Characterization of a Ligilactobacillus salivarius Strain Isolated from a Cheese Seal Which Was Last Used in 1936

被引:4
作者
Alba, Claudio [1 ]
Arroyo, Rebeca [1 ]
Fernandez, Leonides [2 ]
Narbad, Arjan [3 ]
Rodriguez, Juan M. [1 ]
机构
[1] Univ Complutense Madrid, Dept Nutr & Food Sci, Madrid 28040, Spain
[2] Univ Complutense Madrid, Dept Galen Pharm & Food Technol, Madrid 28040, Spain
[3] Quadram Inst Biosci, Food Microbiome & Hlth Inst Strateg Programme, Rosalind Franklin Rd, Norwich NR4 7UQ, England
基金
英国生物技术与生命科学研究理事会;
关键词
cheese; cheese seal; Ligilactobacillus salivarius; adjunct culture; genome mining; LACTIC-ACID BACTERIA; HYDROGEN-PEROXIDE PRODUCTION; HUMAN-MILK; SURVIVAL; IDENTIFICATION; DESICCATION; LACTOBACILLI; QUALITY; SUBSP;
D O I
10.3390/foods13132005
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Cheesemaking played a pivotal role in the life of the Pyrenean villages where cheese was a most prized commodity and the subject of much local competition. In one of them (Sasa de Sobrepuerto), Mrs. Sebastiana Palacio decided in 1877 to label all the cheeses made in her household with a seal to differentiate them from those made by other local producers. The cheese seal was last used in 1936 and, since then, it has been kept under excellent storage conditions. Since well-preserved cheese seals are rare, and bacterial cells may survive desiccation for long periods, the objective of this work was to isolate and characterize any lactic acid bacteria that survived in the seal. Analysis of the milky crust material revealed the presence of sheep caseins. Culture-based analysis led to the isolation of a strain of Bacillus licheniformis and a strain of Ligilactobacillus salivarius (L. salivarius SP36). The latter was characterized in vitro for safety and dairy-related functional properties. Its genome encodes several genes involved in protein, peptide, and amino acid catabolism, and flavor. Overall, the phenotypic and genetic features of this strain support a high potential for being used as adjunct culture in cheesemaking.
引用
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页数:13
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