RT info:eu-repo/semantics/article
T1 Evaluation of technological properties and selection of wild lactic acid bacteria for starter culture development
A1 Abarquero Camino, Daniel
A1 Renes Bañuelos, Erica
A1 Combarros Fuertes, Patricia
A1 Fresno Baro, José María
A1 Tornadijo Rodríguez, María Eugenia
A2 Tecnologia de los Alimentos
K1 Tecnología de los alimentos
K1 Acidifying capacity
K1 Lactic acid bacteria
K1 Maldi-Tof
K1 Proteolytic activity
K1 Starter cultures
K1 Technological characterization
K1 3309 Tecnología de Los Alimentos
AB [EN] Sixty-six lactic acid bacteria strains, isolated from traditional cheeses, were identified by MALDI-TOF technology, characterised through the evaluation of their enzymatic activities (acidifying and proteolytic capacities and carboxypeptidase, aminopeptidase, dipeptidase and esterase activities) and selected through a scoring system based on activity results in order to select wild strains of technological interest for cheese manufacturing. The strains were identified as Lactococcus lactis (9), Leuconostoc citreum (3), Leuconostoc mesenteroides (2), Leuconostoc pseudomesenteroides (1), Levilactobacillus brevis (7), Lactiplantibacillus plantarum (32), Lactiplantibacillus paraplantarum (7) and Lacticaseibacillus paracasei (5). In general, Lactococcus lactis strains showed the highest degree of acidifying activity, especially in the first hours of fermentation, and extracellular proteolytic activity. In contrast, intracellular activities, assayed from cell-free extracts, were higher in the lactobacilli strains. L. paracasei strains showed the highest level of aminopeptidase activity, while some L. plantarum strains obtained high values of dipeptidase activity. Carboxypeptidase activity was very low or undetectable in many strains, although in others the activity values were exceptionally high. Esterolytic activity was generally low, although L. paracasei strains showed higher activity on short-chain substrates. Finally, 11 strains were selected using the scoring system that could be used in the design of starter cultures and co-cultures.
PB Elsevier
SN 0023-6438
LK http://hdl.handle.net/10612/15396
UL http://hdl.handle.net/10612/15396
NO Abarquero, Renes, Combarros-Fuertes, Fresno, & Tornadijo. (2022). Evaluation of technological properties and selection of wild lactic acid bacteria for starter culture development. LWT, 171. https://doi.org/10.1016/J.LWT.2022.114121
DS BULERIA. Repositorio Institucional de la Universidad de León
RD 17-abr-2024