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Technological and protective performance of LAB isolated from Serpa PDO cheese: towards selection and development of an autochthonous starter culture

2021-10Artigo científico Acesso aberto
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dc.contributor.authorAraújo-Rodrigues, Helena
dc.contributor.authorSantos, Maria Teresa P. G. dos
dc.contributor.authorRuiz-Moyano, Santiago
dc.contributor.authorTavaria, Freni K.
dc.contributor.authorMartins, António P. L.
dc.contributor.authorAlvarenga, Nuno
dc.contributor.authorPintado, Manuela E.
dc.date.accessioned2022-02-03T17:43:27Z
dc.date.available2022-07-06T00:30:26Z
dc.date.issued2021-10
dc.description.abstractSerpa is an ovine raw milk cheese widely appreciated by the consumers. However, raw milk products may be seen with reservations in terms of safety or technological defects. To overcome that, the addition of an autochthonous starter culture may ensure the cheesemaking process optimization and microbiota dominance. In this work, the technological and protective performance of eleven lactic acid bacteria strains, isolated from Serpa Protected Designation of Origin cheese and reported as generally recognized as safe, were screened. The integration of technological and protective properties studied in the PCA plot, coupled with the proteolytic and lipolytic analysis suggested that Lb. plantarum PL1 and PL4 strains may be the best candidates. These strains showed both proteolytic and lipolytic activities, a good acidification potential, low D-lactic acid production and were well adapted to the salt and temperatures used. PL1 strain also exhibited a higher antimicrobial effect against the pathogenic bacteria studied. Although Lb. paracasei strain showed lower acidification capacity, due to their technological and protective properties, it could be combined with other more acidifying strains. As future work, it is important to establish cheese model systems to complement this screening and implement an autochthonous starter culture.pt_PT
dc.description.versioninfo:eu-repo/semantics/acceptedVersionpt_PT
dc.identifier.doi10.1016/j.lwt.2021.112079pt_PT
dc.identifier.eid85109100176
dc.identifier.issn0023-6438
dc.identifier.urihttp://hdl.handle.net/10400.14/36593
dc.identifier.wos000684803800008
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.subjectSerpa PDO cheesept_PT
dc.subjectLactic acid bacteriapt_PT
dc.subjectTechnological attributespt_PT
dc.subjectAutochthonous starter culturept_PT
dc.titleTechnological and protective performance of LAB isolated from Serpa PDO cheese: towards selection and development of an autochthonous starter culturept_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.titleLWTpt_PT
oaire.citation.volume150pt_PT
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT

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