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Genetic diversity, safety and technological characterization of lactic acid bacteria isolated from artisanal Pico cheese

Domingos-Lopes, M.F.P., Stanton, C., Ross, P.R., Dapkevicius, M.L.E., Silva, C.C.G.·2017·Food Microbiology

DOI 10.1016/j.fm.2016.11.014

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Abstract

A total of 114 lactic acid bacteria were isolated at one and 21 days of ripening from a traditional raw cow's milk cheese without the addition of starter culture, produced by three artisanal cheese-makers in Azores Island (Pico, Portugal). Identification to species and strain level was accomplished by16S rRNA gene and PFGE analysis. Carbohydrate utilization profiles were obtained with the relevant API kits. Isolates were evaluated according to safety and technological criteria. The most frequently observed genus identified by 16S rRNA sequencing analysis was Enterococcus, whereas API system mostly identified Lactobacillus. The highest percentages of antibiotic resistance were to nalidixic acid (95%), and aminoglycosides (64-87%). All isolates were sensitive to several beta-lactam antibiotics and negative for histamine and DNase production. Gelatinase activity was detected in 49.1% of isolates, 43% were able to degrade casein and 93% were α-hemolytic. Most enterococci presented virulence genes, such as gelE, asaI, ace. Diacetyl production was found to be species dependent and one strain (Leu. citreum) produced exopolysaccharides. Selected strains were further studied for technological application and were found to be slow acid producers in milk and experimental cheeses, a desirable trait for adjunct cultures. Two strains were selected on the basis of technological and safety application as adjunct cultures in cheese production and presented the best cheese aroma and flavor in consumer preference tests. This is the first effort to characterize Pico cheese LAB isolates for potential application as adjunct cultures; the results suggest the potential of two strains to improve the quality of this traditional raw milk product.

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Authors: Domingos-Lopes, M. F. P., Stanton, C., Ross, P. R., Dapkevicius, M. L. E., & Silva, C. C. G.
Affiliations: Teagasc - The Irish Agriculture and Food Development Authority (IE)
Universidade dos Açores (PT)
Corresponding author: Silva, C.C.G.
ORCID: Stanton, C.
Silva, C.C.G.
Venue: Food Microbiology
Publisher: Elsevier BV
Published: 2017-05
Volume: 63
Pages: 178-190
ISSN: 0740-0020 (ISSN-L)
DOI: 10.1016/j.fm.2016.11.014
OpenAlex: W2555804104
Cited by: 210
References: 92
Citations by year: 2026: 15 · 2025: 25 · 2024: 18 · 2023: 34 · 2022: 30 · 2021: 24 · 2020: 23 · 2019: 20 · 2018: 16 · 2017: 5
FWCI: 17.21
Type: journal article
Language: en
Open access: closed
Licence: www.elsevier.com/tdm/userlicense/1.0/ (tdm)
Locations: Food Microbiology (publishedVersion)
PubMed (publishedVersion)
Funders: Fundação para a Ciência e a Tecnologia (PTDC/AGR-ALI/104385/2008)
Fundo Regional para a Ciência e Tecnologia (M3.1.2/F/009/2011)
Topics: Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
Life Sciences › Agricultural and Biological Sciences › Food Science › Advanced Scientific Research Methods
Keywords: lactic acid bacteria, artisanal cheese, Enterococcus, Lactobacillus, antibiotic resistance, virulence genes, gelatinase activity, casein degradation, adjunct cultures, cheese ripening, genetic diversity, food safety
MeSH terms: Animals, Anti-Bacterial Agents, Cattle, Cheese, Food Microbiology, Lactobacillaceae, Lactobacillus, Portugal, RNA, Ribosomal, 16S, Taste, Vancomycin, Genetic Variation, Virulence, Enterococcus, Drug Resistance, Multiple, Bacterial, Food Safety, Food Quality, Raw Foods

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Genetic diversity, safety and technological characterization of lactic acid bacteria isolated from artisanal Pico cheese

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