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 - 434
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.