Genetic diversity, safety and technological characterization of lactic acid bacteria isolated from artisanal Pico cheese

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• 作者：M.F.P. Domingos-Lopes^a ; C. Stanton^b ; P.R. Ross^c ; M.L.E. Dapkevicius^a ; C.C.G. Silva^a ; ^{celia.cg.silva@uac.pt}
• 关键词：Lactic acid bacteria ; Cheese ; Artisanal ; Safety ; Adjunct culture
• 刊名：Food Microbiology
• 出版年：2017
• 出版时间：May 2017
• 年：2017
• 卷：63
• 期：Complete
• 页码：178-190
• 全文大小：1047 K
• 卷排序：63

文摘

LAB microbiota isolated from an Azorean artisanal cheese was investigated. Enterococcus was the dominant genera identified by gene sequence analyses whereas API system mostly identified Lactobacillus. None of isolates showed high-level resistance to clinically important antibiotics. All Enterococcus isolates were sensitive to vancomycin but presented at least one virulence gene. Two Lactobacillus strains were selected for adjuvant cultures in cheese application.