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Heterogeneity of Lactobacillus plantarum isolates from Feta cheese throughout ripening
Author(s) -
Xanthopoulos V.,
Hatzikamari M.,
Adamidis T.,
Tsakalidou E.,
Tzanetakis N.,
LitopoulouTzanetaki E.
Publication year - 2000
Publication title -
journal of applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 1364-5072
DOI - 10.1046/j.1365-2672.2000.01056.x
Subject(s) - ripening , lactobacillus plantarum , lactobacillaceae , cheese ripening , food science , plasmid , biology , microbiology and biotechnology , bacteria , proteolysis , lactobacillus , enzyme , biochemistry , lactic acid , fermentation , gene , genetics
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.