Characterization of natural isolates of Lactobacillus strains to be used as starter cultures in dairy fermentation

Autores
Hebert, Elvira Maria; Raya, Raul Ricardo; Tailliez, P.; Savoy, Graciela
Año de publicación
2000
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The technological relevant characteristics of five homofermentative lactobacilli strains, isolated from natural fermented hard cheeses, were studied. Isolates CRL 581 and CRL 654, from Argentinian artesanal hard cheeses, and isolates CRL 1177, CRL 1178, and CRL 1179, from Italian Grana cheeses, were identified as Lactobacillus delbrueckii subsp. lactis and Lactobacillus helveticus, respectively, by physiological and biochemical tests, SDS-PAGE of whole-cell proteins and sequencing of the variable (V1) region of the 16S ribosomal DNA. All strains showed high levels of β- galactosidase activity. However, proteolytic activity varied widely among isolates. Strains CRL 581, CRL 654, and CRL 1177 hydrolyzed α- and β- caseins and were able to coagulate reconstituted skim milk in less than 16 h at 42°C. According to the substrate specificity, these proteinases have a caseinolytic activity comparable to that of the P(III)-type of lactococcal proteinases. No strains produced inhibitor substances (bacteriocin) and all were insensitive to attack by 14 L. helveticus- and L. delbrueckii subsp. lactis-specific bacteriophages.
Fil: Hebert, Elvira Maria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina
Fil: Raya, Raul Ricardo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina
Fil: Tailliez, P.. Institut National de la Recherche Agronomique; Francia
Fil: Savoy, Graciela. Universidad Nacional de Tucumán; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina
Materia
Lactobacillus Delbrueckii Subsp. Lactis
Lactobacillus Helveticus
Starter Cultures
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/38147
Acceder
id CONICETDig_b8e755b6d05da836971295321d1b735c
oai_identifier_str oai:ri.conicet.gov.ar:11336/38147
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Characterization of natural isolates of Lactobacillus strains to be used as starter cultures in dairy fermentationHebert, Elvira MariaRaya, Raul RicardoTailliez, P.Savoy, GracielaLactobacillus Delbrueckii Subsp. LactisLactobacillus HelveticusStarter Cultureshttps://purl.org/becyt/ford/1.6https://purl.org/becyt/ford/1The technological relevant characteristics of five homofermentative lactobacilli strains, isolated from natural fermented hard cheeses, were studied. Isolates CRL 581 and CRL 654, from Argentinian artesanal hard cheeses, and isolates CRL 1177, CRL 1178, and CRL 1179, from Italian Grana cheeses, were identified as Lactobacillus delbrueckii subsp. lactis and Lactobacillus helveticus, respectively, by physiological and biochemical tests, SDS-PAGE of whole-cell proteins and sequencing of the variable (V1) region of the 16S ribosomal DNA. All strains showed high levels of β- galactosidase activity. However, proteolytic activity varied widely among isolates. Strains CRL 581, CRL 654, and CRL 1177 hydrolyzed α- and β- caseins and were able to coagulate reconstituted skim milk in less than 16 h at 42°C. According to the substrate specificity, these proteinases have a caseinolytic activity comparable to that of the P(III)-type of lactococcal proteinases. No strains produced inhibitor substances (bacteriocin) and all were insensitive to attack by 14 L. helveticus- and L. delbrueckii subsp. lactis-specific bacteriophages.Fil: Hebert, Elvira Maria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; ArgentinaFil: Raya, Raul Ricardo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; ArgentinaFil: Tailliez, P.. Institut National de la Recherche Agronomique; FranciaFil: Savoy, Graciela. Universidad Nacional de Tucumán; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; ArgentinaElsevier Science2000-07info: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/11336/38147Hebert, Elvira Maria; Raya, Raul Ricardo; Tailliez, P.; Savoy, Graciela; Characterization of natural isolates of Lactobacillus strains to be used as starter cultures in dairy fermentation; Elsevier Science; International Journal of Food Microbiology; 59; 1-2; 7-2000; 19-270168-1605CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/S0168-1605(00)00282-8info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0168160500002828info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-15T14:43:54Zoai:ri.conicet.gov.ar:11336/38147instacron: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:34982025-10-15 14:43:54.744CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Characterization of natural isolates of Lactobacillus strains to be used as starter cultures in dairy fermentation
title Characterization of natural isolates of Lactobacillus strains to be used as starter cultures in dairy fermentation
spellingShingle Characterization of natural isolates of Lactobacillus strains to be used as starter cultures in dairy fermentation
Hebert, Elvira Maria
Lactobacillus Delbrueckii Subsp. Lactis
Lactobacillus Helveticus
Starter Cultures
title_short Characterization of natural isolates of Lactobacillus strains to be used as starter cultures in dairy fermentation
title_full Characterization of natural isolates of Lactobacillus strains to be used as starter cultures in dairy fermentation
title_fullStr Characterization of natural isolates of Lactobacillus strains to be used as starter cultures in dairy fermentation
title_full_unstemmed Characterization of natural isolates of Lactobacillus strains to be used as starter cultures in dairy fermentation
title_sort Characterization of natural isolates of Lactobacillus strains to be used as starter cultures in dairy fermentation
dc.creator.none.fl_str_mv Hebert, Elvira Maria
Raya, Raul Ricardo
Tailliez, P.
Savoy, Graciela
author Hebert, Elvira Maria
author_facet Hebert, Elvira Maria
Raya, Raul Ricardo
Tailliez, P.
Savoy, Graciela
author_role author
author2 Raya, Raul Ricardo
Tailliez, P.
Savoy, Graciela
author2_role author
author
author
dc.subject.none.fl_str_mv Lactobacillus Delbrueckii Subsp. Lactis
Lactobacillus Helveticus
Starter Cultures
topic Lactobacillus Delbrueckii Subsp. Lactis
Lactobacillus Helveticus
Starter Cultures
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.6
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv The technological relevant characteristics of five homofermentative lactobacilli strains, isolated from natural fermented hard cheeses, were studied. Isolates CRL 581 and CRL 654, from Argentinian artesanal hard cheeses, and isolates CRL 1177, CRL 1178, and CRL 1179, from Italian Grana cheeses, were identified as Lactobacillus delbrueckii subsp. lactis and Lactobacillus helveticus, respectively, by physiological and biochemical tests, SDS-PAGE of whole-cell proteins and sequencing of the variable (V1) region of the 16S ribosomal DNA. All strains showed high levels of β- galactosidase activity. However, proteolytic activity varied widely among isolates. Strains CRL 581, CRL 654, and CRL 1177 hydrolyzed α- and β- caseins and were able to coagulate reconstituted skim milk in less than 16 h at 42°C. According to the substrate specificity, these proteinases have a caseinolytic activity comparable to that of the P(III)-type of lactococcal proteinases. No strains produced inhibitor substances (bacteriocin) and all were insensitive to attack by 14 L. helveticus- and L. delbrueckii subsp. lactis-specific bacteriophages.
Fil: Hebert, Elvira Maria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina
Fil: Raya, Raul Ricardo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina
Fil: Tailliez, P.. Institut National de la Recherche Agronomique; Francia
Fil: Savoy, Graciela. Universidad Nacional de Tucumán; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina
description The technological relevant characteristics of five homofermentative lactobacilli strains, isolated from natural fermented hard cheeses, were studied. Isolates CRL 581 and CRL 654, from Argentinian artesanal hard cheeses, and isolates CRL 1177, CRL 1178, and CRL 1179, from Italian Grana cheeses, were identified as Lactobacillus delbrueckii subsp. lactis and Lactobacillus helveticus, respectively, by physiological and biochemical tests, SDS-PAGE of whole-cell proteins and sequencing of the variable (V1) region of the 16S ribosomal DNA. All strains showed high levels of β- galactosidase activity. However, proteolytic activity varied widely among isolates. Strains CRL 581, CRL 654, and CRL 1177 hydrolyzed α- and β- caseins and were able to coagulate reconstituted skim milk in less than 16 h at 42°C. According to the substrate specificity, these proteinases have a caseinolytic activity comparable to that of the P(III)-type of lactococcal proteinases. No strains produced inhibitor substances (bacteriocin) and all were insensitive to attack by 14 L. helveticus- and L. delbrueckii subsp. lactis-specific bacteriophages.
publishDate 2000
dc.date.none.fl_str_mv 2000-07
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/11336/38147
Hebert, Elvira Maria; Raya, Raul Ricardo; Tailliez, P.; Savoy, Graciela; Characterization of natural isolates of Lactobacillus strains to be used as starter cultures in dairy fermentation; Elsevier Science; International Journal of Food Microbiology; 59; 1-2; 7-2000; 19-27
0168-1605
CONICET Digital
CONICET
url http://hdl.handle.net/11336/38147
identifier_str_mv Hebert, Elvira Maria; Raya, Raul Ricardo; Tailliez, P.; Savoy, Graciela; Characterization of natural isolates of Lactobacillus strains to be used as starter cultures in dairy fermentation; Elsevier Science; International Journal of Food Microbiology; 59; 1-2; 7-2000; 19-27
0168-1605
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/S0168-1605(00)00282-8
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0168160500002828
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/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 13.22299

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