Heterogeneity of Lactobacillus plantarum isolates from Feta cheese throughout ripening
V. Xanthopoulos, Magdalini Hatzikamari, Trifon Adamidis, E. Tsakalidou, N. Tzanetakis, E. Litopoulou‐Tzanetaki
Journal of Applied Microbiology
Abstract
Thirty-two Lactobacillus plantarum strains isolated from Feta cheese throughout ripening were studied for their phenotypic characteristics, protein profile of cell-free extracts, enzyme profiles, plasmid profiles, proteolytic and acidifying abilities and ability to grow at low pH and in the presence of bile. Results showed that some biotechnologically important characteristics, such as acidifying and proteolytic activities, can differ between strains. In addition, different plasmid profiles suggest the presence of different Lact. plantarum strains in Feta cheese throughout ripening. The results suggest the possibility of choosing strains with specific biotechnologically interesting properties.
Extracted Claims
8 claims extracted from this paper into the knowledge graph
Lactobacillus plantarum varies acidifying abilities
“Results showed that some biotechnologically important characteristics, such as acidifying and proteolytic activities, can differ between strains.”
Lactobacillus plantarum varies ability to grow at low pH
“Thirty-two Lactobacillus plantarum strains isolated from Feta cheese throughout ripening were studied for their phenotypic characteristics, protein profile of cell-free extracts, enzyme profiles, plas...”
Lactobacillus plantarum varies enzyme profiles
“Thirty-two Lactobacillus plantarum strains isolated from Feta cheese throughout ripening were studied for their phenotypic characteristics, protein profile of cell-free extracts, enzyme profiles, plas...”