Genotypic and phenotypic characterization of food-associated Lactobacillus plantarum isolates for potential probiotic activities.

dc.check.date2021-05-09
dc.check.infoAccess to this article is restricted until 12 months after publication by request of the publisher.en
dc.contributor.authorPrete, Roberta
dc.contributor.authorLong, Sarah L.
dc.contributor.authorJoyce, Susan A.
dc.contributor.authorCorsetti, Aldo
dc.contributor.funderScience Foundation Irelanden
dc.contributor.funderMinistero dell’Istruzione, dell’Università e della Ricercaen
dc.date.accessioned2020-05-15T09:41:57Z
dc.date.available2020-05-15T09:41:57Z
dc.date.issued2020-05-09
dc.date.updated2020-05-15T09:21:53Z
dc.description.abstractLactic acid bacterium, Lactobacillus plantarum, has been applied, for centuries, for food and drink fermentations. Given the benefits associated with fermented products, Lb. plantarum strains have captured considerable industrial and scientific interest, so that they are included as fundamental components of functional foods. Indeed, some strains are marketed as probiotics. In the present study, food and gut associated Lb. plantarum isolates were genetically characterized by Multilocus Sequence Typing (MLST) and phenotypically characterized for properties that could influence their probiotic potential. MLST and phylogenetic analysis stratified 22 Lb. plantarum isolates into six lineages. The isolates were further phenotypically characterized by in vitro assay to assess their potential gut community influence via a limited number of assays including acidification activity, strain displacement activity and their intrinsic range of antibiotic resistance. Given growing recognition of the benefits of fermented foods, and the prevalence of Lb. plantarum in these applications, this study highlights analysis of a subset of preliminary important strain specific features. These features are of interest to all stakeholders, to inform isolate comparison and selection for current functional food associations and that can serve as a basis for future strain and food-microbe fermentation product development.en
dc.description.sponsorshipMinistero dell’Istruzione, dell’Università e della Ricerca (PRIN Project WZ2NJN_005, University of Teramo Unit); Science Foundation of Ireland (SFI-EU JPI CABALA Grant Number 16/ERA-HDHL/3358)en
dc.description.statusPeer revieweden
dc.description.versionAccepted Versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.citationPrete, R., Long, S. L., Joyce, S. A. and Corsetti, A. (2020) 'Genotypic and phenotypic characterization of food-associated Lactobacillus plantarum isolates for potential probiotic activities', FEMS Microbiology Letters. doi: 10.1093/femsle/fnaa076en
dc.identifier.doi10.1093/femsle/fnaa076en
dc.identifier.eissn1574-6968
dc.identifier.issn0378-1097
dc.identifier.journaltitleFEMS Microbiology Lettersen
dc.identifier.urihttps://hdl.handle.net/10468/9957
dc.language.isoenen
dc.publisherOxford University Pressen
dc.relation.projectinfo:eu-repo/grantAgreement/SFI/SFI Research Centres/12/RC/2273/IE/Alimentary Pharmabiotic Centre (APC) - Interfacing Food & Medicine/en
dc.rights© 2020, FEMS. Published by Oxford University Press. This is a pre-copyedited, author-produced version of an article accepted for publication in FEMS Microbiology Letters following peer review. The version of record [Prete, R., Long, S. L., Joyce, S. A. and Corsetti, A. (2020) 'Genotypic and phenotypic characterization of food-associated Lactobacillus plantarum isolates for potential probiotic activities', FEMS Microbiology Letters. doi: 10.1093/femsle/fnaa076] is available online at: https://doi.org/10.1093/femsle/fnaa076en
dc.subjectLactobacillus plantarumen
dc.subjectFermented foodsen
dc.subjectMultilocus Sequence Typingen
dc.subjectMLSTen
dc.subjectAntibiotic resistanceen
dc.subjectProbiotic propertiesen
dc.titleGenotypic and phenotypic characterization of food-associated Lactobacillus plantarum isolates for potential probiotic activities.en
dc.typeArticle (peer-reviewed)en
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