Potential of lactic acid bacteria from Pico cheese for starter culture development
Abstract
Autochthonous lactic acid bacteria may provide a means of promoting the quality and safety of traditional fermented food products, in particular, artisanal cheeses. Pico cheese is an artisanal, dairy specialty of the Azores in risk of disappearing. Efforts to maintain its quality to the requirements of the modern markets are, thus, necessary. Lactic acid bacteria were isolated from artisanal Pico cheese, identified by sequencing of the 16S rRNA gene, and their potential as starter cultures was evaluated by studying their acidification ability, enzymatic activities (caseinolysis, lipolysis and API-ZYM profile), diacetyl and expolysaccharide production, autolysis, antimicrobial activity against Listeria monocytogenes ATCC 7466, Escherichia coli ATCC 25922, Staphylococcus aureus ATCC 29523, Pseudomonas aeruginosa ATCC 27853 and Clostridium perfringens ATCC 8357, sensory evaluation of odour formation in milk, syneresis and firmness of the curd. Several of the studied lactic acid bacteria isolates showed interesting properties for practical application as starters in artisanal cheese production. The isolates with the highest number of positive traits and, therefore, the most promising for starter development were Lactococcus lactis ssp. lactis L1C21M1, Lactobacillus paracasei L1B1E3, Leuconostoc pseudomesenteroides L1C1E6, Lactobacillus casei L1A1E5 and L1C1E8.
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In addition to acid production, starter cultures contribute to cheese ripening because their enzymes are involved in proteolysis, lipolysis, and conversion of amino acids into flavor compounds.
“In addition to acid production during the fermentation process, starter cultures also contribute to cheese ripening since their enzymes are involved in the proteolysis, lipolysis, and conversion of amino acids into compounds that directly contribute to the flavor of the final product [97,100,101,103].”
From Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions (2022) · cites this paper as [103]
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Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions
Coelho, M. C., Malcata, F. X., & Silva, C. C. G. (2022) · Foods · doi:10.3390/foods11152276 · Cited by 276 · see citing works
“In addition to acid production during the fermentation process, starter cultures also contribute to cheese ripening since their enzymes are involved in the proteolysis, lipolysis, and conversion of amino acids into compounds that directly contribute to the flavor of the final product [97,100,101,103].”
BackgroundSelf-citationNicosia, F. D., Pino, A., Maciel, G. L. R., Sanfilippo, R. R., Caggia, C., de Carvalho, A. F., & Randazzo, C. L. (2023) · Foods · doi:10.3390/foods12061154 · Cited by 44 · see citing works
- Authors
- Câmara, S., Dapkevicius, A., Riquelme, C., Elias, R., Silva, C., Malcata, F., & Dapkevicius, M.
- Affiliations
- Food Technology Group, Institute of Agricultural and Environmental Research and Technology (IITA-A), University of the Azores, Pico da Urze, Angra do Heroísmo, Portugal
- Universidade dos Açores (PT)
- Faculty of Agricultural and Environmental Sciences, University of the Azores, Pico da Urze, Angra do Heroísmo, Portugal
- LEPABE/Department of Chemical Engineering, University of Porto, Oporto, Portugal
- Venue
- Food Science and Technology International
- Publisher
- SAGE Publications
- Published
- 2019-01-15
- Volume
- 25
- Issue
- 4
- Pages
- 303-317
- ISSN
- 1082-0132 (ISSN-L)
- 1532-1738
- OpenAlex
- W2911018167
- Cited by
- 54
- References
- 34
- Citations by year
- 2026: 7 · 2025: 5 · 2024: 12 · 2023: 12 · 2022: 6 · 2021: 5 · 2020: 4 · 2019: 3
- FWCI
- 3.47
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Food Science and Technology International (publishedVersion)
- PubMed (publishedVersion)
- Portuguese National Funding Agency for Science, Research and Technology (RCAAP Project by FCT) (submittedVersion)
- 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, starter cultures, artisanal cheese, indigenous bacteria, 16S rRNA identification, lipolysis, antimicrobial activity, Listeria monocytogenes, diacetyl production, curd firmness, syneresis, Lactococcus lactis, Lactobacillus paracasei, Leuconostoc pseudomesenteroides, Lactobacillus casei, traditional fermented foods, Azores
- MeSH terms
- Animals, Anti-Infective Agents, Cheese, Fermentation, Food Microbiology, Milk, RNA, Ribosomal, 16S, Lactobacillales
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