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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


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

SupplementHealth OutcomeEffect TypeEffect Size
Lactiplantibacillus plantarum LP-01Enhanced Survival Without Side EffectsBeneficial
Lactiplantibacillus plantarum LP-01Reduced Coliform Levels in the JejunumBeneficial
Lactiplantibacillus plantarum LP-1Improved Safe Consumption PracticesBeneficial
Lactiplantibacillus plantarum LP-1Reduced Gastrointestinal ColiformsBeneficial
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