The DOI matches its Crossref record; 3 of the 3 references it cites were found in a registry or an index.
Characterization and probiotic potential of Lactobacillus plantarum strains isolated from cheeses
Open accessAbstract
Ninety-eight Lactobacillus plantarum strains isolated from Italian and Argentinean cheeses were evaluated for probiotic potential. After a preliminary subtractive screening based on the presence of msa and bsh genes, 27 strains were characterized. In general, the selected strains showed high resistance to lysozyme, good adaptation to simulated gastric juice, and a moderate to low bile tolerance. The capacity to agglutinate yeast cells in a mannose-specific manner, as well as the cell surface hydrophobicity was found to be variable among strains. Very high β-galactosidase activity was shown by a considerable number of the tested strains, whereas variable prebiotic utilization ability was observed. Only tetracycline resistance was observed in two highly resistant strains which harbored the tetM gene, whereas none of the strains showed β-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 among a number of L. plantarum strains screened in this study, leading to the design of multiple cultures to cooperatively 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 inclusion as starter cultures for the manufacture of probiotic fermented foods.
Overview
The claims and statistics of this paper haven’t been checked yet.
Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.
Integrity signals
Registry
Cites
Statistics
Verification
Claims the paper makes
The claims and statistics of this paper haven’t been checked yet.
Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.
Self-check
Percentages, sums and reported differences re-computed from the paper’s own numbers.
The self-check needs the paper’s full text.
Citations
Cites
Probiotics and their fermented food products are beneficial for health
Parvez, S., Malik, K. A., Ah Kang, S., & Kim, H.-Y. (2006) · Journal of Applied Microbiology · doi:10.1111/j.1365-2672.2006.02963.x · Cited by 1,435
Marteau, P., Minekus, M., Havenaar, R., & Huis In’t Veld, J. H. J. (1997) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(97)76027-2 · Cited by 488
Pretzer, G., Snel, J., Molenaar, D., Wiersma, A., Bron, P. A., Lambert, J., de Vos, W. M., van der Meer, R., Smits, M. A., & Kleerebezem, M. (2005) · Journal of Bacteriology · doi:10.1128/jb.187.17.6128-6136.2005 · Cited by 316
Cited by
How to select a probiotic? A review and update of methods and criteria
de Melo Pereira, G. V., de Oliveira Coelho, B., Magalhães Júnior, A. I., Thomaz-Soccol, V., & Soccol, C. R. (2018) · Biotechnology Advances · doi:10.1016/j.biotechadv.2018.09.003 · Cited by 523
Fermented Foods, Health and the Gut Microbiome
Leeuwendaal, N. K., Stanton, C., O’Toole, P. W., & Beresford, T. P. (2022) · Nutrients · doi:10.3390/nu14071527 · Cited by 496
Ramos, C. L., Thorsen, L., Schwan, R. F., & Jespersen, L. (2013) · Food Microbiology · doi:10.1016/j.fm.2013.03.010 · Cited by 360
Sources, isolation, characterisation and evaluation of probiotics
Fontana, L., Bermudez-Brito, M., Plaza-Diaz, J., Muñoz-Quezada, S., & Gil, A. (2013) · British Journal of Nutrition · doi:10.1017/s0007114512004011 · Cited by 348
Yu, Z., Zhang, X., Li, S., Li, C., Li, D., & Yang, Z. (2013) · World Journal of Microbiology and Biotechnology · doi:10.1007/s11274-012-1202-3 · Cited by 129
Metadata
- Authors
- Zago, M., Fornasari, M. E., Carminati, D., Burns, P., Suàrez, V., Vinderola, G., Reinheimer, J., & Giraffa, G.
- Venue
- Food Microbiology
- Publisher
- Elsevier BV
- Published
- 2011-08
- Volume
- 28
- Issue
- 5
- Pages
- 1033-1040
- ISSN
- 0740-0020 (ISSN-L)
- OpenAlex
- W2089313318
- Cited by
- 298
- References
- 3
- FWCI
- 22.49
- Type
- journal article
- Language
- en
- Open access
- green
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
What counts as a claim ›How we measure confidence ›How we check this ›
Are you an author, or do you see a problem with this page? Request a review
How to cite
Cite CoChat for the checks on this page, and the paper for its own findings.
- This page
- CoChat. (2026). Citation check: Characterization and probiotic potential of Lactobacillus plantarum strains isolated from cheeses. https://app.cochat.ai/papers/10.1016/j.fm.2011.02.009
- The paper
- Zago, M., Fornasari, M. E., Carminati, D., Burns, P., Suàrez, V., Vinderola, G., Reinheimer, J., & Giraffa, G. (2011). Characterization and probiotic potential of Lactobacillus plantarum strains isolated from cheeses. Food Microbiology. https://doi.org/10.1016/j.fm.2011.02.009
Data sources
Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
