Biodiversity and technological features of Weissella isolates obtained from Brazilian artisanal cheese-producing regions

Weissella spp. strains (n = 57) were isolated from different Brazilian food-related environments and characterized based on their genetic profiles and technological potential. PFGE and Rep-PCR revealed the high level of biodiversity among isolates: PFGE grouped the isolates in three major profiles (similarity from 60 to 80%), while rep-PCR characterized the isolates as belonging to a single profile. Based on PFGE, isolates with identical pulsotypes were found within a same geographical region (Campo das Vertentes, Minas Gerais state). Based on these profiles, 26 isolates were selected and characterized based on their inhibitory and bacteriocinogenic activity against Listeria monocytogenes ATCC 15313, Staphylococcus aureus subsp. aureus ATCC 6538, Salmonella enterica subsp. enterica serovar Typhimurium ATCC 14028 and Escherichia coli ATCC 11229. Most isolates (n = 20) were able to inhibit the targets through organic acids. Most of the isolates (n = 12) were able to produce diacetyl, proteases, and/or coagulating milk, but none were able to produce exopolysaccharides. Isolate 16, in particular, was characterized as possessing high acidification ability, diacetyl and protease production, with promising technological potential in the dairy industry. The obtained results allowed the understanding of the Weissella spp. strains role as starter cultures in the dairy industry. •Weissella spp. were naturally presented in Brazilian dairy environment.•Weissella spp. presented high genetic diversity.•Weissella spp. presented inhibitory activity against pathogens.•Technological features of Weissella spp. indicated the industrial use of strains.