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Cited by 210Probiotics and Fermented FoodsFermentation and Sensory AnalysisAdvanced Scientific Research Methods

The DOI matches its Crossref record; 92 of the 92 references it cites were found in a registry or an index.

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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Research works printed but not linked: 2

  1. CLSI, 2014, vol. 34
  2. European Union, 2006, European Union. The protection of geographical indications and designations of origin for agricultural products and foodstuffs., Off. J. Eur. Union

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Metadata

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
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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