Homemade traditional cheeses for the isolation of probiotic

LUCILA SAAVEDRAA, MARÝ´A PÝ´A TARANTOA, FERNANDO SESMAA, GRACIELA FONT DE VALDEZ

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Año: 2003 vol. 88 p. 241 - 245

0168-1605

One hundred twenty-two strains of Enterococcus faecium isolated from Tafý´ Cheese, a homemade traditional cheese of the highlands in the province of Tucuma´n, Argentina, were evaluated for their potential application as starter cultures in the manufacture of this traditional cheese. Eleven of the 122 strains showing limited delays in growth in oxgall were selected for the study of bile salts hydrolase activity (BSH), cholesterol reduction, antimicrobial activity, and virulence determinants. Nine strains were able to remove cholesterol in in vitro assays, a property that was closely related to the bile salt hydrolase activity. Only two strains produced active bacteriocins against Listeria strains although genetic evidence for the bacteriocin structural gene was found in six other enterococci strains. No virulence factors were detected in any of the 11 selected strains of enterococci. gene was found in six other enterococci strains. No virulence factors were detected in any of the 11 selected strains of enterococci. highlands in the province of Tucuma´n, Argentina, were evaluated for their potential application as starter cultures in the manufacture of this traditional cheese. Eleven of the 122 strains showing limited delays in growth in oxgall were selected for the study of bile salts hydrolase activity (BSH), cholesterol reduction, antimicrobial activity, and virulence determinants. Nine strains were able to remove cholesterol in in vitro assays, a property that was closely related to the bile salt hydrolase activity. Only two strains produced active bacteriocins against Listeria strains although genetic evidence for the bacteriocin structural gene was found in six other enterococci strains. No virulence factors were detected in any of the 11 selected strains of enterococci. gene was found in six other enterococci strains. No virulence factors were detected in any of the 11 selected strains of enterococci. Enterococcus faecium isolated from Tafý´ Cheese, a homemade traditional cheese of the highlands in the province of Tucuma´n, Argentina, were evaluated for their potential application as starter cultures in the manufacture of this traditional cheese. Eleven of the 122 strains showing limited delays in growth in oxgall were selected for the study of bile salts hydrolase activity (BSH), cholesterol reduction, antimicrobial activity, and virulence determinants. Nine strains were able to remove cholesterol in in vitro assays, a property that was closely related to the bile salt hydrolase activity. Only two strains produced active bacteriocins against Listeria strains although genetic evidence for the bacteriocin structural gene was found in six other enterococci strains. No virulence factors were detected in any of the 11 selected strains of enterococci. gene was found in six other enterococci strains. No virulence factors were detected in any of the 11 selected strains of enterococci. Listeria strains although genetic evidence for the bacteriocin structural gene was found in six other enterococci strains. No virulence factors were detected in any of the 11 selected strains of enterococci.