Lactobacillus plantarum Strains Isolated from Polish Regional Cheeses Exhibit Anti-Staphylococcal Activity and Selected
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Lactobacillus plantarum Strains Isolated from Polish Regional Cheeses Exhibit Anti-Staphylococcal Activity and Selected Probiotic Properties Aleksandra Ołdak 1 & Dorota Zielińska 1
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Anna Łepecka 1 & Ewa Długosz 2 & Danuta Kołożyn-Krajewska 1
# The Author(s) 2019
Abstract Twenty-nine Lactobacillus plantarum strains isolated from different types of Polish regional cheeses (Oscypek and Korycinski) were assessed for selected probiotic properties and anti-staphylococcal activity. Most of the tested L. plantarum strains were considered safe. Whole bacterial cultures (WBC) and cell-free supernatants (CFSs) of L. plantarum strains inhibited growth of Staphylococcus aureus (average inhibition growth zones were 2.8 mm ± 1.2 and 2.8 mm ± 1.1 respectively). Moreover, almost all neutralized, catalase-treated cell-free supernatants (CFN) of L. plantarum cultures also exhibited slight anti-staphylococcal activity in vitro. The most promising strains Os4 and Kor14 were selected for further study. Both strains were able to survive during digestive gastro-intestinal passage model. Live cells of L. plantarum Os4 and Kor14 caused the strongest inhibition of S. aureus adhesion to Caco-2 cells comparing with CFN and heat-killed bacterial cells. S. aureus and L. plantarum (Os4 or Kor14) co-cultured in skim milk resulted in growth inhibition of S. aureus in both 8 °C and 37 °C incubation temperatures. Observed abilities, demonstrated for L. plantarum Os4 and Kor14, confirms that these strains could be used in the food industry as protective cultures. Keywords Anti-staphylococcal activity . Lactobacillus plantarum . Protective cultures . Regional cheese
Introduction Lactic acid bacteria (LAB) are ubiquitous microorganisms that give food-specific functional and sensory properties. Furthermore, numerous studies indicate that their presence positively affects the human health by colonizing the digestive tract, lowering of blood cholesterol, or competing with pathogens [1]. Traditional food in different regions of the world is a particularly rich source of LAB, which is connected with the Electronic supplementary material The online version of this article (https://doi.org/10.1007/s12602-019-09587-w) contains supplementary material, which is available to authorized users. * Dorota Zielińska [email protected] 1
Department of Food Gastronomy and Food Hygiene, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Science – SGGW, Nowoursynowska 159c, 02-776 Warsaw, Poland
2
Department of Preclinical Sciences, Faculty of Veterinary Medicine, Warsaw University of Life Science – SGGW, Ciszewskiego 8, 02-776 Warsaw, Poland
natural process of production and often the spontaneous fermentation reaction. LAB in traditional foods are responsible for the flavor characteristics as well as prevent the development of undesirable microbes, which directly prolongs the sustainability and preservation of the microbiological safety of the product [2]. Staphylococcus aureus is a Gram-positive bacterium commonly found on the ski
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