Biodiversity and dairy traits of indigenous milk lactic acid bacteria grown in presence of the main grape polyphenols.
Lactococcus lactis
functional cheeses
grape polyphenols
lactic acid bacteria
raw ewes’ milk
technological screening
Journal
FEMS microbiology letters
ISSN: 1574-6968
Titre abrégé: FEMS Microbiol Lett
Pays: England
ID NLM: 7705721
Informations de publication
Date de publication:
01 04 2020
01 04 2020
Historique:
received:
19
02
2020
accepted:
10
04
2020
pubmed:
15
4
2020
medline:
16
3
2021
entrez:
15
4
2020
Statut:
ppublish
Résumé
The present work was developed to select lactic acid bacteria (LAB) to be used as starter cultures in functional cheese production. The indigenous milk LAB populations were isolated from fermented raw ewes' milks (four bulks) added with 0.5 mg/mL of nine polyphenols commonly found in winery by-products. After 48 h of fermentation, all milks were characterized by an increase of LAB levels of about 3-4 Log cycles. All different colonies were purified and characterized for the main physiological and biochemical traits and then differentiated genetically at strain level and identified. Ten species belonging to the LAB genera Lactobacillus, Streptococcus, Enterococcus, Leuconostoc and Lactococcus were identified. Only Lactococcus lactis and Leuconostoc mesenteroides strains were evaluated for the technological traits including acidification and autolytic kinetics, diacetyl formation, exopolysaccharide production and generation of antimicrobial compounds. A total of four strains (Mise36, Mise94 Mise169 and Mise190) belonging to Lc. lactis displayed potential for production of cheeses containing grape polyphenols.
Identifiants
pubmed: 32286619
pii: 5819959
doi: 10.1093/femsle/fnaa066
pii:
doi:
Substances chimiques
Polyphenols
0
Types de publication
Journal Article
Research Support, Non-U.S. Gov't
Langues
eng
Sous-ensembles de citation
IM
Informations de copyright
© FEMS 2020.