Characterization and evaluation of lactic acid bacteria isolated from goat milk

Food Control

Volumn 53, Issue , 2015, Pages 96-103

  de Almeida Júnior, Washington Luiz Gonçalves ^a   Ferrari, Íris da Silva ^a   de Souza, Jane Viana ^a   da Silva, Carla Daiane Andrade ^a   da Costa, Mateus Matiuzzi ^a   Dias, Francesca Silva ^a  

^a University of San Francisco   (Brazil)

Author keywords

E.coli; Goat cheese; Lactic acid bacteria; Physico chemical; Probiotic

Indexed keywords

BACILLUS CEREUS; BACTERIA (MICROORGANISMS); CAPRA HIRCUS; ENTEROCOCCUS FAECALIS; ESCHERICHIA COLI; KLEBSIELLA PNEUMONIAE; LISTERIA MONOCYTOGENES; SALMONELLA TYPHI; SHIGELLA FLEXNERI; STAPHYLOCOCCUS AUREUS;

EID: 84922287136     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2015.01.013     Document Type: Article

References (53)

1. Ahmadova A., Todorov S.D., Choiset Y., Rabesona H., Mirhadi Zadi T.M., Kuliyev, et al. Evaluation of antimicrobial activity, probiotic properties and safety of wild strain Enterococcus faecium AQ71 isolated from Azerbaijani Motal cheese. Food Control 2013, 30(2):631-641.
2. Aslim B., Yuksekdag Z.N., Sarikaya E., Beyatli Y. Determination of the bacteriocin-like substances produced by some lactic acid bacteria isolated from Turkish dairy products. LWT - Food Science and Technology 2005, 38(6):691-694.
3. Aymerich M., Garriga M., Monfort J., Nes I., Hugas M. Bacteriocin-producing lactobacilli in Spanish-style fermented sausages: characterization of bacteriocins. Food Microbiology 2000, 17(1):33-45.
4. Badel S., Bernardi T., Michaud P. New perspectives for Lactobacilli exopolysaccharides. Biotechnology Advances 2011, 29(1):54-66.
5. Bao Y., Zhang Y., Zhang Y., Liu Y., Wang S., Dong X., et al. Screening of potential probiotic properties of Lactobacillus fermentum isolated from traditional dairy products. Food Control 2010, 21(5):695-701.
6. Beerens H., Luquet F.M. Guía practico para el análisis microbiológico de la leche y los productos lácteos 1990, Acríbia, Zaragoza. 1th ed.
7. Brazil Ministério da Agricultura, Pecuária e Abastecimento. Instrução Normativa n° 68, de 12 de dezembro de 2006. Oficializa métodos analíticos oficiais físico-químicos para o controle de leite e produtos lácteos 2006, 08. Diário Oficial da República Federativa do Brasil, Brasília, DF, 14 dez. 2006. Seção 1.
8. Bremer E., Krämer R. Coping with osmotic challenges: osmoregulation through accumulation and release of compatible solutes in bacteria. Bacterial stress responses 2000, 79-97. ASM Press Published, Washington. G. Storz, R. Hengge-Aronis (Eds.).
9. Buriti F.C.A., da Rocha J.S., Assis E.G., Saad S.M.I. Probiotic potential of Minas fresh cheese prepared with the addition of Lactobacillus paracasei. LWT - Food Science and Technology 2005, 38(2):173-180.
10. Cai Y., Suyanandana P., Saman P., Benno Y. Classification and characterization of lactic acid bacteria isolated from the intestines of common carp and freshwater prawns. The Journal of General and Applied Microbiology 1999, 45(4):177-184.
11. Caridi A., Micari P., Foti F., Ramondino D., Sarullo V. Ripening and seasonal changes in microbiological and chemical parameters of the artisanal cheese Caprino d'Aspromonte produced from raw or thermized goat's milk. Food Microbiology 2003, 20(2):201-209.
12. CLSI (Clinical and Laboratory Standards Institute) Performance standards for antimicrobial susceptibility testing; twenty two informational supplement 2012, CLSI document M100-S22, CLSI, Wayne, Pa., 188 pp.
13. Collado M.C., Meriluoto J., Salminen S. Invitro analysis of probiotic strain combinations to inhibit pathogen adhesion to human intestinal mucus. Food Research International 2007, 40(5):629-636.
14. Coman M.M., Cecchini C., Verdenelli M.C., Silvi S., Orpianesi C., Cresci A. Functional foods as carriers for SYNBIO®, a probiotic bacteria combination. International Journal of Food Microbiology 2012, 157(3):346-352.
15. Danielsen M., Wind A. Susceptibility of Lactobacillus spp. to antimicrobial agents. International Journal of Food Microbiology 2003, 82(1):1-11.
16. Delbès-Paus C., Miszczycha S., Ganet S., Helinck S., Veisseire P., Pochet S., et al. Behavior of Escherichia coli O26:H11 in the presence of Hafnia alvei in a model cheese ecosystem. International Journal of Food Microbiology 2013, 160(3):212-218.
17. Dias F.S., Duarte W.F., Santos M.R.R.M., Ramos E.M., Schwan R.F. Screening of Lactobacillus isolated from pork sausages for potential probiotic use and evaluation of the microbiological safety of fermented products. Journal of Food Protection 2013, 76(6):991-998.
18. Dueñas-Chasco M.T., Rodríguez-Carvajal M.A., Tejero-Mateo P., Espartero J.L., Irastorza-Iribas A., Gil-Serrano A.M. Structural analysis of the exopolysaccharides produced by Lactobacillus spp. G-77. Carbohydrate Research 1998, 307(1-2):125-133.
19. FAO (Food Agriculture Organization of the United Nations) FAOSTAT agriculture data 2014, Available at:, Accessed 29.09.14. http://faostat.fao.org/site/573/default.aspx#ancor.
20. FAO/WHO (Food Agriculture Organization of the United Nations/World Health Organization) Joint FAO/WHO working group report on drafting guidelines for the evaluation of probiotics in food 2002, Available at:, Accessed 29.09.14. ftp://ftp.fao.org/es/esn/food/wgreport2.pdf.
21. Franciosi E., Settanni L., Cavazza A., Poznanski E. Biodiversity and technological potential of wild lactic acid bacteria from raw cows' milk. International Dairy Journal 2009, 19(1):3-11.
22. Franco I., Prieto B., Bernardo A., González Prieto J., Carballo J. Biochemical changes throughout the ripening of a traditional Spanish goat cheese variety (Babia-Laciana). International Dairy Journal 2003, 13(2-3):221-230.
23. Fritzen-Freire C.B., Müller C.M.O., Laurindo J.B., Prudêncio E.S. The influence of Bifidobacterium Bb-12 and lactic acid incorporation on the properties of Minas frescal cheese. Journal of Food Engineering 2010, 96(4):621-627.
24. Galina M.A., Osnaya F., Cuchillo H.M., Haenlein G.F.W. Cheese quality from milk of grazing or indoor fed Zebu cows and Alpine crossbred goats. Small Ruminant Research 2007, 71(1-3):264-272.
25. Haenlein G.F. Goat milk in human nutrition. Small Ruminant Research 2004, 51(2):155-163.
26. Hayaloglu A.A., Tolu C., Yasar K. Influence of goat breeds and starter culture systems on gross composition and proteolysis in Gokceada goat cheese during ripening. Small Ruminant Research 2013, 113(1):231-238.
27. IBGE (Instituto Brasileiro de Geografia e Estatística) Produção da Pecuária Municipal - 2011 2011, Available at:, Accessed 10.10.14. http://ftp://ftp.ibge.gov.br/Producao_Pecuaria/Producao_da_Pecuaria_Municipal/2011/ppm2011.pdf.
28. IDF (International Dairy Federation) Milk and milk products- Guidance on methods of sampling 1995, Standard 50C. IDF, Brussels, Belgium.
29. Iranmanesh M., Ezzatpanah H., Mojgani N. Antibacterial activity and cholesterol assimilation of lactic acid bacteria isolated from traditional Iranian dairy products. LWT - Food Science and Technology 2014, 58(2):355-359.
30. King N. Modification of Vogues-Proskauer test for rapid colorimetric determination of acetyl methyl carbinol plus diacetyl in butter. Dairy Industries 1948, 13:860-866.
31. Klare I., Konstabel C., Werner G., Huys G., Vankerckhoven V., Kahlmeter G., et al. Antimicrobial susceptibilities of Lactobacillus, Pediococcus and Lactococcus human isolates and cultures intended for probiotic or nutritional use. The Journal of Antimicrobial Chemotherapy 2007, 59(5):900-912.
32. Lima K.G.D.C., Kruger M.F., Behrens J., Destro M.T., Landgraf M., Gombossy de Melo Franco B.D. Evaluation of culture media for enumeration of Lactobacillus acidophilus, Lactobacillus casei and Bifidobacterium animalis in the presence of Lactobacillus delbrueckii subsp bulgaricus and Streptococcus thermophilus. LWT - Food Science and Technology 2009, 42(2):491-495.
33. Liu X., Liu W., Zhang Q., Tian F., Wang G., Zhang H., et al. Screening of lactobacilli with antagonistic activity against enteroinvasive Escherichia coli. Food Control 2013, 30(2):563-568.
34. Lopez-Kleine L., Monnet V. Lactic acid bacteria | proteolytic systems 2011, Academic Press Published, France. 2th ed.
35. Minervini F., Bilancia M.T., Sonya Siragusa S., Gobbetti M., Caponio F. Fermented goats' milk produced with selected multiple starters as a potentially functional food. Food Microbiology 2009, 26(6):559-564.
36. Monteagudo-Mera A., Rodríguez-Aparicio L., Rúa J., Martínez-Blanco H., Navasa N., García-Armesto M.R., et al. Invitro evaluation of physiological probiotic properties of different lactic acid bacteria strains of dairy and human origin. Journal of Functional Foods 2012, 4(2):531-541.
37. Niro S., Fratianni A., Tremonte P., Sorrentino E., Tipaldi L., Panfili G., et al. Innovative Caciocavallo cheeses made from a mixture of cow milk with ewe or goat milk. Journal of Dairy Science 2014, 97(3):1296-1304.
38. Park Y.W. Bioactive components in milk and dairy products. Bioactive components in milk 2009, 43-81. Wiley-Blackwell Published, Ames, Iowa and Oxford. Y.W. Park (Ed.).
39. Park Y.W., Haenlein G.F.W. Therapeutic and hypo - allergenic values of goat milk and implication of food allergy. Handbook of milk of non - bovine mammals 2006, 121-136. Blackwell Published, Oxford, UK, and Ames. Y.W. Park, G.F.W. Haenlein (Eds.).
40. Patten D.A., Leivers S., Chadha M.J., Maqsood M., Humphreys P.N., Laws A.P., et al. The structure and immunomodulatory activity on intestinal epithelial cells of the EPSs isolated from Lactobacillus helveticus sp. Rosyjski and Lactobacillus acidophilus sp. 5e2. Carbohydrate Research 2014, 384:119-127.
41. Pescuma M., Hébert E.M., Dalgalarrondo M., Haertlé T., Mozzi F., Chobert J.-M., et al. Effect of exopolysaccharides on the hydrolysis of beta-lactoglobulin by Lactobacillus acidophilus CRL 636 in an invitro gastric/pancreatic system. Journal of Agricultural and Food Chemistry 2009, 57(12):5571-5577.
42. Rincon-Delgadillo M.I., Lopez-Hernandez A., Wijaya I., Rankin S.A. Diacetyl levels and volatile profiles of commercial starter distillates and selected dairy foods. Journal of Dairy Science 2012, 95(3):1128-1139.
43. Rodgers S. Novel applications of live bacteria in food services: probiotics and protective cultures. Trends in Food Science & Technology 2008, 19(4):188-197.
44. Rönkä E., Malinen E., Saarela M., Rinta-Koski M., Aarnikunnas J., Palva A. Probiotic and milk technological properties of Lactobacillus brevis. International Journal of Food Microbiology 2003, 83(1):63-74.
45. Sant'Ana A.M.S., Bezerril F.F., Madruga M.S., Batista A.S.M., Magnani M., Souza E.L., et al. Nutritional and sensory characteristics of Minas fresh cheese made with goat milk, cow milk, or a mixture of both. Journal of Dairy Science 2013, 96(12):7442-7453.
46. Schirru S., Todorov S.D., Favaro L., Mangia N.P., Basaglia M., Casella S., et al. Sardinian goat's milk as source of bacteriocinogenic potential protective cultures. Food Control 2012, 25(1):309-320.
47. Silva G.S., Ferrari I.S., Silva C.D.A., Almeida Júnior W.L.G.A., Carrijo K.F., Costa M.C., et al. Microbiological and physical-chemical profile of goat milk in the semiarid region of the San Francisco Valley. Veterinária Notícias 2013, 19(1):14-22.
48. Solieri L., Bianchi A., Mottolese G., Lemmetti F., Giudici P. Tailoring the probiotic potential of non-starter Lactobacillus strains from ripened Parmigiano Reggiano cheese by invitro screening and principal component analysis. Food Microbiology 2014, 38:240-249.
49. Stiles M.E., Holzapfel W.H. Lactic acid bacteria of foods and their current taxonomy. International Journal of Food Microbiology 1997, 36(1):1-29.
50. Van Geel-Schutten G.H., Flesch F., ten Brink B., Smith M.R., Dijkhuizen L. Screening and characterization of Lactobacillus strains producing large amounts of exopolysaccharides. Applied Microbiology and Biotechnology 1998, 50(6):697-703.
51. Vasiljevic T., Shah N.P. Probiotics-From Metchnikoff to bioactives. International Dairy Journal 2008, 18(7):714-728.
52. Yavuzdurmaz H. Isolation, characterization, determination of probiotic properties of lactic acid bacteria from human milk 2007, 69. Master of Science in Food Engineering. Izmir Institute of Technology, Available at:, Accessed 08.07.14. http://library.iyte.edu.tr/tezler/master/gidamuh/T000712.pdf.
53. Zago M., Fornasari M.E., Carminati D., Burns P., Suàrez V., Vinderola G., et al. Characterization and probiotic potential of Lactobacillus plantarum strains isolated from cheeses. Food Microbiology 2011, 28(5):1033-1040.