Identification and characterization of wild lactobacilli and pediococci from spontaneously fermented Mountain cheese

Food Microbiology
Ilaria CarafaE Franciosi

Abstract

The Traditional Mountain Malga (TMM) cheese is made from raw cow's milk by spontaneously fermentation in small farms called "Malga" located in Trentino region. This study was designed to characterize the lactic acid bacteria (LAB) growing on MRS medium, of TMM-cheese at the end of the ripening. Ninety-five LAB were isolated and genotypically characterized by Randomly Amplified Polymorphic DNA-Polymerase Chain Reaction (RAPD-PCR) with two primers, species-specific PCR and partial sequencing of 16S rRNA gene. The 95 LAB clustered in 70 biotypes. Pediococcus pentosaceus and Lactobacillus paracasei were the dominant species. Isolates were tested for their growth properties, carbohydrate metabolism, acidifying ability, proteolytic and lipolytic activities, acetoin production, amino-peptidase (AP) activity, biogenic amines production, bile salts hydrolysis, conjugated linoleic acid and γ-aminobutyric acid production. Lb. paracasei isolates resulted to be well adapted to Malga environment and to show the best AP activity and acetoin production. TMM-cheese related LAB showed also interesting health promoting properties and produced bioactive substances. In particular, one Lb. brevis biotype produced a GABA mean value of 129 mg/L that i...Continue Reading

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Citations

Nov 10, 2015·Journal of Applied Microbiology·Nicoletta Pasqualina MangiaPietrino Deiana
Jun 13, 2016·International Journal of Food Microbiology·Vincenzina FuscoCharles M A P Franz
Jun 29, 2016·Probiotics and Antimicrobial Proteins·Syed Tabia AndrabiBijender Kumar Bajaj
Jan 11, 2018·International Journal of Food Sciences and Nutrition·Akihito EndoJunichi Nakagawa
May 18, 2020·Applied and Environmental Microbiology·Anna DysvikTrude Wicklund

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