Bacteriocin-Producing Strain Lactiplantibacillus plantarum LP17L/1 Isolated from Traditional Stored Ewe’s Milk Cheese and Its Beneficial Potential

Abstract

Stored ewe’s milk lump cheese is a local product that can be a source of autochthonous beneficial microbiota, especially lactic acid bacteria. The aim of this study was to show the antimicrobial potential of Lactiplantibacillus plantarum LP17L/1 isolated from stored ewe’s milk lump cheese. Lpb. plantarum LP17L/1 is a non-hemolytic, non-biofilm-forming strain, susceptible to antibiotics. It contains genes for 10 bacteriocins—plantaricins and exerted active bacteriocin with in vitro anti-staphylococcal and anti-listerial effect. It does not produce damaging enzymes, but it produces β-galactosidase. It also sufficiently survives in Balb/c mice without side effects which indicate its safety. Moreover, a reduction in coliforms in mice jejunum was noted. LP17L/1 is supposed to be a promising additive for Slovak local dairy products.

The Bacteriocin-like Inhibitory Substance Producing Lacticaseibacillus paracasei LPa 12/1 from Raw Goat Milk, a Potential Additive in Dairy Products

“…The application form of beneficial strains is also very important. As previously mentioned, the simplest form of encapsulation is freeze drying [20]. The LPa 12/1 strain in encapsulated form sufficiently survived in both types of yoghurts, although its higher count was determined in ewe-goat milk yoghurts compared with cow milk yoghurts, likely from its autochthonous strain.…”

“…Commensal lactobacilli are good candidates for development as probiotics [15]. Some species show beneficial/probiotic properties, among which bacteriocin production can be involved [14]. The species Lacticaseibacillus paracasei is the most frequently isolated species from the dairy environment among the other lacticaseibacilli [16].…”

“…Firstly, bacteriocin activity was checked using the qualitative method as previously described by Lauková et al [14]. The principal indicator strain Enterococcus avium EA5 (the most sensitive faecal strain isolated from piglets from our collection) was used in the test [14].…”

“…Firstly, bacteriocin activity was checked using the qualitative method as previously described by Lauková et al [14]. The principal indicator strain Enterococcus avium EA5 (the most sensitive faecal strain isolated from piglets from our collection) was used in the test [14]. A partially purified bacteriocin substance (precipitate) was prepared according to the following protocol: LPa 12/1 strain (0.1% inoculum) was grown overnight in 60 mL of MRS broth (Merck, Germany) at 37 • C. Then, it was centrifuged at 10,000× g for 30 min.…”

Food safety and control: Proceedings of professional papers

“…Bacteriocin (postbiotic) effective substances have been studied by our team also previously with beneficial results to be as a component of functional food (e.g. yoghurts, Lauková et al, 2023b). Our innovations lie in autochthonous character of lactococci and in their postbiotic effect.…”