Technological and probiotic characteristics of Lactobacillus plantarum strains isolated from traditionally produced fermented vegetables

• Published in: Annals of microbiology Vol. 60; no. 2; pp. 227 - 234
• Main Authors: Karasu, Nihat, Şimşek, Ömer, Çon, Ahmet Hilmi
• Format: Journal Article
• Language: English
• Published: Berlin/Heidelberg Springer-Verlag 01-06-2010; Springer
• Subjects: Applied Microbiology; Biological and medical sciences; Biomedical and Life Sciences; Fundamental and applied biological sciences. Psychology; Life Sciences; Medical Microbiology; Microbial Ecology; Microbial Genetics and Genomics; Microbiology; Mycology; Original Article; Probiotic; Fermented vegetables; Technological characteristics; Lactic acid bacteria; Lactobacillus plantarum; Vegetables; Bacteria; Lactobacillaceae; Fermented product
• ISSN: 1590-4261; 1869-2044
• DOI: 10.1007/s13213-010-0031-6

The technological and probiotic characteristics of a number of
Lactobacillus plantarum
strains (previously isolated and identified from traditionally produced fermented vegetables) were compared, with the aim of identifying potential starter cultures to be used for the fermentation of vegetables. The
L. plantarum
strains were differentiated by their plasmid profiles; 12 separate strains with different plasmid profiles were examined. Other than survival in different concentrations of NaCl, the technological characteristics of all the strains examined were similar. However, strain-dependent variations in probiotic features were observed, with low pH in particular found to be a restrictive condition for all strains. The results indicated that, among the tested strains,
L. plantarum
3 and 22 had good technological properties whereas
L. plantarum
66 was significantly efficient in terms of probiotic features. Overall,
L. plantarum
22 was found to be the most appropriate strain due to its combination of technological and probiotic properties.