Coalho cheese as source of probiotic lactic acid bacteria

Authors

DOI:

https://doi.org/10.33448/rsd-v9i8.4958

Keywords:

Dairy products; Artisanal cheese; Probiotics

Abstract

The aim of this study was to characterize the probiotic potential of 24 lactic acid bacteria (LAB) strains isolated from artisanal Coalho cheese from Pernambuco, Brazil by in vitro tests. The gastrointestinal tract (GIT) resistance, antimicrobial activity against intestinal pathogens, autoaggregation and coaggregation capacity, cell hydrophobicity, ß-galactosidase activity, deconjugate bile salt activity for the production of bile salt hydrolase (BSH), and the sensitivity to antibiotics were evaluated. Of the 24 strains, 22 remained viable to a simulated GIT. Two LAB inhibited the growth of Listeria monocytogenes and two inhibited Escherichia coli. The autoaggregation rate ranged from 27% to 96%, and the strains were able to coaggregate with Staphylococcus aureus and E. coli reaching levels between 58% and 47%, respectively. The hydrophobicity percentage ranged from 5% to 57%. Four strains were able to produce BSH. One LAB was able to produce up to 604 Miller units of ß-galactosidase. All strains were sensitive to five antibiotics and only two were resistant to vancomycin (30μg) and norfloxacin (10g). LAB strains which were able to overcome all barriers with a reduction of only one log cycle and LAB strains which were able to produce ß-galactosidase were identified by 16S rRNA sequence analysis as Lactococcus lactis subsp. Lactis, Enterococcus durans, and Enterococcus faecium. The evaluated LAB showed promising probiotic characteristics. Strains identified as L. lactis subsp. Lactis were selected for studies involving their technological potential to investigate the possible use of these microorganisms into a functional product.

References

Bruno, L. M., Marco, M. B., Capra, M. L., Carvalho, J. D. G., Meinardi, C., Quiberoni, A. (2017). Wild Lactobacillus strains: Technological characterisation and design of Coalho cheese lactic culture. International Journal of Dairy Technology, 70(4), 572-582.

Burns, P., Vinderola, G., Reinheimer, J., Cuesta, I., Reyes-Gavilán C. G., Ruas-Madiedo, P. (2011). Technological characterization and survival of the exopolysaccharide-producing strain Lactobacillus delbrueckii subsp. lactis 193 and its bile-resistant derivative 193+ in simulated gastric and intestinal juices. Journal of Dairy Research, 78, 357-364.

Cabral, M. L. B., Lima, M. S. F., Fernandes, G. A., Costa, E. F., Porto, A. L. F., Cavalcanti, M. T. H. (2016). Queijos artesanais: fonte de bactérias ácido láticas selvagens para formulação de fermentos tradicionais. Journal of bioenergy and food science, 3 (4), 207-215.

Espinoza, Y. R., & Navarro Y.G. (2010). Non-dairy probiotic products. Food Microbiology, 27, 1–11

FAO/WHO. (2002). Guidelines for the evaluation of probiotics in food. Report of a joint

FAO/WHO working group on drafting guidelines for the evaluation of probiotics in food. London, Ontario, Canada.

Haghshenas, B., Nami, Y., Almasi, A., Abdullah, N., Radiah, D., Rosli, R., Barzegari, A., & Khosroushahi, A. Y. (2017). Isolation and characterization of probiotics from dairies. Iranian journal of microbiology, 9(4), 234–243.

Han, Q., Kong, B., Chen, Q., Sun, F., Zhang, H. (2017). In vitro comparison of probiotic properties of lactic acid bacteria isolated from Harbin dry sausages and selected probiotics. Journal of Functional Foods, 32, 391–400.

Janković, T., Frece, J., Abram, M., Gobin, I. (2012). Aggregation ability of potential probiotic Lactobacillus plantarum strains. International Journal of sanitary, 6 (1), 19 – 24.

Jay, J. M., Loessner, M. J., Golden, D. A. (2005). Modern Food Microbiology 7th edition. Springer Science + Business Media. New York, NY.

Kos, B., Kovic J. S., Vukovic, S., Impraga, M. S., Frece, J., Matos, S. (2003). Adhesion and aggregation ability of probiotic strain Lactobacillus acidophilus M92. Journal of Applied Microbiology, 94, 981-987.

Lee, K. Y. & Salminen, S., (2009). Handbook of probiotics & prebiotics 2nd ed. New Jersey: John Wiley and sons, 177-540.

Lee, K. W., Shim, J., Park, S., Heo, H. J., Kim, H., Ham, K., Kim, J. (2016). Isolation of lactic acid bacteria with probiotic potentials from kimchi, traditional Korean fermented vegetable. LWT - Food Science and Technology, 71, 130-137.

Medeiros, R. S., Araújo, L. M., Queiroga Neto, V., Andrade, P. P., Melo, M. A. Gonçalves, M. M. B. P. (2016). Identification of lactic acid bacteria isolated from artisanal Coalho cheese produced in the Brazilian Northeast, CyTA - Journal of Food, 14(4), 613-620.

Miller, J. H. (1972). Experiments in molecular genetics. New York, NY, USA: Cold Spring Harbor Laboratory.

Mortezaei, F., Royan, M., Allaf Noveirian, H., Babakhani, A., Alaie Kordghashlaghi, H., Balcázar, J. L. (2020). In vitro assessment of potential probiotic characteristics of indigenous Lactococcus lactis and Weissella oryzae isolates from rainbow trout (Oncorhynchus mykiss Walbaum). Journal of applied microbiology, 10.1111/jam.14652. Advance online publication. https://doi.org/10.1111/jam.14652.

National Committee for Clinical Laboratory Standards. (1997). Performance standards for antimicrobial disk susceptibility tests. Approved standard M2-A6. Wayne, Pa: National Committee for Clinical Laboratory Standards.

Nejati, F. & Oelschlaeger T. A. (2016). In Vitro characterization of Lactococcus lactis strains Isolated from Iranian Traditional Dairy Products as a Potential Probiotic. Applied Food Biotechnology, 3 (1), 43-51.

Normative Instruction No. 30 of 26 June 2001, Ministry of Agriculture, Livestock and Supply. (2001). Identity Technical Regulations and Quality Land Butter or bottle butter; Coalho cheese and Butter cheese. Brasilia: Official Gazette of the Federative Republic of Brazil. Retrieved from http://www.agais.com/normas/leite/queijo_coalho.htm

Nuryshev, M. Z., Stoyanova, L. G., Netrusov, A. I. (2016). New Probiotic Culture of Lactococcus lactis ssp. lactis: Effective Opportunities and Prospects. Journal of Microbial & Biochemical Technology. 8(4), 290-295.

Pereira, A.S. et al. (2018). Metodologia da pesquisa científica. [e-book]. Santa Maria. Ed. UAB/NTE/UFSM.

Saito, V. S. T., dos Santos, T. F., Vinderola, C. G., Romano, C., Nicoli, J. R., Araujo, L. S., Costa, M. M., Andrioli, J. L., Uetanabaro, A. P. T. (2014). Viability and Resistance of Lactobacilli Isolated from Cocoa Fermentation to Simulated Gastrointestinal Digestive Steps in Soy Yogurt. Journal of Food Science, 79 (2), 208 – 213.

Santos, K. M. O., Vieira, A. D. S., Rocha, C. R. C., Nascimento, J. C. F., Souza Lopes, A. C., Bruno, L. M., Carvalho, J. D. G., De Melo Franco, B. D. G., Todorov, S. D. (2015). Brazilian artisanal cheeses as a source of beneficial enterococcus faecium strains: characterization of the bacteriocinogenic potential. Annals of Microbiology, 64, 1463-1471

Shukla, R., Iliev, I., Goyal, A. (2014). Leuconostoc mesenteroides NRRL B-1149 as probiotic and its dextran with anticancer properties. Journal Bioscience Biotechnology, 3, 79-87.

Son, S., Jeon, H., Jeon E. B., Lee, N., Park, Y., Kang D., Paik, H. (2017). Potential probiotic Lactobacillus plantarum Ln4 from kimchi: Evaluation of b-galactosidase and antioxidant activities. LWT - Food Science and Technology, 85, 181-186.

Vinderola, G.C., Reinheimer, J.A. (2003). Lactic acid starter and probiotic bacteria: a comparative “in vitro” study of probiotic characteristics and biological barrier resistance. Food Research international, 36, 895-904.

Vinderola, G. C., Capellini, B., Villarreal, F., Suárez, V., Quiberoni, A., Reinheimer, J. (2008) Usefulness of a set of simple in vitro tests for the screening and identification of probiotic candidate strains for dairy use. LTW – Food Science and Technology, 41 (9), 1678-1688.

Zago, M., Fornasari, M. E., Carminati, D., Burns, P., Suàrez, V., Vinderola, G., Reinheimer, J., Giraffa, G. (2011). Characterization and probiotic potential of Lactobacillus plantarum strains isolated from cheeses. Food Microbiology, 28, 1033 – 1040.

Downloads

Published

04/07/2020

How to Cite

LIMA, C. P. de; DIAS, G. M. P.; SOARES, M. T. C. V.; BRUNO, L. M.; PORTO, A. L. F. Coalho cheese as source of probiotic lactic acid bacteria. Research, Society and Development, [S. l.], v. 9, n. 8, p. e266984958, 2020. DOI: 10.33448/rsd-v9i8.4958. Disponível em: https://rsdjournal.org/index.php/rsd/article/view/4958. Acesso em: 22 nov. 2024.

Issue

Vol. 9 No. 8

Section

Agrarian and Biological Sciences

License

Authors who publish with this journal agree to the following terms:

1) Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.

2) Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.

3) Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work.