Biodiversity and Safety: Cohabitation Experimentation in Undefined Starter Cultures for Traditional Dairy Products

• DOI: 10.3390/fermentation10010029
• Publication Date: 2023-12-29T08:28:41Z
• Authors: Luigi Chessa; Elisabetta Daga; Ilaria Dupré; Antonio Paba; Maria C. Fozzi; Davide G. Dedola; Roberta Comunian
• Keywords: Starter; Enterococcus faecalis; Enterococcus faecium; Streptococcus dysgalactiae

Natural starter cultures, characterised by undefined microbiota, can contribute to the technological process, giving peculiar characteristics artisanal fermented foods. Several species have a long history of safe use and obtained Qualified Presumption Safety (QPS) status from European Food Authority (EFSA), whereas others (non-QPS) could represent potential risk for consumers’ health must undergo safety assessment. In this work, biodiversity, at strain level, pulsed-field gel electrophoresis (PFGE) (GTG)5 rep-PCR, an natural culture, in frozen lyophilized form, ewe’s raw milk avoiding thermal treatment or microbial selection, was investigated. The culture constituted different biotypes Enterococcus durans, faecium, faecalis, Lacticaseibacillus paracasei. Streptococcus oralis salivarius were also found, over belonging bovis–Streptococcus equinus complex (SBSEC), like gallolyticus subsp. macedonicus, lutetiensis, equinus. Molecular investigation on virulence antibiotic resistance genes, as well minimum inhibitory concentration (MIC) determination, revealed that all non-QPS strains be considered perspective using cheesemaking. obtainment directly bypassing selection pro-technological bacteria advantageous terms biodiversity preservation, but microorganisms included cheeses, especially traditional ones fermenting milk. Following EFSA guidelines, factories should not allowed produce cultures themselves milk, running including some their only selected starters used A revision criteria QPS guidelines necessary.