Abstract:
:The main hypothesis of this work was to evaluate the presence of lactic acid bacteria (LAB) intrinsically resistant to plant essential oils in sage (Salvia officinalis L.) and laurel (Laurus nobilis), for future applications in functional cheese production by addition of aromatic herbs. The effect of the drying process on the viability of LAB was evaluated with three biomass densities (3, 4 and 5 kg/m2). The drying densities did not affect weight loss, but influenced the levels of LAB of sage and laurel. A total of 10 different strains of Enterococcus faecium, Enterococcus mundtii, Enterococcus raffinosus and Leuconostoc mesenteroides were identified from laurel, while sage did not host any LAB species. In particular, L. mesenteroides was the only species sensitive to the heat treatment. Only five strains, all enterococci, were resistant to at least one antibiotic, even though no strain showed gelatinase or haemolytic activity. The investigation on the technological traits useful in cheese making demonstrated that all LAB can be considered non starter LAB, because they were characterized by a slow acidification capacity (the pH was still above 6.00 after 3 d) and a very limited autolysis (the maximum decrease of the optical density at 599 nm was barely 0.2).
journal_name
FEMS Microbiol Lettjournal_title
FEMS microbiology lettersauthors
Gaglio R,Catania P,Orlando S,Vallone M,Moschetti G,Settanni Ldoi
10.1093/femsle/fnaa071subject
Has Abstractpub_date
2020-05-01 00:00:00issue
9eissn
0378-1097issn
1574-6968pii
5823742journal_volume
367pub_type
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journal_title:FEMS microbiology letters
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journal_title:FEMS microbiology letters
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pub_type: 杂志文章,评审
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pub_type: 杂志文章
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