BioProject

Lactiplantibacillus plantarum F53 is a strain isolated from an artisanal sample of white-brined cheese made from ewe's milk on a small farm near Arda village (41 28'N 24 38'E). More...

Lactiplantibacillus plantarum F53 is a strain isolated from an artisanal sample of white-brined cheese made from ewe's milk on a small farm near Arda village (41 28'N 24 38'E). The sample was prepared according to authentic recipe, with the addition only of renin, without microbial starters. The cheese was well ripened, in brine with 10 -12% NaCl, for two months at 4-10 oC. The sample of cheese has shown preserved vitality of autochthonous lactic acid bacteria. Several strains including the F53 were isolated as pure cultures, based on colony morphology on the Rogose agar plate after anaerobic cultivation at 37oC. The strain was identified as Lactiplantibacillus plantarum based on phenotypic and molecular characteristics. The species affiliation was confirmed with MALDI-TOF MS analyses (the project BG05M2OP001-1.002-0001). The strain possesses a broad spectrum of antimicrobial activity, including toxigenic fungi and Gram (+) and Gram (-) bacteria, and its functional characteristics make it a promising candidate-probiotic strain (unpublished data). The WGS of L. plantarum F53 was made by Novogene Genomics Service (Novogene Co., Cambridge, UK) with the financial support of the grant KP 06 OPR 03/16 by FNS, Bulgaria. Lactiplantibacillus plantarum F53 is a part of the microbial collection of Laboratory of Lactic Acid Bacteria & Probiotics-Stephan Angeloff Institute of Microbiology, Bulgarian Academy of Sciences, Sofia, Bulgaria. Less...