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Antibacterial and technological properties of Lactococcus lactis ssp. lactis KJ660075 strain selected for its inhibitory power against Staphylococcus aureus for cheese quality improving

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Abstract

Traditional cheeses manufactured from goat’s milk in Algeria suffers from poor microbial quality, impairing both safety and shelf-life. Lactic acid bacteria may not only improve cheese quality, but also offer an alternative bioprotective approach to methods such as heating or addition of conventional perspectives. In this context, Lactococcus lactis ssp. lactis KJ660075 strain was studied. The bacterium had shown a remarkable antibacterial inhibition almost against several food borne pathogens and spoilage bacteria, but not against Lactobacillus plantarum. This antibacterial activity was attributed to proteinaceous molecule as its activity was lost with protease treatment. The anti-Staphylococcus aureus activity of the isolate was confirmed by co-culturing in ultrahigh temperature treated goat’s milk (reduction of 4 log cfu ml−1). Futhermore, the strain exhibited a good acidification kinetics, caseinolytic and lipolytic activities and moderate autolysis. Free amino acid analysis of model cheese manufactured with KJ660075 revealed the presence of compounds with organoleptic and health qualities.

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Acknowledgments

The authors are grateful to Gilles Morel, UMR-Qualisud, CIRAD (Montpellier, France) for his technical support; the Algerian Ministry of Higher Education and Scientific Research for financing a placement in France; URCALYTISS laboratory and laboratory of Applied Microbiology (LMA) for laboratory financial support.

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Authors and Affiliations

  1. Laboratoire de Microbiologie Appliquée, Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, 06000, Bejaia, Algérie

    Yasmine Sahraoui & Djamila Sadoun

  2. Clermont Université, Vet Agro Sup, n°2011-03-100, UR CALITYSS, BP 10448, 63000, Clermont-Ferrand, France

    Karine Fayolle & Françoise Leriche

  3. Pôle d’Identification Bactérienne, Institut PASTEUR, 25-28 rue du Dr Roux, Paris, France

    Anne Le Flèche-Matéos

Authors
  1. Yasmine Sahraoui
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  2. Karine Fayolle
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  3. Françoise Leriche
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  4. Anne Le Flèche-Matéos
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  5. Djamila Sadoun
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Correspondence to Yasmine Sahraoui.

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Sahraoui, Y., Fayolle, K., Leriche, F. et al. Antibacterial and technological properties of Lactococcus lactis ssp. lactis KJ660075 strain selected for its inhibitory power against Staphylococcus aureus for cheese quality improving. J Food Sci Technol 52, 7133–7142 (2015). https://doi.org/10.1007/s13197-015-1845-9

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  • DOI: https://doi.org/10.1007/s13197-015-1845-9

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