Identification, typing, and functional characterization of Leuconostoc spp. strains from traditional, starter-free cheeses

Selected Leuconostoc strains are required as aroma producers in dairy starters. In this work, 42 Leuconostoc isolates from different raw milk traditional cheeses made without the addition of commercial starters were identified by molecular methods. These isolates were assigned to the species Leucono...

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Detalhes bibliográficos
Autores: Alegría, Ángel, Delgado, Susana, Flórez, Ana Belén, Mayo Pérez, Baltasar
Formato: artículo
Estado:Versión aceptada para publicación
Fecha de publicación:2013
País:España
Recursos:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/108348
Acesso em linha:http://hdl.handle.net/10261/108348
Access Level:acceso abierto
Palavra-chave:Starters
Adjunct cultures
Lactic acid bacteria
Traditional cheeses
Leuconostoc
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spelling Identification, typing, and functional characterization of Leuconostoc spp. strains from traditional, starter-free cheesesAlegría, ÁngelDelgado, SusanaFlórez, Ana BelénMayo Pérez, BaltasarStartersAdjunct culturesLactic acid bacteriaTraditional cheesesLeuconostocSelected Leuconostoc strains are required as aroma producers in dairy starters. In this work, 42 Leuconostoc isolates from different raw milk traditional cheeses made without the addition of commercial starters were identified by molecular methods. These isolates were assigned to the species Leuconostoc citreum (24), Leuconostoc mesenteroides (13), and Leuconostoc lactis (5). Typing the isolates by repetitive extragenic profiling (Rep-PCR) identified 22 strains, out of which 14 were selected for further characterization based on their behavior in milk. The biochemical, technological, and food safety variables recorded were examined to select appropriate candidates for use as adjunct cultures. In agreement with the wide genetic diversity recorded by Rep-PCR, wide phenotypic biodiversity was seen among the species and strains in terms of enzyme and carbohydrate fermentation profile, acidification rate, the production of volatile compounds in milk, and growth under different pH, salt, and temperature conditions. No production of biogenic amines was recorded even when suitable amino acid precursors were present in the growth medium. All 14 strains proved to be susceptible or intrinsically resistant to a set of 16 antibiotics except for one Leuc. citreum strain that showed an atypical resistance to ciprofloxacin. The remaining 13 strains could be confidently used as components of adjunct cultures in the dairy industry. © 2013 INRA and Springer-Verlag France.Research was supported by projects from the Spanish Ministry of Economy and Competitiveness and Innovation (ref. AGL2007-61869 and AGL2010-24300). A. Alegría was awarded a scholarship from FICYT of Severo Ochoa program (ref. BP08-053). S. Delgado and A. B. Flórez were supported by research contracts from MICINN Juan de la Cierva Program (ref. JCI-2008-02391 and JCI-2010-07457, respectively).Peer ReviewedSpringer NatureMinisterio de Economía y Competitividad (España)Fundación para el Fomento en Asturias de la Investigación Científica Aplicada y la Tecnología2014201420132014info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Postprintinfo:eu-repo/semantics/acceptedVersionhttp://hdl.handle.net/10261/108348reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Ingléshttp://dx.doi.org/10.1007/s13594-013-0128-3info:eu-repo/semantics/openAccessoai:digital.csic.es:10261/1083482026-05-22T06:33:51Z
dc.title.none.fl_str_mv Identification, typing, and functional characterization of Leuconostoc spp. strains from traditional, starter-free cheeses
title Identification, typing, and functional characterization of Leuconostoc spp. strains from traditional, starter-free cheeses
spellingShingle Identification, typing, and functional characterization of Leuconostoc spp. strains from traditional, starter-free cheeses
Alegría, Ángel
Starters
Adjunct cultures
Lactic acid bacteria
Traditional cheeses
Leuconostoc
title_short Identification, typing, and functional characterization of Leuconostoc spp. strains from traditional, starter-free cheeses
title_full Identification, typing, and functional characterization of Leuconostoc spp. strains from traditional, starter-free cheeses
title_fullStr Identification, typing, and functional characterization of Leuconostoc spp. strains from traditional, starter-free cheeses
title_full_unstemmed Identification, typing, and functional characterization of Leuconostoc spp. strains from traditional, starter-free cheeses
title_sort Identification, typing, and functional characterization of Leuconostoc spp. strains from traditional, starter-free cheeses
dc.creator.none.fl_str_mv Alegría, Ángel
Delgado, Susana
Flórez, Ana Belén
Mayo Pérez, Baltasar
author Alegría, Ángel
author_facet Alegría, Ángel
Delgado, Susana
Flórez, Ana Belén
Mayo Pérez, Baltasar
author_role author
author2 Delgado, Susana
Flórez, Ana Belén
Mayo Pérez, Baltasar
author2_role author
author
author
dc.contributor.none.fl_str_mv Ministerio de Economía y Competitividad (España)
Fundación para el Fomento en Asturias de la Investigación Científica Aplicada y la Tecnología
dc.subject.none.fl_str_mv Starters
Adjunct cultures
Lactic acid bacteria
Traditional cheeses
Leuconostoc
topic Starters
Adjunct cultures
Lactic acid bacteria
Traditional cheeses
Leuconostoc
description Selected Leuconostoc strains are required as aroma producers in dairy starters. In this work, 42 Leuconostoc isolates from different raw milk traditional cheeses made without the addition of commercial starters were identified by molecular methods. These isolates were assigned to the species Leuconostoc citreum (24), Leuconostoc mesenteroides (13), and Leuconostoc lactis (5). Typing the isolates by repetitive extragenic profiling (Rep-PCR) identified 22 strains, out of which 14 were selected for further characterization based on their behavior in milk. The biochemical, technological, and food safety variables recorded were examined to select appropriate candidates for use as adjunct cultures. In agreement with the wide genetic diversity recorded by Rep-PCR, wide phenotypic biodiversity was seen among the species and strains in terms of enzyme and carbohydrate fermentation profile, acidification rate, the production of volatile compounds in milk, and growth under different pH, salt, and temperature conditions. No production of biogenic amines was recorded even when suitable amino acid precursors were present in the growth medium. All 14 strains proved to be susceptible or intrinsically resistant to a set of 16 antibiotics except for one Leuc. citreum strain that showed an atypical resistance to ciprofloxacin. The remaining 13 strains could be confidently used as components of adjunct cultures in the dairy industry. © 2013 INRA and Springer-Verlag France.
publishDate 2013
dc.date.none.fl_str_mv 2013
2014
2014
2014
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Postprint
info:eu-repo/semantics/acceptedVersion
format article
status_str acceptedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/108348
url http://hdl.handle.net/10261/108348
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv http://dx.doi.org/10.1007/s13594-013-0128-3
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Springer Nature
publisher.none.fl_str_mv Springer Nature
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
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