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

• DOI: 10.1007/s12602-024-10239-x
• Publication Date: 2024-03-13T15:00:55Z
• Authors: Iliada K. Lappa; Aikaterini Natsia; Dimitra Alimpoumpa; Electra Stylianop...; Ioanna Prapa; Konstantinos Tego...; Chrysoula Pavlatou; George Skavdis; Aikaterini Papadaki; Nikolaos Kopsahelis
• Keywords: 0301 basic medicine; 03 medical and health sciences

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