Heterogeneity of Lactobacillus plantarum isolates from Feta cheese throughout ripening

Thirty-two Lactobacillus plantarum strains isolated from Feta cheese throug hout ripening were studied for their phenotypic characteristics, protein pr ofile of cell-free extracts, enzyme profiles, plasmid profiles, proteolytic and acidifying abilities and ability to grow at low pH and in the presence of bile. Results showed that some biotechnologically important characteris tics, such as acidifying and proteolytic activities, can differ between str ains. In addition, different plasmid profiles suggest the presence of diffe rent Lact. plantarum strains in Feta cheese throughout ripening. The result s suggest the possibility of choosing strains with specific biotechnologica lly interesting properties.