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Microorganisms 2018, 6(4), 121; https://doi.org/10.3390/microorganisms6040121

Application of A Novel Potential Probiotic Lactobacillus paracasei Strain Isolated from Kefir Grains in the Production of Feta-Type Cheese

1
Laboratory of Microbiology, Biotechnology and Hygiene, Faculty of Agricultural Development, Democritus University of Thrace, 68200 Orestiada, Greece
2
Department of Chemistry, Food Biotechnology, University of Patras, 26500 Patras, Greece
3
Department of Molecular Biology and Genetics, Democritus University of Thrace, 68100 Alexandroupolis, Greece
*
Author to whom correspondence should be addressed.
Received: 18 October 2018 / Revised: 17 November 2018 / Accepted: 28 November 2018 / Published: 29 November 2018
(This article belongs to the Section Food Microbiology)
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Abstract

In the present study 38 lactic acid bacteria strains were isolated from kefir grains and were monitored regarding probiotic properties in a series of established in vitro tests, including resistance to low pH, resistance to pepsin and pancreatin, and tolerance to bile salts, as well as susceptibility against common antibiotics. Among them, the strain SP3 displayed potential probiotic properties. Multiplex PCR analysis indicated that the novel strain belongs to the paracasei species. Likewise, the novel strain (Lactobacillus paracasei SP3) was applied as a starter culture for Feta-type cheese production. Feta-type cheese production resulted in significantly higher acidity; lower pH; reduced counts of coliforms, yeasts and fungi; and improved quality characteristics compared with cheese samples produced with no starter culture. Finally, it is highlighted that the application of the novel strain led to Feta-type cheese production with improved overall quality and sensory characteristics. View Full-Text
Keywords: Kefir; Feta-type cheese; Lactobacillus; probiotic potential; L. paracasei SP3 Kefir; Feta-type cheese; Lactobacillus; probiotic potential; L. paracasei SP3
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Mantzourani, I.; Terpou, A.; Alexopoulos, A.; Chondrou, P.; Galanis, A.; Bekatorou, A.; Bezirtzoglou, E.; Koutinas, A.A.; Plessas, S. Application of A Novel Potential Probiotic Lactobacillus paracasei Strain Isolated from Kefir Grains in the Production of Feta-Type Cheese. Microorganisms 2018, 6, 121.

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