Technological, phenotypic and genotypic characterization of lactobacilli from Graviera Kritis PDO Greek cheese, manufactured at two traditional dairies

Tsafrakidou, Panagiota; Bozoudi, Despina; Pavlidou, Sofia; Kotzamanidis, Christos; Hatzikamari, Magdalini; Ζdragas, Αntonios; Litopoulou-Tzanetaki, E.

doi:10.1016/j.lwt.2016.01.002

Cited by 18 publications

(22 citation statements)

References 33 publications

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“…It is noteworthy that these situations have been previously reported (Macedo et al, 2000;Bonomo and Salzano, 2013). The strong Pro-ρNA activities of our isolated LAB supported the hypothesis that the selected strains are of potential interest for use as NSLAB because they would release large amounts of proline from caseins during cheese ripening (Tsafrakidou et al, 2016). In contrast, the isolated strains E-8, B-25, and F-23 showed the lowest Lys-ρNA, Leu-ρNA, and Pro-ρNA activities, respectively.…”

Section: Aminopeptidase Dipeptidyl Aminopeptidase and Dipeptidase Asupporting

confidence: 84%

“…The samples were then mixed for continuous microbiological analysis. Cheese samples were homogenized following the procedure described by Tsafrakidou et al (2016). Briefly, cheese samples were homogenized with 90 mL of sterile 20 g/L sodium citrate solution at 45°C in a Stomacher 400 laboratory blender (Seward, London, UK) for 4 min at maximum speed.…”

Section: Microbiological Analysismentioning

confidence: 99%

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Technological characterization of Lactobacillus in semihard artisanal goat cheeses from different Mediterranean areas for potential use as nonstarter lactic acid bacteria

Zhang

Liang

et al. 2018

Journal of Dairy Science

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The potential of 25 Lactobacillus isolates from 8 semihard artisanal goat cheeses manufactured in 4 different Mediterranean areas was examined for use as nonstarter lactic acid bacteria. The isolates were identified using 16S rDNA sequence analysis. Sixteen strains belonged to Lactobacillus paracasei and 9 to Lactobacillus rhamnosus. The isolates were first screened for salt tolerance, exopolysaccharide and diacetyl production, proteolytic and lipolytic activity, and acidification and autolyzing capacities. Most of the lactobacilli displayed strong salt tolerance [20 strains, including 13 of Lb. paracasei and 7 of Lb. rhamnosus, could grow at 6% (wt/vol) salt], low acidification activity (16 strains, including 9 of Lb. paracasei and 7 of Lb. rhamnosus, presented change in pH ≤0.4 U after 6 h of growth), and high autolytic activity (14 strains, including 9 of Lb. paracasei and 5 of Lb. rhamnosus, showed autolysis values ranging between 25 and 65%). Eleven Lb. paracasei and 6 Lb. rhamnosus produced exopolysaccharide, whereas 8 Lb. paracasei and 4 Lb. rhamnosus produced diacetyl. Moreover, 9 Lb. paracasei and 6 Lb. rhamnosus showed proteolytic activity; none of the isolates showed lipolytic activity. Based on the above characteristics, 8 strains were further evaluated for peptidase activity, including aminopeptidase, dipeptidyl aminopeptidase, and dipeptidase activities. The results indicated that all strains showed peptidase activity toward selected substrates. The substrate speciﬁcity and extent of peptidase activities were strain-dependent. Four strains (A-3, B-4, D-3, and D-8) presented the best characteristics and represented the most promising nonstarter lactic acid bacteria candidates for use in industrial manufacturing of goat cheese.

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Section: Aminopeptidase Dipeptidyl Aminopeptidase and Dipeptidase Asupporting

confidence: 84%

Section: Microbiological Analysismentioning

confidence: 99%

Technological characterization of Lactobacillus in semihard artisanal goat cheeses from different Mediterranean areas for potential use as nonstarter lactic acid bacteria

Zhang

Liang

et al. 2018

Journal of Dairy Science

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“…They display specific metabolic and technological properties, and also play important roles during fermentative activities by providing desirable properties which may be used for the production of various probiotic functional foods. L. plantarum are widely used with other LAB for the production of some fermented foods with quality end products and good organoleptic properties (Salvucci, LeBlanc, & Perez, 2016;Tsafrakidou et al, 2016). Therefore, reliable identification of L. plantarum at the subspecies and strain level is of great interest.…”

Section: Introductionmentioning

confidence: 99%

Genetic diversity of Lactobacillus plantarum strains from some indigenous fermented foods in Nigeria

Adesulu-Dahunsi

Sanni

Jeyaram

et al. 2017

LWT - Food Science and Technology

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Lactobacillus plantarum has been found to be commonly associated with Nigerian indigenous fermented foods. The intraspecies differentiation of L. plantarum using different molecular techniques is essential for the selection of functional strains. In the present study, 48 L. plantarum isolates from some Nigerian indigenous fermented foods; (gari, fufu and ogi) were phenotypically characterized. The intraspecies diversity of 17 selected L. plantarum strains with good acidification rates, hydrogen peroxide production and variation in carbohydrate fermentation patterns were carried out using molecular techniques, 16S-23 rDNA intergenic transcribed spacer and restriction fragment length polymorphism (ITS-PCR and ITS-RFLP), randomly amplified polymorphic DNA (RAPD) and pulsed-field gel electrophoresis (PFGE). The ITS-RFLP-HaeIII, RAPD-OPA5, OPA20 and PFGE-Sfi1 analysis showed genetic diversity among the strains of L. plantarum isolated from the different fermented foods, and it can be established that these molecular tools are useful for differentiation of L. plantarum strains. The molecular techniques used in this study may be considered useful tools for characterization of isolates and for in-depth examination of the strain diversity as the various strains isolated in this study can be used as adjunct and/or starter cultures in food fermentation processes.

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“…The RAPD-PCR method was suitable to give information on the genetic relationship between these strains, determining the variability among Lactobacillus species and within the same species, which were confirmed by 16S conserved genome zone sequencing. This achievement of identification and intraspecific differentiation of Lactobacillus species by the RAPD-PCR technique was also observed in studies conducted by ANDRIGHETTO et al (2001), andTSAFRAKIDOU et al (2016). Probiotics from human origin can developed better in human biome (RAVISHANKAR & RAI, 2015).…”

Section: Resultsmentioning

confidence: 52%

Lactobacillus paracasei probiotic properties and survivability under stress-induced by processing and storage of ice cream bar or ice-lolly

et al. 2018

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Probiotics are live microorganisms which, when administered in adequate amounts, confer a health benefit on the host. The aim of this study was to identify genotypically lactobacilli strains isolated from newborn stools and selecting strain based on probiotic properties (gastrointestinal tolerance, antibiotic susceptibility, inhibition of pathogen biofilm formation, absence of alfa or gamma-blood hemolysis, and lysozyme sensibility) and technological properties of surviving either in ice cream bar or ice-lolly. Reduction of 1.2log cfu ml-1 of the Lactobacillus paracasei strain was observed after exposure through in vitro gastrointestinal conditions. It inhibited biofilms of Escherichia coli, Salmonella Typhimurium and Candida albicans by mechanisms of competition, exclusion and displacement, and was resistant up to 3000μg ml-1 of egg white lysozyme. It presented neither alfa nor gamma-hemolysis or was antibiotic resistant to usual antibiotics for human use. Microbial survivability in ice cream bar or ice-lolly was assessed up to 21 days of storage at -18°C. Viability was maintained in ice cream bar, but there was a reduction of almost 2.0logs in ice-lolly.

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Technological, phenotypic and genotypic characterization of lactobacilli from Graviera Kritis PDO Greek cheese, manufactured at two traditional dairies

Cited by 18 publications

References 33 publications

Technological characterization of Lactobacillus in semihard artisanal goat cheeses from different Mediterranean areas for potential use as nonstarter lactic acid bacteria

Technological characterization of Lactobacillus in semihard artisanal goat cheeses from different Mediterranean areas for potential use as nonstarter lactic acid bacteria

Genetic diversity of Lactobacillus plantarum strains from some indigenous fermented foods in Nigeria

Lactobacillus paracasei probiotic properties and survivability under stress-induced by processing and storage of ice cream bar or ice-lolly

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