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Silter Cheese, a Traditional Italian Dairy Product: A Source of Feasible Probiotic Strains

Author:
Losio, Marina Nadia, Bozzo, Giancarlo, Galuppini, Elisa, Martella, Vito, Bertasi, Barbara, Pavoni, Enrico, Finazzi, Guido
Source:
International journal of food properties 2015 v.18 no.3 pp. 492-498
ISSN:
1532-2386
Subject:
Enterococcus faecalis, Escherichia coli O157, Listeria monocytogenes, Salmonella enterica subsp. enterica serovar Derby, Salmonella enteritidis, Staphylococcus aureus, bacteriocins, food quality, hard cheeses, human cell lines, pathogens, probiotics, Italy
Abstract:
Silter cheese is a traditional hard cheese, produced in Valcamonica, Brescia, Italy. A total of 426 lactic strains isolated from Silter were analyzed to determine their probiotic characteristics. 274 out of 426 strains were found to produce bacteriocins against at least one of eight different pathogens (Salmonella enterica, Listeria monocytogenes, Salmonella derby, Salmonella thyphimurium, Salmonella napoli, Staphylococcus aureus, E. coli O157:H7, Salmonella enteritidis). In addition, 211 of 274 bactericin-producer strains adhered to Caco-2 cells and were characterized by RiboPrinter, revealing predominance of Enterococcus faecalis (26%) and Enterococcus durans-faecium (22%). These findings suggest that Silter may qualify as an important source of feasible probiotic strains.
Agid:
1223947