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Identification and first characterization of lactic acid bacteria isolated from the artisanal ovine cheese Pecorino del Poro

, : Identification and first characterization of lactic acid bacteria isolated from the artisanal ovine cheese Pecorino del Poro. International Journal of Dairy Technology 56(2): 105-110, May

A total of 225 lactic acid bacteria, isolated from the artisanal raw ovine milk cheese Pecorino del Poro, were identified and given an initial characterization; the best 18 strains were tested for their antagonistic activity against autochthonous Escherichia coli. An intense antagonistic activity against E. coli growth, induced by strains of Lactobacillus paracasei ssp. paracasei or L. curvatus, was observed; the E. coli inhibition can be ascribed to the production of bacteriocin-like compounds. The lactobacilli seem able to improve the hygienic quality of other artisanal raw milk cheeses.


DOI: 10.1046/j.1471-0307.2003.00081.x

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