Enviar artigo via e-mail 
Technological characterization of lactic acid bacteria isolated from sheep milk for potential use as non-starter cultures
Resumo
O leite de ovelha possui diferentes propriedades físico-químicas, o que significa que seus derivados têm alto valor agregado. Parte dessas propriedades é conferida por bactérias lácticas que desempenham importantes atividades no leite cru. Esta pesquisa teve como objetivo analisar cinco bactérias lácticas previamente identificadas e avaliadas quanto a seus parâmetros de acidificação, proteólise, produção de diacetil e exopolissacarídeos, potencial atividade antimicrobiana e parâmetros de segurança. A identificação do gene 16S rDNA por sequenciamento mostrou concordância com os dados obtidos por MALDI-TOF/MS. As bactérias foram identificadas como Lactococcus lactis MRS1, Lactococcus lactis MRS2, Lactococcus lactis MRS5, Lactococcus lactis MRS6 e Enterococcus faecalis M173. Todos os isolados apresentaram o mesmo perfil de acidificação, mantendo o pH em 4,5 a partir de 6 horas de incubação, nas condições empregadas. Atividade proteolítica, capacidade de coexistência e produção de exopolissacarídeos foram observadas em todos os isolados testados. A produção de diacetil foi evidente nos isolados Lactococcus lactis MRS1 e Lactococcus lactis MRS2. Em relação à presença de atividade antimicrobiana, os isolados de Lactococcus lactis MRS6 e Enterococcus faecalis M173 inibiram todas as culturas testadas. Na avaliação dos parâmetros de segurança, nenhum dos isolados apresentou resistência de alto nível a antibióticos clinicamente importantes e não apresentaram produção de gelatinase e atividade hemolítica. Estes resultados fornecem uma informação importante sobre as potenciais bactérias a serem exploradas para a aplicação em produtos derivados de leite de ovelha, em condições de cultura starter ou adjuntas.
Palavras-chave
Texto completo:
PDF (English)Referências
BALI, V. et al. Bacteriocins: Recent Trends and Potential Applications. Critical Reviews in Food Science and Nutrition, v. 56, n. 5, p. 817–834, 2016.
BALTHAZAR, C. F. et al. Sheep Milk: Physicochemical Characteristics and Relevance for Functional Food Development. Comprehensive Reviews in Food Science and Food Safety, v. 16, n. 2, p. 247–262, 2017.
BARLOWSKA, J. et al. Nutritional Value and Technological Suitability of Milk from Various Animal Species Used for Dairy Production. Comprehensive Reviews in Food Science and Food Safety, v. 10, n. 6, p. 291–302, 2011.
BERESFORD, T. P. et al. Recent Advance in Cheese Microbiology. International Dairy Journal, v. 11, p. 259–274, 2001.
BINTSIS, T. Lactic acid bacteria: their applications in foods. Journal of Bacteriology & Mycology, v. 6, n. 2, p. 89–94, 2018.
CAGGIANIELLO, G.; KLEEREBEZEM, M.; SPANO, G. Exopolysaccharides produced by lactic acid bacteria: from health-promoting benefits to stress tolerance mechanisms. Applied Microbiology and Biotechnology, v. 100, n. 9, p. 3877–3886, 2016.
CARR, F. J.; CHILL, D.; MAIDA, N. The lactic acid bacteria: A literature survey. Critical Reviews in Microbiology, v. 28, n. 4, p. 281–370, 2002.
CHANOS, P.; WILLIAMS, D. R. Anti-Listeria bacteriocin-producing bacteria from raw ewe’s milk in northern Greece. Journal of Applied Microbiology, v. 110, p. 757–768, 2011.
COSTA, N. E. et al. Effect of exopolysaccharide produced by isogenic strains of Lactococcus lactis on half-fat Cheddar cheese. Journal of Dairy Science, v. 93, n. 8, p. 3469–3486, 2010.
DAL BELLO, B. et al. Technological characterization of bacteriocin producing Lactococcus lactis strains employed to control Listeria monocytogenes in Cottage cheese. International Journal of Food Microbiology, v. 153, n. 1–2, p. 58–65, 2012.
DELAVENNE, E. et al. Biodiversity of antifungal lactic acid bacteria isolated from raw milk samples from cow, ewe and goat over one-year period. International Journal of Food Microbiology, v. 155, n. 3, p. 185–190, 2012.
DOMINGOS-LOPES, M. F. P. et al. Genetic diversity, safety and technological characterization of lactic acid bacteria isolated from artisanal Pico cheese. Food Microbiology, v. 63, p. 178–190, 2017.
FAO. FAO Statistical Pocketbook. Rome, 2015.
FRANCIOSI, E. et al. Biodiversity and technological potential of wild lactic acid bacteria from raw cows’ milk. International Dairy Journal, v. 19, n. 1, p. 3–11, 2009.
FRANZ, C. M. A. P. et al. Enterococci as probiotics and their implications in food safety. International Journal of Food Microbiology, v. 151, n. 2, p. 125–140, 2011.
FREEMAN, D. J.; FALKINER, F. R.; PATRICK, S. New method for detecting slime production by coagulase negative staphylococci. Journal of Clinical Pathology, v. 42, p. 872–874, 1989.
GÁLVEZ, A. et al. Bacteriocin-based strategies for food biopreservation. International Journal of Food Microbiology, v. 120, p. 51–70, 2007.
GÄNZLE, M. G. Lactic metabolism revisited: Metabolism of lactic acid bacteria in food fermentations and food spoilage. Current Opinion in Food Science, v. 2, p. 106–117, 2015.
GARCÍA-CAYUELA, T. et al. Rapid detection of Lactococcus lactis isolates producing the lantibiotics nisin, lacticin 481 and lacticin 3147 using MALDI-TOF MS. Journal of Microbiological Methods, v. 139, p. 138–142, 2017.
GONTANG, E. A.; FENICAL, W.; JENSEN, P. R. Phylogenetic diversity of gram-positive bacteria cultured from marine sediments. Applied and Environmental Microbiology, v. 73, n. 10, p. 3272–3282, 2007.
GUO, X. H. et al. Screening lactic acid bacteria from swine origins for multistrain probiotics based on in vitro functional properties. Anaerobe, v. 16, n. 4, p. 321–326, 2010.
IRANMANESH, M.; EZZATPANAH, H. Characterization and Kinetics of Growth of Bacteriocin like Substance Produced by Lactic Acid Bacteria Isolated from Ewe Milk and Traditional Sour Buttermilk in Iran. Journal of Food Processing & Technology, v. 6, n. 12, 2015.
KEMPLER, G. M.; MCKAY, L. L. Biochemistry and Genetics of Citrate Utilization in Streptococcus lactis ssp. diacetylactis1. Journal of Dairy Science, v. 64, n. 7, p. 1527–1539, 1981.
KOPČÁKOVÁ, A. et al. Restriction-modification systems and phage resistance of enterococci from ewe milk. LWT - Food Science and Technology, v. 93, p. 131–134, 2018.
LEROY, F.; DE VUYST, L. Lactic acid bacteria as functional starter cultures for the food fermentation industry. Trends in Food Science and Technology, v. 15, n. 2, p. 67–78, 2004.
LEWUS, C. B.; KAISER, A.; MONTVILLE, T. J. Inhibition of Food-Borne Bacterial Pathogens by Bacteriocins from Lactic Acid Bacteria Isolated from Meatt. Applied and Environmental Microbiology, v. 57, n. 6, p. 1683–1688, 1991.
LIU, S.; HAN, Y.; JIANG ZHOU, Z. Lactic acid bacteria in traditional fermented Chinese foods. Food Research International, v. 44, n. 3, p. 643–651, 2011.
LYNCH, K. M. et al. Lactic Acid Bacteria Exopolysaccharides in Foods and Beverages: Isolation, Properties, Characterization, and Health Benefits. Annual Review of Food Science and Technology, v. 9, n. 1, p. 155–176, 2018.
MCKUSICK, B. C. et al. Effect of Milking Interval on Alveolar Versus Cisternal Milk Accumulation and Milk Production and Composition in Dairy Ewes. Journal of Dairy Science, v. 85, n. 9, p. 2197–2206, 2002.
MEDINA, R. et al. Characterization of the Lactic Acid Bacteria in Ewe’s Milk and Cheese from Northwest Argentina. Journal of Food Protection, v. 64, n. 4, p. 559–563, 2001.
MORANDI, S.; BRASCA, M.; LODI, R. Technological, phenotypic and genotypic characterisation of wild lactic acid bacteria involved in the production of Bitto PDO Italian cheese. Dairy Science and Technology, v. 91, n. 3, p. 341–359, 2011.
PERIN, L. M. et al. Technological Properties and Biogenic Amines Production by Bacteriocinogenic Lactococci and Enterococci Strains Isolated from Raw Goat’s Milk. Journal of Food Protection, v. 80, n. 1, p. 151–157, 2017.
PESAVENTO, G. et al. Prevalence and antibiotic resistance of Enterococcus spp. isolated from retail cheese, ready-to-eat salads, ham, and raw meat. Food Microbiology, v. 41, p. 1–7, 2014.
RIBEIRO, S. C. et al. Technological properties of bacteriocin-producing lactic acid bacteria isolated from Pico cheese an artisanal cow’s milk cheese. Journal of Applied Microbiology, v. 116, n. 3, p. 573–585, 2014.
ROHENKOHL, J. E. O agronegócio agronegócio de leite de ovinos e caprinos Características do segmento no mundo. Indicadores Econômicos FEE, p. 97–114, 2011.
SAUGET, M. et al. Matrix-assisted laser desorption ionization-time of flight Mass spectrometry can detect Staphylococcus aureus clonal complex 398. Journal of Microbiological Methods, v. 127, p. 20–23, 2016.
SHARMA, P. et al. Antibiotic resistance among commercially available probiotics. Food Research International, v. 57, p. 176–195, 2014.
SMIT, G.; SMIT, B. A.; ENGELS, W. J. M. Flavour formation by lactic acid bacteria and biochemical flavour profiling of cheese products. FEMS Microbiology Reviews, v. 29, n. 3, p. 591–610, 2005.
TULINI, F. L. et al. Screening for antimicrobial and proteolytic activities of lactic acid bacteria isolated from cow, buffalo and goat milk and cheeses marketed in the southeast region of Brazil. Journal of Dairy Research, v. 83, n. 01, p. 115–124, 2016.
DOI: https://doi.org/10.14295/2238-6416.v74i1.725
Apontamentos
- Não há apontamentos.
Esta obra está licenciada com uma Licença Creative Commons Atribuição 4.0 Internacional.