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. 2022 Mar 25;11(7):959.
doi: 10.3390/foods11070959.

Bacteriocin-Producing Strain Lactiplantibacillus plantarum LP17L/1 Isolated from Traditional Stored Ewe's Milk Cheese and Its Beneficial Potential

Andrea Lauková  1 , Martin Tomáška  2 , Maria Joao Fraqueza  3 , Renáta Szabóová  1 , Eva Bino  1 , Jana Ščerbová  1 , Monika Pogány Simonová  1 , Emília Dvorožňáková  4
Affiliations

Bacteriocin-Producing Strain Lactiplantibacillus plantarum LP17L/1 Isolated from Traditional Stored Ewe's Milk Cheese and Its Beneficial Potential

Andrea Lauková et al. Foods. .

Abstract

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.

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Conflict of interest statement

The author declare that they have no conflict of interest.

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