Bacteriocin-Producing Strain Lactiplantibacillus plantarum LP17L/1 Isolated from Traditional Stored Ewe’s Milk Cheese and Its Beneficial Potential
- 2022-03-25
- Foods 11(7)
- A. Lauková
- M. Tomáška
- M. Fraqueza
- R. Szabóová
- E. Bino
- J. Ščerbová
- M. Pogány Simonová
- E. Dvorožňáková
- PubMed: 35407045
- DOI: 10.3390/foods11070959
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.
Keywords: beneficial bacteria; lactic acid bacteria; source; stored ewe’s cheese.
Research Insights
Supplement | Health Outcome | Effect Type | Effect Size |
---|---|---|---|
Lactiplantibacillus plantarum LP-01 | Enhanced Survival Without Side Effects | Beneficial | Large |
Lactiplantibacillus plantarum LP-01 | Reduced Coliform Levels in the Jejunum | Beneficial | Moderate |
Lactiplantibacillus plantarum LP-1 | Improved Safe Consumption Practices | Beneficial | Moderate |
Lactiplantibacillus plantarum LP-1 | Reduced Gastrointestinal Coliforms | Beneficial | Moderate |