Journal
FOOD CHEMISTRY
Volume 226, Issue -, Pages 102-108Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2017.01.052
Keywords
Probiotic; Lactobacillus paracasei; Multiplex PCR; RAPD; Pomegranate beverage
Funding
- European Regional Development Fund (ERDF) of the EU
- National Resources under the Operational Program Competitiveness and Entrepreneurship (EPAN II) [11SYN_2_1580]
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In the present study 45 lactic acid bacteria (LAB) strains were isolated from Feta-type cheese and were screened for probiotic potential in a series of established in vitro tests, including resistance to low pH, resistance to pepsin and pancreatin and tolerance to bile salts. The strain 1(5, which displayed properties similar to or even better than the reference strain Lactobacillus plantarum ATCC 14917, was chosen for further analysis. Firstly, multiplex PCR analysis indicated that the novel strain belongs to the paracasei species. Secondly, the susceptibility against common antibiotics was determined to ensure a safe exploitation of the potentially probiotic strain. Additionally, the performance of L paracasei K5 as starter in the fermentation of pomegranate juice was studied to evaluate its technological properties. Finally, a novel multiplex PCR assay, based on random amplified polymorphic DNA (RAPD) analysis was developed for its efficient and accurate detection in food products. (C) 2017 Elsevier Ltd. All rights reserved.
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