is the amine produced by the largest number of LAB and was recovered along with other amines at significant levels in table olives of different origins (García‐García and others 2000, 2001, 2004). None of the strains recovered from Bella di Cerignola olives and investigated in the present study produced amines, thus suggesting that they could be regarded as safe for this kind of foods.…”

Section: Discussionmentioning

confidence: 63%

Characterization of Lactic Acid Bacteria Isolated from Italian Bella di Cerignola Table Olives: Selection of Potential Multifunctional Starter Cultures

Bevilacqua¹,

Altieri²,

Corbo³

et al. 2010

Journal of Food Science

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Lactic acid bacteria (19 isolates) from Bella di Cerignola Italian table olives were investigated for their technological and probiotic properties for the selection of multifunctional starter cultures for table olives. The bacteria were first identified by phenotyping and genotyping, then characterized for the production of biogenic amines, growth at different pH, NaCl concentrations, and temperatures. The potentiality of the bacteria to have some probiotic properties (antimicrobial activity against foodborne pathogens, survival in low pH and in the presence of bile salts, ability to adhere to the mammalian cells model IPEC-J2) was also investigated. Eighteen of the studied isolates were identified as Lactobacillus plantarum and one as Enterococcus faecalis. All bacteria were able to grow at a range of pH between 4.0 and 10.0 as well as in media supplemented with 2.5 to 7.5% of NaCl and 0.3% bile salts and survived in MRS broth acidified at pH 2.5; moreover, they inhibited significantly Escherichia coli O157:H7. The adhesion to IPEC-J2 cells was in general low to moderate (5.3 to 8.3%); however, 2 isolates of L. plantarum (c16 and c19) showed interesting higher adhesion values (up to 16%). Our results suggest that at least 3 isolates could be possible multifunctional starters for Bella di Cerignola olives: L. plantarum 16 and 19 for mainly their probiotic properties and L. plantarum 10 for mainly its technological characteristics. Practical Application: A functional starter is a microorganism exerting benefits on human health (probiotic) and able to guide a fermentation (starter). The main goal of this article was to select a functional starter for table olives.

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Technological characterization of Lactobacillus isolates from traditional Manchego cheese for potential use as adjunct starter cultures

Cited by 64 publications

References 39 publications

Lactobacilli isolated from Algerian goat's milk as adjunct culture in dairy products

Lactobacilli isolated from Algerian goat's milk as adjunct culture in dairy products

Antibiotic susceptibility and heterogeneity in technological traits of lactobacilli isolated from Algerian goat’s milk

Characterization of Lactic Acid Bacteria Isolated from Italian Bella di Cerignola Table Olives: Selection of Potential Multifunctional Starter Cultures

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