Antibacterial and technological properties of Lactococcus lactis ssp. lactis KJ660075 strain selected for its inhibitory power against Staphylococcus aureus for cheese quality improving
Traditional cheeses manufactured from goat’s milk in Algeria suffers from poor microbial quality, impairing both safety and shelf-life. Lactic acid bacteria may not only improve cheese quality, but also offer an alternative bioprotective approach to methods such as heating or addition of conventiona...
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| Veröffentlicht in: | Journal of food science and technology 2015-11, Vol.52 (11), p.7133-7142 |
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| creator | Sahraoui, Yasmine Fayolle, Karine Leriche, Françoise Le Flèche-Matéos, Anne Sadoun, Djamila |
| description | Traditional cheeses manufactured from goat’s milk in Algeria suffers from poor microbial quality, impairing both safety and shelf-life. Lactic acid bacteria may not only improve cheese quality, but also offer an alternative bioprotective approach to methods such as heating or addition of conventional perspectives. In this context,
Lactococcus lactis
ssp.
lactis
KJ660075 strain was studied. The bacterium had shown a remarkable antibacterial inhibition almost against several food borne pathogens and spoilage bacteria, but not against
Lactobacillus plantarum
. This antibacterial activity was attributed to proteinaceous molecule as its activity was lost with protease treatment. The anti-
Staphylococcus aureus
activity of the isolate was confirmed by co-culturing in ultrahigh temperature treated goat’s milk (reduction of 4 log cfu ml
−1
). Futhermore, the strain exhibited a good acidification kinetics, caseinolytic and lipolytic activities and moderate autolysis. Free amino acid analysis of model cheese manufactured with KJ660075 revealed the presence of compounds with organoleptic and health qualities. |
| doi_str_mv | 10.1007/s13197-015-1845-9 |
| format | Article |
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Lactococcus lactis
ssp.
lactis
KJ660075 strain was studied. The bacterium had shown a remarkable antibacterial inhibition almost against several food borne pathogens and spoilage bacteria, but not against
Lactobacillus plantarum
. This antibacterial activity was attributed to proteinaceous molecule as its activity was lost with protease treatment. The anti-
Staphylococcus aureus
activity of the isolate was confirmed by co-culturing in ultrahigh temperature treated goat’s milk (reduction of 4 log cfu ml
−1
). Futhermore, the strain exhibited a good acidification kinetics, caseinolytic and lipolytic activities and moderate autolysis. Free amino acid analysis of model cheese manufactured with KJ660075 revealed the presence of compounds with organoleptic and health qualities.</description><identifier>ISSN: 0022-1155</identifier><identifier>EISSN: 0975-8402</identifier><identifier>DOI: 10.1007/s13197-015-1845-9</identifier><language>eng</language><publisher>New Delhi: Springer India</publisher><subject>Acidification ; Amino acids ; Antimicrobial agents ; Bacteria ; Cheese ; Cheese industry ; Chemistry ; Chemistry and Materials Science ; Chemistry/Food Science ; Dairy products ; Epidemics ; Fermentation ; Food ; Food quality ; Food Science ; Goats ; High temperature ; Laboratories ; Lactobacillus plantarum ; Lactococcus lactis ; Listeria ; Milk ; Nutrition ; Original Article ; Pathogens ; Staphylococcus aureus ; Studies</subject><ispartof>Journal of food science and technology, 2015-11, Vol.52 (11), p.7133-7142</ispartof><rights>Association of Food Scientists & Technologists (India) 2015</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c419t-49523e6de361badda80a72cbb6939e434a30449309c75987b3e652796d932c4b3</citedby><cites>FETCH-LOGICAL-c419t-49523e6de361badda80a72cbb6939e434a30449309c75987b3e652796d932c4b3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://link.springer.com/content/pdf/10.1007/s13197-015-1845-9$$EPDF$$P50$$Gspringer$$H</linktopdf><linktohtml>$$Uhttps://link.springer.com/10.1007/s13197-015-1845-9$$EHTML$$P50$$Gspringer$$H</linktohtml><link.rule.ids>314,780,784,27924,27925,41488,42557,51319</link.rule.ids></links><search><creatorcontrib>Sahraoui, Yasmine</creatorcontrib><creatorcontrib>Fayolle, Karine</creatorcontrib><creatorcontrib>Leriche, Françoise</creatorcontrib><creatorcontrib>Le Flèche-Matéos, Anne</creatorcontrib><creatorcontrib>Sadoun, Djamila</creatorcontrib><title>Antibacterial and technological properties of Lactococcus lactis ssp. lactis KJ660075 strain selected for its inhibitory power against Staphylococcus aureus for cheese quality improving</title><title>Journal of food science and technology</title><addtitle>J Food Sci Technol</addtitle><description>Traditional cheeses manufactured from goat’s milk in Algeria suffers from poor microbial quality, impairing both safety and shelf-life. Lactic acid bacteria may not only improve cheese quality, but also offer an alternative bioprotective approach to methods such as heating or addition of conventional perspectives. In this context,
Lactococcus lactis
ssp.
lactis
KJ660075 strain was studied. The bacterium had shown a remarkable antibacterial inhibition almost against several food borne pathogens and spoilage bacteria, but not against
Lactobacillus plantarum
. This antibacterial activity was attributed to proteinaceous molecule as its activity was lost with protease treatment. The anti-
Staphylococcus aureus
activity of the isolate was confirmed by co-culturing in ultrahigh temperature treated goat’s milk (reduction of 4 log cfu ml
−1
). Futhermore, the strain exhibited a good acidification kinetics, caseinolytic and lipolytic activities and moderate autolysis. Free amino acid analysis of model cheese manufactured with KJ660075 revealed the presence of compounds with organoleptic and health qualities.</description><subject>Acidification</subject><subject>Amino acids</subject><subject>Antimicrobial agents</subject><subject>Bacteria</subject><subject>Cheese</subject><subject>Cheese industry</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Chemistry/Food Science</subject><subject>Dairy products</subject><subject>Epidemics</subject><subject>Fermentation</subject><subject>Food</subject><subject>Food quality</subject><subject>Food Science</subject><subject>Goats</subject><subject>High temperature</subject><subject>Laboratories</subject><subject>Lactobacillus plantarum</subject><subject>Lactococcus lactis</subject><subject>Listeria</subject><subject>Milk</subject><subject>Nutrition</subject><subject>Original Article</subject><subject>Pathogens</subject><subject>Staphylococcus 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and technological properties of Lactococcus lactis ssp. lactis KJ660075 strain selected for its inhibitory power against Staphylococcus aureus for cheese quality improving</title><author>Sahraoui, Yasmine ; Fayolle, Karine ; Leriche, Françoise ; Le Flèche-Matéos, Anne ; Sadoun, Djamila</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c419t-49523e6de361badda80a72cbb6939e434a30449309c75987b3e652796d932c4b3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2015</creationdate><topic>Acidification</topic><topic>Amino acids</topic><topic>Antimicrobial agents</topic><topic>Bacteria</topic><topic>Cheese</topic><topic>Cheese industry</topic><topic>Chemistry</topic><topic>Chemistry and Materials Science</topic><topic>Chemistry/Food Science</topic><topic>Dairy products</topic><topic>Epidemics</topic><topic>Fermentation</topic><topic>Food</topic><topic>Food quality</topic><topic>Food Science</topic><topic>Goats</topic><topic>High temperature</topic><topic>Laboratories</topic><topic>Lactobacillus plantarum</topic><topic>Lactococcus lactis</topic><topic>Listeria</topic><topic>Milk</topic><topic>Nutrition</topic><topic>Original Article</topic><topic>Pathogens</topic><topic>Staphylococcus aureus</topic><topic>Studies</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Sahraoui, Yasmine</creatorcontrib><creatorcontrib>Fayolle, Karine</creatorcontrib><creatorcontrib>Leriche, Françoise</creatorcontrib><creatorcontrib>Le Flèche-Matéos, Anne</creatorcontrib><creatorcontrib>Sadoun, Djamila</creatorcontrib><collection>CrossRef</collection><collection>India Database</collection><collection>India Database: Business</collection><collection>India Database: Science & Technology</collection><collection>Global News & ABI/Inform Professional</collection><collection>Trade PRO</collection><collection>ProQuest Central 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Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Sahraoui, Yasmine</au><au>Fayolle, Karine</au><au>Leriche, Françoise</au><au>Le Flèche-Matéos, Anne</au><au>Sadoun, Djamila</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Antibacterial and technological properties of Lactococcus lactis ssp. lactis KJ660075 strain selected for its inhibitory power against Staphylococcus aureus for cheese quality improving</atitle><jtitle>Journal of food science and technology</jtitle><stitle>J Food Sci Technol</stitle><date>2015-11-01</date><risdate>2015</risdate><volume>52</volume><issue>11</issue><spage>7133</spage><epage>7142</epage><pages>7133-7142</pages><issn>0022-1155</issn><eissn>0975-8402</eissn><abstract>Traditional cheeses manufactured from goat’s milk in Algeria suffers from poor microbial quality, impairing both safety and shelf-life. Lactic acid bacteria may not only improve cheese quality, but also offer an alternative bioprotective approach to methods such as heating or addition of conventional perspectives. In this context,
Lactococcus lactis
ssp.
lactis
KJ660075 strain was studied. The bacterium had shown a remarkable antibacterial inhibition almost against several food borne pathogens and spoilage bacteria, but not against
Lactobacillus plantarum
. This antibacterial activity was attributed to proteinaceous molecule as its activity was lost with protease treatment. The anti-
Staphylococcus aureus
activity of the isolate was confirmed by co-culturing in ultrahigh temperature treated goat’s milk (reduction of 4 log cfu ml
−1
). Futhermore, the strain exhibited a good acidification kinetics, caseinolytic and lipolytic activities and moderate autolysis. Free amino acid analysis of model cheese manufactured with KJ660075 revealed the presence of compounds with organoleptic and health qualities.</abstract><cop>New Delhi</cop><pub>Springer India</pub><doi>10.1007/s13197-015-1845-9</doi><tpages>10</tpages></addata></record> |
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| subjects | Acidification Amino acids Antimicrobial agents Bacteria Cheese Cheese industry Chemistry Chemistry and Materials Science Chemistry/Food Science Dairy products Epidemics Fermentation Food Food quality Food Science Goats High temperature Laboratories Lactobacillus plantarum Lactococcus lactis Listeria Milk Nutrition Original Article Pathogens Staphylococcus aureus Studies |
| title | Antibacterial and technological properties of Lactococcus lactis ssp. lactis KJ660075 strain selected for its inhibitory power against Staphylococcus aureus for cheese quality improving |
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