Characterisation of Lactobacillus plantarum of Dairy-Product Origin for Probiotic Chèvre Cheese Production

Abstract

Probiotics are increasingly used as functional food ingredients. The objectives of this study were to isolate and characterise probiotic bacteria from dairy and fermented foods and to use a selected strain for the production of probiotic chèvre cheese. Tolerance to acid (pH 2.0) and bile salt (0.4% (w/v)) were first investigated, and then other probiotic properties were determined. Out of 241 isolates, 35 showed high tolerance to acid and bile salt, and 6 were chosen for further characterisation. They were Lactobacillus plantarum and L. fermentum, and possessed antibacterial activities against foodborne pathogens such as Bacillus cereus, Staphylococcus aureus, Salmonella enterica and Escherichia coli O157:H7. L. plantarum (isolate AD73) showed the highest percentage of adhesion (81.74 ± 0.16%) and was nontoxic to Caco-2 cells at a concentration of 108 CFU/mL. This isolate was therefore selected for the production of probiotic chèvre cheese from goat’s milk and was prepared in a lyophilised form with a concentration of probiotic culture of 8.6 log CFU/g. The cheese had a shelf life of 8 days. On the expiry date, the probiotic, the starter and the yeast contents were 7.56 ± 0.05, 7.81 ± 0.03 and 5.64 log CFU/g, respectively. The level of the probiotics in this chèvre cheese was still sufficiently high to warrant its being a probiotic cheese.

Screening of Bacteria Inhibiting Clostridium perfringens and Assessment of Their Beneficial Effects In Vitro and In Vivo with Whole Genome Sequencing Analysis

“…Our antimicrobial well diffusion results revealed that the BA40 showed strong ability in inhibiting pathogens and had the proximate inhibition capacity with PB6. The result were similar with previous studies [ 49 , 50 , 51 ]. This result suggests that the JinHua pig’s isolates are possibly caused by additional production of antimicrobial compounds.…”

Quality specification of ice creams produced with different homofermentative lactic acid bacteria

“…Lactic acid bacteria counts added to ice cream mixes were performed on man rogosa sharpe agar (110,660, Merck, Germany) (MRS‐Cys‐BPB) (Ngamsomchat et al, 2022) altered with 50 mg of L. casei/L Vancomycin and 50 mg of cysteine bromophenol blue for L . plantarum (LabM, UK) was added to man rogosa sharpe agar (MRS‐VanC) (Hatakka et al, 2008), L .…”

“…Lactic acid bacteria counts added to ice cream mixes were performed on man rogosa sharpe agar (110,660, Merck, Germany) (MRS-Cys-BPB) (Ngamsomchat et al, 2022) (LabM, UK) was added to man rogosa sharpe agar (MRS-VanC) (Hatakka et al, 2008), L. delbrueckii spp. For lactis, Man Rogosa Sharpe agar (110,660, Merck, Germany) was used (Shori et al, 2022).…”

Investigation of Immunostimulatory Effects of Heat-Treated Lactiplantibacillus plantarum LM1004 and Its Underlying Molecular Mechanism

“…Isolated strain was named LM1004 and identified by 16S rRNA sequencing as L. plantarum . L. plantarum LM1004 was stored in MRS containing with 20% glycerol at –80°C until use ( Ngamsomchat et al, 2022 ).…”