Potential of Cheese-Associated Lactic Acid Bacteria to Metabolize Citrate and Produce Organic Acids and Acetoin
Luana Faria Silva,
Tássila Nakata Sunakozawa,
Diego Alves Monteiro,
Tiago Casella,
Ana Carolina Conti,
Svetoslav Dimitrov Todorov,
Ana Lúcia Barretto Penna
Affiliations
Luana Faria Silva
Institute of Biosciences, Humanities and Exact Sciences, Food Engineering and Technology Department, UNESP—São Paulo State University, São José do Rio Preto 15054-000, SP, Brazil
Tássila Nakata Sunakozawa
Institute of Biosciences, Humanities and Exact Sciences, Food Engineering and Technology Department, UNESP—São Paulo State University, São José do Rio Preto 15054-000, SP, Brazil
Diego Alves Monteiro
Institute of Biosciences, Humanities and Exact Sciences, Food Engineering and Technology Department, UNESP—São Paulo State University, São José do Rio Preto 15054-000, SP, Brazil
Tiago Casella
Department of Dermatological, Infectious and Parasitic Diseases, FAMERP—São José do Rio Preto Medical School, São José do Rio Preto 15090-000, SP, Brazil
Ana Carolina Conti
Institute of Biosciences, Humanities and Exact Sciences, Food Engineering and Technology Department, UNESP—São Paulo State University, São José do Rio Preto 15054-000, SP, Brazil
Svetoslav Dimitrov Todorov
ProBacLab, Department of Food Science and Experimental Nutrition, Faculty of Pharmaceutical Sciences, USP—São Paulo University, São Paulo 05508-000, SP, Brazil
Ana Lúcia Barretto Penna
Institute of Biosciences, Humanities and Exact Sciences, Food Engineering and Technology Department, UNESP—São Paulo State University, São José do Rio Preto 15054-000, SP, Brazil
Lactic acid bacteria (LAB) are pivotal in shaping the technological, sensory, and safety aspects of dairy products. The evaluation of proteolytic activity, citrate utilization, milk pH reduction, and the production of organic compounds, acetoin, and diacetyl by cheese associated LAB strains was carried out, followed by Principal Component Analysis (PCA). Citrate utilization was observed in all Leuconostoc (Le.) mesenteroides, Le. citreum, Lactococcus (Lc.) lactis, Lc. garvieae, and Limosilactobacillus (Lm.) fermentum strains, and in some Lacticaseibacillus (Lact.) casei strains. Most strains exhibited proteolytic activity, reduced pH, and generated organic compounds. Multivariate PCA revealed Le. mesenteroides as a prolific producer of acetic, lactic, formic, and pyruvic acids and acetoin at 30 °C. Enterococcus sp. was distinguished from Lact. casei based on acetic, formic, and pyruvic acid production, while Lact. casei primarily produced lactic acid at 37 °C. At 42 °C, Lactobacillus (L.) helveticus and some L. delbrueckii subsp. bulgaricus strains excelled in acetoin production, whereas L. delbrueckii subsp. bulgaricus and Streptococcus (S.) thermophilus strains primarily produced lactic acid. Lm. fermentum stood out with its production of acetic, formic, and pyruvic acids. Overall, cheese-associated LAB strains exhibited diverse metabolic capabilities which contribute to desirable aroma, flavor, and safety of dairy products.
