Biological and probiotic characterisation of spontaneous phage-resistant mutants of Lactobacillus plantarum

International Dairy Journal

Volumn 39, Issue 1, 2014, Pages 64-70

  Briggiler Marcó, Mariángeles ^a   Zacarías, María Florencia ^a   Vinderola, Gabriel ^a   Reinheimer, Jorge A ^a   Quiberoni, Andrea ^a  

^a UNIVERSIDAD NACIONAL DEL LITORAL   (Argentina)

Author keywords

[No Author keywords available]

Indexed keywords

AMINES; ANTIBIOTICS; BACILLI; MAMMALS;

ANTI-MICROBIAL ACTIVITY; BIOGENIC AMINES; GRAM-POSITIVE BACTERIUM; HIGH RESISTANCE; IMMUNOLOGICAL RESPONSE; LACTOBACILLUS PLANTARUM; PROBIOTIC POTENTIALS; RESISTANT MUTANTS;

PROBIOTICS;

EID: 84903705972     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2014.05.012     Document Type: Article

References (50)

1. Atamer Z., Neve H., Heller K.J., Hinrichs J. Thermal resistance of bacteriophages in the dairy industry. Bacteriophages in dairy processing 2012, 195-214. Nova Science Publishers, Inc, New York, NY, USA. A. Quiberoni, J. Reinheimer (Eds.).
2. Atrih A., Rekhif N., Michel M., Lefebvre G. Detection of bacteriocins produced by Lactobacillus plantarum strains isolated from different foods. Microbios 1993, 75:117-123.
3. Belicová A., Mikulásová M., Dusinky R. Probiotic potential and safety properties of Lactobacillus plantarum from Slovak Bryndza cheese. BioMed Research International 2013, 2013:760298.
4. Bover-Cid S., Holzapfel W.H. Improved screening procedure for biogenic amine production by lactic acid bacteria. International Journal of Food Microbiology 1999, 53:33-41.
5. Brandtzaeg P., Bjerke K., Kett K., Kvale D., Rognum T.O., Scott H., et al. Production and secretion of immunoglobulins in the gastrointestinal tract. Annals of Allergy, Asthma and Immunology 1987, 59:21-39.
6. Briggiler Marcó M., Mercanti D.J., Reinheimer J.A., Quiberoni A. Performance of spontaneous phage-resistant derivates of Lactobacillus plantarum in fermented milk manufacture. International Dairy Journal 2011, 21:857-862.
7. Briggiler Marcó M., Quiberoni A., Moineau S. Bacteriophages and dairy fermentations. Bacteriophage 2012, 2(3):1-10.
8. Burns P., Cuffia F., Miles M., Vinderola G., Meinardi C., Sabbag N., et al. Technological and probiotic role of adjunct cultures of non-starter lactobacilli in soft cheeses. Food Microbiology 2012, 30:45-50.
9. Capra M.L., Binetti A.G., Mercanti D.J., Quiberoni A., Reinheimer J.A. Diversity among Lactobacillus paracasei phages isolated from a probiotic dairy product plant. Journal of Applied Microbiology 2009, 107:1350-1357.
10. Capra M.L., Tibaldo M.M., Vinderola G., Reinheimer J.A., Quiberoni A. Technological and probiotic characterisation of Lactobacillus casei/paracasei strains and their phage-resistant mutants. International Dairy Journal 2014, 37:39-47.
11. Cardamone L., Quiberoni A., Mercanti D.J., Fornasari M.E., Reinheimer J.A., Guglielmotti D.M. Adventitious dairy Leuconostoc strains with interesting technological and biological properties useful for adjunct starters. Dairy Science and Technology 2011, 91:457-470.
12. Caselato de Sousa V.M., Freitas dos Santos E., Sgarbieri V.C. The importance of prebiotics in functional foods and clinical practice. Food and Nutrition Sciences 2011, 2:133-144.
13. Cebeci A., Gürakan C. Properties of potential probiotic Lactobacillus plantarum strains. Food Microbiology 2003, 20:511-518.
14. Coconnier M.-H., Liévin V., Bernet-Camard M.-F., Hudault S., Servin A. Antibacterial effect of the adhering human Lactobacillus acidophilus strain LB. Antimicrobial Agents and Chemotherapy 1997, 41:1046-1052.
15. Corsetti A., Valmorri S. Lactobacillus spp.: Lactobacillus plantarum. Encyclopedia of dairy science 2011, Vol. 3:111-118. Elsevier Science Academic Press, New York, NY, USA. 2nd ed.
16. De Angelis M., de Candia S., Calasso M.P., Faccia M., Guinee T.P., Simonetti M.C., et al. Selection and use of autochthonous multiple strain cultures for the manufacture of high-moisture traditional Mozzarella cheese. International Journal of Food Microbiology 2008, 125:123-132.
17. Ehrmann M.A., Kurzak P., Bauer J., Vogel R.F. Characterization of lactobacilli towards their use as probiotic adjuncts in poultry. Journal of Applied Microbiology 2002, 92:966-975.
18. European Food Safety Authority Update of the criteria used in the assessment of bacterial resistance to antibiotics of human or veterinary importance. EFSA Journal 2008, 732:1-15.
19. European Food Safety Authority Scientific opinion on the safety and efficacy of 18 strains of Lactobacillus plantarum (DSM 23375, CNCM I-235, DSM 19457, DSM 16568, LMG 21295, DSM 16565, VTT E-78076, CNCM MA 18/5U, NCIMB 30238, ATTC PTA-6139, DSM 18112, ATCC 55058, DSM 18113, DSM 18114, ATCC 55942, ATCC 55943, ATCC 55944 and NCIMB 30094) as silage additives for all species. EFSA Journal 2012, 10:2732.
20. Galdeano C.M., de Moreno de Leblanc A., Carmuega E., Weill R., Perdigón G. Mechanisms involved in the immunostimulation by probiotic fermented milk. Journal of Dairy Research 2009, 76:446-454.
21. Garneau J., Moineau S. Bacteriophages of lactic acid bacteria and their impact on milk fermentations. Microbial Cell Factories 2011, 10:S20.
22. Guglielmotti D.M., Briggiler Marcó M., Golowczyc M., Reinheimer J.A., Quiberoni A. Probiotic potential of Lactobacillus delbrueckii strains and their phage resistant mutants. International Dairy Journal 2007, 17:916-925.
23. Honda H., Kataoka F., Nagaoka S., Kawai Y., Kitazawa H., Itoh H., et al. β-Galactosidase, phospho-β-galactosidase and phospho-β-glucosidase activities in lactobacilli strains isolated from human faeces. Letters in Applied Microbiology 2007, 45:461-466.
24. Kantachote D., Prachyakij P., Charernjiratrakul W., Ongsakul M., Duangjitcharoen Y., Chaiyasut C., et al. Characterization of the antiyeast compound and probiotic properties of a starter Lactobacillus plantarum DW3 for possible use in fermented plant beverages. Electronic Journal of Biotechnology 2010, 13:1-15.
25. Karovičová J., Kohajdová Z. Biogenic amines in foods. Chemical Papers 2005, 59:70-79.
26. Lash B.W., Mysliwiec T.H., Gourama H. Detection and partial characterization of a broad-range bacteriocin produced by Lactobacillus plantarum (ATCC 8014). Food Microbiology 2005, 22:199-204.
27. Mangia N.P., Murgia M.A., Garau G., Sanna M.G., Deiana P. Influence of selected lab cultures on the evolution of free amino acids, free fatty acids and Fiore Sardo cheese microflora during the ripening. Food Microbiology 2008, 25:366-377.
28. Mathara J.M., Schillinger U., Kutima P.M., Mbugua S.K., Guigas C., Franz C., et al. Functional properties of Lactobacillus plantarum strains isolated from Maasai traditional fermented milk products in Kenya. Current Microbiology 2008, 56:315-321.
29. Mäyra-Mäkinen A. Industrial use and production of lactic acid bacteria. Lactic acid bacteria: Microbiological and functional aspects 2004, 175-198. Marcel Dekker, Inc, New York, NY, USA. 3rd ed. S. Salminen, A. von Wright, A. Ouwehand (Eds.).
30. Messi P., Bondi M., Sabia C., Battini R., Manicardi G. Detection and preliminary characterization of a bacteriocin (plantaricin 35d) produced by a Lactobacillus plantarum strain. International Journal of Food Microbiology 2001, 64:193-198.
31. Milesi M.M., McSweeney P.L.H., Hynes E.R. Viability and contribution to proteolysis of an adjunct culture of Lactobacillus plantarum in two model cheese systems: Cheddar cheese-type and soft-cheese type. Journal of Applied Microbiology 2008, 105:884-892.
32. Miller J.H. Experiments in molecular genetics 1972, Cold Spring Harbor Laboratory, New York, NY, USA.
33. Mills S., Serrano M., Griffin C., O'Connor P.M., Schaad G., Bruining C., et al. Inhibitory activity of Lactobacillus plantarum LMG P-26358 against Listeria innocua when used as an adjunct starter in the manufacture of cheese. Microbial Cell Factories 2011, 10:S7.
34. Molin G. Lactobacillus plantarum: the role in foods and in human health. Handbook of fermented functional foods 2008, 353-394. CRC Press, Boca Raton, FL, USA. E. Farnworth (Ed.).
35. Negrao-Corrêa D., Souza D.G., Pinho V., Barsante M.M., Souza A.L.S., Teixeira M.M. Platelet-activating factor receptor deficiency delays elimination of adult worms but reduces fecundity in Strongyloides venezuelensis-infected mice. Infection and Immunity 2004, 72:1135-1142.
36. van Reenen C.A., Dicks L.M.T., Chikindas M.L. Isolation, purification, and partial characterization of plantaricin 423, a bacteriocin produced by Lactobacillus plantarum. Journal of Applied Microbiology 1998, 84:1131-1137.
37. Rodrigues A.C.P., Cara D.C., Fretez S.H.G.G., Cunha F.Q., Vieira E.C., Nicoli J.R., et al. Saccharomyces boulardii stimulates sIgA production and the phagocytic system of gnotobiotic mice. Journal of Applied Microbiology 2009, 89:404-414.
38. Rosetti L., Carminati D., Zago M., Giraffa G. Aqualified presumption of safety approach for the safety assessment of Grana Padano whey starters. International Journal of Food Microbiology 2009, 130:70-73.
39. Schillinger U., Guigas C., Holzapfel W.H. Invitro adherence and other properties of lactobacilli used in probiotic yoghurt-like products. International Dairy Journal 2005, 15:1289-1297.
40. Suárez V., Guglielmotti D. Biocides for dairy bacteriophages inactivation. Bacteriophages in dairy processing 2012, 175-194. Nova Science Publishers, Inc, New York, NY, USA. A. Quiberoni, J. Reinheimer (Eds.).
41. Todorov S.D. Bacteriocins from Lactobacillus plantarum - production, genetic organization and mode of action. Brazilian Journal of Microbiology 2009, 40:209-221.
42. Vallejo M., Marguet E.R., Etchechoury V.E. Potencial probiótico de cepas de Lactobacillus aisladas de quesos ovinos patagónicos. Revista de Salud Pública y Nutrición 2008, 9:4.
43. Van Tassell M.L., Miller M.J. Lactobacillus adhesion to mucus. Nutrients 2011, 3:613-636.
44. Vinderola G., Briggiler Marcó M., Guglielmotti D.M., Perdigón G., Giraffa G., Reinheimer J., et al. Phage-resistant mutants of Lactobacillus delbrueckii may have functional properties that differ from those of parent strains. International Journal of Food Microbiology 2007, 116:96-102.
45. Vinderola C.G., Reinheimer J.A. Lactic acid starter and probiotic bacteria, a comparative 'invitro' study of probiotic characteristics and biological barrier resistance. Food Research International 2003, 36:895-904.
46. Vizoso Pinto M.G., Franz C.M.A.P., Schillinger U., Holzapfel W.H. Lactobacillus spp. with invitro probiotic properties from human faeces and traditional fermented products. International Journal of Food Microbiology 2006, 109:205-214.
47. de Vries M.C., Vaughan E.E., Kleerebezem M., de Vos W.M. Lactobacillus plantarum-survival, functional and potential probiotic properties in the human intestinal tract. International Dairy Journal 2006, 16:1018-1028.
48. Yu Z., Zhang X., Li S., Li C., Li D., Yang Z. Evaluation of probiotic properties of Lactobacillus plantarum strains isolated from Chinese sauerkraut. World Journal Microbiology and Biotechnology 2013, 29:489-498.
49. Zacarías M.F., Binetti A., Laco M., Reinheimer J., Vinderola G. Preliminary technological and probiotic characterization of bifidobacteria isolated from breast milk for use in dairy products. International Dairy Journal 2011, 21:548-555.
50. Zago M., Fornasari M.E., Carminati D., Burns P., Suárez V., Vinderola G., et al. Characterization and probiotic potential of Lactobacillus plantarum strains isolated from cheeses. Food Microbiology 2011, 28:1033-1040.