Novel Probiotic Candidates in Artisanal Feta-Type Kefalonian Cheese: Unveiling a Still-Undisclosed Biodiversity

Overview

Journal Probiotics Antimicrob Proteins

Publisher Springer

Specialties Infectious Diseases
Microbiology
Nutritional Sciences
Pharmacology

Date 2024 Mar 13

PMID 38478299

Authors

Iliada K Lappa

Aikaterini Natsia

Dimitra Alimpoumpa

Electra Stylianopoulou

Ioanna Prapa

Konstantinos Tegopoulos

Chrysoula Pavlatou

George Skavdis

Aikaterini Papadaki

Nikolaos Kopsahelis

Affiliations

Soon will be listed here.

Abstract

Autochthonous dairy lactic acid bacteria (LAB) isolates encompass a natural source of starter, adjunct, or probiotic candidates. In this context, traditionally manufactured, using exclusively animal rennet, Feta-type cheeses were collected from five farms located in different regions of Kefalonia island (Greece). The primary objective of this study was to isolate and characterize novel LAB, thereby exploring the unmapped microbial communities of Kefalonian Feta-type cheese and identifying new potential probiotics. The initial screening, included a preliminary gastrointestinal (GI) tolerance assessment (acidic conditions and bile salts), followed by their safety evaluation (hemolytic activity and antibiotic susceptibility). Based on the preliminary screening, selected strains underwent molecular identification and were further investigated for their probiotic attributes (lysozyme and phenol resistance, antimicrobial traits, antidiabetic aspects, cholesterol reduction and adhesion, adhesion to Caco-2 cells, and milk acidification potential). The results showed that 49, out of the 93 retrieved isolates, exhibited resistance to GI conditions, whereas 18 met the safety criteria. The molecular identification revealed strains belonging to the species Lactiplantibacillus plantarum, Limosilactobacillus fermentum, Lacticaseibacillus rhamnosus, and Lacticaseibacillus paracasei. The selected rod-shaped 14 isolates displayed a potential probiotic character. The best-performing isolates concerning cholesterol assimilation and adhesion, α-glucosidase inhibition, and epithelial adherence were Lpb. plantarum F89, F162, and F254 and Lcb. paracasei F214 and F216, whereas Lcb. paracasei F70 showed potential as a defined strain starter. The present study explores for the first time the biodiversity of traditionally fermented microbial communities in Kefalonian Feta-type cheese, revealing novel potential probiotic strains that can contribute to the development of innovative functional food products.

Citing Articles

Effect of the Bioprotective Properties of Lactic Acid Bacteria Strains on Quality and Safety of Feta Cheese Stored under Different Conditions.

Doukaki A, Papadopoulou O, Baraki A, Siapka M, Ntalakas I, Tzoumkas I Microorganisms. 2024; 12(9).

PMID: 39338544 PMC: 11434416. DOI: 10.3390/microorganisms12091870.

References

Turbes G, Linscott T, Tomasino E, Waite-Cusic J, Lim J, Meunier-Goddik L . Evidence of terroir in milk sourcing and its influence on Cheddar cheese. J Dairy Sci. 2016; 99(7):5093-5103. DOI: 10.3168/jds.2015-10287. View

Gupta M, Bajaj B . Functional Characterization of Potential Probiotic Lactic Acid Bacteria Isolated from Kalarei and Development of Probiotic Fermented Oat Flour. Probiotics Antimicrob Proteins. 2017; 10(4):654-661. DOI: 10.1007/s12602-017-9306-6. View

Kamarinou C, Papadopoulou O, Doulgeraki A, Tassou C, Galanis A, Chorianopoulos N . Mapping the Key Technological and Functional Characteristics of Indigenous Lactic Acid Bacteria Isolated from Greek Traditional Dairy Products. Microorganisms. 2022; 10(2). PMC: 8875946. DOI: 10.3390/microorganisms10020246. View

Bottari B, Felis G, Salvetti E, Castioni A, Campedelli I, Torriani S . Effective identification of Lactobacillus casei group species: genome-based selection of the gene mutL as the target of a novel multiplex PCR assay. Microbiology (Reading). 2017; 163(7):950-960. DOI: 10.1099/mic.0.000497. View

Torriani S, Felis G, Dellaglio F . Differentiation of Lactobacillus plantarum, L. pentosus, and L. paraplantarum by recA gene sequence analysis and multiplex PCR assay with recA gene-derived primers. Appl Environ Microbiol. 2001; 67(8):3450-4. PMC: 93042. DOI: 10.1128/AEM.67.8.3450-3454.2001. View

Hernandez-Gomez J, Lopez-Bonilla A, Trejo-Tapia G, Avila-Reyes S, Jimenez-Aparicio A, Hernandez-Sanchez H . In Vitro Bile Salt Hydrolase (BSH) Activity Screening of Different Probiotic Microorganisms. Foods. 2021; 10(3). PMC: 8004636. DOI: 10.3390/foods10030674. View

Nelios G, Santarmaki V, Pavlatou C, Dimitrellou D, Kourkoutas Y . New Wild-Type Strains as Candidates to Manage Type 1 Diabetes. Microorganisms. 2022; 10(2). PMC: 8875344. DOI: 10.3390/microorganisms10020272. View

Lappa I, Mparampouti S, Lanza B, Panagou E . Control of Aspergillus carbonarius in grape berries by Lactobacillus plantarum: A phenotypic and gene transcription study. Int J Food Microbiol. 2018; 275:56-65. DOI: 10.1016/j.ijfoodmicro.2018.04.001. View

Liong M, Shah N . Acid and bile tolerance and cholesterol removal ability of lactobacilli strains. J Dairy Sci. 2004; 88(1):55-66. DOI: 10.3168/jds.S0022-0302(05)72662-X. View

10.

Riezu-Boj J, Barajas M, Perez-Sanchez T, Pajares M, Arana M, Milagro F . Attenuates the Progression of Non-Alcoholic Fatty Liver Disease by Modulating Gut Microbiota, Improving Metabolic Risk Factors, and Attenuating Adipose Inflammation. Nutrients. 2022; 14(24). PMC: 9787191. DOI: 10.3390/nu14245212. View

11.

Bosch M, Fuentes M, Audivert S, Bonachera M, Peiro S, Cune J . Lactobacillus plantarum CECT 7527, 7528 and 7529: probiotic candidates to reduce cholesterol levels. J Sci Food Agric. 2013; 94(4):803-9. DOI: 10.1002/jsfa.6467. View

12.

Kachrimanidou V, Papadaki A, Lappa I, Papastergiou S, Kleisiari D, Kopsahelis N . Biosurfactant Production from Lactobacilli: an Insight on the Interpretation of Prevailing Assessment Methods. Appl Biochem Biotechnol. 2021; 194(2):882-900. DOI: 10.1007/s12010-021-03686-7. View

13.

Li S, Li Y, Du Z, Li B, Liu Y, Gao Y . Impact of NSLAB on Kazakh cheese flavor. Food Res Int. 2021; 144:110315. DOI: 10.1016/j.foodres.2021.110315. View

14.

Tsanasidou C, Asimakoula S, Sameli N, Fanitsios C, Vandera E, Bosnea L . Safety Evaluation, Biogenic Amine Formation, and Enzymatic Activity Profiles of Autochthonous Enterocin-Producing Greek Cheese Isolates of the Group. Microorganisms. 2021; 9(4). PMC: 8068099. DOI: 10.3390/microorganisms9040777. View

15.

Geronikou A, Larsen N, Lillevang S, Jespersen L . Occurrence and Identification of Yeasts in Production of White-Brined Cheese. Microorganisms. 2022; 10(6). PMC: 9228510. DOI: 10.3390/microorganisms10061079. View

16.

Flach J, van der Waal M, Van den Nieuwboer M, Claassen E, Larsen O . The underexposed role of food matrices in probiotic products: Reviewing the relationship between carrier matrices and product parameters. Crit Rev Food Sci Nutr. 2017; 58(15):2570-2584. DOI: 10.1080/10408398.2017.1334624. View

17.

Matouskova P, Hoova J, Rysavka P, Marova I . Stress Effect of Food Matrices on Viability of Probiotic Cells during Model Digestion. Microorganisms. 2021; 9(8). PMC: 8401621. DOI: 10.3390/microorganisms9081625. View

18.

Begley M, Gahan C, Hill C . The interaction between bacteria and bile. FEMS Microbiol Rev. 2005; 29(4):625-51. DOI: 10.1016/j.femsre.2004.09.003. View

19.

Ayyash M, K Abdalla A, Alkalbani N, Affan Baig M, Turner M, Liu S . Invited review: Characterization of new probiotics from dairy and nondairy products-Insights into acid tolerance, bile metabolism and tolerance, and adhesion capability. J Dairy Sci. 2021; 104(8):8363-8379. DOI: 10.3168/jds.2021-20398. View

20.

Chen C, Yu L, Tian F, Zhao J, Zhai Q . Identification of Novel Bile Salt-Tolerant Genes in Using Comparative Genomics and Its Application in the Rapid Screening of Tolerant Strains. Microorganisms. 2022; 10(12). PMC: 9786149. DOI: 10.3390/microorganisms10122371. View