INLAIN   20354
INSTITUTO DE LACTOLOGIA INDUSTRIAL
Unidad Ejecutora - UE
artículos
Título:
Yeasts from autochthonal cheese starters: technological and functional properties.
Autor/es:
A.G. BINETTI; M. CARRASCO; J.A. REINHEIMER; V. SUAREZ
Revista:
JOURNAL OF APPLIED MICROBIOLOGY
Editorial:
WILEY-BLACKWELL PUBLISHING, INC
Referencias:
Lugar: Londres; Año: 2013 vol. 155 p. 434 - 444
ISSN:
1364-5072
Resumen:
Abstract
Aims:
The aim of this work was to identify twenty yeasts isolated from
autochthonal cheese starters and evaluate their technological and
functional properties.
Methods and Results:
The capacities of the yeasts to grow at different temperatures, pH,
NaCl and lactic acid concentrations as well as the proteolytic and
lipolytic activities were studied. Moreover, survival to simulated
gastrointestinal digestion, hydrophobicity, antimicrobial activity
against pathogens and auto- and co- aggregation abilities were
evaluated. The sequentiation of a fragment from the 26S rDNA gene
indicated that Kluyveromyces marxianus was the predominant species, followed by Saccharomyces cerevisiae, Clavispora lusitaniae, Kluyveromyces lactis and Galactomyces geotrichum. RAPD with primer M13 allowed a good differentiation among strains from the same species.
All strains normally grew at pH 4.7 - 5.5 and temperatures between 15
ºC and 35 ºC. Most of them tolerated 10 % NaCl and 3 % lactic acid.
Some strains showed proteolytic (8 isolates) and/or lipolytic (4
isolates) capacities. All strains evidenced high gastrointestinal
resistance, moderate hydrophobicity, intermediate auto-aggregation and variable co-aggregation abilities. No strains inhibited the growth of the pathogens assayed.
Conclusions: Some strains from dairy sources showed interesting functional and technological properties.
Significance and Impact of the study: This
study has been the first contribution to the identification and
characterization of yeasts isolated from cheese autochthonal starters in
Argentina. Many strains could be proposed as potential candidates to be used as probiotics and/or as co-starters in cheese productions.