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Probiotic Properties of Lactic Acid Bacteria Isolated from Croatian Fresh Soft Cheese and Serbian White Pickled Cheese

Ksenija Uroić ; Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000 Zagreb, Croatia
Milica Nikolić ; Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, Vojvode Stepe 444a, RS-11010 Belgrade, Serbia
Blaženka Kos   ORCID icon orcid.org/0000-0003-1711-316X ; Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000 Zagreb, Croatia
Andreja Leboš Pavunc ; Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000 Zagreb, Croatia
Jasna Beganović ; Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000 Zagreb, Croatia
Jovanka Lukić ; Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, Vojvode Stepe 444a, RS-11010 Belgrade, Serbia
Branko Jovčić ; Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, Vojvode Stepe 444a, RS-11010 Belgrade, Serbia
Brankica Filipić ; Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, Vojvode Stepe 444a, RS-11010 Belgrade, Serbia
Marija Miljković ; Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, Vojvode Stepe 444a, RS-11010 Belgrade, Serbia
Nataša Golić ; Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, Vojvode Stepe 444a, RS-11010 Belgrade, Serbia
Ljubiša Topisirović ; Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, Vojvode Stepe 444a, RS-11010 Belgrade, Serbia
Neža Čadež ; Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, SI-1000 Ljubljana, Slovenia
Peter Raspor ; Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, SI-1000 Ljubljana, Slovenia
Jagoda Šušković ; Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000 Zagreb, Croatia

Puni tekst: engleski, pdf (320 KB) str. 232-241 preuzimanja: 1.182* citiraj
APA 6th Edition
Uroić, K., Nikolić, M., Kos, B., Leboš Pavunc, A., Beganović, J., Lukić, J., ... Šušković, J. (2014). Probiotic Properties of Lactic Acid Bacteria Isolated from Croatian Fresh Soft Cheese and Serbian White Pickled Cheese. Food Technology and Biotechnology, 52 (2), 232-241. Preuzeto s https://hrcak.srce.hr/122348
MLA 8th Edition
Uroić, Ksenija, et al. "Probiotic Properties of Lactic Acid Bacteria Isolated from Croatian Fresh Soft Cheese and Serbian White Pickled Cheese." Food Technology and Biotechnology, vol. 52, br. 2, 2014, str. 232-241. https://hrcak.srce.hr/122348. Citirano 24.06.2021.
Chicago 17th Edition
Uroić, Ksenija, Milica Nikolić, Blaženka Kos, Andreja Leboš Pavunc, Jasna Beganović, Jovanka Lukić, Branko Jovčić, et al. "Probiotic Properties of Lactic Acid Bacteria Isolated from Croatian Fresh Soft Cheese and Serbian White Pickled Cheese." Food Technology and Biotechnology 52, br. 2 (2014): 232-241. https://hrcak.srce.hr/122348
Harvard
Uroić, K., et al. (2014). 'Probiotic Properties of Lactic Acid Bacteria Isolated from Croatian Fresh Soft Cheese and Serbian White Pickled Cheese', Food Technology and Biotechnology, 52(2), str. 232-241. Preuzeto s: https://hrcak.srce.hr/122348 (Datum pristupa: 24.06.2021.)
Vancouver
Uroić K, Nikolić M, Kos B, Leboš Pavunc A, Beganović J, Lukić J i sur. Probiotic Properties of Lactic Acid Bacteria Isolated from Croatian Fresh Soft Cheese and Serbian White Pickled Cheese. Food Technology and Biotechnology [Internet]. 2014 [pristupljeno 24.06.2021.];52(2):232-241. Dostupno na: https://hrcak.srce.hr/122348
IEEE
K. Uroić, et al., "Probiotic Properties of Lactic Acid Bacteria Isolated from Croatian Fresh Soft Cheese and Serbian White Pickled Cheese", Food Technology and Biotechnology, vol.52, br. 2, str. 232-241, 2014. [Online]. Dostupno na: https://hrcak.srce.hr/122348. [Citirano: 24.06.2021.]
Puni tekst: hrvatski, pdf (47 KB) str. 232-241 preuzimanja: 202* citiraj
APA 6th Edition
Uroić, K., Nikolić, M., Kos, B., Leboš Pavunc, A., Beganović, J., Lukić, J., ... Šušković, J. (2014). Probiotička svojstva bakterija mliječne kiseline izoliranih iz hrvatskog svježeg sira i srpskog bijelog sira u salamuri. Food Technology and Biotechnology, 52 (2), 232-241. Preuzeto s https://hrcak.srce.hr/122348
MLA 8th Edition
Uroić, Ksenija, et al. "Probiotička svojstva bakterija mliječne kiseline izoliranih iz hrvatskog svježeg sira i srpskog bijelog sira u salamuri." Food Technology and Biotechnology, vol. 52, br. 2, 2014, str. 232-241. https://hrcak.srce.hr/122348. Citirano 24.06.2021.
Chicago 17th Edition
Uroić, Ksenija, Milica Nikolić, Blaženka Kos, Andreja Leboš Pavunc, Jasna Beganović, Jovanka Lukić, Branko Jovčić, et al. "Probiotička svojstva bakterija mliječne kiseline izoliranih iz hrvatskog svježeg sira i srpskog bijelog sira u salamuri." Food Technology and Biotechnology 52, br. 2 (2014): 232-241. https://hrcak.srce.hr/122348
Harvard
Uroić, K., et al. (2014). 'Probiotička svojstva bakterija mliječne kiseline izoliranih iz hrvatskog svježeg sira i srpskog bijelog sira u salamuri', Food Technology and Biotechnology, 52(2), str. 232-241. Preuzeto s: https://hrcak.srce.hr/122348 (Datum pristupa: 24.06.2021.)
Vancouver
Uroić K, Nikolić M, Kos B, Leboš Pavunc A, Beganović J, Lukić J i sur. Probiotička svojstva bakterija mliječne kiseline izoliranih iz hrvatskog svježeg sira i srpskog bijelog sira u salamuri. Food Technology and Biotechnology [Internet]. 2014 [pristupljeno 24.06.2021.];52(2):232-241. Dostupno na: https://hrcak.srce.hr/122348
IEEE
K. Uroić, et al., "Probiotička svojstva bakterija mliječne kiseline izoliranih iz hrvatskog svježeg sira i srpskog bijelog sira u salamuri", Food Technology and Biotechnology, vol.52, br. 2, str. 232-241, 2014. [Online]. Dostupno na: https://hrcak.srce.hr/122348. [Citirano: 24.06.2021.]

Sažetak
The aim of this study is to gain insight into the probiotic potential of autochthonous lactic acid bacteria (LAB) isolated from artisanal fresh soft and white pickled cheeses. Eleven out of 86 LAB isolates from traditionally produced artisanal fresh soft and white pickled cheeses which survived the most rigorous simulated gastrointestinal tract conditions and did not show resistance to antibiotics were subjected to further evaluation for functional probiotic properties. The ability of the examined strains to assimilate cholesterol in the presence of bile salts was strain dependent, with the highest percentage of cholesterol assimilated by strain Lactobacillus brevis BGGO7-28 possessing S-layer proteins on its cell surface. The growth of strains with mannitol or lactulose as the only carbon source was better than with fructooligosaccharides (FOS) and inulin as prebiotic substrates, which should be considered in the production of synbiotics. Moreover, the results demonstrated that the strains were highly adhesive to human enterocyte-like Caco-2 cells and to a lesser extent to HT29-MTX cells, with the exception of strain Lb. brevis BGGO7-28, which showed similar percentage of adhesion to both cell lines. This strain was the only one with the acidic cell surface, while other examined strains have the cell surfaces with electron donor and basic properties. In addition, all selected strains decreased the proliferation of gut-associated lymphoid tissue (GALT) cells, suggesting possible immunomodulatory potential of the isolates. Finally, the number of viable cells in dry active preparations after lyophilisation depended on the lyoprotectant used (inulin, FOS or skimmed milk), as well as on the strain subjected to lyophilisation. In conclusion, the results obtained in this study demonstrate that particular dairy LAB isolates exhibit strain-specific probiotic properties. Thus, they could be further examined as part of mixed autochthonous starter cultures for traditional cheese production under controlled conditions.

Ključne riječi
probiotics; lactic acid bacteria; Caco-2 cells; HT29-MTX cells; gut-associated lymphoid tissue (GALT); immunomodulatory activity

Hrčak ID: 122348

URI
https://hrcak.srce.hr/122348

[hrvatski]

Posjeta: 1.916 *