PMID- 23163947
OWN - NLM
STAT- MEDLINE
DCOM- 20130425
LR  - 20131121
IS  - 1750-3841 (Electronic)
IS  - 0022-1147 (Linking)
VI  - 77
IP  - 5
DP  - 2012 May
TI  - Selection of dominant NSLAB from a mature traditional cheese according to their 
      technological properties and in vitro intestinal challenges.
PG  - M298-306
LID - 10.1111/j.1750-3841.2012.02685.x [doi]
AB  - 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 alpha(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 alpha-mannosidase and alpha-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.
CI  - (c) 2012 Institute of Food Technologists(R)
FAU - Papanikolaou, Zacharias
AU  - Papanikolaou Z
AD  - Lab. of Food Microbiology and Hygiene, Faculty of Agriculture, Aristotle Univ. of 
      Thessaloniki, 541 24 Thessaloniki, Greece.
FAU - Hatzikamari, Magdalini
AU  - Hatzikamari M
FAU - Georgakopoulos, Panayiotis
AU  - Georgakopoulos P
FAU - Yiangou, Minas
AU  - Yiangou M
FAU - Litopoulou-Tzanetaki, Evanthia
AU  - Litopoulou-Tzanetaki E
FAU - Tzanetakis, Nikolaos
AU  - Tzanetakis N
LA  - eng
PT  - Journal Article
PL  - United States
TA  - J Food Sci
JT  - Journal of food science
JID - 0014052
RN  - 0 (Anti-Bacterial Agents)
RN  - 0 (DNA, Bacterial)
RN  - 8049-47-6 (Pancreatin)
RN  - 97C5T2UQ7J (Cholesterol)
SB  - IM
MH  - Anti-Bacterial Agents/metabolism
MH  - Bile/metabolism/microbiology
MH  - Cheese/*microbiology
MH  - Cholesterol/analysis
MH  - Cluster Analysis
MH  - Colony Count, Microbial
MH  - DNA, Bacterial/isolation & purification
MH  - *Food Microbiology
MH  - Hydrogen-Ion Concentration
MH  - Intestines/microbiology
MH  - Lactobacillaceae/classification/*genetics/growth & development/*isolation & 
      purification
MH  - Pancreatin/metabolism
MH  - Polymerase Chain Reaction
MH  - Probiotics
MH  - Random Amplified Polymorphic DNA Technique
EDAT- 2012/11/21 06:00
MHDA- 2013/04/26 06:00
CRDT- 2012/11/21 06:00
PHST- 2012/11/21 06:00 [entrez]
PHST- 2012/11/21 06:00 [pubmed]
PHST- 2013/04/26 06:00 [medline]
AID - 10.1111/j.1750-3841.2012.02685.x [doi]
PST - ppublish
SO  - J Food Sci. 2012 May;77(5):M298-306. doi: 10.1111/j.1750-3841.2012.02685.x.