Peer-Reviewed Journal Details
Mandatory Fields
Guidone, A,Zotta, T,Ross, RP,Stanton, C,Rea, MC,Parente, E,Ricciardi, A
2014
April
Lwt-Food Science And Technology
Functional properties of Lactobacillus plantarum strains: A multivariate screening study
Validated
WOS: 33 ()
Optional Fields
Lactobacillus plantarum Functional properties Multivariate analysis Plantaricin LACTIC-ACID BACTERIA DIVERSITY IDENTIFICATION BIODIVERSITY SOURDOUGHS PROBIOTICS ADHESIN GROWTH
56
69
76
Thirty-two Lactobacillus plantarum strains isolated from different sources were genetically characterized at subspecies level with recA gene based multiplex PCR and pulsed-field electrophoresis.All the strains were tested in vitro for functional properties (ability to form biofilms, agglutination of yeast cells, bile salt hydrolase activity, B-galactosidase activity, surface hydrophobicity, resistance to lysozyme, gastric juice and bile salts), for antimicrobial activity and for antibiotic resistance. The presence of bsh and msa genes and of the pin bacteriocin loci were also evaluated.Hierarchical cluster analysis was used to identify eight different plantaritypes sharing similar patterns of pin loci. A global functional score was calculated by transforming values for continuous in vitro functional properties in an ordinal scale by cluster analysis, while a nominal scale was used for the other properties. Multidimensional scaling was used to evaluate the similarity in functional properties among the isolates and to evaluate the relationships between source of isolation and functional properties.Nine strains showed the best in vitro functional potential and a significant relationship was found between source of isolation and functional score.This study confirmed a high heterogeneity in functional properties among L plantarum strains and provides insight for optimal screening strategies. (C) 2013 Elsevier Ltd. All rights reserved.
10.1016/j.lwt.2013.10.036
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