Can Coalho cheese lactic microbiota be used in dairy fermentation to reduce foodborne pathogens?

Autores

  • Giselle Maria Pereira Dias UNIVERSIDADE FEDERAL RURAL DE PERNAMBUCO
  • Adriano Barbosa da Silva Universidade Federal Rural de Pernambuco
  • Nathalia Maria Cavalcanti Granja Universidade federal Rural de Pernambuco
  • Talitha Nóbrega da Silva Universidade Federal Rural de Pernambuco
  • Gileno Vitor Mota Lima Universidade Federal Rural de Pernambuco
  • Maria Taciana Holanda Cavalcanti Universidade Federal Rural de Pernambuco
  • Ana Lúcia Figueiredo Porto Universidade Federal Rural de Pernambuco https://orcid.org/0000-0001-5561-5158

DOI:

https://doi.org/10.14808/sci.plena.2019.021501

Palavras-chave:

microbiologia dos alimentos

Resumo

In order to study the biodiversity of lactic acid bacteria (LAB) and evaluate their potential for use in dairy fermentation to inhibit foodborne pathogens, we collected two types of Coalho cheese made with raw milk from an artisanal production located in Venturosa, Agreste Region in the state of Pernambuco. From 480 isolates, 210 (Gram-positive; catalase-negative; able to clot skim milk) were identified as LAB and 78 were identified at genus level. The genera found were Enterococcus (37.1%), Streptococcus (25.6%), Lactococcus (19.2%) and Leuconostoc (15.3%). The technology potential showed that most of the LAB exhibited proteolytic activity (82.9%), diacetyl production (65.7%), grown in 3, 4 and 6.5% NaCl (more than 50%), and rapidly acidified milk (52.6%) due to the production of lactic acid. The antagonistic potential showed that most LAB inhibited the growth of Staphylococcus aureus ATCC 6538 (82.89%) and Escherichia coli ATCC 25922 (88.15%), and 72.36% of the LAB presented antimicrobial activity against the two indicators. Among the Enterococcus strains, most (more than 70%) were gama-hemolitic and none produced gelatinase. This study allowed for the selection of strains with promising potential for use in dairy fermentation that could reduce the contamination of milk and cheese by foodborne pathogens.

Biografia do Autor

Giselle Maria Pereira Dias, UNIVERSIDADE FEDERAL RURAL DE PERNAMBUCO

http://lattes.cnpq.br/4989617783837981

Adriano Barbosa da Silva, Universidade Federal Rural de Pernambuco

http://lattes.cnpq.br/6963554735720822

Nathalia Maria Cavalcanti Granja, Universidade federal Rural de Pernambuco

http://lattes.cnpq.br/9808287114980399

Talitha Nóbrega da Silva, Universidade Federal Rural de Pernambuco

http://lattes.cnpq.br/2875883223819945

Gileno Vitor Mota Lima, Universidade Federal Rural de Pernambuco

http://lattes.cnpq.br/0674071044831478

Maria Taciana Holanda Cavalcanti, Universidade Federal Rural de Pernambuco

http://lattes.cnpq.br/3917225553030089

Ana Lúcia Figueiredo Porto, Universidade Federal Rural de Pernambuco

http://lattes.cnpq.br/4989617783837981

Downloads

Publicado

2019-03-25