Dairy Science & Technology

, Volume 91, Issue 4, pp 457–470 | Cite as

Adventitious dairy Leuconostoc strains with interesting technological and biological properties useful for adjunct starters

  • Luisina Cardamone
  • Andrea Quiberoni
  • Diego Javier Mercanti
  • Maria Emanuela Fornasari
  • Jorge Alberto Reinheimer
  • Daniela Marta GuglielmottiEmail author
Original Paper


Some species of Leuconostoc are very important for fermented dairy products, as they contribute to the organoleptic characteristics of butter and cream, and also contribute to the formation of openings in some soft, semi-hard (Edam and Gouda cheeses), many artisanal or in blue-veined cheeses, such as Roquefort. In this study, 14 Leuconostoc strains isolated from cheese and cheese-related products were characterized by genotypic and phenotypic methods, and their technological performance assessed for their potential use as dairy adjunct starters. Phenotypic characterization allowed these strains to be classified to genus level, and genotypic studies (RAPD-PCR and 16S rRNA gene sequencing) identified them to species/subspecies level. Five Leuconostoc strains grew well and acidified milk, and most of them grew even at 8 °C. They showed moderate resistance to heat treatments (30 min at 63 °C) and grew well in the presence of 3% and 4% NaCl, and were significantly inhibited at pH ≤ 5. All strains showed resistance against the bacteriophages tested. In general, the antibacterial properties observed were slight and due to acid production, with the exception of Leuconostoc citreum MB1, which strongly inhibited Listeria monocytogenes ATCC 15313 by the production of a bacteriocin-like compound. All Leuconostoc strains studied were susceptible to gentamicin, tetracycline, erythromycin and ampicillin. Some strains also showed interesting technological and antimicrobial properties, thus being potentially appropriate as adjunct starters in fermented dairy products. This study highlights that adventitious lactic acid bacteria can be a great source of novel strains with interesting technological features that could be used for fermented dairy foods.


Leuconostoc Adventitious microflora Soft cheese Adjunct starter 


外源性明串珠菌作为附属发酵剂的技术和生物特性。有些明串珠菌能赋予奶油特有的感官特性,有助于一些软质和半硬质干酪(伊顿干酪和高达干酪)、手工干酪或者蓝纹干酪(如 Roquefort 干酪)裂纹的形成,因此这些明串珠菌在发酵乳制品中具有非常重要的作用。本研究从干酪和与干酪相关的产品中分离出14株明串珠菌,采用基因型和表型分析的方法对这14株菌进行了鉴定,并且评价了它们在乳制品中作为附属发酵剂的技术特性。表型分析将这些菌株鉴定到属,而采用基因分析 (RAPD-PCR和16S rRNA 基因测序)将它们鉴定到种或亚种。其中5株明串珠菌在酸化的乳中生长性能良好,在 8 ºC 下这5株菌中的大多数还能够生长。这些菌株的耐热性适中 (63 ºC,30 min), 在 3% 和 4% 的 NaCl 中可以很好地生长,但是在 pH ≤ 5 时这些菌株的生长受到了显著地抑制。所有的菌株对噬菌体具有抗性。总体上来讲,在所有的菌株中除了 Leuconostoc citreum MB1外,其他菌株的抗菌特性不是十分明显;由于 Leuconostoc citreum MB1 能产生类似细菌素的化合物,所以对李斯特单胞菌 ATCC 15313 具有很强地抑制作用。所有的明串珠菌对庆大霉素、四环素、红霉素和氨苄青霉素敏感。有些菌株表现出有益的技术特性和抗菌特性,因此,这些菌株有可能成为发酵乳制品的附属发酵剂。本研究认为具有特殊性能的外源性乳酸菌可以成为发酵乳制品中有价值的附属发酵剂。


明串珠菌属 外源微生物菌群 软质干酪 附属发酵剂 



This work was supported by the Universidad Nacional del Litoral (Santa Fe, Argentina) (Project CAI + D 2009 no. 57–275) and the Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET, Argentina) (Project PIP no. 112-200801-01206).


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Copyright information

© INRA and Springer Science+Business Media B.V. 2011

Authors and Affiliations

  • Luisina Cardamone
    • 1
  • Andrea Quiberoni
    • 1
  • Diego Javier Mercanti
    • 1
  • Maria Emanuela Fornasari
    • 2
  • Jorge Alberto Reinheimer
    • 1
  • Daniela Marta Guglielmotti
    • 1
    Email author
  1. 1.Facultad de Ingeniería QuímicaInstituto de Lactología Industrial (INLAIN, UNL-CONICET)Santa FeArgentina
  2. 2.Centro di Ricerca per le Produzioni Foraggere e Lattiero-CasearieSettore di Ricerca Lattiero-CasearioLodiItaly

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