BRAZIL – Brazilian scientists have identified three lactic acid bacteria strains from traditional cheeses that could significantly benefit human health and meet the growing demands of the probiotic industry.
These strains, all from the Lactobacillus genus, have demonstrated potential as probiotics and are already used in the food industry for products like kombucha, yogurt, kefir, and cheese.
The research, conducted by a team at the Center for Dairy Technology in Campinas, São Paulo, part of Brazil’s Food Technology Institute (ITAL), focused on bacteria strains isolated from traditional Brazilian cheeses such as Prato and Minas.
The strains were part of ITAL’s strain bank, and the researchers selected them based on their superior fermentative, enzymatic, and sensory properties identified in previous studies.
Cristian Mauricio Barreto Pinilla, the study’s lead author and a researcher at ITAL with a Ph.D. in food science and technology, explained the selection process.
“We screened the entire strain bank to identify isolates with the best technological properties. These selected strains have shown promising fermentative and sensory characteristics, making them ideal candidates for further study as probiotics,” he said.
The research found that all three Lactobacillus strains are safe for consumption and exhibit strong inhibitory effects against certain pathogens that can be present in dairy products.
To ensure the accuracy of their findings, the team sequenced the complete genomes of the isolates to correctly identify the strains and assess their functional properties and safety. They also conducted in vitro tests to confirm the probiotic potential of the bacteria.
To test the practical applications of these strains, the researchers produced pilot batches of Prato cheese containing each of the three strains.
They monitored changes in the cheese’s physicochemical parameters, bacterial communities, volatile compounds responsible for aroma and flavor, and fatty acids during the ripening process.
Remarkably, none of the strains significantly altered the cheese’s composition, and the fatty acid profile remained stable.
Despite the positive outcomes, Barreto noted that further research is needed before these strains can be commercially classified as probiotics.
“ We need to conduct animal model tests followed by clinical trials to meet regulatory requirements, which are both time-consuming and costly.”
The study, supported by the São Paulo Research Foundation, has been published in Current Microbiology. It highlights the potential for developing local, competitive companies to produce microbial cultures specifically for traditional Brazilian products.
Barreto emphasized the importance of such research, especially given the cheese industry’s significant growth potential in Brazil. The industry is currently constrained by a limited probiotic market dominated by large multinational companies.
Barreto also noted that during extended cheese maturation periods, cheeses containing these Lactobacillus strains showed a reduction in undesirable volatile compounds, with each strain producing a unique profile.
This could be crucial for improving the diversification, quality, and shelf life of cheeses with maturation periods exceeding 25 days.
“Further research is necessary to explore aspects such as the potential reduction of spoilage and pathogenic microorganisms in cheese due to the action of our Lactobacillus strains,” Barreto added.
“This discovery could open new doors for the Brazilian dairy industry, enabling the production of high-quality, probiotic-enriched traditional cheeses that cater to health-conscious consumers while supporting local producers.”