BATTERI LATTICI CON ATTIVITA’ ANTIBATTERICA ISOLATI DA FORMAGGI TRADIZIONALI SICILIANI
- Autori: Mancuso, I; Carrozzo, A; Ducato, B; Todaro, M; Miraglia, V; Macaluso, G; Fiorenza, G; Scatassa, ML
- Anno di pubblicazione: 2013
- Tipologia: eedings
- OA Link: http://hdl.handle.net/10447/99814
Abstract
The study was conducted on typical Sicilian cheeses made from raw cow milk (Caciocavallo Palermitano) and sheep milk (Vastedda della valle del Belice PDO e Pecorino PDO). Genotypic identification of the LAB isolates was carried out by 16S/23S rRNA sequencing. a total of 400 bacteria strains were isolated and genotypically identified as Lactobacillus spp., Lactoccoccus spp., Pediococcus spp., Leuconostoc spp., Enterococcus spp. and Streptococcus spp. Evaluation of bacteriocin-producing LAB was investigated in vitro using the “spot on the lawn” method (2) aganist Listeria monocytogenes, Staphylococcus aureus, Salmonella enteritidis and Escherichia coli. Results showed a predominance of LAB showing inhibition alone against Listeria monocytogenes.