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Bacteriocin-producing strain lactiplantibacillus plantarum LP17L/1 isolated from traditional stored Ewe’s milk cheese and its beneficial potential

2022-03-25Journal article Open access
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dc.contributor.authorLauková, Andrea
dc.contributor.authorTomáška, Martin
dc.contributor.authorFraqueza, M. J.
dc.contributor.authorSzabóová, Renáta
dc.contributor.authorBino, Eva
dc.contributor.authorŠcerbová, Jana
dc.contributor.authorSimonová, Monika Pogány
dc.contributor.authorDvorožnáková, Emília
dc.date.accessioned2022-10-01T23:22:42Z
dc.date.available2022-10-01T23:22:42Z
dc.date.issued2022-03-25
dc.descriptionResearch Areas: Food Science & Technologypt_PT
dc.description.abstractStored 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.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationLauková 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/foods11070959pt_PT
dc.identifier.doi10.3390/foods11070959pt_PT
dc.identifier.eissn2304-8158
dc.identifier.urihttp://hdl.handle.net/10400.5/25652
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherMDPIpt_PT
dc.relationAPVV-17-0028pt_PT
dc.relationSK-PT-18-0005pt_PT
dc.relation.publisherversionhttps://www.mdpi.com/2304-8158/11/7/959pt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectStored ewe’s cheesept_PT
dc.subjectSourcept_PT
dc.subjectBeneficial bacteriapt_PT
dc.subjectLactic acid bacteriapt_PT
dc.titleBacteriocin-producing strain lactiplantibacillus plantarum LP17L/1 isolated from traditional stored Ewe’s milk cheese and its beneficial potentialpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.conferencePlaceBasel, Switzerlandpt_PT
oaire.citation.titleFoodspt_PT
oaire.citation.volume11(7):959pt_PT
person.familyNameFraqueza
person.givenNameMaria João
person.identifierM-8503-2013
person.identifier.ciencia-idCA18-CCF2-652B
person.identifier.orcid0000-0002-8388-0511
person.identifier.scopus-author-id22953692100
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication247d02c1-b9b9-4c96-852b-d03f7bb0a6dd
relation.isAuthorOfPublication.latestForDiscovery247d02c1-b9b9-4c96-852b-d03f7bb0a6dd

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