Caracterização de bactérias ácido láticas (BAL) isoladas de queijos frescos não inspecionados comercializados em Botucatu, São Paulo
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Data
2021-05-05
Autores
Velame, Marise Santiago
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Universidade Estadual Paulista (Unesp)
Resumo
Na produção de alimentos fermentados, as bactérias ácido láticas (BAL) podem ser utilizadas como culturas starters na obtenção de efeitos tecnológicos, sensoriais e funcionais desejáveis. Além disso, algumas BAL possuem a capacidade de produzir metabólitos antimicrobianos denominados bacteriocinas. A utilização de BAL e seus metabólitos como bioconservantes são alternativas promissoras frente à utilização de aditivos químicos na indústria de alimentos. Deste modo, o objetivo deste estudo foi avaliar o potencial biotecnológico de BAL isoladas de 43 queijos frescos comercializados em Botucatu – SP. As amostras foram submetidas ao isolamento de BAL, avaliação da capacidade antagonista e a testes confirmatórios para determinar as melhores condições de multiplicação e produção de bacteriocinas à 25°C, 30°C e 37°C/24h; estabilidade das bacteriocinas em diferentes faixas de pH (2, 4, 6, 8 e 10 por 2h) e temperatura (60°C/2h; 80°C/2h; 121°C/15min). Sua atividade contra diferentes microrganismos também foi avaliada, além da especificação das espécies com potencial bacteriocinogênico. Os resultados encontrados na avaliação do potencial antagônico das BAL frente a cepas de referência, mostraram que todas as cepas testadas foram inibidas em algum grau pelas BAL. Na avaliação da atividade bacteriocinogênica, dos 108 isolados testados, 17 possuíam a capacidade de produzir bacteriocinas. Foi observada uma atividade maior das bacteriocinas quando submetidas a temperaturas de 37°C e 30°C e faixa de pH 2 e 6. 88,24% dos isolados foram capazes de inibir Listeria monocytogenes após exposição a diferentes temperaturas. Foram isoladas BAL com capacidade bacteriocinogênica frente a microrganismos patogênicos.
In the production of fermented foods, lactic acid bacteria (BAL) can be used as starter 8 cultures to obtain technological, sensory and desirable effects. In addition, some BALs 9 have the capacity to produce antimicrobial metabolites called bacteriocins. The use of 10 BAL and its metabolites as bioconservatives are promising alternatives to the use of 11 chemical additives in the food industry. Thus, the objective of this study was to evaluate 12 the biotechnological potential of BAL corrected for 43 fresh cheeses marketed in 13 Botucatu - SP. As they were subjected to BAL isolation, evaluation of antagonist 14 capacity and confirmatory tests to determine the best conditions for multiplication and 15 production of bacteriocins at 25°C, 30°C and 37°C/24h; The stability of bacteriocins in 16 different pH ranges (2, 4, 6, 8 and 10 for 2h) and temperature (60°C/2h; 80°C/2h; 17 121°C/15min). Its activity against different microorganisms was also evaluated, in 18 addition to specifying species with bacteriocinogenic potential. The results found in the 19 evaluation of the antagonistic potential of BAL against reference strains, essential that 20 all strains tested were inhibited to some degree by BAL. In the evaluation of 21 bacteriocinogenic activity, of the 108 chosen tested, 17 had the ability to produce 22 bacteriocins. Higher bacteriocin activity was observed when subjected to a 23 temperature of 37°C and 30°C and a pH range of 2 and 6. 88.24% of the possible ones 24 were able to inhibit Listeria monocytogenes after exposure to different temperatures. 25 BAL were reinforced with bacteriocinogenic capacity against pathogenic 26 microorganisms.
In the production of fermented foods, lactic acid bacteria (BAL) can be used as starter 8 cultures to obtain technological, sensory and desirable effects. In addition, some BALs 9 have the capacity to produce antimicrobial metabolites called bacteriocins. The use of 10 BAL and its metabolites as bioconservatives are promising alternatives to the use of 11 chemical additives in the food industry. Thus, the objective of this study was to evaluate 12 the biotechnological potential of BAL corrected for 43 fresh cheeses marketed in 13 Botucatu - SP. As they were subjected to BAL isolation, evaluation of antagonist 14 capacity and confirmatory tests to determine the best conditions for multiplication and 15 production of bacteriocins at 25°C, 30°C and 37°C/24h; The stability of bacteriocins in 16 different pH ranges (2, 4, 6, 8 and 10 for 2h) and temperature (60°C/2h; 80°C/2h; 17 121°C/15min). Its activity against different microorganisms was also evaluated, in 18 addition to specifying species with bacteriocinogenic potential. The results found in the 19 evaluation of the antagonistic potential of BAL against reference strains, essential that 20 all strains tested were inhibited to some degree by BAL. In the evaluation of 21 bacteriocinogenic activity, of the 108 chosen tested, 17 had the ability to produce 22 bacteriocins. Higher bacteriocin activity was observed when subjected to a 23 temperature of 37°C and 30°C and a pH range of 2 and 6. 88.24% of the possible ones 24 were able to inhibit Listeria monocytogenes after exposure to different temperatures. 25 BAL were reinforced with bacteriocinogenic capacity against pathogenic 26 microorganisms.
Descrição
Palavras-chave
Bacteriocina, Bioconservante, Segurança de alimentos, Bactérias ácido láticas, Queijo, Lactic acid bacteria, Bacteriocin, Bioconservative, Cheese, Food safety