Silter Cheese,a Traditional Italian Dairy Product: A Source of Feasible Probiotic Strains |
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| Authors: | Marina Nadia Losio Giancarlo Bozzo Elisa Galuppini Vito Martella Barbara Bertasi Enrico Pavoni |
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| Affiliation: | 1. Laboratory of Food Microbiology, Istituto Zooprofilattico Sperimentale della Lombardia e dell’Emilia Romagna, Brescia, Italymarinanadia.losio@izsler.it;3. Department of Veterinary Public Health, University of Bari, Bari, Italy;4. Laboratory of Food Microbiology, Istituto Zooprofilattico Sperimentale della Lombardia e dell’Emilia Romagna, Brescia, Italy |
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| Abstract: | Silter cheese is a traditional hard cheese, produced in Valcamonica, Brescia, Italy. A total of 426 lactic strains isolated from Silter were analyzed to determine their probiotic characteristics. 274 out of 426 strains were found to produce bacteriocins against at least one of eight different pathogens (Salmonella enterica, Listeria monocytogenes, Salmonella derby, Salmonella thyphimurium, Salmonella napoli, Staphylococcus aureus, E. coli O157:H7, Salmonella enteritidis). In addition, 211 of 274 bactericin-producer strains adhered to Caco-2 cells and were characterized by RiboPrinter, revealing predominance of Enterococcus faecalis (26%) and Enterococcus durans-faecium (22%). These findings suggest that Silter may qualify as an important source of feasible probiotic strains. |
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| Keywords: | Silter Cheese Probiotics Food |
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