Selection of Dominant NSLAB from a Mature Traditional Cheese According to their Technological Properties and in vitro Intestinal Challenges

Abstract

Isolates (47) of lactobacilli from 5 different productions of Melichloro cheese were examined for potential use as adjunct cultures. The sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) of whole-cell proteins classified 29 isolates as L. paraplantarum and 18 as L. paracasei subsp. paracasei. Randomly amplified polymorphic DNA-polymerase chain reaction (RAPD-PCR) analysis differentiated the L. paraplantarum and L. paracasei subsp. paracasei isolates at strain level and both, RAPD analysis and whole-cell protein profiling provided useful information about the diversity of nonstarter lactic acid bacteria (NSLAB) in the different cheese productions. The isolates were slow acidifiers and about 70% of them degraded, preferentially α(s)-casein. The amounts of amino acids accumulated in the milk increased with the incubation time. A similar enzyme profile was exhibited by strains of both species, except for α-mannosidase and α-fucosidase, which were not detected in the L. paracasei subsp. paracasei strains. All strains grew in the presence of bile at 0.3% and the majority was able to withstand pH 2.5 and pancreatin at 0.1%. Moreover, all strains reduced cholesterol in vitro, with higher removal ability recorded for strains of L. paraplantarum. A narrow spectrum of antibacterial activity was recorded for 88% of the strains. Selected isolates with appropriate technological and interesting in vitro intestinal challenges could be used as adjuncts and deserve further studies.

A comparison for acid production, proteolysis, autolysis and inhibitory properties of lactic acid bacteria from fresh and mature Feta PDO Greek cheese, made at three different mountainous areas

“…However, there was one strain (BB7) from area 1 grouped with strains from area 2 in subcluster A and another three (BR3, BR8, BR10) from area 3 in subgroup E of isolates from area 1. These results suggest dispersion of identical strains in different environments (Papanikolaou et al, 2012). Cell-envelope proteinases, various intracellular peptidases (Christensen et al, 1999;Kunji et al, 1996), as well as lipase and esterase activities (Herreros et al, 2003) have been demonstrated in Lc.…”

“…lactis strains (group III), our results suggest very similar enzyme patterns in the tested strains. It is also worthwhile noting, that each subgroup was composed of isolates deriving from the same environment (Papanikolaou et al, 2012;Pavlidou et al, 2011). However, there was one strain (BB7) from area 1 grouped with strains from area 2 in subcluster A and another three (BR3, BR8, BR10) from area 3 in subgroup E of isolates from area 1.…”

“…A decrease in mean activity was recorded for strains from area 2, due possibly to further degradations. Variability of technological properties of isolates from natural sources is a common finding (Aquilanti et al, 2011;Papanikolaou et al, 2012;Pavlidou et al, 2011;Piraino et al, 2008;Psoni et al, 2006;Psoni et al, 2007).…”

Potential Probiotic Characterization of Lactobacillus plantarum Strains Isolated from Inner Mongolia “Hurood” Cheese

“…Ingestion with the bacterial powder preparation of L. plantarum or cheese containing L. plantarum (10.0 log CFU per day for 3 weeks) was found to be safe [52]. Recently, L. plantarum strains have been isolated in a wide variety of traditional cheese products, such as different Italian and Iranian cheese varieties [9], Greek Melichloro cheese [42], Polish golka cheese [51], Serbian Zlatar cheese [56], Turkish Karin Kaymak cheese [55], Tibetan Qula cheese [17], Indian camel cheese [40], Brazilian ovine cheese [38], and West African soft cheese [4].…”

Functional genomics of lactic acid bacteria: from food to health

“…In recent years genomic interest has developed into the so called Non-Starter LAB (NSLAB) that are naturally present in dairy fermentations and in some cases have been developed into adjunct starters that contribute to flavor development or quality improvement of fermented foods [24,25]. An example is the recent genomic characterization of Lactobacillus helveticus strain CNRZ 32, used as an adjunct starter to reduce bitterness and found to encode 4 different cell-envelope proteinases, in contrast to other Lactobacilli that have one or none [26].…”