Genotypic and technological characterization of Leuconostoc isolates to be used as adjunct starters in Manchego cheese manufacture

Food Microbiology
P Nieto-ArribasLourdes Cabezas

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.

References

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Citations

Feb 18, 2011·Applied Biochemistry and Biotechnology·Fredy MoralesHumberto Hernández-Sánchez
Nov 13, 2012·Journal of Bacteriology·Victoria MeslierPierre Renault
Feb 25, 2014·International Journal of Food Microbiology·Witold KotFinn K Vogensen
Jun 8, 2014·Probiotics and Antimicrobial Proteins·Aline Teodoro de PaulaAna Lúcia Barretto Penna
Dec 22, 2015·Applied Microbiology and Biotechnology·Tomislav PogačićAnne Thierry
Oct 31, 2012·International Journal of Food Microbiology·Eleni PapatsarouchaEvanthia Litopoulou Tzanetaki
Jan 25, 2018·Journal of the Science of Food and Agriculture·Felipe Nael SeixasJusta Maria Poveda
Sep 16, 2018·Letters in Applied Microbiology·M F P Domingos-LopesC C G Silva
Jul 25, 2019·Journal of Food Science·Diana De SantisMaria Teresa Frangipane
Dec 31, 2017·Journal of the Science of Food and Agriculture·Leah Wilson BessaLouw Christiaan Hoffman
Jan 17, 2019·Food Science and Technology International = Ciencia Y Tecnología De Los Alimentos Internacional·S P CâmaraMlne Dapkevicius
Jun 1, 2021·Food Research International·Shan LiYuhui Li

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