Lactic acid bacteria from spontaneously fermented goat and cow milk

This project is performed in the framework of ARTISANE FOOD PRIMA project (Innovative Bio-interventions and Risk Modelling Approaches for Ensuring Microbial Safety and Quality of Mediterranean Artisanal Fermented Foods, PRIMA-S2-2018- PCI2019-103453 CALL: PRIMA-S2-2018-PCI2019). It aimed to search biopreservation tools to ensure foods safety and extend their shelf-life. In this project Lactic acid bacteria (LAB) were isolated from spontaneously goat and cow milk fermented separately in clay pots and glass flasks. Isolated LAB were screened for their anti-Listeria monocytogens and anti-Staphylococcus aureus activities. Selected LAB were identified by WGS as Limosilactobacillus fermentum (OWS107, OWS33, OWS96, and OWS120), Lacticaseibacillus paracasei (OWS23), Enterococcus faecalis (OWS78), Enterococcus durans (OWS153), and Enterococcus faecium (OWS38, OWS116, and OWS64). Limosilactobacillus fermentum and Lacticaseibacillus paracasei included in QPS list can be used in food industry, milk fermentation and as food biopreservative to substitute conventional ones.