Characterization of Lactic Acid Bacteria in Pecorino DI Farindola Cheese and Manufacturing with a Lacticaseibacillus Paracasei Autochthonous Culture

• DOI: 10.20944/preprints202108.0313.v1
• Publication Date: 2021-08-16T07:09:17Z
• Authors: Giuseppe Aprea; Alessandra Alessiani; Franca Rossi; Lorena Sacchini; Arianna Boni; Daniela D'Angelan...; Silvia Scattolini; Anna Franca Spera...; Gabriella Centoro...; Diana Neri; Francesco Pomilio; Elisabetta Di Gia...; Ilaria Del Matto; Patrizia Tucci; Giacomo Migliorati
• Keywords: Lactobacillus paracasei

This study focused on the characterization of lactic acid bacteria (LAB) in a renowned traditional Italian cheese, Pecorino di Farindola, to select an autochthonous culture and investigate its po-tential for improvement safety functional properties. Two hundred six LAB isolated throughout production maturation from nine cheese lots three farms were identified by 16S rRNA gene sequencing tested presence genes encoding virulence factors, vancomycin resistance (for enterococci), biogenic amines (BAs) bacteriocin production, antimicrobial activity, capacity survive gastro-intestinal tract (GIT) based tolerance low pH bile salts adhesion CaCo-2 cells. A Lacticaseibacillus paracasei isolate was used making determined decline spiked Listeria monocytogenes Escherichia coli O157 faster than control cheese. The bacterial groups numerically unaffected, apart lactobacilli that recovered higher numbers with added L. paracasei. Based Repetitive Extragenic Palyndrome (Rep) PCR profiles, strain possibly dominated until day 88 Results encourage further trials cultures efficiently inhibit hazardous enrich microbiota Farindola similar cheeses.