Authors:
L.K.S. Casimiro Faculty of Biological and Environmental Sciences, Federal University of Grande Dourados, Dourados, MS, Brazil

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G.G. Fonseca Faculty of Natural Resource Sciences, University of Akureyri, Akureyri, Iceland

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S. Simionatto Faculty of Biological and Environmental Sciences, Federal University of Grande Dourados, Dourados, MS, Brazil

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Â.D. Cavenaghi-Altemio Faculty of Engineering, Federal University of Grande Dourados, Dourados, MS, Brazil

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D.M. Vilela Faculty of Biological and Environmental Sciences, Federal University of Grande Dourados, Dourados, MS, Brazil

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Abstract

The aim of this study was to isolate lactic acid bacteria (LAB) from artisanal cheeses and evaluate their probiotic potential and antibiotic susceptibility under in vitro conditions. Cheeses obtained at different maturation times were analysed for moisture and lipid contents, as well as for the presence of various microorganisms, including coagulase positive staphylococci, Salmonella spp., Escherichia coli, Listeria monocytogenes, filamentous fungi, yeasts, total mesophilic bacteria, and LAB. After identification, the selected LAB were subjected to human gastrointestinal tract (HGT) conditions to evaluate their survival rates. Of the 18 Lactobacillus strains isolated, 11 survived the HGT test and presented γ-haemolysis. No resistance was observed against antibiotics. Lactobacillus fermentum C1a, C1b, C1c, and C1f, as well as Lactobacillus paracasei C1d, C1e, and C1g, were identified as potential starter cultures for the food industry.

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  • Plessas, S., Nouska, C., Karapetsas, A., Kazakos, S., Alexopoulos, A., Mantzourani, I., Chondrou, P., Fournomiti, M., Galanis, A., and Bezirtoglou, E. (2017). Isolation, characterisation and evaluation of the probiotic potential of a novel Lactobacillus strain isolated from Feta-type cheese. Food Chemistry, 226: 102108.

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  • Silva, J.G., Abreu, L.R., Magalhães, F.A.R., Piccoli, R.H., and Ferreira, E.B. (2011). Características físico-químicas do queijo minas artesanal da Canastra (Physico-chemical properties of handcrafted Canastra minas cheese). Revista do Instituto de Laticínios Cândido Tostes, 66(380): 1622. (In Portuguese, with English abstract).

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  • Silva, L.F., Lindner, J.D., Sunakozawa, T.N., Amaral, D.M.F., Casella, T., Nogueira, M.C.L., and Penna, A.L.B. (2021). Biodiversity and succession of lactic microbiota involved in Brazilian buffalo mozzarella cheese production. Brazilian Journal of Microbiology, 53(1): 303316.

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  • Zanini, S.F., Mussi, J.M.S., Zanini, M.S., Sousa, D.R., Pessotti, B.M.S., Damasceno, J.D.L.M., and Silva, M.A. (2012). Biochemical and molecular characterization of Lactobacillus spp. isolated from the ileum of broilers treated with or without antimicrobials. Ciência Rural, 42(9): 16481654.

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Senior editors

Editor(s)-in-Chief: András Salgó, Budapest University of Technology and Economics, Budapest, Hungary

Co-ordinating Editor(s) Marianna Tóth-Markus, Budapest, Hungary

Co-editor(s): A. Halász, Budapest, Hungary

       Editorial Board

  • László Abrankó, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
  • Tamás Antal, University of Nyíregyháza, Nyíregyháza, Hungary
  • Diána Bánáti, University of Szeged, Szeged, Hungary
  • József Baranyi, Institute of Food Research, Norwich, UK
  • Ildikó Bata-Vidács, Eszterházy Károly Catholic University, Eger, Hungary
  • Ferenc Békés, FBFD PTY LTD, Sydney, NSW Australia
  • György Biró, Budapest, Hungary
  • Anna Blázovics, Semmelweis University, Budapest, Hungary
  • Francesco Capozzi, University of Bologna, Bologna, Italy
  • Marina Carcea, Research Centre for Food and Nutrition, Council for Agricultural Research and Economics Rome, Italy
  • Zsuzsanna Cserhalmi, Budapest, Hungary
  • Marco Dalla Rosa, University of Bologna, Bologna, Italy
  • István Dalmadi, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
  • Katarina Demnerova, University of Chemistry and Technology, Prague, Czech Republic
  • Mária Dobozi King, Texas A&M University, Texas, USA
  • Muying Du, Southwest University in Chongqing, Chongqing, China
  • Sedef Nehir El, Ege University, Izmir, Turkey
  • Søren Balling Engelsen, University of Copenhagen, Copenhagen, Denmark
  • Éva Gelencsér, Budapest, Hungary
  • Vicente Manuel Gómez-López, Universidad Católica San Antonio de Murcia, Murcia, Spain
  • Jovica Hardi, University of Osijek, Osijek, Croatia
  • Hongju He, Henan Institute of Science and Technology, Xinxiang, China
  • Károly Héberger, Research Centre for Natural Sciences, ELKH, Budapest, Hungary
  • Nebojsa Ilić, University of Novi Sad, Novi Sad, Serbia
  • Dietrich Knorr, Technische Universität Berlin, Berlin, Germany
  • Hamit Köksel, Hacettepe University, Ankara, Turkey
  • Katia Liburdi, Tuscia University, Viterbo, Italy
  • Meinolf Lindhauer, Max Rubner Institute, Detmold, Germany
  • Min-Tze Liong, Universiti Sains Malaysia, Penang, Malaysia
  • Marena Manley, Stellenbosch University, Stellenbosch, South Africa
  • Miklós Mézes, Hungarian University of Agriculture and Life Sciences, Gödöllő, Hungary
  • Áron Németh, Budapest University of Technology and Economics, Budapest, Hungary
  • Perry Ng, Michigan State University,  Michigan, USA
  • Quang Duc Nguyen, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
  • Laura Nyström, ETH Zürich, Switzerland
  • Lola Perez, University of Cordoba, Cordoba, Spain
  • Vieno Piironen, University of Helsinki, Finland
  • Alessandra Pino, University of Catania, Catania, Italy
  • Mojmir Rychtera, University of Chemistry and Technology, Prague, Czech Republic
  • Katharina Scherf, Technical University, Munich, Germany
  • Regine Schönlechner, University of Natural Resources and Life Sciences, Vienna, Austria
  • Arun Kumar Sharma, Department of Atomic Energy, Delhi, India
  • András Szarka, Budapest University of Technology and Economics, Budapest, Hungary
  • Mária Szeitzné Szabó, Budapest, Hungary
  • Sándor Tömösközi, Budapest University of Technology and Economics, Budapest, Hungary
  • László Varga, Széchenyi István University, Mosonmagyaróvár, Hungary
  • Rimantas Venskutonis, Kaunas University of Technology, Kaunas, Lithuania
  • Barbara Wróblewska, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences Olsztyn, Poland

 

Acta Alimentaria
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Acta Alimentaria
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Founder Magyar Tudományos Akadémia    
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