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Functional traits of Lactobacillus plantarum from fermented Brassica oleracea var. capitata L. in view of multivariate statistical analysis

Authors
  • Polak-Berecka, M.1
  • Kubik-Komar, A.2
  • Gustaw, K.1
  • Michalak, M.1
  • Kazimierczak, W.3
  • Waśko, A.1
  • 1 University of Life Sciences in Lublin, Department of Biotechnology, Microbiology and Human Nutrition, Lublin, Poland , Lublin (Poland)
  • 2 University of Life Sciences in Lublin, Department of Applied Mathematics and Computer Science, Lublin, Poland , Lublin (Poland)
  • 3 John Paul II Catholic University of Lublin, Laboratory of Biocontrol, Application and Production of EPN, Department of Biotechnology and Environmental Sciences, Centre for Interdisciplinary Research, ul. Konstantynów 1J, Lublin, 20-708, Poland , Lublin (Poland)
Type
Published Article
Journal
European Food Research and Technology
Publisher
Springer Berlin Heidelberg
Publication Date
May 04, 2018
Volume
244
Issue
10
Pages
1719–1727
Identifiers
DOI: 10.1007/s00217-018-3084-6
Source
Springer Nature
Keywords
License
Green

Abstract

In the present study, Lactobacillus plantarum strain was isolated and identified from spontaneous fermentation of Brassica oleracea var. capitata L. We used the Unweighted Pair Group Method with Arithmetic Mean Analysis (UPGMA) and Principal Component Analysis (PCA) to examine the variations in the functional properties of the isolates. Six functional traits were analyzed, i.e., viability at low pH, resistance to lysozyme and to SIF, auto- and coaggregation, and ß-glucosidase activity. The present work is the first study in which the PCA and UPGMA statistical methods were used together to analyze data obtained from the same microbiological experiments. This provided information about the similarity of the examined isolates in terms of their functional traits. Additionally, the level of the analyzed functional traits within the particular groups of isolates was shown. The presented approach is the basis for choosing isolates that are most closely related to the reference strain isolated from pickled cabbage.

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