This study aimed to characterize the autochthonous lactic acid bacteria (LAB) established in Traditional Mountain (TM) cheese, and to select strains with technological or health-promoting properties for cheese production. The results showed a high biodiversity of wild LAB within TM-cheese and the presence of few strains with bioactive properties. The two best technological performing strains (a Lactococcus lactis subsp. lactis and a Streptococcus thermophilus) were tested as starter cultures in experimental TM-cheese production. They did not reduce the traditional high biodiversity of TM-cheese, neither standardized its sensory attributes, and suppressed the incidence of the pathogen Sc. gallolyticus. Furthermore, a Lb. brevis strain showed in vitro a high production of GABA and was tested as probiotic strain in two animal studies. In the first study, it survived during transit through the mouse gastro-intestinal tract; in the second study its therapeutic efficiency was assessed for treating induced metabolic obesity and type 2 diabetes mellitus (T2DM) in mice.
|Citation:||Carafa, I.; Clementi, F.; Stanton, C.; Tuohy, K.M.; Franciosi, E. (2017). Characterization and health-promoting properties of traditional mountain cheese microbiota. In: 12th Iinternational meeting on mountain cheese, Padova, Italy, 20-22 June 2017. Padova: Padova University Press: 47-50. ISBN: 9788869380594. handle: http://hdl.handle.net/10449/43303|
Carafa, Ilaria (Corresponding)
|Organization unit:||Department of Food Quality and Nutrition # CRI|
|Authors:||Carafa, I.; Clementi, F.; Stanton, C.; Tuohy, K.M.; Franciosi, E.|
|Title:||Characterization and health-promoting properties of traditional mountain cheese microbiota|
|Scientific Disciplinary Area:||Settore AGR/16 - Microbiologia Agraria|
|Appears in Collections:||03 - Conference object|