Bacteriocin-Producing Strain Lactiplantibacillus plantarum LP17L/1 Isolated from Traditional Stored Ewe’s Milk Cheese and Its Beneficial Potential

Autor: Andrea Lauková, Martin Tomáška, Maria Joao Fraqueza, Renáta Szabóová, Eva Bino, Jana Ščerbová, Monika Pogány Simonová, Emília Dvorožňáková
Jazyk: angličtina
Rok vydání: 2022
Předmět:
Zdroj: Foods, Vol 11, Iss 7, p 959 (2022)
Druh dokumentu: article
ISSN: 2304-8158
DOI: 10.3390/foods11070959
Popis: Stored ewe’s milk lump cheese is a local product that can be a source of autochthonous beneficial microbiota, especially lactic acid bacteria. The aim of this study was to show the antimicrobial potential of Lactiplantibacillus plantarum LP17L/1 isolated from stored ewe’s milk lump cheese. Lpb. plantarum LP17L/1 is a non-hemolytic, non-biofilm-forming strain, susceptible to antibiotics. It contains genes for 10 bacteriocins—plantaricins and exerted active bacteriocin with in vitro anti-staphylococcal and anti-listerial effect. It does not produce damaging enzymes, but it produces β-galactosidase. It also sufficiently survives in Balb/c mice without side effects which indicate its safety. Moreover, a reduction in coliforms in mice jejunum was noted. LP17L/1 is supposed to be a promising additive for Slovak local dairy products.
Databáze: Directory of Open Access Journals