Heterogeneity of Lactobacillus plantarum isolates from feta cheese throughout ripening.
Thirty-two Lactobacillus plantarum strains isolated from Feta cheese throughout ripening were studied for their phenotypic characteristics, protein profile of cell-free extracts, enzyme profiles, plasmid profiles, proteolytic and acidifying abilities and ability to grow at low pH and in the presence of bile. Results showed that some biotechnologically important characteristics, such as acidifying and proteolytic activities, can differ between strains. In addition, different plasmid profiles suggest the presence of different Lact. plantarum strains in Feta cheese throughout ripening. The results suggest the possibility of choosing strains with specific biotechnologically interesting properties.
Xanthopoulos
V
V
Laboratory of Food Microbiology and Hygiene, Faculty of Agriculture, Aristotle University of Thessaloniki and Laboratory of Dairy Technology, Agricultural University of Athens, Greece.
Hatzikamari
M
M
Adamidis
T
T
Tsakalidou
E
E
Tzanetakis
N
N
Litopoulou-Tzanetaki
E
E
D000143:Acids / Q000032:analysis; D001426:Bacterial Proteins / Q000032:analysis; D002611:Cheese / Q000382:microbiology*; D003470:Culture Media / Q000737:chemistry; D004591:Electrophoresis, Polyacrylamide Gel; D019649:Food Industry; D005516:Food Microbiology; D006863:Hydrogen-Ion Concentration; D007778:Lactobacillus / Q000201:enzymology / Q000235:genetics / Q000502:physiology*; D010447:Peptide Hydrolases / Q000032:analysis; D010641:Phenotype; D010957:Plasmids / Q000737:chemistry; D013997:Time Factors
D000143:Acids; D001426:Bacterial Proteins; D003470:Culture Media; D010447:Peptide Hydrolases