English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

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.

biomed research international

Comparison of Antibacterial Activity of<i>Lactobacillus plantarum</i>Strains Isolated from Two Different Kinds of Regional Cheeses from Poland: Oscypek and Korycinski Cheese

Comparison of Antibacterial Activity ofLactobacillus plantarumStrains Isolated from Two Different Kinds of Regional Cheeses from Poland: Oscypek and Korycinski Cheese