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Piacentinu Ennese PDO cheese as reservoir of promising probiotic bacteria

(2019) MICROORGANISMS. 7(8).
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Abstract
Piacentinu Ennese is a protected designation of origin (PDO) cheese produced in the surrounding area of Enna (Sicily, Italy), using raw ewe’s milk without the addition of any starter cultures. In the present study, the Lactobacillus population of Piacentinu Ennese PDO cheese was in vitro screened in order to select promising probiotic strains to be further used in humans. One hundred and sixty-nine lactic acid bacteria (LAB) were isolated from 90 days ripened cheeses and identified by Rep-PCR genomic fingerprinting, using the (GTG)5-primer, and by MALDI-TOF MS. One hundred and thirteen (113) isolates belonging to QPS-list species were characterized for both safety and functional properties. All tested isolates were considered safe because none showed either gelatinase, DNase, mucinase, or hemolytic activity. Tolerance to lysozyme, bile salts, and acidic conditions, along with ability to survive under simulated gastrointestinal digestion, were observed. In addition, based on antimicrobial activity against pathogens, cell surface characteristics, Caco-2 adhesion abilities, and anti-inflammatory potential, it was possible to confirm the strain-dependent functional aptitude, suggesting that Piacentinu Ennese PDO cheese may be considered a precious source of probiotic candidates.
Keywords
lactic acid bacteria, traditional cheese, safety assessment, functional properties, LACTIC-ACID BACTERIA, PECORINO SICILIANO CHEESE, LACTOBACILLUS-PARACASEI STRAINS, CHLORAMPHENICOL RESISTANCE, SENSORY CHARACTERISTICS, FUNCTIONAL FOODS, DAIRY-PRODUCTS, SAFETY, PLANTARUM, SUSCEPTIBILITY

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Citation

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MLA
Pino, Alessandra, et al. “Piacentinu Ennese PDO Cheese as Reservoir of Promising Probiotic Bacteria.” MICROORGANISMS, vol. 7, no. 8, 2019.
APA
Pino, A., Russo, N., Van Hoorde, K., De Angelis, M., Sferrazzo, G., Randazzo, C. L., & Caggia, C. (2019). Piacentinu Ennese PDO cheese as reservoir of promising probiotic bacteria. MICROORGANISMS, 7(8).
Chicago author-date
Pino, Alessandra, Nunziatina Russo, Koenraad Van Hoorde, Maria De Angelis, Giuseppe Sferrazzo, Cinzia Lucia Randazzo, and Cinzia Caggia. 2019. “Piacentinu Ennese PDO Cheese as Reservoir of Promising Probiotic Bacteria.” MICROORGANISMS 7 (8).
Chicago author-date (all authors)
Pino, Alessandra, Nunziatina Russo, Koenraad Van Hoorde, Maria De Angelis, Giuseppe Sferrazzo, Cinzia Lucia Randazzo, and Cinzia Caggia. 2019. “Piacentinu Ennese PDO Cheese as Reservoir of Promising Probiotic Bacteria.” MICROORGANISMS 7 (8).
Vancouver
1.
Pino A, Russo N, Van Hoorde K, De Angelis M, Sferrazzo G, Randazzo CL, et al. Piacentinu Ennese PDO cheese as reservoir of promising probiotic bacteria. MICROORGANISMS. 2019;7(8).
IEEE
[1]
A. Pino et al., “Piacentinu Ennese PDO cheese as reservoir of promising probiotic bacteria,” MICROORGANISMS, vol. 7, no. 8, 2019.
@article{8625889,
  abstract     = {Piacentinu Ennese is a protected designation of origin (PDO) cheese produced in the surrounding area of Enna (Sicily, Italy), using raw ewe’s milk without the addition of any starter cultures. In the present study, the Lactobacillus population of Piacentinu Ennese PDO cheese was in vitro screened in order to select promising probiotic strains to be further used in humans. One hundred and sixty-nine lactic acid bacteria (LAB) were isolated from 90 days ripened cheeses and identified by Rep-PCR genomic fingerprinting, using the (GTG)5-primer, and by MALDI-TOF MS. One hundred and thirteen (113) isolates belonging to QPS-list species were characterized for both safety and functional properties. All tested isolates were considered safe because none showed either gelatinase, DNase, mucinase, or hemolytic activity. Tolerance to lysozyme, bile salts, and acidic conditions, along with ability to survive under simulated gastrointestinal digestion, were observed. In addition, based on antimicrobial activity against pathogens, cell surface characteristics, Caco-2 adhesion abilities, and anti-inflammatory potential, it was possible to confirm the strain-dependent functional aptitude, suggesting that Piacentinu Ennese PDO cheese may be considered a precious source of probiotic candidates.},
  articleno    = {254},
  author       = {Pino, Alessandra and Russo, Nunziatina and Van Hoorde, Koenraad and De Angelis, Maria and Sferrazzo, Giuseppe and Randazzo, Cinzia Lucia and Caggia, Cinzia},
  issn         = {2076-2607},
  journal      = {MICROORGANISMS},
  keywords     = {lactic acid bacteria,traditional cheese,safety assessment,functional properties,LACTIC-ACID BACTERIA,PECORINO SICILIANO CHEESE,LACTOBACILLUS-PARACASEI STRAINS,CHLORAMPHENICOL RESISTANCE,SENSORY CHARACTERISTICS,FUNCTIONAL FOODS,DAIRY-PRODUCTS,SAFETY,PLANTARUM,SUSCEPTIBILITY},
  language     = {eng},
  number       = {8},
  pages        = {22},
  title        = {Piacentinu Ennese PDO cheese as reservoir of promising probiotic bacteria},
  url          = {http://dx.doi.org/10.3390/microorganisms7080254},
  volume       = {7},
  year         = {2019},
}

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