TITLE:
Selection of Lactic Acid Bacteria Isolated from San Simón da Costa Cheese (PDO) in Order to Develop an Autochthonous Starter Culture
AUTHORS:
Leticia González, Araceli Fernández Cuadrillero, José María Castro, Ana Bernardo, María Eugenia Tornadijo
KEYWORDS:
Cow Milk Cheese, Lactic Acid Bacteria, Enzymatic Activities, Autochthonous Starter
JOURNAL NAME:
Advances in Microbiology,
Vol.5 No.11,
October
27,
2015
ABSTRACT: Traditional cheeses are an important reservoir of microbial diversity
that can have important biotechnological applications, especially with a view
to improving the characteristics unique to each type of cheese, and in this
respect, starter cultures consisting of autochthonous lactic acid bacteria
strains are of particular interest. In the present study, we investigated
lactic acid bacteria population diversity in San Simón da Costa cheese (PDO,
Galicia, Spain) and found a predominance of the genus Lactobacillus, which by the end of ripening accounted for 78% of
the strains isolated in Rogosa agar, around 40% of those in M17 agar and about
10% of those in MSE agar. The main species of lactic acid bacteria identified
were Lactococcus lactis subsp. lactis, Lactobacillus casei subsp. casei, Lb. paracasei subsp. paracasei, Leuconostoc mesenteroides and Enterococcus
faecalis. Virtually all the strains studied from a technological point of
view yielded more than or equal to 0.24 g 100 mL-1 lactic acid. Lactococcus lactis subsp. lactis (SS 194), Lactobacillus paracasei (SS
1695 and SS 1689) and Enterococcus
faecalis (SS 1378 and SS 1449) strains exhibited the greatest proteolytic
capacity. Based on the overall technological aptitude of the tested strains, we
can propose starter cultures and co-cultures that include different
combinations of previous strains with a view to manufacturing San
Simón da Costa cheese from pasteurised milk.