Technological properties and probiotic potential of Lactiplantibacillus plantarum SJ14 isolated from Algerian traditional cheese "Jben". Issue 4 (4th March 2022)

• Record Type: Journal Article
• Authors: Metrouh, Roumaissa; Fares, Roufaida; Mechai, Abdelbasset; Debabza, Manel; Menasria, Taha
• Is Part Of: Journal of food processing and preservation. Volume 46:Issue 4(2022)
• Page Start: n/a
• Page End: n/a
• Publication Date: 2022-03-04
• Subjects: Food -- Preservation -- Periodicals; Food industry and trade -- Periodicals; 664.005
• DOI: 10.1111/jfpp.16482
• Languages: English
• ISSNs: 0145-8892

Abstract

Abstract: A new Lactiplantibacillus strain isolated from Algerian traditional cheeses "Jben" was assessed for technological properties and probiotic traits in vitro including acidification, proteolytic and lipolytic activities, exopolysaccharide production, and antimicrobial potential. The strain was identified as Lactiplantibacillus plantarum SJ14 using phenotypic tests and 16S rDNA sequencing analysis. The results showed that the native food strain SJ14 was found to be tolerant to acid and bile salts mimicking human GIT conditions. In addition, the cell‐free supernatant of SJ14 exhibited broad‐spectrum antimicrobial activity against Gram‐positive and Gram‐negative bacteria including beta‐lactamases‐producing enteropathogenic strains as well as food spoilage fungi. The results conveyed that L. plantarum SJ14 showed desirable probiotic characteristics and its presence in cheese could serve as a potent functional probiotic starter in food processing. Novelty impact statement: In Algeria, milk fermentations are still driven by indigenous microorganisms, which influence the nutritional, organoleptic, and safety of the final products. Lactic acid bacteria including Lactiplantibacillus plantarum isolated from traditional cheese "Jben" may present good candidates for further studies to elucidate the possible application as novel probiotic starter culture and biocontrol agent.