Technological Characterization of Lactic Acid Bacteria Strains for Potential Use in Cheese Manufacture
Fabrizio Domenico Nicosia, Alessandra Pino, Guilherme Lembi Ramalho Maciel, Rosamaria Roberta Sanfilippo, Cinzia Caggia, Antônio Fernandes de Carvalho +1 more
Foods
Abstract
A total of 26 lactic acid bacteria isolates from both Italian and Brazilian cheeses were tested for their use in cheesemaking. Isolates were screened for salt tolerance, exopolysaccharide and diacetyl production, lipolytic, acidifying, and proteolytic activities. In addition, the aminopeptidase (Pep N and Pep X) activities, were evaluated. Most of the strains demonstrated salt tolerance to 6% of NaCl, while only two <i>L. delbruekii</i> (P14, P38), one <i>L. rhamnosus</i> (P50) and <i>one L. plantarum</i> (Q3C4) were able to grow in the presence of 10% (<i>w</i>/<i>v</i>) of NaCl. Except for 2 <i>L. plantarum</i> (Q1C6 and Q3C4), all strains showed low or medium acidifying activity and good proteolytic features. Furthermore, lipolytic activity was revealed in none of the strains, while the production of EPS and diacetyl was widespread and variable among the tested strains. Finally, regarding aminopeptidase activities, 1 <i>L. delbrueckii</i> (P10), 1 <i>L. rhamnosus</i> (P50), and 1 <i>L. lactis</i> (Q5C6) were considered as the better performing, showing high values of both Pep N and Pep X. Based on data presented here, the aforementioned strains could be suggested as promising adjunct cultures in cheesemaking.
Extracted Claims
6 claims extracted from this paper into the knowledge graph
all strains show good proteolytic features
“Except for 2 <i>L. plantarum</i> (Q1C6 and Q3C4), all strains showed low or medium acidifying activity and good proteolytic features.”
L. plantarum (Q1C6 and Q3C4) show low or medium acidifying activity
“Except for 2 <i>L. plantarum</i> (Q1C6 and Q3C4), all strains showed low or medium acidifying activity and good proteolytic features.”
all strains lack lipolytic activity
“Furthermore, lipolytic activity was revealed in none of the strains, while the production of EPS and diacetyl was widespread and variable among the tested strains.”