Genotypic and technological characterization of Leuconostoc isolates to be used as adjunct starters in Manchego cheese manufacture

Twenty-seven Leuconostoc (Ln.) isolates from Manchego cheese were characterized by phenotypic and genotypic methods, and their technological abilities studied in order to test their potential use as dairy starter components. While phenotypic diversity was evaluated by studying the biochemical charac...

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Bibliographic Details
Published in:Food microbiology 2010-02, Vol.27 (1), p.85-93
Main Authors: Nieto-Arribas, Pedro, Seseña, Susana, Poveda, Justa M., Palop, Llanos, Cabezas, Lourdes
Format: Article
Language:English
Subjects:
acid tolerance
acidification
Adjunct culture
aminopeptidases
Animals
autolysis
Bacterial Typing Techniques - methods
biogenic amines
Cattle
Cheese - microbiology
cheese starters
dairy industry
dextran
Environmental Microbiology
Fermentation
fermented foods
flavor compounds
Food Microbiology
Food-Processing Industry
Genotype
isolation
lactic acid bacteria
Leuconostoc
Leuconostoc - classification
Leuconostoc - genetics
Leuconostoc - isolation & purification
Leuconostoc - metabolism
lipolysis
Manchego cheese
Milk - chemistry
phenotype
proteolysis
Random Amplified Polymorphic DNA Technique
RAPD-PCR
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Summary:Twenty-seven Leuconostoc (Ln.) isolates from Manchego cheese were characterized by phenotypic and genotypic methods, and their technological abilities studied in order to test their potential use as dairy starter components. While phenotypic diversity was evaluated by studying the biochemical characteristics of technological interest (i.e. acidifying and aminopeptidase activities), genotypic diversity was evidenced by using Randomly Amplified Polymorphic DNA-Polymerase Chain Reaction (RAPD-PCR). Additional technological abilities such as lipolytic, proteolytic and autolytic activities, salt and pH tolerance and production of dextran, flavour compounds and biogenic amines, were investigated. The marked differences among strains reflected the existing biodiversity in naturally fermented products. After statistically evaluating their performance, strains C0W2, belonging to Ln. lactis, and C16W5 and N2W5, belonging to Ln. mesenteroides subsp. dextranicum, revealed the best properties to be used in mixed dairy starter cultures. This study evidences the fact that natural environments can be considered as a proper source of useful strains, for the dairy industry.
ISSN:0740-0020
1095-9998
DOI:10.1016/j.fm.2009.08.006