Novel yeasts with potential probiotic characteristics isolated from the endogenous ferment of artisanal Minas cheese

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MetadadosDescriçãoIdioma
Autor(es): dc.creatorMiranda, Nayara Martins Zille de-
Autor(es): dc.creatorSouza, Angélica Cristina de-
Autor(es): dc.creatorCosta Sobrinho, Paulo de Souza-
Autor(es): dc.creatorDias, Disney Ribeiro-
Autor(es): dc.creatorSchwan, Rosane Freitas-
Autor(es): dc.creatorRamos, Cíntia Lacerda-
Data de aceite: dc.date.accessioned2026-02-09T12:38:17Z-
Data de disponibilização: dc.date.available2026-02-09T12:38:17Z-
Data de envio: dc.date.issued2023-07-27-
Data de envio: dc.date.issued2023-07-27-
Data de envio: dc.date.issued2022-
Fonte completa do material: dc.identifierhttps://repositorio.ufla.br/handle/1/58206-
Fonte completa do material: dc.identifierhttps://link.springer.com/article/10.1007/s42770-023-01002-5-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/capes/1165299-
Descrição: dc.descriptionArtisanal Minas cheese (QMA) is traditionally elaborate using raw milk and endogenous ferment (pingo — whey or rala — grated ripened cheese). In the present study, 91 yeast strains were isolated and identified from pingo and rala. Eight yeast species were identified by the MALDI-TOF mass spectrometry and confirmed by sequencing of the ITS region. The yeasts’ protease and lipase activities were evaluated in addition to probiotic properties such as tolerance to low pH and bile salts, hydrophobicity, autoaggregation, co-aggregation with pathogens, and antimicrobial susceptibility. The rala ferment showed a greater variety of species. Yarrowia lipolytica was the dominant specie (52.7% of isolates), followed by the Kluyveromyces lactis and Kodamaea ohmeri (9.9 and 6.6%, respectively). From the total yeasts evaluated, 74 strains showed positive enzymatic activity: 52 strains showed lipolytic (51 Y. lipolytica and one Trichosporon japonicum) and 44 proteolytic activities (18 Y. lipolytica, 13 K. ohmeri, 11 K. lactis, and 2 Wickerhamiella sp.). All evaluated isolates demonstrated tolerance to pH 2.0, and 69 isolates supported the presence of bile salts. From them, 12 isolates showed the capacity of autoaggregation (> 30%) and hydrophobicity (> 90.0%) and were then selected for co-aggregation and antibiotic resistance assays. All selected isolates showed co-aggregation with Salmonella Enteritidis, Escherichia coli, and Listeria monocytogenes greater than 30%. None of the yeast showed sensibility to the evaluated antibiotics and antagonistic activity against the evaluated pathogens. The results demonstrated that pingo and rala have different yeast composition with different enzymatic activity, which may affect the characteristics of the cheese. Furthermore, some yeast strains: Y. lipolytica (9 strains isolated from rala) and K. ohmeri (3 strains isolated from pingo) demonstrated attractive probiotic potential.-
Idioma: dc.languageen-
Publicador: dc.publisherSpringer-
Direitos: dc.rightsrestrictAccess-
???dc.source???: dc.sourceBrazilian Journal of Microbiology-
Palavras-chave: dc.subjectEndogenous ferment-
Palavras-chave: dc.subjectEndogenous ferment Pingo-
Palavras-chave: dc.subjectEndogenous ferment Rala-
Título: dc.titleNovel yeasts with potential probiotic characteristics isolated from the endogenous ferment of artisanal Minas cheese-
Tipo de arquivo: dc.typeArtigo-
Aparece nas coleções:Repositório Institucional da Universidade Federal de Lavras (RIUFLA)

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