Caracterização de bactérias láticas em queijo de coalho e antagonismo a alguns patógenos

Wilma Carla de Freitas; Antônio Eustáquio Resende Travassos; Janeeyre Ferreira Maciel

doi:10.18241/0073-98552013721553

Vol. 72 No. 2 (2013), ORIGINAL ARTICLE

Vol. 72 No. 2 (2013)

Characterization of lactic acid bacteria in coalho cheese and antagonism to some pathogenic food-related bacteria

ORIGINAL ARTICLE

https://doi.org/10.18241/0073-98552013721553

Published 2012-02-22

Wilma Carla de Freitas⁺⁻
Antônio Eustáquio Resende Travassos⁺⁻
Janeeyre Ferreira Maciel⁺⁻

Wilma Carla de Freitas

Universidade Federal da Paraíba, João Pessoa, PB

Antônio Eustáquio Resende Travassos

Universidade Federal da Paraíba, Centro de Ciências Humanas, João Pessoa, PB

Janeeyre Ferreira Maciel

Universidade Federal da Paraíba, Departamento de Tecnologia e Química de Alimentos, João Pessoa, PB

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Keywords

cheese
Lactococcus
Staphylococcus aureus

How to Cite

1.

Freitas WC de, Travassos AER, Maciel JF. Characterization of lactic acid bacteria in coalho cheese and antagonism to some pathogenic food-related bacteria. Rev Inst Adolfo Lutz [Internet]. 2012 Feb. 22 [cited 2024 Nov. 21];72(2):131-7. Available from: https://periodicos.saude.sp.gov.br/RIAL/article/view/32907

Abstract

The coalho or curdled cheese is a traditional product of the Brazilian Northeast region, but the knowledge on its autochthonous microbiota is critical. This survey aimed at characterizing the microbiota of coalho cheese produced in three rural properties (A, B and C), located in Agreste, Borborema and Sertão regions of State of Paraíba - Brazil, respectively. The relevance of the profile of lactic acid bacteria found in this type of cheese was assessed, and the antimicrobial activity of these identified bacteria against Salmonella enterica, S. aureus and L. monocytogenes was analyzed. The lactic acid bacteria counts of coalho cheese from producers A and B were 106 and the highest counts (109 UFC/g) were found in cheese samples from producer C. Forty-nine lactic acid bacteria from three rural properties were selected and predominant genera was Enterococcus, Lactococcus, Streptococcus and Leuconostoc. Of 20 bacteria isolated, 19 showed inhibition halos on the three pathogenic bacteria with diameter of 2 to 15 mm, and the largest halos were formed by Lactococcus lactis ssp lactis on S. enterica and S. aureus. The antimicrobial activity displayed by some lactic acid bacteria isolates suggests the possibility of its use against pathogens, and they might be effective as a barrier in these microorganisms development and as biological preservatives in coalho cheese.

https://doi.org/10.18241/0073-98552013721553

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