Application of A Novel Potential Probiotic Lactobacillus paracasei Strain Isolated from Kefir Grains in the Production of Feta-Type Cheese

Abstract

In the present study 38 lactic acid bacteria strains were isolated from kefir grains and were monitored regarding probiotic properties in a series of established in vitro tests, including resistance to low pH, resistance to pepsin and pancreatin, and tolerance to bile salts, as well as susceptibility against common antibiotics. Among them, the strain SP3 displayed potential probiotic properties. Multiplex PCR analysis indicated that the novel strain belongs to the paracasei species. Likewise, the novel strain (Lactobacillus paracasei SP3) was applied as a starter culture for Feta-type cheese production. Feta-type cheese production resulted in significantly higher acidity; lower pH; reduced counts of coliforms, yeasts and fungi; and improved quality characteristics compared with cheese samples produced with no starter culture. Finally, it is highlighted that the application of the novel strain led to Feta-type cheese production with improved overall quality and sensory characteristics.

Characterization of probiotic properties and development of banana powder enriched with freeze-dried Lacticaseibacillus paracasei probiotics

“…The intestinal bile concentration is 0.3% and maintains food in the small intestine for 4 h [ 45 ]. The L. paracasei cells were stable to survival at 4 h, in accordance with previous studies [ 14 , 43 ]. Cell surface hydrophobicity were to indirectly estimate the adherence ability to epithelial cells [ 45 ].…”

“…Mantzourani et al. isolated potential probiotic L. paracasei cells from Kefir grains, and applied the probiotics to feta-type cheese production [ 14 ]. However, the study of L. paracasei application to create novel probiotic products remains under-researched.…”

Comparison of the Microbiome of Artisanal Homemade and Industrial Feta Cheese through Amplicon Sequencing and Shotgun Metagenomics

“…Additional bacteria, such as coliforms (including Escherichia coli ), have also been detected in Feta cheese, and their numbers declined during the ripening process [ 1 ]. Finally, another aspect that has attracted attention is the use of adjunct cultures (or specific cell extracts) to improve the flavor of Feta cheese [ 18 , 19 ], increase its functional and/or safety properties [ 20 , 21 , 22 , 23 , 24 ], or even accelerate its ripening period [ 25 ].…”

Isolation of a Lactobacillus paracasei Strain with Probiotic Attributes from Kefir Grains

“…L. paracasei K5 was isolated from Greek feta-type cheese [ 20 ], whereas strains L. paracasei SP3 [ 21 ], SP5 [ 22 ] and AGR 4 (this study), were isolated from kefir grains. The reference strains L. plantarum ATCC 14,917 and L. casei ATCC 393 were purchased from ATCC (LGC Standards, Middlesex, UK).…”