Abstract
Piacentinu Ennese is a protected designation of origin (PDO) cheese produced in the surrounding area of Enna (Sicily, Italy), using raw ewe’s milk without the addition of any starter cultures. In the present study, the Lactobacillus population of Piacentinu Ennese PDO cheese was in vitro screened in order to select promising probiotic strains to be further used in humans. One hundred and sixty-nine lactic acid bacteria (LAB) were isolated from 90 days ripened cheeses and identified by Rep-PCR genomic fingerprinting, using the (GTG)5-primer, and by MALDI-TOF MS. One hundred and thirteen (113) isolates belonging to QPS-list species were characterized for both safety and functional properties. All tested isolates were considered safe because none showed either gelatinase, DNase, mucinase, or hemolytic activity. Tolerance to lysozyme, bile salts, and acidic conditions, along with ability to survive under simulated gastrointestinal digestion, were observed. In addition, based on antimicrobial activity against pathogens, cell surface characteristics, Caco-2 adhesion abilities, and anti-inflammatory potential, it was possible to confirm the strain-dependent functional aptitude, suggesting that Piacentinu Ennese PDO cheese may be considered a precious source of probiotic candidates.
Highlights
In recent years, the increasing consumer demand for foods with health-promoting properties has stimulated both scientific research and the food industry to innovate and develop new products [1]
The isolates were identified as Enterococcus faecium (30%), Lactobacillus plantarum (18%), Pediococcus pentosaceus (16%), Lactobacillus rhamnosus (11%), Lactobacillus pentosus (10%), Lactobacillus paracasei (9%), Leuconostoc lactis (2%), and Leuconostoc mesenteroides (1%)
One hundred and thirteen (113) lactic acid bacteria (LAB) strains, except those ascribed to E. faecium and E. durans species, not included in the Qualified Presumption of Safety (QPS) list, were investigated for probiotic traits
Summary
The increasing consumer demand for foods with health-promoting properties has stimulated both scientific research and the food industry to innovate and develop new products [1]. This trend is in accordance with the hypothesis that a balanced diet, beyond satisfying nutritional needs, may help to maintain a healthy status throughout life, preventing gastrointestinal disorders and chronic diseases (e.g., cardiovascular dysfunctions, cancer, osteoporosis) [2,3,4,5,6]. Since probiotic properties and health benefits are generally “strain-specific”
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