Characterization of lactic acid bacteria with antimicrobial activity isolated from cream cheese from Chiapas, Mexico

Characterization of lactic acid bacteria with antimicrobial activity isolated from cream cheese from Chiapas, Mexico

Chiapas cream cheese is an artisanal product manufactured in different regions of Mexico. The ability of lactic bacteria to produce large amounts of lactic and acetic acid has the effect of decreasing the pH, considered one of the primary factors in the inhibition of undesirable microorganisms such...

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Main Authors: Wong-Villarreal, Arnoldo, Corzo-González, Hipólito, Hernández-Núñez, Emanuel, González-Sánchez, Avel, Giacomán-Vallejos, Germán
Format: Online
Language:spa
Published: Universidad Autónoma de Tamaulipas 2021
Online Access:https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/1368
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id oai:ojs.pkp.sfu.ca:article-1368
record_format ojs
institution CIENCIA UAT
collection OJS
language spa
format Online
author Wong-Villarreal, Arnoldo
Corzo-González, Hipólito
Hernández-Núñez, Emanuel
González-Sánchez, Avel
Giacomán-Vallejos, Germán
spellingShingle Wong-Villarreal, Arnoldo
Corzo-González, Hipólito
Hernández-Núñez, Emanuel
González-Sánchez, Avel
Giacomán-Vallejos, Germán
Characterization of lactic acid bacteria with antimicrobial activity isolated from cream cheese from Chiapas, Mexico
author_facet Wong-Villarreal, Arnoldo
Corzo-González, Hipólito
Hernández-Núñez, Emanuel
González-Sánchez, Avel
Giacomán-Vallejos, Germán
author_sort Wong-Villarreal, Arnoldo
title Characterization of lactic acid bacteria with antimicrobial activity isolated from cream cheese from Chiapas, Mexico
title_short Characterization of lactic acid bacteria with antimicrobial activity isolated from cream cheese from Chiapas, Mexico
title_full Characterization of lactic acid bacteria with antimicrobial activity isolated from cream cheese from Chiapas, Mexico
title_fullStr Characterization of lactic acid bacteria with antimicrobial activity isolated from cream cheese from Chiapas, Mexico
title_full_unstemmed Characterization of lactic acid bacteria with antimicrobial activity isolated from cream cheese from Chiapas, Mexico
title_sort characterization of lactic acid bacteria with antimicrobial activity isolated from cream cheese from chiapas, mexico
description Chiapas cream cheese is an artisanal product manufactured in different regions of Mexico. The ability of lactic bacteria to produce large amounts of lactic and acetic acid has the effect of decreasing the pH, considered one of the primary factors in the inhibition of undesirable microorganisms such as pathogens and coliform bacteria, in dairy foods. The objective of this work was to isolate lactic acid bacteria and evaluate their antagonistic effect against pathogenic bacteria in vitro, as well as their effect against pathogens that are present in milk when they are added in the preparation of cream cheese. Strains of lactic bacteria were isolated from cream cheese from Chiapas, Mexico. Isolates were identified by API 50CH biochemical tests and 16S ribosomal gene sequences. The bacteria under study were used in pathogen growth inhibition tests. The production of acetic and lactic acid was quantified by gas chromatography coupled to masses in the cheeses at the beginning and 10 d after its elaboration. 203 bacterial strains were isolated, 82 of which had the ability to inhibit the growth of 7 pathogenic bacterial strains. The strains were identified by the partial sequence of the 16S ribosomal gene as belonging to the genus Lactobacillus; The addition of these strains in the elaboration of cream cheese reduces or eliminates coliforms, Staphylococcus aureus, molds and yeasts, while in the cheese made with pasteurized milk 290 CFU/mL of molds and yeasts were detected. These results suggest that Lactobacillus strains isolated from Chiapas artisanal cream cheese has the potential to be used as a starter culture with bioconservation  activity  in  this  and  similar  products.
publisher Universidad Autónoma de Tamaulipas
publishDate 2021
url https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/1368
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spelling oai:ojs.pkp.sfu.ca:article-13682021-01-30T20:05:10Z Characterization of lactic acid bacteria with antimicrobial activity isolated from cream cheese from Chiapas, Mexico Caracterización de bacterias ácido lácticas con actividad antimicrobiana aisladas del queso crema de Chiapas, México Wong-Villarreal, Arnoldo Corzo-González, Hipólito Hernández-Núñez, Emanuel González-Sánchez, Avel Giacomán-Vallejos, Germán Queso artesanal Ácido láctico Ácido acético Listeria monocytogenes Bioconservador artisan cheese lactic acid acetic acid Listeria monocytogenes bioconservative Chiapas cream cheese is an artisanal product manufactured in different regions of Mexico. The ability of lactic bacteria to produce large amounts of lactic and acetic acid has the effect of decreasing the pH, considered one of the primary factors in the inhibition of undesirable microorganisms such as pathogens and coliform bacteria, in dairy foods. The objective of this work was to isolate lactic acid bacteria and evaluate their antagonistic effect against pathogenic bacteria in vitro, as well as their effect against pathogens that are present in milk when they are added in the preparation of cream cheese. Strains of lactic bacteria were isolated from cream cheese from Chiapas, Mexico. Isolates were identified by API 50CH biochemical tests and 16S ribosomal gene sequences. The bacteria under study were used in pathogen growth inhibition tests. The production of acetic and lactic acid was quantified by gas chromatography coupled to masses in the cheeses at the beginning and 10 d after its elaboration. 203 bacterial strains were isolated, 82 of which had the ability to inhibit the growth of 7 pathogenic bacterial strains. The strains were identified by the partial sequence of the 16S ribosomal gene as belonging to the genus Lactobacillus; The addition of these strains in the elaboration of cream cheese reduces or eliminates coliforms, Staphylococcus aureus, molds and yeasts, while in the cheese made with pasteurized milk 290 CFU/mL of molds and yeasts were detected. These results suggest that Lactobacillus strains isolated from Chiapas artisanal cream cheese has the potential to be used as a starter culture with bioconservation  activity  in  this  and  similar  products. El queso crema de Chiapas es un producto artesanal fabricado en diferentes regiones de México. La capacidad de las bacterias lácticas, de producir grandes cantidades de ácido láctico y acético, tiene como efecto la disminución del pH, considerado uno de los factores primarios en la inhibición de microorganismos indeseables, como patógenos y bacterias coliformes, en alimentos lácteos. El objetivo de este trabajo fue aislar bacterias ácido lácticas y evaluar su efecto antagónico contra bacterias patógenas in vitro y contra patógenos presentes en la leche cuando se adicionan durante la elaboración del queso crema. Se aislaron cepas de bacterias lácticas del queso crema de Chiapas, México. Los aislados fueron identificados mediante pruebas bioquímicas API 50CH y secuencias del gen ribosomal 16S. Las bacterias de interés se usaron en pruebas de inhibición del crecimiento con cepas patógenas. Se cuantificó la producción de ácido acético y láctico por cromatografía de gases acoplado a masas en los quesos, al inicio y a los 10 d posteriores a su elabo­ra-ción. Se aislaron 203 cepas bacterianas, de las cuales 82 tuvieron la capacidad de inhibir el crecimiento de 7 cepas bacterianas patógenas. Las cepas fueron identificadas por la secuencia parcial del gen ribosomal 16S como pertenecientes al género Lactobacillus; la adición de estas cepas en la elaboración del queso crema redujo o eliminó coliformes, Staphylococcus aureus, mohos y levaduras, mientras que en el queso elaborado con leche pasteurizada se detectaron 290 UFC/mL de mohos y levaduras. Estos resultados sugieren que las cepas de Lactobacillus aisladas del queso crema artesanal de Chiapas tienen potencial para su uso como cultivo iniciador con actividad de bioconservación en este y productos similares. Universidad Autónoma de Tamaulipas 2021-01-30 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf text/html text/xml https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/1368 10.29059/cienciauat.v15i2.1368 CienciaUAT; Vol 15 No. 2. January-June 2021; 144-155 CienciaUAT; Vol. 15 No. 2: Enero-Junio 2021 ; 144-155 2007-7858 2007-7521 spa https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/1368/801 https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/1368/789 https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/1368/825 Derechos de autor 2021 CienciaUAT

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