We found a match
Your institution may have access to this item. Find your institution then sign in to continue.
- Title
CARACTERIZAÇÃO PARCIAL PROBIÓTICA E MOLECULAR DE BACTÉRIAS ÁCIDO LÁCTICAS ISOLADAS DE QUEIJO DE COALHO DA CIDADE DE ARCOVERDE - PERNAMBUCO.
- Authors
da Silva Santos, Dayane; de Andrade Calaça, Priscilla Régia; Figueiredo Porto, Ana Lúcia; Eleutério de Souza, Paulo Roberto; Holanda Cavalcanti, Maria Taciana
- Abstract
Investigation on the biodiversity of autochthonous lactic acid bacteria is highly relevant for the manufacture of quality cheese curds. In fact, lactic acid bacteria (LAB) impair the growth of undesirable microorganism due to competition or to bacteriocin-synthetized antimicrobial proteins. Research has also indicated probiotic effects with great health benefits. Current paper provides partial probiotic characterization of lactic acid bacteria isolated from cheese curds in the town of Arcoverde PE Brazil. Lactic acid bacteria were previously isolated from cheese curds in the town of Arcoverde and refrigerated at the Cenapesq Research Center. Eleven different bacterial strains were used. LAB were subjected to resistance test with low pH, resistance to biliary salts, antagonistic activity and molecular characterization according to parameters by the National Sanitary Vigilance Agency. Only two out of the eleven bacteria were efficient for most tests, identified as Enterococcus, with probiotic potential. Results show that bacteria isolated from cheese curds are an important source of good microorganisms for food technology and for human and animal health.
- Subjects
LACTIC acid bacteria; CHEESEMAKING; FOOD science; ANIMAL health; MICROBIAL growth; BACTERIA phylogeny
- Publication
Iniciação Científica Cesumar, 2019, Vol 21, Issue 1, p7
- ISSN
1518-1243
- Publication type
Article
- DOI
10.17765/1518-1243.2019v21n1p7-14