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Surface properties of Lactobacillus and Leuconostoc isolates from homemade cheeses showing auto-aggregation ability

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Abstract

Ten lactobacilli and one leuconostoc showing auto-aggregation ability were isolated from artisanal cheeses. Furthermore, non-aggregation strains were isolated from the same cheese sample, if existed. The analysis of factor(s) possibly involved in auto-aggregation was performed. The pretreatment of cells with proteinase K resulted in the disappearance of auto-aggregation ability. Moreover, cells also lost aggregation ability after three-times, successive washing in distilled water. Testing the ability of strain Lactobacillus paracasei subsp. paracasei BGSJ2-8 and its aggregation-deficient derivative BGSJ2-81 to co-aggregate with Listeria innocua ATCC33090, Escherichia coli ATCC25922 or Salmonella typhimurium TR251 showed that strain BGSJ2-8 co-aggregated with these strains, but derivative BGSJ2-81 was not. However, the treatment of L. paracasei subsp. paracasei BGSJ2-8 with proteinase K prior to co-aggregation tests resulted in losing co-aggregation ability. Surface properties of selected strains were analyzed by MATS (microbial adhesion to solvents) method. It was noticed that the strains with auto-aggregation ability were highly hydrophobic in comparison with aggregation-deficient ones. Comparative analyses of the surface features of strain L. paracasei subsp. paracasei BGSJ2-8 and its derivative BGSJ2-81 revealed notable difference.

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Acknowledgments

This work was funded by Ministry of Science and Technological Development of Republic of Serbia, Grant No. 143036. This work was also partly financed by CSK food enrichment, The Netherlands.

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Authors and Affiliations

  1. Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, Vojvode Stepe 444a, P.O. Box 23, 11010, Belgrade, Serbia

    Milica Nikolic, Branko Jovcic, Milan Kojic & Ljubisa Topisirovic

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  1. Milica Nikolic
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  2. Branko Jovcic
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  3. Milan Kojic
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  4. Ljubisa Topisirovic
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Correspondence to Ljubisa Topisirovic.

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Nikolic, M., Jovcic, B., Kojic, M. et al. Surface properties of Lactobacillus and Leuconostoc isolates from homemade cheeses showing auto-aggregation ability. Eur Food Res Technol 231, 925–931 (2010). https://doi.org/10.1007/s00217-010-1344-1

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