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This study aimed to assess the molecular screening and safety of 14 lactic acid bacteria isolates for their capacity to produce antimicrobial peptides from milk proteins. The isolates were molecularly identified as Enterococcus faecium, Enterococcus durans, Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. hordniae, Lactiplantibacillus plantarum, and Weissella confusa. The tested lactococci isolates produced bioactive peptides with a wild‐type antimicrobial spectrum against Salmonella typhimurium, Pseudomonas aeruginosa, Bacillus cereus, and Listeria monocytogenes. The majority of isolates were susceptible to chloramphenicol, tetracycline, and ampicillin but resistant to nalidixic acid. Lactococcus lactis FFNL‐2034 and Weissella confusa FFNL‐1850 presented antibiotic multiresistance. Antibiotic resistance genes bla, ermB, tetK, cat, vanA, and vanC were absent in most of the tested isolates. The ermC, strA, strB, and tetM genes were positive in some isolates. These results provide safe LAB, which could act as a potent biopreservative agent for functional dairy products. [ABSTRACT FROM AUTHOR]

Copyright of Alexandria Journal of Food Science & Technology is the property of Egyptian National Agricultural Library (ENAL) and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Egyptian Journal of Dairy Science is the property of Egyptian National Agricultural Library (ENAL) and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

This study was undertaken to evaluate the ability of probiotics in a Saint-Paulin type cheese and in a fermented milk drink to survive during their transit through a dynamic model of the human digestive system as well as the effectiveness of those commercial products to deliver living probiotic cells to the colon. The Saint-Paulin cheese contained Lactobacillus paracasei as adjunct probiotic culture, while fermented milk contained both Lactobacillus rhamnosus and Bifidobacterium longum. Fresh and 30-day-old cheese and 45-day-old fermented milk samples were digested in a dynamic gastrointestinal model. Although mortality rates of the probiotic strains were important during the passage through the gastrointestinal tract (>98%), results showed that ingestion of 30 g serving of cheese or 175 g of the fermented milk could deliver more than 10 viable cells of probiotic bacteria to the colon. [ABSTRACT FROM AUTHOR]