Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions
Abstract
:1. Introduction
2. Raw-Milk Cheeses
3. LAB Characterization
LAB Taxonomy
4. Main LAB Identified in Raw-Milk Artisanal Cheeses
4.1. Lactococcus
4.2. Lactobacillus
4.3. Enterococcus
4.4. Streptococcus
4.5. Leuconostoc
5. LAB as Starter Cultures
5.1. Type of Starter Cultures
5.1.1. Mesophilic and Thermophilic Starter Cultures
5.1.2. Defined and Undefined Starter Cultures
5.1.3. Natural Whey Starter (NWS)
6. LAB as Adjunct Cultures
6.1. Selected Adjunct Cultures
6.2. Natural Adjunct Cultures
6.3. Charaterization of Adventitious NSLAB
7. Antimicrobial Activity of LAB
7.1. Antibacterial Activity
7.2. Antifungal Activity
7.3. Antimicrobial Metabolites Produced by LAB
7.3.1. Organic Acids
7.3.2. Hydrogen Peroxide
7.3.3. Diacetyl
7.3.4. Reuterin
7.3.5. Fatty Acids
7.3.6. Cyclic Dipeptides
7.3.7. Bacteriocins
8. Probiotic Potential of LAB
8.1. LAB Used as Probiotics
8.2. Mechanisms of Action of Probiotics
8.3. Bioactive Compounds Produced by Probiotic LAB
8.3.1. Bacteriocins
8.3.2. Short Chain Fatty Acids (SCFA)
8.3.3. Conjugated Linoleic Acid (CLA)
8.3.4. Gamma-Aminobutyric Acid (GABA)
8.3.5. Exopolysaccharides (EPS)
9. Conclusions
Author Contributions
Funding
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Coelho, M.C.; Malcata, F.X.; Silva, C.C.G. Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions. Foods 2022, 11, 2276. https://doi.org/10.3390/foods11152276
Coelho MC, Malcata FX, Silva CCG. Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions. Foods. 2022; 11(15):2276. https://doi.org/10.3390/foods11152276
Chicago/Turabian StyleCoelho, Márcia C., Francisco Xavier Malcata, and Célia C. G. Silva. 2022. "Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions" Foods 11, no. 15: 2276. https://doi.org/10.3390/foods11152276
APA StyleCoelho, M. C., Malcata, F. X., & Silva, C. C. G. (2022). Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions. Foods, 11(15), 2276. https://doi.org/10.3390/foods11152276