This study aimed to evaluate technological (acidification, proteolysis, lipolysis, resistance to low pH, NaCl, and bile salts) and biopreservation (antimicrobial activity against foodborne pathogens) features of 1002 LAB by high throughput screening (HTS) methods. The LAB was isolated from 11 types of Brazilian artisanal cheeses (BAC) marketed in the main 5 producing regions. Remarkable intra-species variability in acidification rates have been found, which was most pronounced between isolates from Mina's artisanal cheeses, Caipira and Coalho cheeses. Lacticaseibacillus paracasei and Levilactobacillus brevis showed the fastest acidification rate; however, all isolates showed slower acidification rates than a lactococcal control strain (4.3 × lower). When testing inhibitory effects, > 75% of LAB isolates could inhibit the growth of Staphylococcus aureus ATCC 19095 and Listeria monocytogenes ATCC 7644. Two of these isolates, identified as Lactiplantibacillus plantarum and Lentilactobacillus buchneri, the sterile and neutral supernatants alone, were sufficient to inhibit L. monocytogenes growth. Principal component analysis (PCA) allowed the identification of functional groups based on proteolytic and lipolytic activity, osmotic stress resistance, and inhibition of L. monocytogenes. The type of cheese the isolates were recovered from influenced properties such as anti-listerial compounds and lipolytic enzyme production. The use of HTS and multivariate statistics allowed insights into a diverse set of LAB technological and biopreservation properties. These findings allow a profound knowledge of the heterogeneity of a large set of isolates, which can be further used to design starter cultures with varied and combined properties, such as biopreservation and technological features. Besides that, HTS makes it possible to analyze a vast panel of LAB strains, reducing costs and time within laboratory analysis, while avoiding the loss of information once all LAB are tested at the same time (differently from the traditional labor-intensive approach, in which a few numbers of strains is tested per time).

本研究旨在通过高通量筛选 (HTS) 方法评估 1002 LAB 的技术（酸化、蛋白水解、脂解、耐低 pH、NaCl 和胆汁盐）和生物防腐（对食源性病原体的抗菌活性）特性。LAB 是从在主要 5 个生产地区销售的 11 种巴西手工奶酪 (BAC) 中分离出来的。已发现酸化率在种内存在显着差异，这在 Mina 的手工奶酪、Caipira 和 Coalho 奶酪的分离物之间最为明显。副干酪乳杆菌和短乳杆菌显示出最快的酸化速度；然而，所有分离株的酸化速率都比乳球菌对照菌株慢（低 4.3 倍）。在测试抑制效果时，> 75% 的 LAB 分离株可以抑制金黄色葡萄球菌ATCC 19095 和单核细胞增生李斯特菌ATCC 7644的生长。其中两个分离株，鉴定为植物乳杆菌和布氏乳杆菌，单独的无菌和中性上清液足以抑制单核细胞增生李斯特菌生长。主成分分析 (PCA) 允许基于蛋白水解和脂解活性、渗透胁迫抗性和单核细胞增生李斯特氏菌的抑制来鉴定官能团. 从受影响的特性（例如抗李斯特氏菌化合物和脂肪分解酶的产生）中回收分离物的奶酪类型。使用 HTS 和多变量统计数据可以深入了解各种 LAB 技术和生物防腐特性。这些发现有助于深入了解大量分离株的异质性，这些知识可进一步用于设计具有多种和组合特性（例如生物防腐和技术特征）的起始培养物。除此之外，HTS 可以分析大量 LAB 菌株，减少实验室分析的成本和时间，同时避免在同时测试所有 LAB 时丢失信息（与传统的劳动密集型方法不同，在每次测试几个菌株）。