RT info:eu-repo/semantics/article
T1 Technological and safety assessment of selected lactic acid bacteria for cheese starter cultures design: Enzymatic and antimicrobial activity, antibiotic resistance and biogenic amine production
A1 Abarquero, Daniel
A1 Bodelón Macías, Raquel
A1 Flórez, Ana Belén
A1 Fresno Baro, José María
A1 Renes Bañuelos, Erica
A1 Mayo, Baltasar
A1 Tornadijo Rodríguez, María Eugenia
A2 Tecnologia de los Alimentos
K1 Tecnología de los alimentos
K1 Antibiotic resistance
K1 Antimicrobial activity
K1 Biogenic amines
K1 Enzymatic activities
K1 Glutamate dehydrogenase
AB [EN] Twenty lactic acid bacteria (LAB) isolated from artisanal cheeses and previously selected for their technological properties were screened for their enzymatic activities, antimicrobial activity and safety. The aim was to select those LAB strains that were safe and showed advantageous properties for the development of starter cultures for cheese making, discarding those that could transfer antibiotic resistance or produce any toxic biogenic amines. Aminopeptidase activities were detected in most strains, particularly high for the substrate leucine arylamidase, and most lactobacilli and Leuconostoc strains showed high β-galactosidase activity. Glutamate dehydrogenase (GDH) activity was detected in 13 strains, although the activity values varied widely. All strains showed antimicrobial activity against the indicator microorganisms due to acid production. However, only one of the Lactiplantibacillus plantarum strains showed an inhibitory activity against Enterococcus faecalis due to bacteriocin-like compounds. In particular, Levilactobacillus brevis TAUL1567 and Lactiplantibacillus paraplantarum TAUL1399 showed resistance to tetracycline and ampicillin, respectively, above the cut-off values and were therefore excluded. Tyramine was only produced by L. brevis TAUL1567 (193.15 μg ml−1), while putrescine was produced by this strain and two strains of Lactococcus lactis. Finally, 14 strains produced γ-aminobutyric acid (GABA), five of them at concentrations around or above 100 μg ml−1.
PB Elsevier
SN 0023-6438
LK http://hdl.handle.net/10612/16000
UL http://hdl.handle.net/10612/16000
NO Abarquero, D., Bodelón, R., Flórez, A. B., Fresno, J. M., Renes, E., Mayo, B., & Tornadijo, M. E. (2023). Technological and safety assessment of selected lactic acid bacteria for cheese starter cultures design: Enzymatic and antimicrobial activity, antibiotic resistance and biogenic amine production. Lebensmittel-Wissenschaft Und Technologie [Food Science and Technology], 180(114709), 114709. https://doi.org/10.1016/j.lwt.2023.114709
DS BULERIA. Repositorio Institucional de la Universidad de León
RD 22-may-2024