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dc.contributor.author
Zago, M.
dc.contributor.author
Fornassari, M.
dc.contributor.author
Carminati, D.
dc.contributor.author
Burns, Patricia Graciela
dc.contributor.author
Suarez, Viviana
dc.contributor.author
Vinderola, Celso Gabriel
dc.contributor.author
Reinheimer, Jorge Alberto
dc.contributor.author
Giraffa, Giorgio
dc.date.available
2020-04-21T18:04:26Z
dc.date.issued
2011
dc.identifier.citation
Zago, M.; Fornassari, M.; Carminati, D.; Burns, Patricia Graciela; Suarez, Viviana; et al.; Characterization and Probiotic Potential of Lactobacillus plantarum Strains Isolated from Cheeses; Academic Press Ltd - Elsevier Science Ltd; Food Microbiology; 28; 2011; 1033-1040
dc.identifier.issn
0740-0020
dc.identifier.uri
http://hdl.handle.net/11336/103210
dc.description.abstract
Ninety-eight Lactobacillus plantarum strains isolated from Italian and Argentinean cheeses were evaluatedfor probiotic potential. After a preliminary subtractive screening based on the presence of msa andbsh genes, 27 strains were characterized. In general, the selected strains showed high resistance tolysozyme, good adaptation to simulated gastric juice, and a moderate to low bile tolerance. The capacityto agglutinate yeast cells in a mannose-specific manner, as well as the cell surface hydrophobicity wasfound to be variable among strains. Very high b-galactosidase activity was shown by a considerablenumber of the tested strains, whereas variable prebiotic utilization ability was observed. Only tetracyclineresistance was observed in two highly resistant strains which harbored the tetM gene, whereasnone of the strains showed b-glucuronidase activity or was capable of inhibiting pathogens. Three strains(Lp790, Lp813, and Lp998) were tested by in vivo trials. A considerable heterogeneity was found amonga number of L. plantarum strains screened in this study, leading to the design of multiple cultures tocooperatively link strains showing the widest range of useful traits. Among the selected strains, Lp790,Lp813, and Lp998 showed the best probiotic potential and would be promising candidates for inclusionas starter cultures for the manufacture of probiotic fermented foods.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Academic Press Ltd - Elsevier Science Ltd
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
PROBIOTICS
dc.subject
LACTOBACILLUS PLANTARUM
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BIOLOGICAL BARRIERS
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DAIRY PRODUCTS
dc.subject.classification
Alimentos y Bebidas
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Otras Ingenierías y Tecnologías
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
dc.title
Characterization and Probiotic Potential of Lactobacillus plantarum Strains Isolated from Cheeses
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2020-04-21T15:20:33Z
dc.journal.number
28
dc.journal.pagination
1033-1040
dc.journal.pais
Estados Unidos
dc.journal.ciudad
Amsterdam
dc.description.fil
Fil: Zago, M.. Consiglio Per la Ricerca In Agricoltura E L' Analisi del L' Economía Agraria. Centro de Ricerca Per Le Produzioni Foraggere E Lattier-casearie; Italia
dc.description.fil
Fil: Fornassari, M.. Consiglio Per la Ricerca In Agricoltura E L' Analisi del L' Economía Agraria. Centro de Ricerca Per Le Produzioni Foraggere E Lattier-casearie; Italia
dc.description.fil
Fil: Carminati, D.. Consiglio Per la Ricerca In Agricoltura E L' Analisi del L' Economía Agraria. Centro de Ricerca Per Le Produzioni Foraggere E Lattier-casearie; Italia
dc.description.fil
Fil: Burns, Patricia Graciela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
dc.description.fil
Fil: Suarez, Viviana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
dc.description.fil
Fil: Vinderola, Celso Gabriel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
dc.description.fil
Fil: Reinheimer, Jorge Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
dc.description.fil
Fil: Giraffa, Giorgio. Consiglio Per la Ricerca In Agricoltura E L' Analisi del L' Economía Agraria. Centro de Ricerca Per Le Produzioni Foraggere E Lattier-casearie; Italia
dc.journal.title
Food Microbiology
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.fm.2011.02.009
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