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dc.contributor.author
Bude Ugarte, Mariana
dc.contributor.author
Guglielmotti, Daniela Marta
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dc.contributor.author
Giraffa, Giorgio
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dc.contributor.author
Reinheimer, Jorge Alberto
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dc.contributor.author
Hynes, Erica Rut
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dc.date.available
2020-10-28T20:50:08Z
dc.date.issued
2006-12
dc.identifier.citation
Bude Ugarte, Mariana; Guglielmotti, Daniela Marta; Giraffa, Giorgio; Reinheimer, Jorge Alberto; Hynes, Erica Rut; Nonstarter lactobacilli isolated from soft and semihard Argentinean cheeses: Genetic characterization and resistance to biological barriers; International Association for Food Protection; Journal of Food Protection; 69; 12; 12-2006; 2983-2991
dc.identifier.issn
0362-028X
dc.identifier.uri
http://hdl.handle.net/11336/117104
dc.description.abstract
Nonstarter lactic acid bacteria isolated from Argentinean cheeses were identified and characterized by focusing on their resistance to biological barriers, along with other physiological features of potential interest, in the search for future probiotic organisms. Lactobacilli were enumerated and isolated from semihard and soft cheeses made with multistrain Streptococcus thermophilus starters. Lactobacilli counts in 1-week-old cheeses were between 105 and 107 CFU/g and then reached 107 CFU/ g in all 1-month samples, while streptococci were always above 109 CFU/g. A total number of 22 lactobacilli isolates were retained, identified, and characterized by in vitro tests. Species identity was determined by carbohydrate metabolism and species-specific PCR assays. Genetic diversity was explored by random amplified polymorphic DNA (RAPD) PCR analysis. The Lactobacillus strains were assigned to the species L. casei, L. plantarum, L. rhamnosus, L. curvatus, L. fermentum, and L perolens. All the strains studied tolerated 25 ppm of lysozyme, and most of them showed resistance to 0.3% bile. After incubation in gastric solution (pH 2.0), counts decreased by several log units, ranging from 3.2 to 7.0. The strains were able to grow in the presence of bile salts, but only three isolates were capable of deconjugation. The nonstarter lactobacilli that were assayed fermented the prebiotic substrates (especially lactulose and inulin). Some strains showed high cell hydrophobicity and β-galactosidase activity, as well as inhibitory activity against pathogenic bacteria. It was concluded that most of the lactobacilli isolated in this study demonstrated resistance to biological barriers and physiological characteristics compatible with probiotic properties, which make them suitable for further research in in vivo studies aimed at identifying new probiotic organisms.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
International Association for Food Protection
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dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
NSLAB
dc.subject
CHEESES
dc.subject
BIOLOGICAL BARRIERS
dc.subject.classification
Alimentos y Bebidas
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dc.subject.classification
Otras Ingenierías y Tecnologías
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dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
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dc.title
Nonstarter lactobacilli isolated from soft and semihard Argentinean cheeses: Genetic characterization and resistance to biological barriers
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2020-09-03T19:25:14Z
dc.journal.volume
69
dc.journal.number
12
dc.journal.pagination
2983-2991
dc.journal.pais
Estados Unidos
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dc.journal.ciudad
Des Moines
dc.description.fil
Fil: Bude Ugarte, Mariana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
dc.description.fil
Fil: Guglielmotti, Daniela Marta. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
dc.description.fil
Fil: Giraffa, Giorgio. Institute Sperimentale Lattiero Caseario, Lodi; Italia
dc.description.fil
Fil: Reinheimer, Jorge Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
dc.description.fil
Fil: Hynes, Erica Rut. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
dc.journal.title
Journal of Food Protection
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dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://meridian.allenpress.com/jfp/article/69/12/2983/172118/Nonstarter-Lactobacilli-Isolated-from-Soft-and
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.4315/0362-028x-69.12.2983
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