Investigation of some probiotic and technological properties of lactic acid bacteria strains isolated from artisanal sheep milk cheese and their growth in goat milk

Autores
Ruiz, María Julia; Medina, Luis M.; Palacio, Maria Ines; Vega, Maria Fernanda; Etcheverria, Silvina Graciela; Frizzo, Laureano Sebastian; Etcheverría, Analía Inés
Año de publicación
2024
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The objective of this study was to assess the probiotic and technological properties of lactic acid bacteria (LAB) isolated from artisanal sheep milk cheeses for potential use in dairy products made from goat milk. Strains studied were Lacticaseibacillus paracasei LC6, Lactiplantibacillus plantarum LP48, Lactococcus lactis subsp. hordniae LH69 andLeuconostoc mesenteroides LM99. The criteria studied were fermentative capacity, carbohydrate fermentation profile, β-galactosidase (lactase) activity, auto-aggregation capacity, hydrophobicity, antimicrobial activity, resistance to simulated gastric secretion, bile resistance, and resistance to different pH and salts concentrations, as well as growth and viability in goat milk. In general, the strains studied showed characteristics compatible with potential probiotic effects. However, according to criteria studied, L. plantarum LP498 best met the conditions; it was compatible with probiotic potential under all the conditions considered and showed noteworthy differences compared to the other micro-organisms studied, particularly in its capacity for self-aggregation and pH resistance. Therefore, L. plantarum LP48 could be adequate for the manufacture of artisanal goat milk products.
Fil: Ruiz, María Julia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tandil. Centro de Investigación Veterinaria de Tandil. Universidad Nacional del Centro de la Provincia de Buenos Aires. Centro de Investigación Veterinaria de Tandil. Provincia de Buenos Aires. Gobernación. Comision de Investigaciones Científicas. Centro de Investigación Veterinaria de Tandil; Argentina. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ciencias Veterinarias. Departamento de Sanidad Animal y Medicina Preventiva; Argentina
Fil: Medina, Luis M.. Universidad de Córdoba; España
Fil: Palacio, Maria Ines. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tandil. Centro de Investigación Veterinaria de Tandil. Universidad Nacional del Centro de la Provincia de Buenos Aires. Centro de Investigación Veterinaria de Tandil. Provincia de Buenos Aires. Gobernación. Comision de Investigaciones Científicas. Centro de Investigación Veterinaria de Tandil; Argentina
Fil: Vega, Maria Fernanda. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tandil. Centro de Investigación Veterinaria de Tandil. Universidad Nacional del Centro de la Provincia de Buenos Aires. Centro de Investigación Veterinaria de Tandil. Provincia de Buenos Aires. Gobernación. Comision de Investigaciones Científicas. Centro de Investigación Veterinaria de Tandil; Argentina
Fil: Etcheverria, Silvina Graciela. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ciencias Económicas; Argentina
Fil: Frizzo, Laureano Sebastian. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Ciencias Veterinarias del Litoral. Universidad Nacional del Litoral. Facultad de Ciencias Veterinarias. Instituto de Ciencias Veterinarias del Litoral; Argentina
Fil: Etcheverría, Analía Inés. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tandil. Centro de Investigación Veterinaria de Tandil. Universidad Nacional del Centro de la Provincia de Buenos Aires. Centro de Investigación Veterinaria de Tandil. Provincia de Buenos Aires. Gobernación. Comision de Investigaciones Científicas. Centro de Investigación Veterinaria de Tandil; Argentina. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ciencias Veterinarias. Departamento de Sanidad Animal y Medicina Preventiva; Argentina
Materia
PROBIOTIC PROPERTIES
LACTIPLANTIBACILLUS PLANTARUM
LACTOCOCCUS LACTIS SUBSP. HORDNIAE
LACTICASEIBACILLUS PARACASEI
LEUCONOSTOC MESENTEROIDES
ARTISANAL CHEESE LABS
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/243317
Acceder
id CONICETDig_119d029c92033b730261e7bc8d090ea6
oai_identifier_str oai:ri.conicet.gov.ar:11336/243317
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Investigation of some probiotic and technological properties of lactic acid bacteria strains isolated from artisanal sheep milk cheese and their growth in goat milkRuiz, María JuliaMedina, Luis M.Palacio, Maria InesVega, Maria FernandaEtcheverria, Silvina GracielaFrizzo, Laureano SebastianEtcheverría, Analía InésPROBIOTIC PROPERTIESLACTIPLANTIBACILLUS PLANTARUMLACTOCOCCUS LACTIS SUBSP. HORDNIAELACTICASEIBACILLUS PARACASEILEUCONOSTOC MESENTEROIDESARTISANAL CHEESE LABShttps://purl.org/becyt/ford/4.3https://purl.org/becyt/ford/4The objective of this study was to assess the probiotic and technological properties of lactic acid bacteria (LAB) isolated from artisanal sheep milk cheeses for potential use in dairy products made from goat milk. Strains studied were Lacticaseibacillus paracasei LC6, Lactiplantibacillus plantarum LP48, Lactococcus lactis subsp. hordniae LH69 andLeuconostoc mesenteroides LM99. The criteria studied were fermentative capacity, carbohydrate fermentation profile, β-galactosidase (lactase) activity, auto-aggregation capacity, hydrophobicity, antimicrobial activity, resistance to simulated gastric secretion, bile resistance, and resistance to different pH and salts concentrations, as well as growth and viability in goat milk. In general, the strains studied showed characteristics compatible with potential probiotic effects. However, according to criteria studied, L. plantarum LP498 best met the conditions; it was compatible with probiotic potential under all the conditions considered and showed noteworthy differences compared to the other micro-organisms studied, particularly in its capacity for self-aggregation and pH resistance. Therefore, L. plantarum LP48 could be adequate for the manufacture of artisanal goat milk products.Fil: Ruiz, María Julia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tandil. Centro de Investigación Veterinaria de Tandil. Universidad Nacional del Centro de la Provincia de Buenos Aires. Centro de Investigación Veterinaria de Tandil. Provincia de Buenos Aires. Gobernación. Comision de Investigaciones Científicas. Centro de Investigación Veterinaria de Tandil; Argentina. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ciencias Veterinarias. Departamento de Sanidad Animal y Medicina Preventiva; ArgentinaFil: Medina, Luis M.. Universidad de Córdoba; EspañaFil: Palacio, Maria Ines. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tandil. Centro de Investigación Veterinaria de Tandil. Universidad Nacional del Centro de la Provincia de Buenos Aires. Centro de Investigación Veterinaria de Tandil. Provincia de Buenos Aires. Gobernación. Comision de Investigaciones Científicas. Centro de Investigación Veterinaria de Tandil; ArgentinaFil: Vega, Maria Fernanda. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tandil. Centro de Investigación Veterinaria de Tandil. Universidad Nacional del Centro de la Provincia de Buenos Aires. Centro de Investigación Veterinaria de Tandil. Provincia de Buenos Aires. Gobernación. Comision de Investigaciones Científicas. Centro de Investigación Veterinaria de Tandil; ArgentinaFil: Etcheverria, Silvina Graciela. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ciencias Económicas; ArgentinaFil: Frizzo, Laureano Sebastian. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Ciencias Veterinarias del Litoral. Universidad Nacional del Litoral. Facultad de Ciencias Veterinarias. Instituto de Ciencias Veterinarias del Litoral; ArgentinaFil: Etcheverría, Analía Inés. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tandil. Centro de Investigación Veterinaria de Tandil. Universidad Nacional del Centro de la Provincia de Buenos Aires. Centro de Investigación Veterinaria de Tandil. Provincia de Buenos Aires. Gobernación. Comision de Investigaciones Científicas. Centro de Investigación Veterinaria de Tandil; Argentina. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ciencias Veterinarias. Departamento de Sanidad Animal y Medicina Preventiva; ArgentinaElsevier Science2024-09info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/243317Ruiz, María Julia; Medina, Luis M.; Palacio, Maria Ines; Vega, Maria Fernanda; Etcheverria, Silvina Graciela; et al.; Investigation of some probiotic and technological properties of lactic acid bacteria strains isolated from artisanal sheep milk cheese and their growth in goat milk; Elsevier Science; Journal of Small Ruminant Research; 238; 9-2024; 1-80921-4488CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://linkinghub.elsevier.com/retrieve/pii/S0921448824001354info:eu-repo/semantics/altIdentifier/doi/10.1016/j.smallrumres.2024.107329info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:47:23Zoai:ri.conicet.gov.ar:11336/243317instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 10:47:23.652CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Investigation of some probiotic and technological properties of lactic acid bacteria strains isolated from artisanal sheep milk cheese and their growth in goat milk
title Investigation of some probiotic and technological properties of lactic acid bacteria strains isolated from artisanal sheep milk cheese and their growth in goat milk
spellingShingle Investigation of some probiotic and technological properties of lactic acid bacteria strains isolated from artisanal sheep milk cheese and their growth in goat milk
Ruiz, María Julia
PROBIOTIC PROPERTIES
LACTIPLANTIBACILLUS PLANTARUM
LACTOCOCCUS LACTIS SUBSP. HORDNIAE
LACTICASEIBACILLUS PARACASEI
LEUCONOSTOC MESENTEROIDES
ARTISANAL CHEESE LABS
title_short Investigation of some probiotic and technological properties of lactic acid bacteria strains isolated from artisanal sheep milk cheese and their growth in goat milk
title_full Investigation of some probiotic and technological properties of lactic acid bacteria strains isolated from artisanal sheep milk cheese and their growth in goat milk
title_fullStr Investigation of some probiotic and technological properties of lactic acid bacteria strains isolated from artisanal sheep milk cheese and their growth in goat milk
title_full_unstemmed Investigation of some probiotic and technological properties of lactic acid bacteria strains isolated from artisanal sheep milk cheese and their growth in goat milk
title_sort Investigation of some probiotic and technological properties of lactic acid bacteria strains isolated from artisanal sheep milk cheese and their growth in goat milk
dc.creator.none.fl_str_mv Ruiz, María Julia
Medina, Luis M.
Palacio, Maria Ines
Vega, Maria Fernanda
Etcheverria, Silvina Graciela
Frizzo, Laureano Sebastian
Etcheverría, Analía Inés
author Ruiz, María Julia
author_facet Ruiz, María Julia
Medina, Luis M.
Palacio, Maria Ines
Vega, Maria Fernanda
Etcheverria, Silvina Graciela
Frizzo, Laureano Sebastian
Etcheverría, Analía Inés
author_role author
author2 Medina, Luis M.
Palacio, Maria Ines
Vega, Maria Fernanda
Etcheverria, Silvina Graciela
Frizzo, Laureano Sebastian
Etcheverría, Analía Inés
author2_role author
author
author
author
author
author
dc.subject.none.fl_str_mv PROBIOTIC PROPERTIES
LACTIPLANTIBACILLUS PLANTARUM
LACTOCOCCUS LACTIS SUBSP. HORDNIAE
LACTICASEIBACILLUS PARACASEI
LEUCONOSTOC MESENTEROIDES
ARTISANAL CHEESE LABS
topic PROBIOTIC PROPERTIES
LACTIPLANTIBACILLUS PLANTARUM
LACTOCOCCUS LACTIS SUBSP. HORDNIAE
LACTICASEIBACILLUS PARACASEI
LEUCONOSTOC MESENTEROIDES
ARTISANAL CHEESE LABS
purl_subject.fl_str_mv https://purl.org/becyt/ford/4.3
https://purl.org/becyt/ford/4
dc.description.none.fl_txt_mv The objective of this study was to assess the probiotic and technological properties of lactic acid bacteria (LAB) isolated from artisanal sheep milk cheeses for potential use in dairy products made from goat milk. Strains studied were Lacticaseibacillus paracasei LC6, Lactiplantibacillus plantarum LP48, Lactococcus lactis subsp. hordniae LH69 andLeuconostoc mesenteroides LM99. The criteria studied were fermentative capacity, carbohydrate fermentation profile, β-galactosidase (lactase) activity, auto-aggregation capacity, hydrophobicity, antimicrobial activity, resistance to simulated gastric secretion, bile resistance, and resistance to different pH and salts concentrations, as well as growth and viability in goat milk. In general, the strains studied showed characteristics compatible with potential probiotic effects. However, according to criteria studied, L. plantarum LP498 best met the conditions; it was compatible with probiotic potential under all the conditions considered and showed noteworthy differences compared to the other micro-organisms studied, particularly in its capacity for self-aggregation and pH resistance. Therefore, L. plantarum LP48 could be adequate for the manufacture of artisanal goat milk products.
Fil: Ruiz, María Julia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tandil. Centro de Investigación Veterinaria de Tandil. Universidad Nacional del Centro de la Provincia de Buenos Aires. Centro de Investigación Veterinaria de Tandil. Provincia de Buenos Aires. Gobernación. Comision de Investigaciones Científicas. Centro de Investigación Veterinaria de Tandil; Argentina. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ciencias Veterinarias. Departamento de Sanidad Animal y Medicina Preventiva; Argentina
Fil: Medina, Luis M.. Universidad de Córdoba; España
Fil: Palacio, Maria Ines. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tandil. Centro de Investigación Veterinaria de Tandil. Universidad Nacional del Centro de la Provincia de Buenos Aires. Centro de Investigación Veterinaria de Tandil. Provincia de Buenos Aires. Gobernación. Comision de Investigaciones Científicas. Centro de Investigación Veterinaria de Tandil; Argentina
Fil: Vega, Maria Fernanda. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tandil. Centro de Investigación Veterinaria de Tandil. Universidad Nacional del Centro de la Provincia de Buenos Aires. Centro de Investigación Veterinaria de Tandil. Provincia de Buenos Aires. Gobernación. Comision de Investigaciones Científicas. Centro de Investigación Veterinaria de Tandil; Argentina
Fil: Etcheverria, Silvina Graciela. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ciencias Económicas; Argentina
Fil: Frizzo, Laureano Sebastian. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Ciencias Veterinarias del Litoral. Universidad Nacional del Litoral. Facultad de Ciencias Veterinarias. Instituto de Ciencias Veterinarias del Litoral; Argentina
Fil: Etcheverría, Analía Inés. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tandil. Centro de Investigación Veterinaria de Tandil. Universidad Nacional del Centro de la Provincia de Buenos Aires. Centro de Investigación Veterinaria de Tandil. Provincia de Buenos Aires. Gobernación. Comision de Investigaciones Científicas. Centro de Investigación Veterinaria de Tandil; Argentina. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ciencias Veterinarias. Departamento de Sanidad Animal y Medicina Preventiva; Argentina
description The objective of this study was to assess the probiotic and technological properties of lactic acid bacteria (LAB) isolated from artisanal sheep milk cheeses for potential use in dairy products made from goat milk. Strains studied were Lacticaseibacillus paracasei LC6, Lactiplantibacillus plantarum LP48, Lactococcus lactis subsp. hordniae LH69 andLeuconostoc mesenteroides LM99. The criteria studied were fermentative capacity, carbohydrate fermentation profile, β-galactosidase (lactase) activity, auto-aggregation capacity, hydrophobicity, antimicrobial activity, resistance to simulated gastric secretion, bile resistance, and resistance to different pH and salts concentrations, as well as growth and viability in goat milk. In general, the strains studied showed characteristics compatible with potential probiotic effects. However, according to criteria studied, L. plantarum LP498 best met the conditions; it was compatible with probiotic potential under all the conditions considered and showed noteworthy differences compared to the other micro-organisms studied, particularly in its capacity for self-aggregation and pH resistance. Therefore, L. plantarum LP48 could be adequate for the manufacture of artisanal goat milk products.
publishDate 2024
dc.date.none.fl_str_mv 2024-09
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/243317
Ruiz, María Julia; Medina, Luis M.; Palacio, Maria Ines; Vega, Maria Fernanda; Etcheverria, Silvina Graciela; et al.; Investigation of some probiotic and technological properties of lactic acid bacteria strains isolated from artisanal sheep milk cheese and their growth in goat milk; Elsevier Science; Journal of Small Ruminant Research; 238; 9-2024; 1-8
0921-4488
CONICET Digital
CONICET
url http://hdl.handle.net/11336/243317
identifier_str_mv Ruiz, María Julia; Medina, Luis M.; Palacio, Maria Ines; Vega, Maria Fernanda; Etcheverria, Silvina Graciela; et al.; Investigation of some probiotic and technological properties of lactic acid bacteria strains isolated from artisanal sheep milk cheese and their growth in goat milk; Elsevier Science; Journal of Small Ruminant Research; 238; 9-2024; 1-8
0921-4488
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://linkinghub.elsevier.com/retrieve/pii/S0921448824001354
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.smallrumres.2024.107329
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier Science
publisher.none.fl_str_mv Elsevier Science
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.070432

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