title: Selection of autochthonous lactic acid bacteria from goat dairies and their addition to evaluate the inhibition of Salmonella typhi in artisanal cheese.
abstract: This study aimed to select autochthonous lactic acid bacteria (LAB) with probiotic and functional properties from goat dairies and test their addition to artisanal cheese for the inhibition of Salmonella typhi. In vitro tests, including survival in the gastrointestinal tract (GIT), auto- and co-aggregation, the hemolytic test, DNase activity, antimicrobial susceptibility, antibacterial activity, tolerance to NaCl and exopolysaccharide (EPS), gas and diacetyl production were conducted for sixty isolates. Based on these tests, four LAB isolates (UNIVASF CAP 16, 45, 84 and 279) were selected and identified. Additional tests, such as production of lactic and citric acids by UNIVASF CAP isolates were performed in addition to assays of bile salt hydrolase (BSH), β-galactosidase and decarboxylase activity. The four selected LAB produced high lactic acid (>17 g/L) and low citric acid (0.2 g/L) concentrations. All selected strains showed BSH and β-galactosidase activity and none showed decarboxylase activity. Three goat cheeses (1, 2 and control) were produced and evaluated for the inhibitory action of selected LAB against Salmonella typhi. The cheese inoculated with LAB (cheese 2) decreased 0.38 log10 CFU/g of S. Typhy population while in the cheese without LAB inoculation (cheese 1) the pathogen population increased by 0.29 log units. Further, the pH value increased linearly over time, by 0.004 units per day in cheese 1. In the cheese 2, the pH value decreased linearly over time, by 0.066 units per day. The cocktail containing selected Lactobacillus strains with potential probiotic and technological properties showed antibacterial activity against S. typhi in vitro and in artisanal goat cheese. Thus, goat milk is important source of potential probiotic LAB which may be used to inhibit the growth of Salmonella population in cheese goat, contributing to safety and functional value of the product.
authors.affiliation: Federal University of San Francisco Valley, Rod. BR 407, Km 12 - Lote 543 - Projeto de Irrigação Senador Nilo Coelho, s/nº - C1, 56.300-990, Petrolina, Pernambuco, Brazil.
authors.forename: Iris da Silva
authors.initials: Ida S
authors.lastname: Ferrari
authors.affiliation: Federal University of San Francisco Valley, Rod. BR 407, Km 12 - Lote 543 - Projeto de Irrigação Senador Nilo Coelho, s/nº - C1, 56.300-990, Petrolina, Pernambuco, Brazil.
authors.forename: Jane Viana
authors.initials: JV
authors.lastname: de Souza
authors.affiliation: Federal University of Lavras, Biology Department, 37.200-000, Lavras, Minas Gerais, Brazil.
authors.forename: Cintia Lacerda
authors.initials: CL
authors.lastname: Ramos
authors.affiliation: Federal University of San Francisco Valley, Rod. BR 407, Km 12 - Lote 543 - Projeto de Irrigação Senador Nilo Coelho, s/nº - C1, 56.300-990, Petrolina, Pernambuco, Brazil.
authors.forename: Mateus Matiuzzi
authors.initials: MM
authors.lastname: da Costa
authors.affiliation: Federal University of Lavras, Biology Department, 37.200-000, Lavras, Minas Gerais, Brazil.
authors.forename: Rosane Freitas
authors.initials: RF
authors.lastname: Schwan
authors.affiliation: Federal University of San Francisco Valley, Rod. BR 407, Km 12 - Lote 543 - Projeto de Irrigação Senador Nilo Coelho, s/nº - C1, 56.300-990, Petrolina, Pernambuco, Brazil. Electronic address: francesca.nobre@univasf.edu.br.
authors.forename: Francesca Silva
authors.initials: FS
authors.lastname: Dias
mesh_terms: D000581:Amidohydrolases / Q000096:biosynthesis; D000818:Animals; D000898:Antibiosis; D002611:Cheese / Q000382:microbiology*; D019343:Citric Acid / Q000378:metabolism; D003612:Dairying; D005516:Food Microbiology; D059022:Food Safety; D006041:Goats; D006863:Hydrogen-Ion Concentration; D019344:Lactic Acid / Q000096:biosynthesis; D007777:Lactobacillaceae / Q000145:classification / Q000187:drug effects / Q000302:isolation & purification / Q000502:physiology; D052196:Levilactobacillus brevis / Q000302:isolation & purification / Q000502:physiology*; D000069980:Lacticaseibacillus paracasei / Q000302:isolation & purification / Q000502:physiology*; D008892:Milk / Q000382:microbiology*; D019936:Probiotics / Q000302:isolation & purification / Q000378:metabolism; D012485:Salmonella typhi / Q000502:physiology*; D001616:beta-Galactosidase / Q000096:biosynthesis
chemical_list: D019343:Citric Acid; D019344:Lactic Acid; D001616:beta-Galactosidase; D000581:Amidohydrolases; C023154:choloylglycine hydrolase
keywords: Antibacterial activity; Food safety; Goat cheese; Probiotics