PDF(Pubmed)
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 Bacillus licheniformis and a strain of Ligilactobacillus salivarius (L. salivarius 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.
摘要：
奶酪制作在比利牛斯村庄的生活中起着举足轻重的作用，那里的奶酪是最珍贵的商品，也是当地竞争的主题。在其中一个（SasadeSobresticerto）中，SebastianaPalacio夫人于1877年决定用印章标记家中所有奶酪，以区别于其他当地生产商的奶酪。奶酪海豹最后一次使用是在1936年，从那以后,它一直保存在良好的储存条件下。因为保存完好的奶酪海豹很少见，细菌细胞可能在干燥状态下存活很长时间，这项工作的目的是分离和鉴定在海豹中存活的任何乳酸菌。对乳状外壳材料的分析显示存在绵羊酪蛋白。基于培养的分析导致分离出一株地衣芽孢杆菌和一株唾液杆菌（L.唾液SP36）。后者在体外具有安全性和与乳制品相关的功能特性。它的基因组编码几个涉及蛋白质的基因，肽，和氨基酸分解代谢，和味道。总的来说,该菌株的表型和遗传特征支持在奶酪制作中用作辅助培养物的高潜力。
