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Artículo

Investigation of some probiotic and technological properties of lactic acid bacteria strains isolated from artisanal sheep milk cheese and their growth in goat milk

Ruiz, María JuliaIcon ; Medina, Luis M.; Palacio, Maria InesIcon ; Vega, Maria Fernanda; Etcheverria, Silvina Graciela; Frizzo, Laureano SebastianIcon ; Etcheverría, Analía InésIcon
Fecha de publicación: 09/2024
Editorial: Elsevier Science
Revista: Journal of Small Ruminant Research
ISSN: 0921-4488
Idioma: Inglés
Tipo de recurso: Artículo publicado
Clasificación temática:
Otras Ciencias Veterinarias

Resumen

The objective of this study was to assess the probiotic and technological properties of lactic acid bacteria (LAB) isolated from artisanal sheep milk cheeses for potential use in dairy products made from goat milk. Strains studied were Lacticaseibacillus paracasei LC6, Lactiplantibacillus plantarum LP48, Lactococcus lactis subsp. hordniae LH69 andLeuconostoc mesenteroides LM99. The criteria studied were fermentative capacity, carbohydrate fermentation profile, β-galactosidase (lactase) activity, auto-aggregation capacity, hydrophobicity, antimicrobial activity, resistance to simulated gastric secretion, bile resistance, and resistance to different pH and salts concentrations, as well as growth and viability in goat milk. In general, the strains studied showed characteristics compatible with potential probiotic effects. However, according to criteria studied, L. plantarum LP498 best met the conditions; it was compatible with probiotic potential under all the conditions considered and showed noteworthy differences compared to the other micro-organisms studied, particularly in its capacity for self-aggregation and pH resistance. Therefore, L. plantarum LP48 could be adequate for the manufacture of artisanal goat milk products.
Palabras clave: PROBIOTIC PROPERTIES , LACTIPLANTIBACILLUS PLANTARUM , LACTOCOCCUS LACTIS SUBSP. HORDNIAE , LACTICASEIBACILLUS PARACASEI , LEUCONOSTOC MESENTEROIDES , ARTISANAL CHEESE LABS
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info:eu-repo/semantics/openAccess Excepto donde se diga explícitamente, este item se publica bajo la siguiente descripción: Creative Commons Attribution 2.5 Unported (CC BY 2.5)
Identificadores
URI: http://hdl.handle.net/11336/243317
URL: https://linkinghub.elsevier.com/retrieve/pii/S0921448824001354
DOI: http://dx.doi.org/10.1016/j.smallrumres.2024.107329
Colecciones
Articulos(CIVETAN)
Articulos de CENTRO DE INVESTIGACION VETERINARIA DE TANDIL
Citación
Ruiz, María Julia; Medina, Luis M.; Palacio, Maria Ines; Vega, Maria Fernanda; Etcheverria, Silvina Graciela; et al.; Investigation of some probiotic and technological properties of lactic acid bacteria strains isolated from artisanal sheep milk cheese and their growth in goat milk; Elsevier Science; Journal of Small Ruminant Research; 238; 9-2024; 1-8
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