|Publication ahead of print|
Dairy Sci. Technol.
|Published online||02 August 2010|
Diversity and functional properties of Lactobacillus plantarum-group strains isolated from Italian cheese products
意大利干酪中 Lactobacillus plantarum 菌群的多样性和功能特性
Department of Experimental Biology, Section of Hygiene, University of Cagliari, Cittadella Universitaria,
SS 554, Km 4,5, 09042, Monserrato, CA, Italy
2 Department of Food Science, University of Bologna, p.zza Goidanich 60, 47023, Cesena, Italy
3 Department of Safety and Quality of Fruit and Vegetables, Federal Research Institute for Nutrition and Food, Haid-und-Neu-Strasse 9, D-76131 Karlsruhe, Germany
4 Handong Global University, School of Life and Food Sciences, Pohang, Gyeongbuk, 791-708, Korea
* Corresponding author (通讯作者): email@example.com
Revised: 11 June 2010
Accepted: 11 June 2010
The aim of this study was to characterize dairy Lactobacillus plantarum-group strains on the basis of their phenotypic and genotypic profiles in order to increase the knowledge on the ecology and biodiversity within this wild Lactobacillus group. In addition, their in vitro potential probiotic properties were evaluated with a view to identifying potential interesting applications. Among the strains, both physiological and biochemical characteristics differed noticeably, indicating biodiverse phenotypic differences. Genotyping experiments using randomly amplified polymorphic DNA (RAPD)-PCR with primer M13 also showed a remarkable heterogeneity among the strains and allowed the strains to be grouped into the species L. plantarum and L. pentosus/L. paraplantarum. With regard to probiotic functional characteristics, the L. plantarum strains 31C and 143C and the L. plantarum strains 64FS and 61FS, isolated from Caciotta and Fiore Sardo cheeses, respectively, survived simulated gastrointestinal conditions and were considered to be acid and bile tolerant. The majority of the strains exhibited antagonistic activity towards Escherichia coli ATCC 43895 and L. sakei DSM 20017, but only one of these strains was found to produce a bacteriocin-like compound. The results of this study suggest the presence of both phenotypic and genotypic variation within the L. plantarum group isolated from the two different Italian cheeses. Further investigation and development as potential probiotic strains is required.
为了增加对野生型乳杆菌(Lactobacillus)菌群的生态学和生物多样性的了解，本文利用表型和基因鉴定法研究了意大利干酪 (Italian cheese) 中植物乳杆菌(Lactobacillus plantarum)菌群的分布。并通过体外实验探讨了这些菌株的潜在益生菌功能特性。结果显示不同菌株的生理和生化特征完全不同。以引物 M13 进行 RAPD-PCR 实验，发现不同菌株之间的 RAPD 图谱有显著差异，可以归类为干酪乳杆菌 (L. plantarum)、戊糖乳杆菌 (L. pentosus) 和副干酪乳杆菌 (L. paraplantarum)。关于益生菌的功能特性，源于 Caciotta 干酪中的菌株 L. plantarum 31C 和 143C 及 Fiore Sardo 干酪中的 L. plantarum 64FS 和 61FS 菌株都能在模拟肠道环境中存活，意味着这些菌是耐酸和耐胆汁的。干酪中大部分乳杆菌能抑制大肠杆菌ATCC 43895和L. sakei DSM 20017 的生长，但只有一株菌能产生类细菌素的化合物。结果显示表型和基因鉴定法均能得到两种不同意大利干酪中植物乳杆菌群的变化。但是其中的潜在益生菌特性则需要进一步研究。
Key words: Lactobacillus plantarum-group / Caciotta cheese / Fiore Sardo cheese / RAPD-PCR / probiotics
关键字 : 植物乳杆菌群 / Caciotta 干酪 / Fiore Sardo 干酪 / RAPD-PCR / 益生菌
© INRA, EDP Sciences, 2010
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