title: Selection of dominant NSLAB from a mature traditional cheese according to their technological properties and in vitro intestinal challenges.
abstract: Isolates (47) of lactobacilli from 5 different productions of Melichloro cheese were examined for potential use as adjunct cultures. The sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) of whole-cell proteins classified 29 isolates as L. paraplantarum and 18 as L. paracasei subsp. paracasei. Randomly amplified polymorphic DNA-polymerase chain reaction (RAPD-PCR) analysis differentiated the L. paraplantarum and L. paracasei subsp. paracasei isolates at strain level and both, RAPD analysis and whole-cell protein profiling provided useful information about the diversity of nonstarter lactic acid bacteria (NSLAB) in the different cheese productions. The isolates were slow acidifiers and about 70% of them degraded, preferentially α(s)-casein. The amounts of amino acids accumulated in the milk increased with the incubation time. A similar enzyme profile was exhibited by strains of both species, except for α-mannosidase and α-fucosidase, which were not detected in the L. paracasei subsp. paracasei strains. All strains grew in the presence of bile at 0.3% and the majority was able to withstand pH 2.5 and pancreatin at 0.1%. Moreover, all strains reduced cholesterol in vitro, with higher removal ability recorded for strains of L. paraplantarum. A narrow spectrum of antibacterial activity was recorded for 88% of the strains. Selected isolates with appropriate technological and interesting in vitro intestinal challenges could be used as adjuncts and deserve further studies.
authors.affiliation: Lab. of Food Microbiology and Hygiene, Faculty of Agriculture, Aristotle Univ. of Thessaloniki, 541 24 Thessaloniki, Greece.
authors.forename: Zacharias
authors.initials: Z
authors.lastname: Papanikolaou
authors.forename: Magdalini
authors.initials: M
authors.lastname: Hatzikamari
authors.forename: Panayiotis
authors.initials: P
authors.lastname: Georgakopoulos
authors.forename: Minas
authors.initials: M
authors.lastname: Yiangou
authors.forename: Evanthia
authors.initials: E
authors.lastname: Litopoulou-Tzanetaki
authors.forename: Nikolaos
authors.initials: N
authors.lastname: Tzanetakis
mesh_terms: D000900:Anti-Bacterial Agents / Q000378:metabolism; D001646:Bile / Q000378:metabolism / Q000382:microbiology; D002611:Cheese / Q000382:microbiology*; D002784:Cholesterol / Q000032:analysis; D016000:Cluster Analysis; D015169:Colony Count, Microbial; D004269:DNA, Bacterial / Q000302:isolation & purification; D005516:Food Microbiology; D006863:Hydrogen-Ion Concentration; D007422:Intestines / Q000382:microbiology; D007777:Lactobacillaceae / Q000145:classification / Q000235:genetics* / Q000254:growth & development / Q000302:isolation & purification*; D010194:Pancreatin / Q000378:metabolism; D016133:Polymerase Chain Reaction; D019936:Probiotics; D019105:Random Amplified Polymorphic DNA Technique
chemical_list: D000900:Anti-Bacterial Agents; D004269:DNA, Bacterial; D010194:Pancreatin; D002784:Cholesterol