Can Coalho cheese lactic microbiota be used in dairy fermentation to reduce foodborne pathogens?

Giselle Maria Pereira Dias,Gileno Vitor Mota Lima,Adriano Barbosa Da Silva,Ana Lúcia Figueiredo Porto,Nathalia Maria Cavalcanti Granja,Talitha Nóbrega Da Silva,Maria Taciana Holanda Cavalcanti

doi:10.14808/sci.plena.2019.021501

Giselle Maria Pereira Dias, Gileno Vitor Mota Lima + Show 5 more

Open Access

https://doi.org/10.14808/sci.plena.2019.021501

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Abstract

In order to study the biodiversity of lactic acid bacteria (LAB) and evaluate their potential for use in dairy fermentation to inhibit foodborne pathogens, we collected two types of Coalho cheese made with raw milk from an artisanal production located in Venturosa, Agreste Region in the state of Pernambuco. From 480 isolates, 210 (Gram-positive; catalase-negative; able to clot skim milk) were identified as LAB and 78 were identified at genus level. The genera found were Enterococcus (37.1%), Streptococcus (25.6%), Lactococcus (19.2%) and Leuconostoc (15.3%). The technology potential showed that most of the LAB exhibited proteolytic activity (82.9%), diacetyl production (65.7%), grown in 3, 4 and 6.5% NaCl (more than 50%), and rapidly acidified milk (52.6%) due to the production of lactic acid. The antagonistic potential showed that most LAB inhibited the growth of Staphylococcus aureus ATCC 6538 (82.89%) and Escherichia coli ATCC 25922 (88.15%), and 72.36% of the LAB presented antimicrobial activity against the two indicators. Among the Enterococcus strains, most (more than 70%) were gama-hemolitic and none produced gelatinase. This study allowed for the selection of strains with promising potential for use in dairy fermentation that could reduce the contamination of milk and cheese by foodborne pathogens.

Highlights

Coalho cheese is one of the most traditional products produced and consumed in the Brazilian Northeast, especially in the states of Ceará, Pernambuco, Rio Grande do Norte, and Paraíba [1]
The Lactic Acid Bacteria (LAB) when added to pasteurized milk, besides promoting the return of the typical sensory quality of cheese made from raw milk, would reduce possible contamination of milk by foodborne pathogenic microorganisms
The results presented in this study corroborated with Cabral et al (2016) [23], where most of the LAB isolated from Coalho cheese showed antimicrobial activity against at least one indicator

Summary

INTRODUCTION

Coalho cheese is one of the most traditional products produced and consumed in the Brazilian Northeast, especially in the states of Ceará, Pernambuco, Rio Grande do Norte, and Paraíba [1]. 15.192 of December 13th, 2013, even though Brazilian legislation for standardization and quality control recommends that cheese must be made from pasteurized milk [3] This recommendation aims to produce high quality cheese, since raw milk is an excellent growth medium for foodborne pathogenic microorganisms and food spoilage microorganisms. Low pH values inhibit the growth and survival of food-borne pathogens and food spoilage organisms [8] Another important technological property of LAB is associated with its ability to produce extracellular proteases. The LAB when added to pasteurized milk, besides promoting the return of the typical sensory quality of cheese made from raw milk, would reduce possible contamination of milk by foodborne pathogenic microorganisms This would contribute in improving the quality of artisanal cheese, increasing its shelf-life, and adding value to it

MATERIAL AND METHODS

RESULTS AND DISCUSSION

CONCLUSIONS