ArticleProbiotics and antimicrobial proteins2020
Lactobacillus plantarum Strains Isolated from Polish Regional Cheeses Exhibit Anti-Staphylococcal Activity and Selected Probiotic Properties.
Article in Probiotics and antimicrobial proteins, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 15 papers.
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Who cites it
15 citing papers in PubMed, 41 citations in OpenAlex.
- Evaluation of Probiotic Properties and Antimicrobial Substances Produced by Five Lactic Acid Bacteria Against Foodborne and Spoilage Pathogens.MicrobiologyOpen · 2026Article
- Probiotic Potential, Genomic Characterization, and In Silico Insights of FiveAntibiotics (Basel, Switzerland) · 2026Article
- Comparative Evaluation of Postbiotic Preparation Methods for Antibacterial Activity in Fresh Cheese Applications.Foods (Basel, Switzerland) · 2025Article
- Postbiotics in the food industry: applications, delivery systems, and future perspectives.Archives of microbiology · 2025Review
- Safety, Antagonistic Activity, and Probiotic Properties of Lactic Acid Bacteria Isolated from Jeotgal, Korean Fermented Seafoods.Journal of microbiology and biotechnology · 2024Article
- In-vitro selection of lactic acid bacteria to combat Salmonella enterica and Campylobacter jejuni in broiler chickens.World journal of microbiology & biotechnology · 2024Article
- Milk and Its Derivatives as Sources of Components and Microorganisms with Health-Promoting Properties: Probiotics and Bioactive Peptides.Foods (Basel, Switzerland) · 2024Review
- Article
- From Traditional Dairy Product "Katak" to BeneficialMicroorganisms · 2023Article
- Antimicrobial activity against Staphylococcus aureus and genome features of Lactiplantibacillus plantarum LR-14 from Sichuan pickles.Archives of microbiology · 2022Article
- Bacteriocins Produced by LAB Isolated from Cheeses within the Period 2009-2021: a Review.Probiotics and antimicrobial proteins · 2022Review
- The Use of Unique, Environmental Lactic Acid Bacteria Strains in the Traditional Production of Organic Cheeses from Unpasteurized Cow's Milk.Molecules (Basel, Switzerland) · 2022Article
- The Influence of Environmental Conditions on the Antagonistic Activity of Lactic Acid Bacteria Isolated from Fermented Meat Products.Foods (Basel, Switzerland) · 2021Article
- Review
- Screening of Lactic Acid Bacteria for the Bio-Control ofMicroorganisms · 2021Article
Corrections and comments
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Authors and funding
5 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Twenty-nine Lactobacillus plantarum strains isolated from different types of Polish regional cheeses (Oscypek and Korycinski) were assessed for selected probiotic properties and anti-staphylococcal activity. Most of the tested L. plantarum strains were considered safe. Whole bacterial cultures (WBC) and cell-free supernatants (CFSs) of L. plantarum strains inhibited growth of Staphylococcus aureus (average inhibition growth zones were 2.8 mm ± 1.2 and 2.8 mm ± 1.1 respectively). Moreover, almost all neutralized, catalase-treated cell-free supernatants (CFN) of L. plantarum cultures also exhibited slight anti-staphylococcal activity in vitro. The most promising strains Os4 and Kor14 were selected for further study. Both strains were able to survive during digestive gastro-intestinal passage model. Live cells of L. plantarum Os4 and Kor14 caused the strongest inhibition of S. aureus adhesion to Caco-2 cells comparing with CFN and heat-killed bacterial cells. S. aureus and L. plantarum (Os4 or Kor14) co-cultured in skim milk resulted in growth inhibition of S. aureus in both 8 °C and 37 °C incubation temperatures. Observed abilities, demonstrated for L. plantarum Os4 and Kor14, confirms that these strains could be used in the food industry as protective cultures.
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