In the present study 114 lactic acid bacteria strains, isolated from raw mare milks pastoral areas for ethnic minorities in northwest China, were screened probiotic traits, and their characteristics compared with those of Lactobacillus rhamnosus GG, a commercial strain. Among strains identified, most common species was Pediococcus pentosaceus (n = 52), followed by Leuconostoc lactis 35), helvet...

In this study, sourdough breads were made using Lactiplantibacillus plantarum starter isolated from traditional sourdoughs. The main objective of study was the effect green tea powder extracts (0.25%, 0.50%, 0.75% and 1.0%) on added bread. dynamic rheological properties doughs determined. Bread production carried out then texture analysis, specific volume, color DPPH total phenolic analysis per...

Non-dairy probiotic products have the advantage of being lactose-free and can be manufactured to sustain the growth of probiotics. In this study, coconut water and oatmeal were used with the probiotic, Lactobacillus plantarum Lp 115-400B (L. plantarum) as a starter culture. Two separate treatments were carried out probiotic (P) and probiotic and prebiotic (PP) added. In both treatments, oatmeal...

Lactobacillus plantarum is a species of considerable industrial and medical interest. To date, the lack of reliable molecular methods for definite identification at strain level has hindered studies of the population biology of this organism. Here, a multilocus sequence typing (MLST) system for this organism is described, which exploits the genetic variation present in six housekeeping loci to ...

Guo l.-d., Yang l.-J., Huo G.-Ch. (2011): Cholesterol removal by Lactobacillus plantarum isolated from homemade fermented cream in Inner Mongolia of China. Czech J. Food Sci., 29: 219–225. A total of 38 strains were initially isolated from Jiaoke, a homemade traditional fermented cream, which was sourced from Inner Mongolia, China, and 6 strains were selected after screening, which was based on...

The concentrations of gamma-aminobutyric acid (GABA) in 22 Italian cheese varieties that differ in several technological traits markedly varied from 0.26 to 391 mg kg(-1). Presumptive lactic acid bacteria were isolated from each cheese variety (total of 440 isolates) and screened for the capacity to synthesize GABA. Only 61 isolates showed this activity and were identified by partial sequencing...

Lactobacillus plantarum is a lactic acid bacterium able to degrade tannins by the subsequent action of tannase and gallate decarboxylase enzymes. The gene encoding tannase had previously been identified, whereas the gene encoding gallate decarboxylase is unknown. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) of gallic-acid induced L. plantarum extracts showed a 54-kDa pro...

The first comprehensive comparative analysis of lactobacilli was done by comparing the genomes of Lactobacillus plantarum (3.3 Mb) and Lactobacillus johnsonii (2.0 Mb). L. johnsonii is predominantly found in the gastrointestinal tract, while L. plantarum is also found on plants and plant-derived material, and is used in a variety of industrial fermentations. The L. plantarum and L. johnsonii ch...

Lactiplantibacillus plantarum is a significant probiotic where it could be found in ubiquitous niches. In this study, new Lb. strain DY46 was isolated from traditional lactic-acid-fermented beverage called shalgam. The whole genome of the sequenced and obtained sequences were assembled into 3.32 Mb draft using PATRIC (3.6.8.). consists single circular chromosome 3,332,827 bp that predicted to c...

The benefits of probiotic bacteria have been widely explored. However, fermented foods and digestive system of humans and animals are an inexhaustible source of new potentially probiotic microorganisms. In this study we present three new Lactobacillus plantarum strains isolated from different dairy products: cow's cheese, sheep's cheese and whey. In order to determine the antibacterial activity...