Characterization and Probiotic Potential of Lactobacillus plantarum Strains Isolated from Cheeses

Autores
Zago, M.; Fornassari, M.; Carminati, D.; Burns, Patricia Graciela; Suarez, Viviana; Vinderola, Celso Gabriel; Reinheimer, Jorge Alberto; Giraffa, Giorgio
Año de publicación
2011
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Ninety-eight Lactobacillus plantarum strains isolated from Italian and Argentinean cheeses were evaluatedfor probiotic potential. After a preliminary subtractive screening based on the presence of msa andbsh genes, 27 strains were characterized. In general, the selected strains showed high resistance tolysozyme, good adaptation to simulated gastric juice, and a moderate to low bile tolerance. The capacityto agglutinate yeast cells in a mannose-specific manner, as well as the cell surface hydrophobicity wasfound to be variable among strains. Very high b-galactosidase activity was shown by a considerablenumber of the tested strains, whereas variable prebiotic utilization ability was observed. Only tetracyclineresistance was observed in two highly resistant strains which harbored the tetM gene, whereasnone of the strains showed b-glucuronidase activity or was capable of inhibiting pathogens. Three strains(Lp790, Lp813, and Lp998) were tested by in vivo trials. A considerable heterogeneity was found amonga number of L. plantarum strains screened in this study, leading to the design of multiple cultures tocooperatively link strains showing the widest range of useful traits. Among the selected strains, Lp790,Lp813, and Lp998 showed the best probiotic potential and would be promising candidates for inclusionas starter cultures for the manufacture of probiotic fermented foods.
Fil: Zago, M.. Consiglio Per la Ricerca In Agricoltura E L' Analisi del L' Economía Agraria. Centro de Ricerca Per Le Produzioni Foraggere E Lattier-casearie; Italia
Fil: Fornassari, M.. Consiglio Per la Ricerca In Agricoltura E L' Analisi del L' Economía Agraria. Centro de Ricerca Per Le Produzioni Foraggere E Lattier-casearie; Italia
Fil: Carminati, D.. Consiglio Per la Ricerca In Agricoltura E L' Analisi del L' Economía Agraria. Centro de Ricerca Per Le Produzioni Foraggere E Lattier-casearie; Italia
Fil: Burns, Patricia Graciela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
Fil: Suarez, Viviana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
Fil: Vinderola, Celso Gabriel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
Fil: Reinheimer, Jorge Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
Fil: Giraffa, Giorgio. Consiglio Per la Ricerca In Agricoltura E L' Analisi del L' Economía Agraria. Centro de Ricerca Per Le Produzioni Foraggere E Lattier-casearie; Italia
Materia
PROBIOTICS
LACTOBACILLUS PLANTARUM
BIOLOGICAL BARRIERS
DAIRY PRODUCTS
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/103210
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/103210
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Characterization and Probiotic Potential of Lactobacillus plantarum Strains Isolated from CheesesZago, M.Fornassari, M.Carminati, D.Burns, Patricia GracielaSuarez, VivianaVinderola, Celso GabrielReinheimer, Jorge AlbertoGiraffa, GiorgioPROBIOTICSLACTOBACILLUS PLANTARUMBIOLOGICAL BARRIERSDAIRY PRODUCTShttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Ninety-eight Lactobacillus plantarum strains isolated from Italian and Argentinean cheeses were evaluatedfor probiotic potential. After a preliminary subtractive screening based on the presence of msa andbsh genes, 27 strains were characterized. In general, the selected strains showed high resistance tolysozyme, good adaptation to simulated gastric juice, and a moderate to low bile tolerance. The capacityto agglutinate yeast cells in a mannose-specific manner, as well as the cell surface hydrophobicity wasfound to be variable among strains. Very high b-galactosidase activity was shown by a considerablenumber of the tested strains, whereas variable prebiotic utilization ability was observed. Only tetracyclineresistance was observed in two highly resistant strains which harbored the tetM gene, whereasnone of the strains showed b-glucuronidase activity or was capable of inhibiting pathogens. Three strains(Lp790, Lp813, and Lp998) were tested by in vivo trials. A considerable heterogeneity was found amonga number of L. plantarum strains screened in this study, leading to the design of multiple cultures tocooperatively link strains showing the widest range of useful traits. Among the selected strains, Lp790,Lp813, and Lp998 showed the best probiotic potential and would be promising candidates for inclusionas starter cultures for the manufacture of probiotic fermented foods.Fil: Zago, M.. Consiglio Per la Ricerca In Agricoltura E L' Analisi del L' Economía Agraria. Centro de Ricerca Per Le Produzioni Foraggere E Lattier-casearie; ItaliaFil: Fornassari, M.. Consiglio Per la Ricerca In Agricoltura E L' Analisi del L' Economía Agraria. Centro de Ricerca Per Le Produzioni Foraggere E Lattier-casearie; ItaliaFil: Carminati, D.. Consiglio Per la Ricerca In Agricoltura E L' Analisi del L' Economía Agraria. Centro de Ricerca Per Le Produzioni Foraggere E Lattier-casearie; ItaliaFil: Burns, Patricia Graciela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; ArgentinaFil: Suarez, Viviana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; ArgentinaFil: Vinderola, Celso Gabriel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; ArgentinaFil: Reinheimer, Jorge Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; ArgentinaFil: Giraffa, Giorgio. Consiglio Per la Ricerca In Agricoltura E L' Analisi del L' Economía Agraria. Centro de Ricerca Per Le Produzioni Foraggere E Lattier-casearie; ItaliaAcademic Press Ltd - Elsevier Science Ltd2011info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/103210Zago, M.; Fornassari, M.; Carminati, D.; Burns, Patricia Graciela; Suarez, Viviana; et al.; Characterization and Probiotic Potential of Lactobacillus plantarum Strains Isolated from Cheeses; Academic Press Ltd - Elsevier Science Ltd; Food Microbiology; 28; 2011; 1033-10400740-0020CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.fm.2011.02.009info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-15T14:42:45Zoai:ri.conicet.gov.ar:11336/103210instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-15 14:42:45.805CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Characterization and Probiotic Potential of Lactobacillus plantarum Strains Isolated from Cheeses
title Characterization and Probiotic Potential of Lactobacillus plantarum Strains Isolated from Cheeses
spellingShingle Characterization and Probiotic Potential of Lactobacillus plantarum Strains Isolated from Cheeses
Zago, M.
PROBIOTICS
LACTOBACILLUS PLANTARUM
BIOLOGICAL BARRIERS
DAIRY PRODUCTS
title_short Characterization and Probiotic Potential of Lactobacillus plantarum Strains Isolated from Cheeses
title_full Characterization and Probiotic Potential of Lactobacillus plantarum Strains Isolated from Cheeses
title_fullStr Characterization and Probiotic Potential of Lactobacillus plantarum Strains Isolated from Cheeses
title_full_unstemmed Characterization and Probiotic Potential of Lactobacillus plantarum Strains Isolated from Cheeses
title_sort Characterization and Probiotic Potential of Lactobacillus plantarum Strains Isolated from Cheeses
dc.creator.none.fl_str_mv Zago, M.
Fornassari, M.
Carminati, D.
Burns, Patricia Graciela
Suarez, Viviana
Vinderola, Celso Gabriel
Reinheimer, Jorge Alberto
Giraffa, Giorgio
author Zago, M.
author_facet Zago, M.
Fornassari, M.
Carminati, D.
Burns, Patricia Graciela
Suarez, Viviana
Vinderola, Celso Gabriel
Reinheimer, Jorge Alberto
Giraffa, Giorgio
author_role author
author2 Fornassari, M.
Carminati, D.
Burns, Patricia Graciela
Suarez, Viviana
Vinderola, Celso Gabriel
Reinheimer, Jorge Alberto
Giraffa, Giorgio
author2_role author
author
author
author
author
author
author
dc.subject.none.fl_str_mv PROBIOTICS
LACTOBACILLUS PLANTARUM
BIOLOGICAL BARRIERS
DAIRY PRODUCTS
topic PROBIOTICS
LACTOBACILLUS PLANTARUM
BIOLOGICAL BARRIERS
DAIRY PRODUCTS
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Ninety-eight Lactobacillus plantarum strains isolated from Italian and Argentinean cheeses were evaluatedfor probiotic potential. After a preliminary subtractive screening based on the presence of msa andbsh genes, 27 strains were characterized. In general, the selected strains showed high resistance tolysozyme, good adaptation to simulated gastric juice, and a moderate to low bile tolerance. The capacityto agglutinate yeast cells in a mannose-specific manner, as well as the cell surface hydrophobicity wasfound to be variable among strains. Very high b-galactosidase activity was shown by a considerablenumber of the tested strains, whereas variable prebiotic utilization ability was observed. Only tetracyclineresistance was observed in two highly resistant strains which harbored the tetM gene, whereasnone of the strains showed b-glucuronidase activity or was capable of inhibiting pathogens. Three strains(Lp790, Lp813, and Lp998) were tested by in vivo trials. A considerable heterogeneity was found amonga number of L. plantarum strains screened in this study, leading to the design of multiple cultures tocooperatively link strains showing the widest range of useful traits. Among the selected strains, Lp790,Lp813, and Lp998 showed the best probiotic potential and would be promising candidates for inclusionas starter cultures for the manufacture of probiotic fermented foods.
Fil: Zago, M.. Consiglio Per la Ricerca In Agricoltura E L' Analisi del L' Economía Agraria. Centro de Ricerca Per Le Produzioni Foraggere E Lattier-casearie; Italia
Fil: Fornassari, M.. Consiglio Per la Ricerca In Agricoltura E L' Analisi del L' Economía Agraria. Centro de Ricerca Per Le Produzioni Foraggere E Lattier-casearie; Italia
Fil: Carminati, D.. Consiglio Per la Ricerca In Agricoltura E L' Analisi del L' Economía Agraria. Centro de Ricerca Per Le Produzioni Foraggere E Lattier-casearie; Italia
Fil: Burns, Patricia Graciela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
Fil: Suarez, Viviana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
Fil: Vinderola, Celso Gabriel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
Fil: Reinheimer, Jorge Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
Fil: Giraffa, Giorgio. Consiglio Per la Ricerca In Agricoltura E L' Analisi del L' Economía Agraria. Centro de Ricerca Per Le Produzioni Foraggere E Lattier-casearie; Italia
description Ninety-eight Lactobacillus plantarum strains isolated from Italian and Argentinean cheeses were evaluatedfor probiotic potential. After a preliminary subtractive screening based on the presence of msa andbsh genes, 27 strains were characterized. In general, the selected strains showed high resistance tolysozyme, good adaptation to simulated gastric juice, and a moderate to low bile tolerance. The capacityto agglutinate yeast cells in a mannose-specific manner, as well as the cell surface hydrophobicity wasfound to be variable among strains. Very high b-galactosidase activity was shown by a considerablenumber of the tested strains, whereas variable prebiotic utilization ability was observed. Only tetracyclineresistance was observed in two highly resistant strains which harbored the tetM gene, whereasnone of the strains showed b-glucuronidase activity or was capable of inhibiting pathogens. Three strains(Lp790, Lp813, and Lp998) were tested by in vivo trials. A considerable heterogeneity was found amonga number of L. plantarum strains screened in this study, leading to the design of multiple cultures tocooperatively link strains showing the widest range of useful traits. Among the selected strains, Lp790,Lp813, and Lp998 showed the best probiotic potential and would be promising candidates for inclusionas starter cultures for the manufacture of probiotic fermented foods.
publishDate 2011
dc.date.none.fl_str_mv 2011
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/103210
Zago, M.; Fornassari, M.; Carminati, D.; Burns, Patricia Graciela; Suarez, Viviana; et al.; Characterization and Probiotic Potential of Lactobacillus plantarum Strains Isolated from Cheeses; Academic Press Ltd - Elsevier Science Ltd; Food Microbiology; 28; 2011; 1033-1040
0740-0020
CONICET Digital
CONICET
url http://hdl.handle.net/11336/103210
identifier_str_mv Zago, M.; Fornassari, M.; Carminati, D.; Burns, Patricia Graciela; Suarez, Viviana; et al.; Characterization and Probiotic Potential of Lactobacillus plantarum Strains Isolated from Cheeses; Academic Press Ltd - Elsevier Science Ltd; Food Microbiology; 28; 2011; 1033-1040
0740-0020
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.fm.2011.02.009
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Academic Press Ltd - Elsevier Science Ltd
publisher.none.fl_str_mv Academic Press Ltd - Elsevier Science Ltd
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.22299

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