Characterization and probiotic potential of Lactobacillus plantarum strains isolated from cheeses

Characterization of Probiotic Abilities of Lactobacilli Isolated from Iranian Koozeh Traditional Cheese

“…Prasad et al [1998] reported only a few strains of lactobacilli and bifi dobacteria were intrinsically able to resist satisfactorily to gastric transit. A similar strain--dependent tolerance to a simulated stomach duodenum--passage was also found in L. plantarum strains isolated from Italian and Argentinean cheeses [Zago et al, 2011]. Table 1 reveals that only L. pentosus MT.ZH693 did not produce an intense yellow color, therefor it does not have any β-galactosidase activity.…”

“…For the next step, the suspension was directly mixed to the same volume of gastric solution (w/v) including 0.6% pepsin and 1% NaCl and then incubated in a 37ºC water-bath with gentle agitation for 1.5 h to acidify slowly from pH 5.0 to 2. and 0.1% pancreatin and kept at 34°C for 1 h and followed by counting [Zago et al, 2011]. Washed cells re-suspended in sodium phosphate buffer and subjected to the same conditions as treated samples were used as controls.…”

“…In comparison to yoghurt, cheese is an interesting food-based delivery vehicle of probiotics to the gastro-intestinal tract because of a higher pH, a higher fat content and a higher solid consistency [Özer et al, 2008]. Some researchers evaluated a variety of food-grade lactic acid bacteria (LAB) isolated from the Italian Castelmagno PDO cheese [Belviso et al, 2009], Italian and Argentinean cheeses [Zago et al, 2011] for their probiotic potential and used them as adjunct cultures in different types of food products or in therapeutic preparations. The lactobacilli isolated from dairy products especially cheese have shown a long history of safe use as these microorganisms are widely applied as starter cultures in the development of novel fermented milk or meat products, alcoholic beverages and sourdough [Salari et al, 2015;Shokoohi et al, 2015;Torkamani et al, 2015].…”

Natural populations of lactic acid bacteria in douchi from Yunnan Province, China

“…were the predominant LAB in douchi samples collected from Yunnan, China. The 16S rDNA sequences of the four strains from southeast Yunnan and the five strains from central Yunnan were affiliated to L. plantarum which has been found to play an important role in many types of fermented food (Briggiler Marcó et al, 2011;Won et al, 2011;Zago et al, 2011). Nearly all sequences which were associated with W. paramesenteroides were detected in samples from south Yunnan, and sequences affiliated to W. confuse were detected in the samples from south and southeast Yunnan.…”

Artisanal Coalho cheeses as source of beneficial Lactobacillus plantarum and Lactobacillus rhamnosus strains

“…Commonly found in milk and cheese and considered a ubiquitous species, many Lb. plantarum strains were found to survive to the exposure to gastrointestinal conditions and have shown properties related to health promotion and maintenance (Zago et al 2011).…”