Lauková, AndreaTomáška, MartinFraqueza, M. J.Szabóová, RenátaBino, EvaŠcerbová, JanaSimonová, Monika PogányDvorožnáková, Emília2022-10-012022-10-012022-03-25Lauková 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/foods11070959http://hdl.handle.net/10400.5/25652Research Areas: Food Science & TechnologyStored 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.engStored ewe’s cheeseSourceBeneficial bacteriaLactic acid bacteriajournal article10.3390/foods110709592304-8158