High throughput screening of technological and biopreservation traits of a large set of wild lactic acid bacteria from Brazilian artisanal cheeses. (December 2021)

• Record Type: Journal Article
• Authors: Margalho, Larissa P.; Kamimura, Bruna A.; Brexó, Ramon P.; Alvarenga, Verônica O.; Cebeci, Alp Sabri; Janssen, Patrick W.M.; Dijkstra, Annereinou; Starrenburg, Marjo J.C.; Sheombarsing, Reshtrie S.; Cruz, Adriano G.; Alkema, Wynand; Bachmann, Herwig; Sant'Ana, Anderson S.
• Is Part Of: Food microbiology. Volume 100(2021)
• Publication Date: 2021-12
• Subjects: Brazilian artisanal cheese -- Lactic acid bacteria -- Starter cultures -- Adjunct cultures -- Biotechnology -- Food quality -- Food safety; Food Microbiology -- Periodicals; Aliments -- Microbiologie -- Périodiques; Food -- Microbiology; Periodicals; Food -- Microbiology -- Periodicals; Food contamination -- Periodicals; 664.001579
• DOI: 10.1016/j.fm.2021.103872
• Languages: English
• ISSNs: 0740-0020

Abstract

Abstract: This study aimed to evaluate technological (acidification, proteolysis, lipolysis, resistance to low pH, NaCl, and bile salts) and biopreservation (antimicrobial activity against foodborne pathogens) features of 1002 LAB by high throughput screening (HTS) methods. The LAB was isolated from 11 types of Brazilian artisanal cheeses (BAC) marketed in the main 5 producing regions. Remarkable intra-species variability in acidification rates have been found, which was most pronounced between isolates from Mina's artisanal cheeses, Caipira and Coalho cheeses. Lacticaseibacillus paracasei and Levilactobacillus brevis showed the fastest acidification rate; however, all isolates showed slower acidification rates than a lactococcal control strain (4.3 × lower). When testing inhibitory effects, > 75% of LAB isolates could inhibit the growth of Staphylococcus aureus ATCC 19095 and Listeria monocytogenes ATCC 7644. Two of these isolates, identified as Lactiplantibacillus plantarum and Lentilactobacillus buchneri, the sterile and neutral supernatants alone, were sufficient to inhibit L. monocytogenes growth. Principal component analysis (PCA) allowed the identification of functional groups based on proteolytic and lipolytic activity, osmotic stress resistance, and inhibition of L. monocytogenes . The type of cheese the isolates were recovered from influenced properties such as anti-listerial compounds and lipolytic enzyme production. The use of HTS and multivariate statistics allowed insights into a diverse set of LAB technological and biopreservation properties. These findings allow a profound knowledge of the heterogeneity of a large set of isolates, which can be further used to design starter cultures with varied and combined properties, such as biopreservation and technological features. Besides that, HTS makes it possible to analyze a vast panel of LAB strains, reducing costs and time within laboratory analysis, while avoiding the loss of information once all LAB are tested at the same time (differently from the traditional labor-intensive approach, in which a few numbers of strains is tested per time). Highlights: Lactic acid bacteria (LAB) isolated from 11 types of Brazilian artisanal cheeses. Biopreservation and technological features of LAB assessed by high-throughput tools. Multivariate approach grouped LAB based on technological and preservation features. Inhibitory activity and enzyme production of LAB seemed to be cheese-dependent. Heterogeneity of large LAB set is key to design starter culture with chosen traits.