摘要
Standardization of raw milk cheeses made by traditional techniques without losing their typical characteristics is an ambitious goal,in which the selection of microorganisms for the formulation of autochthonous starter cultures becomes a fundamental aspect.The technological and safety properties of Lactic Acid Bacteria(LAB)isolated from Double Cream cheese,a traditional Colombian cheese,were analyzed to select candidates for a starter culture.The strains were previously isolated and selected through analysis of the 16S rRNA gene using a single-locus species discovery(SLSD)method based on a Bayesian phylogenetic approach.Twelve representative strains were selected.The carbohydrate fermentation profile,acidifying capacity,proteolytic and lipolytic activity,growth at different temperatures,and resistance to NaCl were evaluated.Additionally,autolysis,antibiotic sensitivity,exopolysaccharide-producing phenotype,and antimicrobial activity against Escherichia coli ATCC25922,Salmonella Typhimurium ATCC14028,Staphylococcus aureus ATCC25923,and Listeria mono-cytogenes ATCC19111 were evaluated.Based on the obtained results,integration of the technological properties was performed using Principal Component Analysis,which identified Pediococcus pentosaceus,Pediococcus acid-ilactici,Lacticaseibacillus casei,and Limosilactobacillus fermentum as potential candidates to be used as autoch-thonous starter cultures,as they exhibited good acidifying capacity,proteolytic activity,adaptability to salt and temperatures,antimicrobial activity,exopolysaccharide production,and sensitivity to antibiotics.
基金
supported by Universidad Nacional de Colombia and Institucion Universitaria Colegio Mayor de Antioquia.
