Fuente:
Microorganisms - Revista científica (MDPI)
Microorganisms, Vol. 14, Pages 799: Evaluation of Lactiplantibacillus plantarum CNPC001 in Co-Culture with Streptococcus thermophilus QGE on Microbial Sanitary Indicators in Fermented Raw Goat Milk
Microorganisms doi: 10.3390/microorganisms14040799
Authors:
Miqueas Oliveira Morais da Silva
Vanderlania do Nascimento Santos
Ana Paula Albuquerque da Silva
Beatriz Patrício Rocha
Giordanni Cabral Dantas
Isanna Menezes Florêncio
Elainy Virgínia dos Santos Pereira
Isadora Kaline Camelo Pires de Oliveira Galdino
Eliane Rolim Florentino
Samuel Carneiro de Barcelos
Karina Maria Olbrich dos Santos
Antônio Silvio do Egito
Flávia Carolina Alonso Buriti
The antimicrobial potential of the strain Lactiplantibacillus plantarum CNPC001 in fermented raw goat milk against contamination indicators (Escherichia coli, Staphylococcus spp., Salmonella spp., as well as yeasts and molds) was assessed. To do this, two distinct treatments were produced in triplicate in raw goat milk, one only with the starter Streptococcus thermophilus QGE (T1) and the other with the starter and Lp. plantarum CNPC001 in co-culture (T2). The main bio-preservative effect of Lp. plantarum CNPC001 in co-culture with S. thermophilus was verified against E. coli and Staphylococcus spp., in which E. coli was completely inhibited at the end of fermentation and Staphylococcus spp. remained below the method threshold (<2.00 log CFU/g) from the 14th day up to the end of storage. For Salmonella spp., a significant difference between the fermented milks was verified at the end of fermentation process, in which the absence of this microorganism was only verified in the T2. No significant differences between the T1 and T2 were verified for yeast and molds. The viability of Lp. plantarum remained above 7 log CFU g−1 for 28 days of storage. Therefore Lp. plantarum CNPC001 in co-culture with S. thermophilus QGE was able to demonstrate a bio-preservative effect in fermented raw goat milk, inhibiting the growth of E. coli, S. aureus, and Salmonella spp.
