Isolation, characterization and evaluation of the probiotic potential of a novel Lactobacillus strain isolated from Feta-type cheese
2017; Elsevier BV; Volume: 226; Linguagem: Inglês
10.1016/j.foodchem.2017.01.052
ISSN1873-7072
AutoresStavros Plessas, Chrysanthi Nouska, Athanasios Karapetsas, Stavros Kazakos, Athanasios Alexopoulos, Ioanna Mantzourani, Pelagia Chondrou, Maria Fournomiti, Αlex Galanis, Eugenia Bezirtzoglou,
Tópico(s)Phytase and its Applications
ResumoIn the present study 45 lactic acid bacteria (LAB) strains were isolated from Feta-type cheese and were screened for probiotic potential in a series of established in vitro tests, including resistance to low pH, resistance to pepsin and pancreatin and tolerance to bile salts. The strain K5, which displayed properties similar to or even better than the reference strain Lactobacillus plantarum ATCC 14917, was chosen for further analysis. Firstly, multiplex PCR analysis indicated that the novel strain belongs to the paracasei species. Secondly, the susceptibility against common antibiotics was determined to ensure a safe exploitation of the potentially probiotic strain. Additionally, the performance of L. paracasei K5 as starter in the fermentation of pomegranate juice was studied to evaluate its technological properties. Finally, a novel multiplex PCR assay, based on random amplified polymorphic DNA (RAPD) analysis was developed for its efficient and accurate detection in food products.
Referência(s)