Lactobacilli isolated from lump sheep's cheeses and their antimicrobial properties
A total of 34 strains of lactobacilli were isolated from the lump sheep's cheeses produced from raw sheep milk. The strains were identified by MALDI-TOF MS, and 20 of them demonstrating the best fermentation and sensoric properties in milk were chosen and tested for their antimicrobial activity...
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| Format: | Article |
| Language: | English |
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Czech Academy of Agricultural Sciences
2014-04-01
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| Series: | Czech Journal of Food Sciences |
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| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-201402-0006_lactobacilli-isolated-from-lump-sheep-s-cheeses-and-their-antimicrobial-properties.php |
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| author | Jana Smetanková Zuzana Hladíková Michaela Zimanová Gabriel Greif Mária Greifová |
| author_facet | Jana Smetanková Zuzana Hladíková Michaela Zimanová Gabriel Greif Mária Greifová |
| author_sort | Jana Smetanková |
| collection | DOAJ |
| description | A total of 34 strains of lactobacilli were isolated from the lump sheep's cheeses produced from raw sheep milk. The strains were identified by MALDI-TOF MS, and 20 of them demonstrating the best fermentation and sensoric properties in milk were chosen and tested for their antimicrobial activity. All selected strains were active against the indicator bacteria and moulds. The highest inhibitory effect was observed with the strains Lactobacillus paracasei 314, L. paracasei 316, L. plantarum K816, L. plantarum L718, and L. plantarum 2L2. The subsequent research was focused on the metabolites causing this inhibition. The production of lactic and acetic acids was studied under different cultivation conditions (0, 2, 4, and 6.5% NaCl addition; cultivation at 15, 30, 37, and 45°C; and pH value of the broth before sterilisation 5 and 9). L. plantarum L718 produced the highest concentration of lactic and acetic acids under most of the cultivation conditions. Antimicrobial substances such as phenyllactic acid (62.54-101.62 mg/dm3), H2O2 (0.78-2.30 μg/cm3), and diacetyl (produced by L. plantarum K816 and L718) were studied as well. |
| first_indexed | 2024-04-10T08:33:56Z |
| format | Article |
| id | doaj.art-95e711c0bc2c4df7bbaea8bff06ed3ce |
| institution | Directory Open Access Journal |
| issn | 1212-1800 1805-9317 |
| language | English |
| last_indexed | 2024-04-10T08:33:56Z |
| publishDate | 2014-04-01 |
| publisher | Czech Academy of Agricultural Sciences |
| record_format | Article |
| series | Czech Journal of Food Sciences |
| spelling | doaj.art-95e711c0bc2c4df7bbaea8bff06ed3ce2023-02-23T03:28:06ZengCzech Academy of Agricultural SciencesCzech Journal of Food Sciences1212-18001805-93172014-04-0132215215710.17221/161/2013-CJFScjf-201402-0006Lactobacilli isolated from lump sheep's cheeses and their antimicrobial propertiesJana Smetanková0Zuzana Hladíková1Michaela Zimanová2Gabriel Greif3Mária Greifová4Department of Food Science and Technology, Faculty of Chemical and Food Technology, Slovak University of Technology, Bratislava, Slovak RepublicDepartment of Food Science and Technology, Faculty of Chemical and Food Technology, Slovak University of Technology, Bratislava, Slovak RepublicDepartment of Food Science and Technology, Faculty of Chemical and Food Technology, Slovak University of Technology, Bratislava, Slovak RepublicDepartment of Food Science and Technology, Faculty of Chemical and Food Technology, Slovak University of Technology, Bratislava, Slovak RepublicDepartment of Food Science and Technology, Faculty of Chemical and Food Technology, Slovak University of Technology, Bratislava, Slovak RepublicA total of 34 strains of lactobacilli were isolated from the lump sheep's cheeses produced from raw sheep milk. The strains were identified by MALDI-TOF MS, and 20 of them demonstrating the best fermentation and sensoric properties in milk were chosen and tested for their antimicrobial activity. All selected strains were active against the indicator bacteria and moulds. The highest inhibitory effect was observed with the strains Lactobacillus paracasei 314, L. paracasei 316, L. plantarum K816, L. plantarum L718, and L. plantarum 2L2. The subsequent research was focused on the metabolites causing this inhibition. The production of lactic and acetic acids was studied under different cultivation conditions (0, 2, 4, and 6.5% NaCl addition; cultivation at 15, 30, 37, and 45°C; and pH value of the broth before sterilisation 5 and 9). L. plantarum L718 produced the highest concentration of lactic and acetic acids under most of the cultivation conditions. Antimicrobial substances such as phenyllactic acid (62.54-101.62 mg/dm3), H2O2 (0.78-2.30 μg/cm3), and diacetyl (produced by L. plantarum K816 and L718) were studied as well.https://cjfs.agriculturejournals.cz/artkey/cjf-201402-0006_lactobacilli-isolated-from-lump-sheep-s-cheeses-and-their-antimicrobial-properties.phplactobacillus plantarumlactobacillus paracaseiantimicrobial potential |
| spellingShingle | Jana Smetanková Zuzana Hladíková Michaela Zimanová Gabriel Greif Mária Greifová Lactobacilli isolated from lump sheep's cheeses and their antimicrobial properties Czech Journal of Food Sciences lactobacillus plantarum lactobacillus paracasei antimicrobial potential |
| title | Lactobacilli isolated from lump sheep's cheeses and their antimicrobial properties |
| title_full | Lactobacilli isolated from lump sheep's cheeses and their antimicrobial properties |
| title_fullStr | Lactobacilli isolated from lump sheep's cheeses and their antimicrobial properties |
| title_full_unstemmed | Lactobacilli isolated from lump sheep's cheeses and their antimicrobial properties |
| title_short | Lactobacilli isolated from lump sheep's cheeses and their antimicrobial properties |
| title_sort | lactobacilli isolated from lump sheep s cheeses and their antimicrobial properties |
| topic | lactobacillus plantarum lactobacillus paracasei antimicrobial potential |
| url | https://cjfs.agriculturejournals.cz/artkey/cjf-201402-0006_lactobacilli-isolated-from-lump-sheep-s-cheeses-and-their-antimicrobial-properties.php |
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