Enzymatic activity of lactic acid bacteria (with antimicrobial properties) isolated from a traditional Spanish cheese |
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Authors: | Leticia González Noelia SacristánRicardo Arenas José M FresnoM Eugenia Tornadijo |
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Affiliation: | Departamento de Higiene y Tecnología de los Alimentos, Facultad de Veterinaria, Universidad de León, Campus de Vegazana, 24071 León, Spain |
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Abstract: | Twenty-four strains of lactic acid bacteria (LAB) isolated from a traditional Spanish cheese (Genestoso cheese) were evaluated for their enzymatic activities (acidifying and proteolytic abilities and carboxypeptidase, aminopeptidase, dipeptidase, caseinolytic and esterase activities), in order to select indigenous strains of technical interest for the manufacture of cheese. These strains were selected on the basis of their antimicrobial activity relative to five reference strains and were identified as Lactococcus lactis subsp. lactis (thirteen strains), Leuconostoc mesenteroides (two strains), Leuconostoc pseudomesenteroides (one strain), Lactobacillus paracasei (two strains), Lactobacillus plantarum (one strain) and Enterococcus faecalis (five strains). |
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Keywords: | Technological characterization Raw milk cheese Acidifying capacity Lactic acid bacteria Proteolytic activity Esterase |
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