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The Cultivation, Growth, and Viability of Lactic Acid Bacteria: A Quality Control Perspective
Published on: June 16, 2022
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Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions
Márcia C Coelho1, Francisco Xavier Malcata2,3,4, Célia C G Silva1
1Institute of Agricultural and Environmental Research and Technology (IITAA), University of the Azores, 9700-042 Angra do Heroismo, Portugal.
Foods (Basel, Switzerland)
|August 12, 2022
Summary
Lactic acid bacteria (LAB) in traditional raw milk cheeses are vital for flavor and texture. These bacteria also show potential as probiotics, offering health benefits and producing beneficial bioactive compounds.
Area of Science:
- Food Microbiology
- Dairy Science
- Probiotics Research
Background:
- Traditional raw milk cheeses harbor complex microbial communities crucial for their characteristics.
- Lactic acid bacteria (LAB) are key players, acting as starter cultures and influencing cheese ripening through enzymatic activity.
- Enzymes from LAB drive proteolysis and lipolysis, essential for developing cheese flavor and texture.
Purpose of the Study:
- To review the latest trends concerning LAB in traditional raw milk cheeses.
- To explore the potential of these LAB as probiotics.
- To highlight their role in producing health-promoting bioactive compounds.
Main Methods:
- Literature review of scientific publications on LAB in raw milk cheeses.
- Analysis of studies characterizing LAB species and their enzymatic functions.
- Examination of research on the probiotic potential and bioactive compound production by LAB.
Main Results:
- LAB are essential for acidification, ripening, and the development of sensory attributes in cheeses from cow, sheep, and goat milk.
- Specific LAB species found in traditional cheeses have demonstrated significant probiotic properties.
- These LAB are producers of various bioactive compounds with potential health benefits.
Conclusions:
- LAB in traditional raw milk cheeses represent a valuable source of probiotics.
- Further research into these LAB can lead to novel functional foods and health interventions.
- The complex microbiota of raw milk cheeses offers a rich resource for discovering beneficial microorganisms.
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