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Stupar J, Hoel S, Strømseth S, Lerfall J, Rustad T, Jakobsen AN. Selection of lactic acid bacteria for biopreservation of salmon products applying processing-dependent growth kinetic parameters and antimicrobial mechanisms. Heliyon 2023; 9:e19887. [PMID: 37810133 PMCID: PMC10559289 DOI: 10.1016/j.heliyon.2023.e19887] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2023] [Revised: 08/31/2023] [Accepted: 09/04/2023] [Indexed: 10/10/2023] Open
Abstract
Biopreservation using lactic acid bacteria (LAB) is a promising technology to prevent the growth of pathogenic microorganisms in fresh and mildly processed food. The main aim of this study was to select LAB, originally isolated from ready-to-eat (RTE) seafood, for biopreservation of fresh salmon and processed salmon products. Ten LAB strains (five Carnobacterium and five Leuconostoc) were selected based on previously demonstrated bioprotective properties to investigate their antimicrobial mechanisms and temperature-dependent growth kinetics in a sterile salmon juice model system. Furthermore, five strains (three Carnobacterium and two Leuconostoc) were selected to test process-dependent growth kinetic parameters relevant to the secondary processing of salmon. Two strains (Carnobacterium maltaromaticum 35 and C. divergens 468) showed bacteriocin-like activity against Listeria innocua, while inhibitory effect of cell-free supernatants (CFS) was not observed against Escherichia coli. All selected strains were able to grow in sterile salmon juice at tested temperatures (4, 8, 12 and 16 °C), with specific growth rates (μ) ranging from 0.01 to 0.04/h at 4 °C and reaching a maximum population density of 8.4-9 log CFU/ml. All five strains tested for process-dependent growth kinetic parameters were able to grow in the range of 0.5-5% NaCl and 0.13-0.26% purified condensed smoke (VTABB and JJT01), with inter- and intraspecies variation in growth kinetics. According to the temperature-dependent growth kinetics and antimicrobial assay results, two strains, Leuconostoc mesenteroides 68 (Le.m.68) and C. divergens 468 (C d.468), were selected for in situ test to validate their ability to grow in vacuum-packed fresh salmon at 4 °C. Both strains were able to grow at maximum growth rates of 0.29 ± 0.04/d for Le. m.68 and 0.39 ± 0.06/d for C.d.468, and their final concentrations were 7.91 ± 0.31 and 8.02 ± 0.25 log CFU/g, respectively. This study shows that LAB, originally isolated from RTE seafood, have promising potential as bioprotective strains in fresh and processed salmon products.
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Affiliation(s)
- Jelena Stupar
- Norwegian University of Science and Technology, Department of Biotechnology and Food Science, NO-7491, Trondheim, Norway
| | - Sunniva Hoel
- Norwegian University of Science and Technology, Department of Biotechnology and Food Science, NO-7491, Trondheim, Norway
| | - Sigrid Strømseth
- Norwegian University of Science and Technology, Department of Biotechnology and Food Science, NO-7491, Trondheim, Norway
| | - Jørgen Lerfall
- Norwegian University of Science and Technology, Department of Biotechnology and Food Science, NO-7491, Trondheim, Norway
| | - Turid Rustad
- Norwegian University of Science and Technology, Department of Biotechnology and Food Science, NO-7491, Trondheim, Norway
| | - Anita Nordeng Jakobsen
- Norwegian University of Science and Technology, Department of Biotechnology and Food Science, NO-7491, Trondheim, Norway
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Bosco F, Cirrincione S, Carletto R, Marmo L, Chiesa F, Mazzoli R, Pessione E. PHA Production from Cheese Whey and "Scotta": Comparison between a Consortium and a Pure Culture of Leuconostoc mesenteroides. Microorganisms 2021; 9:2426. [PMID: 34946028 PMCID: PMC8704080 DOI: 10.3390/microorganisms9122426] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2021] [Accepted: 11/17/2021] [Indexed: 11/19/2022] Open
Abstract
It is urgent to expand the market of biodegradable alternatives to oil-derived plastics owing to (i) increasingly limited oil availability/accessibility, and (ii) the dramatic impact of traditional plastics on aquatic life, the food chain, all Earth ecosystems, and ultimately, human health. Polyhydroxyalkanoates (PHAs) are promising biodegradable polymers that can be obtained through microbial fermentation of agro-industrial byproducts, e.g., milk and cheese whey. Here, the PHA-accumulating efficiency of a mixed microbial culture (MMC, derived from activated sludges) grown on dairy byproducts (cheese and scotta whey) was measured. Bioreactor tests featuring temperature and pH control showed that both scotta and pre-treated Toma cheese whey could be used for PHA production by MMC, although scotta cheese whey supported higher PHA yield and productivity. The advantages of open MMCs include their plasticity and versatility to fast changing conditions; furthermore, no growth-medium sterilization is needed prior to fermentation. However, the use of pure cultures of efficient PHA producers may support better metabolic performances. Therefore, PHA-producing strains were isolated from a MMC, leading to the satisfactory identification of two bacterial strains, Citrobacter freundii and Leuconostoc spp., whose ability to accumulate PHAs in synthetic media was confirmed. A more detailed investigation by mass spectrometry revealed that the strain was L. mesenteroides. Although the validation of L. mesenteroides potential to produce PHA through fermentation of agro-industrial byproducts requires further investigations, this is the first study reporting PHA production with the Leuconostoc genus.
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Affiliation(s)
- Francesca Bosco
- Department of Applied Science and Technology, Politecnico di Torino, 10129 Turin, Italy;
| | - Simona Cirrincione
- Structural and Functional Biochemistry, Laboratory of Microbial Biochemistry and Proteomics, Department of Life Sciences and Systems Biology, Università di Torino, 10123 Torino, Italy; (S.C.); (R.M.); (E.P.)
| | - Riccardo Carletto
- CNR-STIIMA, Consiglio Nazionale delle Ricerche- Istituto di Sistemi e Tecnologie Industriali Intelligenti per il Manifatturiero Avanzato, 13900 Biella, Italy;
| | - Luca Marmo
- Department of Applied Science and Technology, Politecnico di Torino, 10129 Turin, Italy;
| | - Francesco Chiesa
- Department of Veterinary Science (DSV), Università degli Studi di Torino, 10095 Grugliasco, Italy;
| | - Roberto Mazzoli
- Structural and Functional Biochemistry, Laboratory of Microbial Biochemistry and Proteomics, Department of Life Sciences and Systems Biology, Università di Torino, 10123 Torino, Italy; (S.C.); (R.M.); (E.P.)
| | - Enrica Pessione
- Structural and Functional Biochemistry, Laboratory of Microbial Biochemistry and Proteomics, Department of Life Sciences and Systems Biology, Università di Torino, 10123 Torino, Italy; (S.C.); (R.M.); (E.P.)
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Wang X, Zhang M, Wang W, Lv H, Zhang H, Liu Y, Tan Z. The in vitro Effects of the Probiotic Strain, Lactobacillus casei ZX633 on Gut Microbiota Composition in Infants With Diarrhea. Front Cell Infect Microbiol 2020; 10:576185. [PMID: 33072628 PMCID: PMC7533593 DOI: 10.3389/fcimb.2020.576185] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2020] [Accepted: 08/13/2020] [Indexed: 12/21/2022] Open
Abstract
We investigated the in vitro effects of Lactobacillus casei ZX633 on gut microorganism composition in infants with diarrhea. For this purpose, 103 feces samples from healthy infants (healthy group) and 300 diarrhea samples from infants (diarrhea group) were collected, and diarrhea feces were treated with L. casei ZX633, which was previously isolated from healthy infant feces (treatment group). We used microbial dilution plate methods, high performance liquid chromatography (HPLC) and high-throughput sequencing approaches to analyze viable main microorganism counts, short chain fatty acid (SCFA) concentrations, and intestinal microbiota composition in feces, respectively. Our data showed that L. casei ZX633 supplementation increased the numbers of Escherichia coli, yeasts, lactic acid bacteria (LAB) and aerobic-bacteria, raised propionic acid levels but reduced four other SCFAs, which are close to the healthy group. Alpha diversity results indicated that microbial diversity and richness decreased in treatment group. Bacterial community analyses revealed that microbial structures of the treatment group tended toward the healthy group; i.e., Escherichia-Shigella and Clostridioides abundance increased, and there was a reduction in the abundance of Streptococcus, Bacteroides, Enterococcus and Veillonella. In conclusion, L. casei ZX633 isolated from healthy infant feces, may be effective in improving infant diarrhea microbiota, potentially providing a new probiotic strain to reduce the incidence of diarrhea associated with bacterial disease in infants.
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Affiliation(s)
- Xing Wang
- Henan Key Laboratory of Ion-Beam Bioengineering, School of Agricultural Sciences, Zhengzhou University, Zhengzhou, China
| | - Miao Zhang
- Henan Key Laboratory of Ion-Beam Bioengineering, School of Agricultural Sciences, Zhengzhou University, Zhengzhou, China
| | - Weidong Wang
- The Third Affiliated Hospital Xinxiang Medical University, Xinxiang, China
| | - Haoxin Lv
- School of Food Science and Technology, Henan University of Technology, Zhengzhou, China
| | - Hua Zhang
- Henan Key Laboratory of Ion-Beam Bioengineering, School of Agricultural Sciences, Zhengzhou University, Zhengzhou, China.,School of Food and Biological Engineering, Henan University of Animal Husbandry and Economy, Zhengzhou, China
| | - Yuan Liu
- Henan Key Laboratory of Ion-Beam Bioengineering, School of Agricultural Sciences, Zhengzhou University, Zhengzhou, China
| | - Zhongfang Tan
- Henan Key Laboratory of Ion-Beam Bioengineering, School of Agricultural Sciences, Zhengzhou University, Zhengzhou, China
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Saidi Y, Del Rio B, Senouci DE, Redruello B, Martinez B, Ladero V, Kihal M, Alvarez MA. Polyphasic Characterisation of Non-Starter Lactic Acid Bacteria from Algerian Raw Camel's Milk and Their Technological Aptitudes. Food Technol Biotechnol 2020; 58:260-272. [PMID: 33281482 PMCID: PMC7709455 DOI: 10.17113/ftb.58.03.20.6598] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Research background Consumption of spontaneously fermented camel´s milk is common in Algeria, making it a feasible source of diverse lactic acid bacteria (LAB) with the potential to be used as adjunct cultures to improve quality and safety of fermented dairy products. Experimental approach Twelve raw camel´s milk samples were used as a source of indigenous LAB, which were further characterised by examining39 phenotypic traits with technological relevance. Results and conclusions Thirty-five non-starter LAB (NSLAB) were isolated from 12 Algerian raw camel's milk samples and they were microbiologically, biochemically and genetically characterised. Some isolates showed proteolytic activity, acidifying capacity, the ability to use citrate, and to produce dextran and acetoin. Ethanol, acetaldehyde, methyl acetate, acetoin and acetic acid were the major volatile compounds detected. Cluster analysis performed using the unweighted group with arithmetic average (UPGMA) method, and based on the thirty-nine phenotypic characteristics investigated, reflected the microbial diversity that can be found in raw camel´s milk. Novelty and scientific contribution The isolated strains, from a non-typical source, showed interesting technological traits to be considered as potential adjunct cultures. Cluster analysis based on the examined phenotypic characteristics proved to be a useful tool for the typification of isolates when no genetic information is available. These findings may be of use towards an industrialised production of camel's milk dairy products.
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Affiliation(s)
- Yasmine Saidi
- Applied Microbiology Laboratory, Department of Biology, Faculty of Nature and Life Sciences, University of Oran, 31000 Oran, Algeria
| | - Beatriz Del Rio
- Dairy Research Institute (IPLA-CSIC), Paseo Rio Linares s/n, 33300 Villaviciosa, Spain
| | - Djamel Eddine Senouci
- Applied Microbiology Laboratory, Department of Biology, Faculty of Nature and Life Sciences, University of Oran, 31000 Oran, Algeria
| | - Begoña Redruello
- Dairy Research Institute (IPLA-CSIC), Paseo Rio Linares s/n, 33300 Villaviciosa, Spain
| | - Beatriz Martinez
- Dairy Research Institute (IPLA-CSIC), Paseo Rio Linares s/n, 33300 Villaviciosa, Spain
| | - Victor Ladero
- Dairy Research Institute (IPLA-CSIC), Paseo Rio Linares s/n, 33300 Villaviciosa, Spain
| | - Mebrouk Kihal
- Applied Microbiology Laboratory, Department of Biology, Faculty of Nature and Life Sciences, University of Oran, 31000 Oran, Algeria
| | - Miguel A Alvarez
- Dairy Research Institute (IPLA-CSIC), Paseo Rio Linares s/n, 33300 Villaviciosa, Spain
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Attenuated Lactococcus lactis and Surface Bacteria as Tools for Conditioning the Microbiota and Driving the Ripening of Semisoft Caciotta Cheese. Appl Environ Microbiol 2020; 86:AEM.02165-19. [PMID: 31862717 PMCID: PMC7028956 DOI: 10.1128/aem.02165-19] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2019] [Accepted: 12/11/2019] [Indexed: 02/07/2023] Open
Abstract
This study aimed at establishing the effects of attenuated starters and surface bacteria on various features of caciotta cheese. The cheese undergoes a ripening period during which the house microbiota contaminates the surface. Conventional cheese (the control cheese [CC]) is made using only primary starters. Primary starters and attenuated (i.e., unable to grow and synthesize lactic acid) Lactococcus lactis (Lc. lactis) subsp. lactis were used to produce caciotta cheese without (ATT cheese) or with an inoculum of surface bacteria: (i) Leuconostoc lactis (Le. lactis) (LL cheese), (ii) Vibrio casei (VC cheese), (iii) Staphylococcus equorum (SE cheese), (iv) Brochothrix thermosphacta (BX cheese), and (v) a mixture of all four (MIX cheese). Attenuated Lc. lactis increased microbial diversity during cheese ripening. At the core, attenuated starter mainly increased indigenous lactococci and Lactobacillus delbrueckii group bacteria. At the surface, the main effect was on Macrococcus caseolyticus Autochthonous Le. lactis strains took advantage of the attenuated starter, becoming dominant. Adjunct Le. lactis positively affected Lactobacillus sakei group bacteria on the LL cheese surface. Adjunct V. casei, S. equorum, and B. thermosphacta did not become dominant. Surfaces of VC, SE, and BX cheeses mainly harbored Staphylococcus succinus Peptidase activities were higher in cheeses made with attenuated starter than in CC, which had the lowest concentration of free amino acids. Based on the enzymatic activities of adjunct Le. lactis, LL and MIX cheeses exhibited the highest glutamate dehydrogenase, cystathionine-γ-lyase, and esterase activities. As shown by multivariate statistical analyses, LL and MIX cheeses showed the highest similarity for microbiological and biochemical features. LL and MIX cheeses received the highest scores for overall sensory acceptability.IMPORTANCE This study provides in-depth knowledge of the effects of attenuated starters and surface bacterial strains on the microbiota and related metabolic activities during cheese ripening. The use of attenuated Lc. lactis strongly impacted the microbiota assembly of caciotta cheese. This led to improved biochemical and sensory features compared to conventional cheese. Among surface bacterial strains, Le. lactis played a key role in the metabolic activities involved in cheese ripening. This resulted in an improvement of the sensory quality of caciotta cheese. The use of attenuated lactic acid bacteria and the surface adjunct Le. lactis could be a useful biotechnology to improve the flavor formation of caciotta cheese.
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Seixas FN, Rios EA, Martinez de Oliveira AL, Beloti V, Poveda JM. Selection of Leuconostoc strains isolated from artisanal Serrano Catarinense cheese for use as adjuncts in cheese manufacture. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:3899-3906. [PMID: 29364508 DOI: 10.1002/jsfa.8907] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/27/2017] [Revised: 01/17/2018] [Accepted: 01/17/2018] [Indexed: 06/07/2023]
Abstract
BACKGROUND Serrano Catarinense cheese is a raw bovine milk cheese produced in the region of Santa Catarina, Brazil. Twelve representative strains of Leuconostoc isolated from 20 samples of this artisanal cheese were selected and submitted for evaluation of the acidifying, proteolytic, autolytic, aminopeptidase and lipolytic activities, NaCl and acid resistance, production of dextran and biogenic amines and antimicrobial activity. The aim was to genetically and technologically characterize the Leuconostoc strains in order to use them in mixed starter cultures for cheese manufacture. RESULTS Leuconostoc mesenteroides subsp. mesenteroides was the species that accounted for the largest proportion of isolates of Leuconostoc genus. Two leuconostoc isolates stood out in the acidifying activity, with reduction in pH of 1.12 and 1.04 units. The isolates showed low proteolytic and autolytic activity. Most of the isolates were dextran producers, presented good resistance to the salt and pH conditions of the cheese and showed antimicrobial activity against cheese pathogen bacteria, and none of them produced biogenic amines. CONCLUSION These results allowed the selection of five strains (UEL 04, UEL 12, UEL 18, UEL 21 and UEL 28) as good candidates for use as adjunct cultures for cheese manufacture. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Felipe Nael Seixas
- Departamento de Química Analítica y Tecnología de Alimentos, Instituto Regional de Investigación Científica Aplicada (IRICA)/Facultad de Ciencias y Tecnologías Químicas, University of Castilla-La Mancha, Ciudad Real, Spain
| | - Edson Antônio Rios
- Pós-graduação em Ciência Animal/Departamento de Medicina Veterinária Preventiva, Universidade Estadual de Londrina (UEL), Londrina, Paraná, Brazil
| | - André Luiz Martinez de Oliveira
- Pós-graduação em Biotecnologia/Departamento de Bioquímica e Biotecnologia, Universidade Estadual de Londrina (UEL), Londrina, Brazil
| | - Vanerli Beloti
- Pós-graduação em Ciência Animal/Departamento de Medicina Veterinária Preventiva, Universidade Estadual de Londrina (UEL), Londrina, Paraná, Brazil
| | - Justa Maria Poveda
- Departamento de Química Analítica y Tecnología de Alimentos, Instituto Regional de Investigación Científica Aplicada (IRICA)/Facultad de Ciencias y Tecnologías Químicas, University of Castilla-La Mancha, Ciudad Real, Spain
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7
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Genetic diversity analysis of Leuconostoc mesenteroides from Korean vegetables and food products by multilocus sequence typing. Appl Microbiol Biotechnol 2018; 102:4853-4861. [PMID: 29619504 DOI: 10.1007/s00253-018-8942-4] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2017] [Revised: 03/07/2018] [Accepted: 03/14/2018] [Indexed: 10/17/2022]
Abstract
In the present study, 35 Leuconostoc mesenteroides strains isolated from vegetables and food products from South Korea were studied by multilocus sequence typing (MLST) of seven housekeeping genes (atpA, groEL, gyrB, pheS, pyrG, rpoA, and uvrC). The fragment sizes of the seven amplified housekeeping genes ranged in length from 366 to 1414 bp. Sequence analysis indicated 27 different sequence types (STs) with 25 of them being represented by a single strain indicating high genetic diversity, whereas the remaining 2 were characterized by five strains each. In total, 220 polymorphic nucleotide sites were detected among seven housekeeping genes. The phylogenetic analysis based on the STs of the seven loci indicated that the 35 strains belonged to two major groups, A (28 strains) and B (7 strains). Split decomposition analysis showed that intraspecies recombination played a role in generating diversity among strains. The minimum spanning tree showed that the evolution of the STs was not correlated with food source. This study signifies that the multilocus sequence typing is a valuable tool to access the genetic diversity among L. mesenteroides strains from South Korea and can be used further to monitor the evolutionary changes.
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Cicotello J, Wolf IV, D'Angelo L, Guglielmotti DM, Quiberoni A, Suárez VB. Response of Leuconostoc strains against technological stress factors: Growth performance and volatile profiles. Food Microbiol 2018. [PMID: 29526224 DOI: 10.1016/j.fm.2018.02.010] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
Abstract
The ability of twelve strains belonging to three Leuconostoc species (Leuconostoc mesenteroides, Leuconostoc lactis and Leuconostoc pseudomesenteroides) to grow under diverse sub-lethal technological stress conditions (cold, acidic, alkaline and osmotic) was evaluated in MRS broth. Two strains, Leuconostoc lactis Ln N6 and Leuconostoc mesenteroides Ln MB7, were selected based on their growth under sub-lethal conditions, and volatile profiles in RSM (reconstituted skim milk) at optimal and under stress conditions were analyzed. Growth rates under sub-lethal conditions were strain- and not species-dependent. Volatilomes obtained from the two strains studied were rather diverse. Particularly, Ln N6 (Ln. lactis) produced more ethanol and acetic acid than Ln MB7 (Ln. mesenteroides) and higher amounts and diversity of the rest of volatile compounds as well, at all times of incubation. For the two strains studied, most of stress conditions applied diminished the amounts of ethanol and acetic acid produced and the diversity and levels of the rest of volatile compounds. These results were consequence of the different capacity of the strains to grow under each stress condition tested.
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Affiliation(s)
- Joaquín Cicotello
- Instituto de Lactología Industrial (Universidad Nacional del Litoral - Consejo Nacional de Investigaciones Científicas y Técnicas), Facultad de Ingeniería Química, Santiago del Estero 2829, S3000AOM, Santa Fe, Argentina
| | - Irma V Wolf
- Instituto de Lactología Industrial (Universidad Nacional del Litoral - Consejo Nacional de Investigaciones Científicas y Técnicas), Facultad de Ingeniería Química, Santiago del Estero 2829, S3000AOM, Santa Fe, Argentina
| | - Luisa D'Angelo
- Instituto de Lactología Industrial (Universidad Nacional del Litoral - Consejo Nacional de Investigaciones Científicas y Técnicas), Facultad de Ingeniería Química, Santiago del Estero 2829, S3000AOM, Santa Fe, Argentina
| | - Daniela M Guglielmotti
- Instituto de Lactología Industrial (Universidad Nacional del Litoral - Consejo Nacional de Investigaciones Científicas y Técnicas), Facultad de Ingeniería Química, Santiago del Estero 2829, S3000AOM, Santa Fe, Argentina
| | - Andrea Quiberoni
- Instituto de Lactología Industrial (Universidad Nacional del Litoral - Consejo Nacional de Investigaciones Científicas y Técnicas), Facultad de Ingeniería Química, Santiago del Estero 2829, S3000AOM, Santa Fe, Argentina
| | - Viviana B Suárez
- Instituto de Lactología Industrial (Universidad Nacional del Litoral - Consejo Nacional de Investigaciones Científicas y Técnicas), Facultad de Ingeniería Química, Santiago del Estero 2829, S3000AOM, Santa Fe, Argentina.
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Frantzen CA, Kot W, Pedersen TB, Ardö YM, Broadbent JR, Neve H, Hansen LH, Dal Bello F, Østlie HM, Kleppen HP, Vogensen FK, Holo H. Genomic Characterization of Dairy Associated Leuconostoc Species and Diversity of Leuconostocs in Undefined Mixed Mesophilic Starter Cultures. Front Microbiol 2017; 8:132. [PMID: 28217118 PMCID: PMC5289962 DOI: 10.3389/fmicb.2017.00132] [Citation(s) in RCA: 36] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2016] [Accepted: 01/18/2017] [Indexed: 11/13/2022] Open
Abstract
Undefined mesophilic mixed (DL-type) starter cultures are composed of predominantly Lactococcus lactis subspecies and 1-10% Leuconostoc spp. The composition of the Leuconostoc population in the starter culture ultimately affects the characteristics and the quality of the final product. The scientific basis for the taxonomy of dairy relevant leuconostocs can be traced back 50 years, and no documentation on the genomic diversity of leuconostocs in starter cultures exists. We present data on the Leuconostoc population in five DL-type starter cultures commonly used by the dairy industry. The analyses were performed using traditional cultivation methods, and further augmented by next-generation DNA sequencing methods. Bacterial counts for starter cultures cultivated on two different media, MRS and MPCA, revealed large differences in the relative abundance of leuconostocs. Most of the leuconostocs in two of the starter cultures were unable to grow on MRS, emphasizing the limitations of culture-based methods and the importance of careful media selection or use of culture independent methods. Pan-genomic analysis of 59 Leuconostoc genomes enabled differentiation into twelve robust lineages. The genomic analyses show that the dairy-associated leuconostocs are highly adapted to their environment, characterized by the acquisition of genotype traits, such as the ability to metabolize citrate. In particular, Leuconostoc mesenteroides subsp. cremoris display telltale signs of a degenerative evolution, likely resulting from a long period of growth in milk in association with lactococci. Great differences in the metabolic potential between Leuconostoc species and subspecies were revealed. Using targeted amplicon sequencing, the composition of the Leuconostoc population in the five commercial starter cultures was shown to be significantly different. Three of the cultures were dominated by Ln. mesenteroides subspecies cremoris. Leuconostoc pseudomesenteroides dominated in two of the cultures while Leuconostoc lactis, reported to be a major constituent in fermented dairy products, was only present in low amounts in one of the cultures. This is the first in-depth study of Leuconostoc genomics and diversity in dairy starter cultures. The results and the techniques presented may be of great value for the dairy industry.
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Affiliation(s)
- Cyril A. Frantzen
- Laboratory of Microbial Gene Technology and Food Microbiology, Department of Chemistry, Biotechnology and Food Science, Norwegian University of Life SciencesÅs, Norway
| | - Witold Kot
- Department of Environmental Science, Aarhus UniversityRoskilde, Denmark
| | | | - Ylva M. Ardö
- Department of Food Science, University of CopenhagenCopenhagen, Denmark
| | - Jeff R. Broadbent
- Department of Nutrition, Dietetics and Food Sciences, Utah State UniversityLogan, UT, USA
| | - Horst Neve
- Department of Microbiology and Biotechnology, Max Rubner-InstitutKiel, Germany
| | - Lars H. Hansen
- Department of Environmental Science, Aarhus UniversityRoskilde, Denmark
| | | | - Hilde M. Østlie
- Laboratory of Microbial Gene Technology and Food Microbiology, Department of Chemistry, Biotechnology and Food Science, Norwegian University of Life SciencesÅs, Norway
| | - Hans P. Kleppen
- Laboratory of Microbial Gene Technology and Food Microbiology, Department of Chemistry, Biotechnology and Food Science, Norwegian University of Life SciencesÅs, Norway
- ACD Pharmaceuticals ASLeknes, Norway
| | - Finn K. Vogensen
- Department of Food Science, University of CopenhagenCopenhagen, Denmark
| | - Helge Holo
- Laboratory of Microbial Gene Technology and Food Microbiology, Department of Chemistry, Biotechnology and Food Science, Norwegian University of Life SciencesÅs, Norway
- TINE SAOslo, Norway
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10
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An original method for producing acetaldehyde and diacetyl by yeast fermentation. Braz J Microbiol 2016; 47:949-954. [PMID: 27528084 PMCID: PMC5052390 DOI: 10.1016/j.bjm.2016.07.005] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2015] [Accepted: 02/29/2016] [Indexed: 12/02/2022] Open
Abstract
In this study a natural culture medium that mimics the synthetic yeast peptone glucose medium used for yeast fermentations was designed to screen and select yeasts capable of producing high levels of diacetyl and acetaldehyde. The presence of whey powder and sodium citrate in the medium along with manganese and magnesium sulfate enhanced both biomass and aroma development. A total of 52 yeasts strains were cultivated in two different culture media, namely, yeast peptone glucose medium and yeast acetaldehyde-diacetyl medium. The initial screening of the strains was based on the qualitative reaction of the acetaldehyde with Schiff's reagent (violet color) and diacetyl with Brady's reagent (yellow precipitate). The fermented culture media of 10 yeast strains were subsequently analyzed by gas chromatography to quantify the concentration of acetaldehyde and diacetyl synthesized. Total titratable acidity values indicated that a total titratable acidity of 5.5 °SH, implying culture medium at basic pH, was more favorable for the acetaldehyde biosynthesis using strain D15 (Candida lipolytica; 96.05 mg L−1 acetaldehyde) while a total titratable acidity value of 7 °SH facilitated diacetyl flavor synthesis by strain D38 (Candida globosa; 3.58 mg L−1 diacetyl). Importantly, the results presented here suggest that this can be potentially used in the baking industry.
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11
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Pulsed-field gel electrophoresis for Leuconostoc mesenteroides and L. pseudomesenteroides. Methods Mol Biol 2015; 1301:241-51. [PMID: 25862061 DOI: 10.1007/978-1-4939-2599-5_19] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/12/2023]
Abstract
Pulsed-field gel electrophoresis (PFGE) is a technique using alternating electric fields to help the separation of high molecular weight DNA fragments with a high resolution. This method consists of the digestion of bacterial chromosomal DNA with rare-cutting restriction enzymes and of applying an alternating electrical current between spatially distinct pairs of electrodes. DNA molecules migrate at different speeds according to the size of the fragment. This method is considered as the "gold standard" for genotyping, genetic fingerprinting, epidemiological studies, genome size estimation, and studying radiation-induced DNA damage and repair.
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Shin SY, Han NS. Leuconostoc spp. as Starters and Their Beneficial Roles in Fermented Foods. BENEFICIAL MICROORGANISMS IN FOOD AND NUTRACEUTICALS 2015. [DOI: 10.1007/978-3-319-23177-8_5] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
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Traditionally produced sauerkraut as source of autochthonous functional starter cultures. Microbiol Res 2014; 169:623-32. [DOI: 10.1016/j.micres.2013.09.015] [Citation(s) in RCA: 58] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2013] [Revised: 09/27/2013] [Accepted: 09/30/2013] [Indexed: 11/23/2022]
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Wanangkarn A, Liu DC, Swetwiwathana A, Jindaprasert A, Phraephaisarn C, Chumnqoen W, Tan FJ. Lactic acid bacterial population dynamics during fermentation and storage of Thai fermented sausage according to restriction fragment length polymorphism analysis. Int J Food Microbiol 2014; 186:61-7. [PMID: 25005265 DOI: 10.1016/j.ijfoodmicro.2014.06.015] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2013] [Revised: 06/09/2014] [Accepted: 06/14/2014] [Indexed: 11/26/2022]
Abstract
This study applied restriction fragment length polymorphism (RFLP) analysis to identify the lactic acid bacteria (LAB) isolated from "mum" Thai fermented sausages during fermentation and storage. A total of 630 lactic acid bacteria were isolated from the sausages prepared using 2 methods. In Method 1, after stuffing, the sausages were stored at 30 °C for 14 days. In Method 2, after stuffing and storage at 30 °C for 3 days, the sausages were vacuum-packed and stored at 4 °C until Day 28. The sausages were sampled on Days 0, 3, 14, and 28 for analyses. The 16S rDNA was amplified and digested using restriction enzymes. Of the restriction enzymes evaluated, Dde I displayed the highest discrimination capacity. The LAB were classified and 7 species were identified For Methods 1 and 2, during fermentation, the Lactobacillus sakei and Lactobacillus plantarum species were dominant. For Method 2, the proportion of Leuconostoc mesenteroides markedly increased during storage, until L. sakei and Ln. mesenteroides represented the dominant species. The identification of LAB in the sausage samples could facilitate the selection of appropriate microorganisms for candidate starter cultures for future controlled mum production.
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Affiliation(s)
- Amornrat Wanangkarn
- Department of Agricultural Science, Naresuan University, Phitsanulok 65000, Thailand
| | - Deng-Cheng Liu
- Department of Animal Science, National Chung Hsing University, Taichung 402, Taiwan
| | - Adisorn Swetwiwathana
- Faculty of Agroindustry, King Mongkut's Institute of Technology Ladkrabang, Bangkok 10520, Thailand
| | - Aphacha Jindaprasert
- Faculty of Agroindustry, King Mongkut's Institute of Technology Ladkrabang, Bangkok 10520, Thailand
| | | | - Wanwisa Chumnqoen
- Department of Animal Science, National Chung Hsing University, Taichung 402, Taiwan
| | - Fa-Jui Tan
- Department of Animal Science, National Chung Hsing University, Taichung 402, Taiwan.
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Dan T, Liu W, Sun Z, Lv Q, Xu H, Song Y, Zhang H. A novel multi-locus sequence typing (MLST) protocol for Leuconostoc lactis isolates from traditional dairy products in China and Mongolia. BMC Microbiol 2014; 14:150. [PMID: 24912963 PMCID: PMC4063691 DOI: 10.1186/1471-2180-14-150] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2014] [Accepted: 06/04/2014] [Indexed: 11/10/2022] Open
Abstract
BACKGROUND Economically, Leuconostoc lactis is one of the most important species in the genus Leuconostoc. It plays an important role in the food industry including the production of dextrans and bacteriocins. Currently, traditional molecular typing approaches for characterisation of this species at the isolate level are either unavailable or are not sufficiently reliable for practical use. Multilocus sequence typing (MLST) is a robust and reliable method for characterising bacterial and fungal species at the molecular level. In this study, a novel MLST protocol was developed for 50 L. lactis isolates from Mongolia and China. RESULTS Sequences from eight targeted genes (groEL, carB, recA, pheS, murC, pyrG, rpoB and uvrC) were obtained. Sequence analysis indicated 20 different sequence types (STs), with 13 of them being represented by a single isolate. Phylogenetic analysis based on the sequences of eight MLST loci indicated that the isolates belonged to two major groups, A (34 isolates) and B (16 isolates). Linkage disequilibrium analyses indicated that recombination occurred at a low frequency in L. lactis, indicating a clonal population structure. Split-decomposition analysis indicated that intraspecies recombination played a role in generating genotypic diversity amongst isolates. CONCLUSIONS Our results indicated that MLST is a valuable tool for typing L. lactis isolates that can be used for further monitoring of evolutionary changes and population genetics.
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Affiliation(s)
| | | | | | | | | | | | - Heping Zhang
- Key Laboratory of Dairy Biotechnology and Engineering, Education Ministry of P, R, China, Department of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, P, R, China.
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Pedersen T, Ristagno D, McSweeney P, Vogensen F, Ardö Y. Potential impact on cheese flavour of heterofermentative bacteria from starter cultures. Int Dairy J 2013. [DOI: 10.1016/j.idairyj.2013.03.003] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Quigley L, O'Sullivan O, Stanton C, Beresford TP, Ross RP, Fitzgerald GF, Cotter PD. The complex microbiota of raw milk. FEMS Microbiol Rev 2013; 37:664-98. [PMID: 23808865 DOI: 10.1111/1574-6976.12030] [Citation(s) in RCA: 475] [Impact Index Per Article: 43.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2012] [Revised: 06/14/2013] [Accepted: 06/18/2013] [Indexed: 12/15/2022] Open
Abstract
Here, we review what is known about the microorganisms present in raw milk, including milk from cows, sheep, goats and humans. Milk, due to its high nutritional content, can support a rich microbiota. These microorganisms enter milk from a variety of sources and, once in milk, can play a number of roles, such as facilitating dairy fermentations (e.g. Lactococcus, Lactobacillus, Streptococcus, Propionibacterium and fungal populations), causing spoilage (e.g. Pseudomonas, Clostridium, Bacillus and other spore-forming or thermoduric microorganisms), promoting health (e.g. lactobacilli and bifidobacteria) or causing disease (e.g. Listeria, Salmonella, Escherichia coli, Campylobacter and mycotoxin-producing fungi). There is also concern that the presence of antibiotic residues in milk leads to the development of resistance, particularly among pathogenic bacteria. Here, we comprehensively review these topics, while comparing the approaches, both culture-dependent and culture-independent, which can be taken to investigate the microbial composition of milk.
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Affiliation(s)
- Lisa Quigley
- Teagasc Moorepark Food Research Centre, Fermoy, Cork, Ireland
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Alegría Á, Delgado S, Flórez AB, Mayo B. Identification, typing, and functional characterization of Leuconostoc spp. strains from traditional, starter-free cheeses. ACTA ACUST UNITED AC 2013. [DOI: 10.1007/s13594-013-0128-3] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Vasek OM, Mazza SM, Giori GSD. Physicochemical and microbiological evaluation of corrientes artisanal cheese during ripening. FOOD SCIENCE AND TECHNOLOGY 2013. [DOI: 10.1590/s0101-20612013005000021] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
The aim of this study was to evaluate some physical and chemical parameters (total solids, pH, acidity, fat, acid degree value of fat, salt, protein and nitrogen fractions) and their effects on the beneficial (lactic acid bacteria: LAB) and undesirable microbial populations (coliforms, Escherichia coli, Staphylococcus aureus, moulds, and yeast) during ripening of Artisanal Corrientes Cheese, an Argentinian cow's milk variety, to determine whether a longer ripening period than usual improve its hygienic-sanitary quality. The protein content was much higher than that of other cow's milk cheeses with similar values of fat. The larger peptides showed values three times higher in the 30 day-old cheese than those obtained in the beginning of the process. Staphylococcus aureus and Escherichia coli were detected (3.04 ± 1.48 log10 cfu/g of cheese, 2.21 ± 0.84 log10 MPN/g of cheese) even at 15 and 30 days of ripening, respectively. The distribution of three hundred LAB strains classified to the genus level (lactococci:lactobacilli:leuconostocs) was maintained during the ripening period. The high number of LAB in rennet may have contributed to the fermentation as a natural whey starter, unknown source of LAB for this specific cheese so far. The physicochemical changes that occur during ripening were not big enough to inhibit the growth of undesirable microorganisms.
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Kafili T, Emam Djomeh Z, Mayo B. Physiological Biodiversity of Lactobacillus Strains Isolated During Traditional Iranian Lighvan Cheese Manufacturing. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2012. [DOI: 10.1080/10942912.2010.526276] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Adventitious dairy Leuconostoc strains with interesting technological and biological properties useful for adjunct starters. ACTA ACUST UNITED AC 2011. [DOI: 10.1007/s13594-011-0022-9] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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Nieto-Arribas P, Seseña S, Poveda J, Palop L, Cabezas L. Genotypic and technological characterization ofLactococcus lactisisolates involved in processing of artisanal Manchego cheese. J Appl Microbiol 2009; 107:1505-17. [DOI: 10.1111/j.1365-2672.2009.04334.x] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Vihavainen EJ, Björkroth KJ. Diversity of Leuconostoc gasicomitatum associated with meat spoilage. Int J Food Microbiol 2009; 136:32-6. [PMID: 19836091 DOI: 10.1016/j.ijfoodmicro.2009.09.010] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2009] [Revised: 09/09/2009] [Accepted: 09/11/2009] [Indexed: 11/25/2022]
Abstract
Leuconostoc gasicomitatum isolates (n=384) associated with spoilage of meat and vegetable-based foods were characterised by pulsed-field gel electrophoresis (PFGE) typing. Our aim was to evaluate the diversity and distribution of spoilage-associated L. gasicomitatum isolates from meat products, and to determine whether the PFGE genotypes are specific to product, producer, or isolation year (1997-2007). PFGE typing differentiated the isolates into 68 genotypes, and revealed that none one of the 54 genotypes associated with meat products was recovered from vegetable-based foods. Generally, the meat-derived genotypes were not specific to meat animal species, and many genotypes included isolates from products of different types or processors, as well as isolates collected in different years. Furthermore, certain genotypes were repeatedly identified from products of the same processing plant suggesting that the processing environment may have an impact on L. gasicomitatum contamination of meat products.
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Affiliation(s)
- Elina J Vihavainen
- Department of Food and Environmental Hygiene, Faculty of Veterinary Medicine, University of Helsinki, Helsinki, Finland.
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Nieto-Arribas P, Seseña S, Poveda JM, Palop L, Cabezas L. Genotypic and technological characterization of Leuconostoc isolates to be used as adjunct starters in Manchego cheese manufacture. Food Microbiol 2009; 27:85-93. [PMID: 19913697 DOI: 10.1016/j.fm.2009.08.006] [Citation(s) in RCA: 71] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2009] [Accepted: 08/28/2009] [Indexed: 11/25/2022]
Abstract
Twenty-seven Leuconostoc (Ln.) isolates from Manchego cheese were characterized by phenotypic and genotypic methods, and their technological abilities studied in order to test their potential use as dairy starter components. While phenotypic diversity was evaluated by studying the biochemical characteristics of technological interest (i.e. acidifying and aminopeptidase activities), genotypic diversity was evidenced by using Randomly Amplified Polymorphic DNA-Polymerase Chain Reaction (RAPD-PCR). Additional technological abilities such as lipolytic, proteolytic and autolytic activities, salt and pH tolerance and production of dextran, flavour compounds and biogenic amines, were investigated. The marked differences among strains reflected the existing biodiversity in naturally fermented products. After statistically evaluating their performance, strains C0W2, belonging to Ln. lactis, and C16W5 and N2W5, belonging to Ln. mesenteroides subsp. dextranicum, revealed the best properties to be used in mixed dairy starter cultures. This study evidences the fact that natural environments can be considered as a proper source of useful strains, for the dairy industry.
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Affiliation(s)
- Pedro Nieto-Arribas
- Departamento de Química Analítica y Tecnología de Alimentos, Facultad de Químicas, Universidad de Castilla-La Mancha, Avda. Camilo José Cela s/n, 13071 Ciudad Real, Spain
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