Comparison of Antibacterial Activity of Lactobacillus plantarum Strains Isolated from Two Different Kinds of Regional Cheeses from Poland: Oscypek and Korycinski Cheese
Joint Authors
Kołożyn-Krajewska, Danuta
Zielińska, Dorota
Ołdak, Aleksandra
Rzepkowska, Anna
Source
Issue
Vol. 2017, Issue 2017 (31 Dec. 2017), pp.1-10, 10 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2017-05-24
Country of Publication
Egypt
No. of Pages
10
Main Subjects
Abstract EN
Oscypek and korycinski are traditional Polish cheeses, exclusively produced in Tatra and in Podlasie region, respectively, produced from raw, unpasteurized milk.
The 29 Lactobacillus plantarum strains were isolated on MRS agar from 12 cheese samples and used as a material for study.
The main purpose of the work was to assess the antimicrobial properties and recognition of selected strains for the unique antagonistic activity and preservation role in food.
It has been found that the highest antimicrobial activity was observed in the case of L.
monocytogenes strains; however, the level of that activity was different depending on the Lb.
plantarum strain.
Strains from oscypek produced broad spectrum, and a few strains isolated from korycinski cheese produced a narrow spectrum of antimicrobial compounds, other than organic acids and hydrogen peroxide.
Moreover, the antagonistic activity shown by Lb.
plantarum strains is connected with the source from which a given strain was isolated.
Strains isolated from oscypek cheese represented stronger activity against L.
monocytogenes, whereas strains isolated from korycinski cheese were more active against E.
coli.
Strains Lb.
plantarum Os13 and Kor14 could be considered as good candidates for protective cultures to extend durability of food products.
American Psychological Association (APA)
Ołdak, Aleksandra& Zielińska, Dorota& Rzepkowska, Anna& Kołożyn-Krajewska, Danuta. 2017. Comparison of Antibacterial Activity of Lactobacillus plantarum Strains Isolated from Two Different Kinds of Regional Cheeses from Poland: Oscypek and Korycinski Cheese. BioMed Research International،Vol. 2017, no. 2017, pp.1-10.
https://search.emarefa.net/detail/BIM-1138230
Modern Language Association (MLA)
Ołdak, Aleksandra…[et al.]. Comparison of Antibacterial Activity of Lactobacillus plantarum Strains Isolated from Two Different Kinds of Regional Cheeses from Poland: Oscypek and Korycinski Cheese. BioMed Research International No. 2017 (2017), pp.1-10.
https://search.emarefa.net/detail/BIM-1138230
American Medical Association (AMA)
Ołdak, Aleksandra& Zielińska, Dorota& Rzepkowska, Anna& Kołożyn-Krajewska, Danuta. Comparison of Antibacterial Activity of Lactobacillus plantarum Strains Isolated from Two Different Kinds of Regional Cheeses from Poland: Oscypek and Korycinski Cheese. BioMed Research International. 2017. Vol. 2017, no. 2017, pp.1-10.
https://search.emarefa.net/detail/BIM-1138230
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1138230