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Advisor(s)
Abstract(s)
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 antistaphylococcal 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.
Description
Research Areas: Food Science & Technology
Keywords
Stored ewe’s cheese Source Beneficial bacteria Lactic acid bacteria
Pedagogical Context
Citation
Lauková A, Tomáška M, Fraqueza MJ, Szabóová R, Bino E, Šcerbová J, Pogány Simonová M, Dvorožnáková E. 2022. Bacteriocin-Producing Strain Lactiplantibacillus plantarum LP17L/1 Isolated from Traditional Stored Ewe’s Milk Cheese and Its Beneficial Potential. Foods, 11(7):959. DOI: https://doi.org/10.3390/foods11070959
Publisher
MDPI