Auto and co-aggregation, hydrophobicity and adhesion properties of Lactobacillus plantarum strains isolated from Siahmazgi traditional cheese

Subject Areas :

Hassan Gandomi ¹ , Azra Farhangfar ² , Afshin Akhondzadeh basti ³ , Ali Misaghi ⁴ , Negin Noori ⁵

1 - Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran
2 - Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran
3 - Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran
4 - Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran
5 - Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran

Received: 2019-03-02 Accepted : 2019-05-06 Published : 2019-05-01

Keywords: Adhesion, Auto and co-aggregation, Hydrophobicity, Siahmazgi cheese, &lt, i&gt, Lactobacillus plantarum&lt, /i&gt, ,

Abstract :

Lactobacillus plantarum was the most common species in the microflora of artisanal Siahmazgi white brined cheese with 41.6% occurrence among the total isolated LAB. In this study, the attachment properties of 5 different L. plantarum strains isolated from Siahmazgi traditional cheese were evaluated by in vitro tests including auto and co-aggregation, hydrophobicity, and cell adhesion. A relatively high amount of auto-aggregation ranged from 58.21 to 73.99% was seen in selected isolates. Co-aggregation was highly variable from 1.46 to 49%, depending on the pathogenic bacteria and L. plantarum isolates. Hydrophobicity was also highly different in tested strains ranging from 6.58 to 73.3%. Two isolates showed great affinity about 73% to chloroform. All the isolates presented high adhesion to Caco-2 cell line up to about 90%. In conclusion, five L. plantarum isolates showed appropriate attachment properties and could be good candidates for further studying, including safety evaluation, that support their use as probiotics.

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