Characterization of a Strain Isolated from a Cheese Seal Which Was Last Used in 1936

Overview

Journal Foods

Specialty Biotechnology

Date 2024 Jul 13

PMID 38998510

Authors

Claudio Alba

Rebeca Arroyo

Leonides Fernandez

Arjan Narbad

Juan M Rodriguez

Affiliations

Soon will be listed here.

Abstract

Cheesemaking played a pivotal role in the life of the Pyrenean villages where cheese was a most prized commodity and the subject of much local competition. In one of them (Sasa de Sobrepuerto), Mrs. Sebastiana Palacio decided in 1877 to label all the cheeses made in her household with a seal to differentiate them from those made by other local producers. The cheese seal was last used in 1936 and, since then, it has been kept under excellent storage conditions. Since well-preserved cheese seals are rare, and bacterial cells may survive desiccation for long periods, the objective of this work was to isolate and characterize any lactic acid bacteria that survived in the seal. Analysis of the milky crust material revealed the presence of sheep caseins. Culture-based analysis led to the isolation of a strain of and a strain of ( SP36). The latter was characterized in vitro for safety and dairy-related functional properties. Its genome encodes several genes involved in protein, peptide, and amino acid catabolism, and flavor. Overall, the phenotypic and genetic features of this strain support a high potential for being used as adjunct culture in cheesemaking.

Citing Articles

Lactic Acid Bacteria: An Inexhaustible Source of Scientific Knowledge and Food Innovation.

Medina L, Perez-Rodriguez F Foods. 2025; 14(5).

PMID: 40077561 PMC: 11899038. DOI: 10.3390/foods14050858.

Application of SP36, a Strain Isolated from an Old Cheese Seal, as an Adjunct Culture in Cheesemaking.

Arias R, Alba C, Calzada J, Jimenez L, Fernandez L, Avila M Foods. 2024; 13(14).

PMID: 39063379 PMC: 11276500. DOI: 10.3390/foods13142296.

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