Characterization and probiotic potential of Lactobacillus plantarum strains isolated from cheeses

Ninety-eight Lactobacillus plantarum strains isolated from Italian and Argentinean cheeses were evaluated for probiotic potential

Miriam Zago; Maria Emanuela Fornasari; Domenico Carminati; Patricia Burns; Viviana Suàrez; Gabriel Vinderola; Jorge Reinheimer; Giorgio Giraffa

2011

Scholarcy highlights

  • Ninety-eight Lactobacillus plantarum strains isolated from Italian and Argentinean cheeses were evaluated for probiotic potential
  • After a preliminary subtractive screening based on the presence of msa and bsh genes, 27 strains were characterized
  • The capacity to agglutinate yeast cells in a mannose-specific manner, as well as the cell surface hydrophobicity was found to be variable among strains
  • A considerable heterogeneity was found among a number of L. plantarum strains screened in this study, leading to the design of multiple cultures to cooperatively link strains showing the widest range of useful traits
  • Lactobacillus plantarum cheese strains evaluated for probiotic potential. ► Choice of 25 strains after screening based on the presence of msa and bsh genes. ► In vitro and in vivo analysis to assess strains probiotic properties. ► Considerable heterogeneity was found among L. plantarum strains. ► Three strains would be candidates as starter cultures for probiotic fermented foods

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