title: Technological Properties and Biogenic Amines Production by Bacteriocinogenic Lactococci and Enterococci Strains Isolated from Raw Goat's Milk.
abstract: Technological properties and biogenic amine production were analyzed in 56 bacteriocinogenic lactococci and enterococci strains isolated from raw goat's milk. Fifteen lactococci strains were able to reduce milk pH to 5.3 or lower after 6 h, while enterococci strains were initially slow in producing acids. Lactococcus lactis subsp. lactis GLc06 and three strains of Enterococcus faecalis (GEn20, GEn22, and GEn23) presented high proteolytic activity. L. lactis subsp. lactis GLc06 and E. faecalis GEn22 also showed a high percentage of autolysis after only 4 h, reaching 71.11 and 97.67%, respectively, after 24 h. No strain was able to secrete exopolysaccharides, and L. lactis subsp. lactis GLc22 and 25 of the Enterococcus strains were able to produce diacetyl. L. lactis subsp. lactis GLc05 and 23 of the Enterococcus strains presented a high tolerance to NaCl at 10% (wt/vol). Regarding biogenic amine production, 12 strains (5 lactococci and 7 enterococci) were capable of forming tyramine and 4 strains (1 lactococcus and 3 enterococci) were capable of forming 2-phenylethylamine, but in very low amounts. GLc06 presented great acidifying, proteolytic, and autolytic activities, and GLc05 was capable of growing at high NaCl concentrations (10%, wt/vol), possessing medium autolytic and proteolytic activities. Some enterococci strains produced diacetyl and high autolytic and extracellular proteolytic activities and also presented resistance to high NaCl concentrations. The interesting technological properties presented by some bacteriocinogenic strains can justify their use by the dairy industry, with the aim of ensuring both safety due to bacteriocin production and technological transformations in fermented products.
authors.affiliation: Departamento de Veterinária, Universidade Federal de Viçosa, Campus Universitário, Centro, 36570-900 Viçosa, Minas Gerais, Brazil.
authors.forename: Luana Martins
authors.initials: LM
authors.lastname: Perin
authors.affiliation: Department of Agricultural, Forest and Food Sciences Microbiology and Food Technology Area, University of Turin, Grugliasco, Italy.
authors.forename: Simona
authors.initials: S
authors.lastname: Belviso
authors.affiliation: Department of Agricultural, Forest and Food Sciences Microbiology and Food Technology Area, University of Turin, Grugliasco, Italy.
authors.forename: Barbara Dal
authors.initials: BD
authors.lastname: Bello
authors.affiliation: Departamento de Veterinária, Universidade Federal de Viçosa, Campus Universitário, Centro, 36570-900 Viçosa, Minas Gerais, Brazil.
authors.forename: Luís Augusto
authors.initials: LA
authors.lastname: Nero
authors.affiliation: Department of Agricultural, Forest and Food Sciences Microbiology and Food Technology Area, University of Turin, Grugliasco, Italy.
authors.forename: Luca
authors.initials: L
authors.lastname: Cocolin
mesh_terms: D000818:Animals; D001679:Biogenic Amines; D002611:Cheese; D016983:Enterococcus; D006041:Goats; D013294:Lactococcus lactis; D008892:Milk / Q000382:microbiology*
chemical_list: D001679:Biogenic Amines
keywords: Bacteriocinogenic lactic acid bacteria; Biogenic amines; Dairy; Technological potential