Screening for Antifungal Indigenous Lactobacilli Strains Isolated from Local Fermented Milk for Developing Bioprotective Fermentates and Coatings Based on Acid Whey Protein Concentrate for Fresh Cheese Quality Maintenance.
Lactobacilli
acid whey protein concentrate
acid-curd cheese
antibiotic resistance
antifungal activity
edible coating
fermentate
safety
Journal
Microorganisms
ISSN: 2076-2607
Titre abrégé: Microorganisms
Pays: Switzerland
ID NLM: 101625893
Informations de publication
Date de publication:
22 Feb 2023
22 Feb 2023
Historique:
received:
11
01
2023
revised:
03
02
2023
accepted:
15
02
2023
medline:
30
3
2023
entrez:
29
3
2023
pubmed:
30
3
2023
Statut:
epublish
Résumé
The demand for healthy foods without artificial food additives is constantly increasing. Hence, natural food preservation methods using bioprotective cultures could be an alternative to chemical preservatives. Thus, the main purpose of this work was to screen the indigenous lactobacilli isolated from fermented cow milk for their safety and antifungal activity to select the safe strain with the strongest fungicidal properties for the development of bioprotective acid whey protein concentrate (AWPC) based fermentates and their coatings intended for fresh cheese quality maintenance. Therefore, 12 lactobacilli strains were isolated and identified from raw fermented cow milk as protective cultures. The safety of the stains was determined by applying antibiotic susceptibility, haemolytic and enzymatic evaluation. Only one strain,
Identifiants
pubmed: 36985131
pii: microorganisms11030557
doi: 10.3390/microorganisms11030557
pmc: PMC10054584
pii:
doi:
Types de publication
Journal Article
Langues
eng
Subventions
Organisme : EEA and Norway Grants
ID : (LMTLT) No is S-BMT-21-10 (LT08-2-LMT-K-01-046)
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