Technological properties and probiotic potential of Lactiplantibacillus plantarum SJ14 isolated from Algerian traditional cheese “Jben”

Abstract

A new Lactiplantibacillus strain isolated from Algerian traditional cheeses “Jben” was assessed for technological properties and probiotic traits in vitro including acidification, proteolytic and lipolytic activities, exopolysaccharide production, and antimicrobial potential. The strain was identified as Lactiplantibacillus plantarum SJ14 using phenotypic tests and 16S rDNA sequencing analysis. The results showed that the native food strain SJ14 was found to be tolerant to acid and bile salts mimicking human GIT conditions. In addition, the cell‐free supernatant of SJ14 exhibited broad‐spectrum antimicrobial activity against Gram‐positive and Gram‐negative bacteria including beta‐lactamases‐producing enteropathogenic strains as well as food spoilage fungi. The results conveyed that L. plantarum SJ14 showed desirable probiotic characteristics and its presence in cheese could serve as a potent functional probiotic starter in food processing. Novelty impact statement In Algeria, milk fermentations are still driven by indigenous microorganisms, which influence the nutritional, organoleptic, and safety of the final products. Lactic acid bacteria including Lactiplantibacillus plantarum isolated from traditional cheese “Jben” may present good candidates for further studies to elucidate the possible application as novel probiotic starter culture and biocontrol agent.

Technological potential of native lactic acid bacteria isolated from Swiss-type artisanal cheese (Ancash, Peru) for their application in food

“…tolerans L41, ACA-DC 177, and ACA-DC 196 isolated from Turkish Beyaz (white) and Greek Kasseri cheese that showed sensitivity to chloramphenicol but resistance to gentamicin, these results were similar to other strains reported by Metrouh et al (2022). L. paracasei subsp.…”

“…Strains of Lentilactobacillus, L. kefiri and L. buchneri, isolated from cheese, showed a high proteolytic activity (Margalho et al, 2021;Akbulut et al, 2022). As for the species Lactiplantibacillus SJ14 isolated from Argelia cheese showed a 13 mm proteolytic halo on milk agar plates (Metrouh et al, 2022).…”

“…According to Pundir et al (2013), its presence in this type of products may be due to contamination after milk pasteurization because there are microorganisms in the air, the equipment or the ingredients involved in its preparation; also some LAB may be resistant to pasteurization or transfer during product storage (Stefanovic et al, 2018). Furthermore, Lactiplantibacillus species are used as starter cultures in various fermented foods to develop organoleptic and probiotic characteristics (Metrouh et al, 2022).…”

“…QQ3, Lacticaseibacillus paracasei CQ1, and LQ2, and Lentilactobacillus parabuchneri BQ2 showed higher degradative halos (30.8-36.3 mm) (Table 3; Supplementary Figure S3), in contrast to the other strains showed degradation halos below 27 mm (Figure 6). Frontiers in Sustainable Systems 10 frontiersin.org Metrouh et al (2022) reported a strain of Lactiplantibacillus plantarum SJ14 isolated from Argelia cheese and found lipolytic activity in culture media containing olive oil (3%) and Tween 80 (5%) with degradation halos of 14.5 mm and 10 mm, respectively. These values were lower than the halo of degradation of Lactiplantibacillus sp.…”

Probiotic of Lactiplantibacillus plantarum NWAFU-BIO-BS29 Isolated from Chinese Traditional Fermented Milk and Its Potential Therapeutic Applications Based on Gut Microbiota Regulation

“…They found that Lactobacillus plantarum YS2 (LP-YS2) has a growth rate of 68.05% at pH 3.0 and 19.85%, 15.0%, and 8.35% at percentages of bile salt of 0.3%, 0.5%, and 1.0%, respectively. In contrast, strong antibacterial activity against pathogens was observed, such as Escherichia coli ATCC25922 and Staphylococcus aureus ATCC25923, which is higher than that reported by Azat and Liu [ 5 ] and Metrouh and Fares [ 38 ]. This activity could be explained due to its ability to produce antimicrobial substances such as lactic acid, acetic acid, diacetyl, fatty acids, aldehydes, and bacteriocins.…”