Silter Cheese, a Traditional Italian Dairy Product: A Source of Feasible Probiotic Strains

Marina Nadia LosioLaboratory of Food Microbiology, Istituto Zooprofilattico Sperimentale della Lombardia e dell’Emilia Romagna, Brescia, ItalyCorrespondence[email protected]

Giancarlo BozzoDepartment of Veterinary Public Health, University of Bari, Bari, Italy

Elisa GaluppiniLaboratory of Food Microbiology, Istituto Zooprofilattico Sperimentale della Lombardia e dell’Emilia Romagna, Brescia, Italy

Vito MartellaDepartment of Veterinary Public Health, University of Bari, Bari, Italy

Barbara BertasiLaboratory of Food Microbiology, Istituto Zooprofilattico Sperimentale della Lombardia e dell’Emilia Romagna, Brescia, Italy

Enrico PavoniLaboratory of Food Microbiology, Istituto Zooprofilattico Sperimentale della Lombardia e dell’Emilia Romagna, Brescia, Italy

Guido FinazziLaboratory of Food Microbiology, Istituto Zooprofilattico Sperimentale della Lombardia e dell’Emilia Romagna, Brescia, Italy

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Abstract

Silter cheese is a traditional hard cheese, produced in Valcamonica, Brescia, Italy. A total of 426 lactic strains isolated from Silter were analyzed to determine their probiotic characteristics. 274 out of 426 strains were found to produce bacteriocins against at least one of eight different pathogens (Salmonella enterica, Listeria monocytogenes, Salmonella derby, Salmonella thyphimurium, Salmonella napoli, Staphylococcus aureus, E. coli O157:H7, Salmonella enteritidis). In addition, 211 of 274 bactericin-producer strains adhered to Caco-2 cells and were characterized by RiboPrinter, revealing predominance of Enterococcus faecalis (26%) and Enterococcus durans-faecium (22%). These findings suggest that Silter may qualify as an important source of feasible probiotic strains.

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Silter Cheese, a Traditional Italian Dairy Product: A Source of Feasible Probiotic Strains

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Silter Cheese, a Traditional Italian Dairy Product: A Source of Feasible Probiotic Strains

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