PMID- 24290648
OWN - NLM
STAT- MEDLINE
DCOM- 20140709
LR  - 20220321
IS  - 1095-9998 (Electronic)
IS  - 0740-0020 (Linking)
VI  - 38
DP  - 2014 Apr
TI  - Tailoring the probiotic potential of non-starter Lactobacillus strains from 
      ripened Parmigiano Reggiano cheese by in vitro screening and principal component 
      analysis.
PG  - 240-9
LID - S0740-0020(13)00203-7 [pii]
LID - 10.1016/j.fm.2013.10.003 [doi]
AB  - Non-starter lactic acid bacteria (NSLAB) inhabiting fermented food have been 
      recently revised as source of probiotic strains. Here, we in vitro assessed the 
      potential probiotic aptitude of a de-replicated set of NSLAB previously isolated 
      from long ripened Parmigiano Reggiano cheeses (22 Lactobacillus rhamnosus, 18 
      Lactobacillus paracasei, 3 Lactobacillus casei, 2 Lactobacillus harbinensis, and 
      2 Lactobacillus fermentum). Most strains showed moderate to good resistance to 
      biological barriers, including bile salts, lysozyme, and simulated gastric and 
      pancreatic juices. Antimicrobial susceptibility tests against seven 
      antimicrobials belonging to different categories showed that most strains are 
      susceptible towards all the antibiotics, with the exception of vancomycin and 
      streptomycin. The strains lost the streptomycin resistance when assayed on agar 
      medium containing 0.5% bile salts, suggesting that detergent-like properties of 
      cholic acids increase membrane permeability and mediate streptomycin 
      susceptibility. No isolate showed bile salt hydrolase (BSH) activities, 
      supporting that bile salts resistance and BSH activity are unpaired traits. 
      Finally, NSLAB strains had moderate to high auto-aggregative and hydrophobic 
      phenotypes, whereas two subsets of 22 and 8 strains co-aggregated with 
      Escherichia coli and Salmonella enterica s. typhimurium, respectively. A 
      multivariate analysis was effective to segregate one L. casei and two 
      L. rhamnosus strains showing physiological characteristics compatible with 
      probiotic properties.
CI  - Copyright (c) 2013 Elsevier Ltd. All rights reserved.
FAU - Solieri, Lisa
AU  - Solieri L
AD  - Department of Life Sciences, University of Modena and Reggio Emilia, via Amendola 
      2, Besta Building, 42122 Reggio Emilia, Italy. Electronic address: 
      lisa.solieri@unimore.it.
FAU - Bianchi, Aldo
AU  - Bianchi A
FAU - Mottolese, Giovanni
AU  - Mottolese G
FAU - Lemmetti, Federico
AU  - Lemmetti F
FAU - Giudici, Paolo
AU  - Giudici P
LA  - eng
PT  - Journal Article
PT  - Research Support, Non-U.S. Gov't
DEP - 20131017
PL  - England
TA  - Food Microbiol
JT  - Food microbiology
JID - 8601127
RN  - 0 (Anti-Bacterial Agents)
SB  - IM
MH  - Anti-Bacterial Agents/pharmacology
MH  - Cheese/*microbiology
MH  - Lactobacillus/classification/drug effects/genetics/*isolation & purification
MH  - Principal Component Analysis
MH  - Probiotics/classification/*isolation & purification
OTO - NOTNLM
OT  - Antibiotic susceptibility
OT  - Gastro-intestinal resistance
OT  - Lactobacillus
OT  - Non-starter lactic acid bacteria
OT  - Parmigiano Reggiano cheese
OT  - Principal component analysis
OT  - Probiotic
EDAT- 2013/12/03 06:00
MHDA- 2014/07/10 06:00
CRDT- 2013/12/03 06:00
PHST- 2013/05/13 00:00 [received]
PHST- 2013/10/04 00:00 [revised]
PHST- 2013/10/07 00:00 [accepted]
PHST- 2013/12/03 06:00 [entrez]
PHST- 2013/12/03 06:00 [pubmed]
PHST- 2014/07/10 06:00 [medline]
AID - S0740-0020(13)00203-7 [pii]
AID - 10.1016/j.fm.2013.10.003 [doi]
PST - ppublish
SO  - Food Microbiol. 2014 Apr;38:240-9. doi: 10.1016/j.fm.2013.10.003. Epub 2013 Oct 
      17.