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

BioMed Research International

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

Medicine

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