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

被引：4

作者：

Vasiliauskaite, Agne ^{[1
]}

Mileriene, Justina ^{[1
]}

Kasparaviciene, Beatrice ^{[1
]}

Aleksandrovas, Elvidas ^{[1
]}

Songisepp, Epp ^{[2
]}

Rud, Ida ^{[3
]}

Axelsson, Lars ^{[3
]}

Muizniece-Brasava, Sandra ^{[4
]}

Ciprovica, Inga ^{[4
]}

Paskevicius, Algimantas ^{[5
]}

Aksomaitiene, Jurgita ^{[1
]}

Gabinaitiene, Ausra ^{[1
]}

Uljanovas, Dainius ^{[1
]}

Baliukoniene, Violeta ^{[1
]}

Lutter, Liis ^{[2
]}

Malakauskas, Mindaugas ^{[1
]}

Serniene, Loreta ^{[1
]}

机构：

[1] Lithuanian Univ Hlth Sci, Vet Acad, Dept Food Safety & Qual, Tilzes Str 18, LT-47181 Kaunas, Lithuania

[2] BioCC OU, Riia 181A-233, EE-50411 Tartu, Estonia

[3] Norwegian Inst Food Fisheries & Aquaculture Res, Nofima, POB 210, NO-1431 As, Norway

[4] Latvia Univ Life Sci & Technol, Fac Food Technol, Rigas Str 22A, LV-3002 Jelgava, Latvia

[5] Res Nat Res Ctr, Lab Biodeteriorat, Akademijos Str 2, LT-08412 Vilnius, Lithuania

来源：

MICROORGANISMS | 2023年 / 11卷 / 03期

关键词：

Lactobacilli; safety; antibiotic resistance; antifungal activity; acid whey protein concentrate; fermentate; edible coating; acid-curd cheese; SHELF-LIFE; BACTERIA; SAFETY; IDENTIFICATION; PARACASEI; CULTURES;

D O I：

10.3390/microorganisms11030557

中图分类号：

Q93 [微生物学];

学科分类号：

071005 ; 100705 ;

摘要：

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, Lacticaseibacillus paracasei A11, met all safety requirements and demonstrated a broad spectrum of antifungal activity in vitro. The strain was cultivated in AWPC for 48 h and grew well (biomass yield 8 log(10) cfu mL(-1)). L. paracasei A11 AWPC fermentate was used as a vehicle for protective culture in the development of pectin-AWPC-based edible coating. Both the fermentate and coating were tested for their antimicrobial properties on fresh acid-curd cheese. Coating with L. paracasei A11 strain reduced yeast and mould counts by 1.0-1.5 log(10) cfu mL(-1) (p <= 0.001) during cheese storage (14 days), simultaneously preserving its flavour and prolonging the shelf life for six days.

引用

页数：16