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Technological properties of beneficial bacteria from the dairy environment and development of a fermented milk with the beneficial strain Lactobacillus casei MRUV6

Published online by Cambridge University Press:  13 May 2020

Monique Colombo ,
Svetoslav D. Todorov ,
Antonio F. Carvalho  and
Luís A. Nero
Monique Colombo
Affiliation:
Departamento de Veterinária, InsPOA – Laboratório de Inspeção de Produtos de Origem Animal, Universidade Federal de Viçosa, Viçosa, Brazil
Svetoslav D. Todorov
Affiliation:
Departamento de Veterinária, InsPOA – Laboratório de Inspeção de Produtos de Origem Animal, Universidade Federal de Viçosa, Viçosa, Brazil Handong Global University, Pohang, Republic of Korea
Antonio F. Carvalho
Affiliation:
Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa, Viçosa, Brazil
Luís A. Nero*
Affiliation:
Departamento de Veterinária, InsPOA – Laboratório de Inspeção de Produtos de Origem Animal, Universidade Federal de Viçosa, Viçosa, Brazil
*
Author for correspondence: Luís A. Nero, Email: [email protected]
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Abstract

In this research paper we describe the technological properties of beneficial lactic acid bacteria (LAB) obtained from a dairy production chain and the development of a fermented milk produced with Lactobacillus casei MRUV6. Fifteen LAB isolates (Lactobacillus sp., Pediococcus sp. and Weissela sp.) presented acidifying abilities (pH ranges from 0.73 to 2.11), were able to produce diacetyl (except by 5 isolates) and exopolysaccharides, and two were proteolytic. L. casei MRUV6 was selected for producing a fermented milk, stored up to 35 d at 4 and 10°C. Counts on MRS agar with added vancomycin (10 mg/l) and MRS agar with added bile salts (1.5% w/v) ranged from 9.7 to 9.9 log CFU/g, independently of the tested conditions, indicating stability and intestinal resistance of L. casei MRUV6, despite some significant differences (P < 0.05). The study demonstrated the technological potential of a potential probiotic candidate strain, L. casei MRUV6, to be used as a starter culture in the dairy industry.

Keywords

Beneficialbile saltsfermented milkLactobacillus casei
Type
Research Article
Information
Journal of Dairy Research , Volume 87 , Issue 2 , May 2020 , pp. 259 - 262
Copyright
© The Author(s), 2020. Published by Cambridge University Press on behalf of Hannah Dairy Research Foundation.

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