Organic whey as a source of Lactobacillus strains with selected technological and antimicrobial properties
Abstract
Abstract Twenty-five strains, isolated from raw, non-pasteurised, organic whey samples, were identified phenotypically and genotypically. Biochemical tests were performed, and enzyme profiles, antibiotic resistance and antimicrobial properties were investigated. Sixteen strains were identified as genus Lactobacillus. Based on 16S rDNA gene sequence, the strains were identified as Lb. plantarum and Lb. fermentum. All of the strains had β-galactosidase activity, and some of them reduced nitrate content. All strains utilised carbohydrates. The tested strains were characterised by low or average lipolytic and esterolytic activity. Moreover, the strains showed low proteolytic activity which is advantageous for their use as starter cultures for foods with low protein content. Strains Lb. fermentum S20, SM1, SM3, S2R and Lb. plantarum SM5 produced harmful N-acetyl-β-glucosaminidase; moreover, the strain S20 produced also β-glucuronidase. None of the strains produced α-chymotrypsin. In phenotypic studies, most of the test strains were susceptible to gentamicin, ampicillin, tetracycline, chloramphenicol, penicillin and erythromycin. Strains Lb. plantarum S1 and Lb. fermentum S4, S7, S8, S10, SM1 and SM3 did not possess any transfer resistance genes. Antagonistic activity of the culture LAB strains was assessed as high or moderate in relation to the indicator strains, with the greatest zones of inhibition for E.coli and the smallest for L. monocytogenes ATCC 15313. This study reveals that the LAB strains isolated from organic whey have high potential for food application. Some strains of species Lb. fermentum (S4, S7, S8, S10) have been identified as the best candidates.
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The bacteria most commonly used as starter cultures in cheeses are LAB.
“The bacteria most commonly used as starter cultures in cheeses are LAB [96].”
From Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions (2022) · cites this paper as [96]
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Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions
Coelho, M. C., Malcata, F. X., & Silva, C. C. G. (2022) · Foods · doi:10.3390/foods11152276 · Cited by 276 · see citing works
“The bacteria most commonly used as starter cultures in cheeses are LAB [96].”
Background
- Authors
- Rzepkowska, A., Zielińska, D., Ołdak, A., & Kołożyn-Krajewska, D.
- Affiliations
- Department of Food Gastronomy and Food Hygiene, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences , Warsaw, 02787 ,
- Warsaw University of Life Sciences (PL)
- Corresponding author
- Zielińska, Dorota
- Venue
- International Journal of Food Science and Technology
- Publisher
- Oxford University Press (OUP)
- Published
- 2017-05-17
- Volume
- 52
- Issue
- 9
- Pages
- 1983-1994
- ISSN
- 0950-5423 (ISSN-L)
- 1365-2621
- OpenAlex
- W2615188538
- Cited by
- 51
- References
- 59
- Citations by year
- 2026: 5 · 2025: 10 · 2024: 5 · 2023: 6 · 2022: 6 · 2021: 7 · 2020: 3 · 2019: 6 · 2018: 2 · 2012: 1
- FWCI
- 3.38
- Type
- journal article
- Language
- en
- Open access
- closed
- Licence
- Locations
- International Journal of Food Science & Technology (publishedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
- Health Sciences › Nursing › Nutrition and Dietetics › Infant Nutrition and Health
- Life Sciences › Immunology and Microbiology › Microbiology › Reproductive tract infections research
- Keywords
- Lactobacillus plantarum, Lactobacillus fermentum, lactic acid bacteria, antimicrobial activity, antagonistic activity, antibiotic resistance, nitrate reduction, beta-galactosidase, proteolytic activity, lipase activity, N-acetyl-beta-D-glucosaminidase, beta-glucuronidase, starter cultures, 16S rRNA identification
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