Lactic acid bacteria with antimicrobial, proteolytic and lipolytic activities isolated from ovine dairy products
| Autor: | Cássia Regina Nespolo, Lenita M. Stefani, Carla Pohl Sehn, Evandro Oliveira Onofre Silva, Franciane Cabral Pinheiro |
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| Jazyk: | angličtina |
| Rok vydání: | 2019 |
| Předmět: |
biology
Nutrition. Foods and food supply Microorganism Gram-positive bacteria food and beverages Raw milk Antimicrobial biology.organism_classification sheep milk Lactic acid lactic acid bacteria chemistry.chemical_compound chemistry T1-995 TX341-641 Fermentation Food science technological properties Sheep milk Technology (General) Bacteria Brazil Food Science Biotechnology |
| Zdroj: | Food Science and Technology, Issue: ahead, Published: 20 DEC 2019 Food Science and Technology, Volume: 40 Supplement 1, Pages: 293-299, Published: 20 DEC 2019 Food Science and Technology, Vol 40, Iss suppl 1, Pp 293-299 (2019) Food Science and Technology v.40 suppl.1 2020 Food Science and Technology (Campinas) Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
| Popis: | This study aimed to isolate lactic acid bacteria from sheep milk products and to characterize these microorganisms with a focus on their antimicrobial, proteolytic and lipolytic activities. Raw milk, pasteurized milk, pasteurized cream, and butter samples were collected, lactic acid bacteria were isolated and their proteolytic, lipolytic and antimicrobial activities were evaluated. Lactic acid bacteria counts were higher in raw milk collected at the farm number 4 (8.91 ± 0.05 log CFU/mL), in which adequate hygienic practices were observed for pre- and post-milking. A total of 253 isolates were obtained, and among them 37 were lactic acid bacteria, where 19 showed some type of activity, most of which from raw milk. Among the isolates of lactic acid bacteria, 48.65% (n=18) showed proteolytic activity, 13.51% (n=5) lipolytic activity, 10.81% (n=4) showed both proteolytic and lipolytic activities, and only 2.70% (n=1) showed antimicrobial activity. Isolation of lactic acid bacteria with technological properties demonstrated their potential use as starter cultures in processing of fermented dairy products. |
| Databáze: | OpenAIRE |
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