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Potencial tecnológico de bactérias ácido-láticas: da avaliação in silico à elaboração de queijos
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As bactérias ácido-láticas (BAL) desempenham papel central na indústria de laticínios, tanto pela sua contribuição tecnológica nos processos fermentativos quanto pelo potencial probiótico associado ao consumo de alimentos funcionais. Este trabalho teve como objetivo investigar o potencial tecnológico de estirpes autóctones isoladas de leite cru e queijo artesanal do sul do Brasil, avaliadas por análises in silico e in vitro, e sua aplicação na produção de queijo suplementado com a alga Palmaria palmata. No primeiro estudo, foi realizada uma análise pangenómica de Lactiplantibacillus plantarum, revelando um pangenoma aberto e identificando genes associados a propriedades tecnológicas e probióticas. No segundo estudo, seis estirpes foram caracterizadas quanto ao seu desempenho tecnológico, incluindo tolerância osmótica, capacidade de acidificação, atividade proteolítica, produção de exopolissacarídeos, compostos aromáticos, aminoácidos livres. As estirpes CH131 e CH135 destacaram-se pelo seu potencial de aplicação em queijos. No terceiro estudo, a estirpe CH131 foi aplicada na produção de queijos maturados com adição de Palmaria palmata. Após 30 dias, os queijos apresentaram diferenças significativas em parâmetros físico-químicos, perfil de textura, cor, compostos voláteis e aminoácidos livres, evidenciando que a utilização de BAL autóctones associadas à macroalga contribui para a inovação e valorização de produtos lácteos.
Lactic acid bacteria (LAB) play a central role in the dairy industry, both for their technological contribution to fermentation processes and for their probiotic potential associated with the consumption of functional foods. This work aimed to investigate the technological potential of autochthonous strains isolated from raw milk and artisanal cheese from southern Brazil, evaluated through in silico and in vitro analyses, and their application in cheese production supplemented with the seaweed Palmaria palmata. In the first study, a pangenome analysis of Lactiplantibacillus plantarum was carried out, revealing an open pangenome and identifying genes associated with technological and probiotic properties. In the second study, six strains were characterized in terms of their technological performance, including osmotic tolerance, acidification capacity, proteolytic activity, exopolysaccharide production, aromatic compounds, and free amino acids. Strains CH131 and CH135 stood out for their potential application in cheese production. In the third study, strain CH131 was applied in the manufacture of ripened cheeses supplemented with Palmaria palmata. After 30 days, the cheeses showed significant differences in physicochemical parameters, texture profile, color, volatile compounds, and free amino acids, demonstrating that the use of autochthonous LAB associated with seaweed contributes to the innovation and valorization of dairy products.
Lactic acid bacteria (LAB) play a central role in the dairy industry, both for their technological contribution to fermentation processes and for their probiotic potential associated with the consumption of functional foods. This work aimed to investigate the technological potential of autochthonous strains isolated from raw milk and artisanal cheese from southern Brazil, evaluated through in silico and in vitro analyses, and their application in cheese production supplemented with the seaweed Palmaria palmata. In the first study, a pangenome analysis of Lactiplantibacillus plantarum was carried out, revealing an open pangenome and identifying genes associated with technological and probiotic properties. In the second study, six strains were characterized in terms of their technological performance, including osmotic tolerance, acidification capacity, proteolytic activity, exopolysaccharide production, aromatic compounds, and free amino acids. Strains CH131 and CH135 stood out for their potential application in cheese production. In the third study, strain CH131 was applied in the manufacture of ripened cheeses supplemented with Palmaria palmata. After 30 days, the cheeses showed significant differences in physicochemical parameters, texture profile, color, volatile compounds, and free amino acids, demonstrating that the use of autochthonous LAB associated with seaweed contributes to the innovation and valorization of dairy products.
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Bactérias ácido-láticas Pangenoma Caracterização tecnológica Lactiplantibacillus plantarum Queijo Palmaria palmata