In vitro selection and characterization of probiotic properties in eight lactobacillus strains isolated from cocoa fermentation

Detalhes bibliográficos
Autor(a) principal: ALMEIDA,MILENA E. DE
Data de Publicação: 2022
Outros Autores: PESSOA,WALLACE FELIPE B., MELGAÇO,ANA CLARA C., RAMOS,LOUISE P., REZENDE,RACHEL P., ROMANO,CARLA CRISTINA
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Anais da Academia Brasileira de Ciências (Online)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652022000800903
Resumo: Abstract Traditionally, probiotic microorganisms are isolated from human and animal intestinal microbiota. However, the demand for diversification of biofunctional products has driven the search for new sources of probiotic candidates, such as fermented foods and vegetables. The present study found that strains isolated from the fermentation of fine cocoa from southern Bahia have biotechnological potential for use as a probiotic, since they showed capacity for self-aggregation and co-aggregation, antimicrobial activity against intestinal pathogens and resistance to gastrointestinal transits. Scores of importance for each property were established in order to more accurately assess the probiotic potential of the strains. The tests carried out contemplate the criteria previously established for the selection of probiotic candidates.
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spelling In vitro selection and characterization of probiotic properties in eight lactobacillus strains isolated from cocoa fermentationcocoalactic acid bacteriatechnological propertieslactobacillusprobioticsAbstract Traditionally, probiotic microorganisms are isolated from human and animal intestinal microbiota. However, the demand for diversification of biofunctional products has driven the search for new sources of probiotic candidates, such as fermented foods and vegetables. The present study found that strains isolated from the fermentation of fine cocoa from southern Bahia have biotechnological potential for use as a probiotic, since they showed capacity for self-aggregation and co-aggregation, antimicrobial activity against intestinal pathogens and resistance to gastrointestinal transits. Scores of importance for each property were established in order to more accurately assess the probiotic potential of the strains. The tests carried out contemplate the criteria previously established for the selection of probiotic candidates.Academia Brasileira de Ciências2022-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652022000800903Anais da Academia Brasileira de Ciências v.94 suppl.4 2022reponame:Anais da Academia Brasileira de Ciências (Online)instname:Academia Brasileira de Ciências (ABC)instacron:ABC10.1590/0001-3765202220220013info:eu-repo/semantics/openAccessALMEIDA,MILENA E. DEPESSOA,WALLACE FELIPE B.MELGAÇO,ANA CLARA C.RAMOS,LOUISE P.REZENDE,RACHEL P.ROMANO,CARLA CRISTINAeng2022-12-13T00:00:00Zoai:scielo:S0001-37652022000800903Revistahttp://www.scielo.br/aabchttps://old.scielo.br/oai/scielo-oai.php||aabc@abc.org.br1678-26900001-3765opendoar:2022-12-13T00:00Anais da Academia Brasileira de Ciências (Online) - Academia Brasileira de Ciências (ABC)false
dc.title.none.fl_str_mv In vitro selection and characterization of probiotic properties in eight lactobacillus strains isolated from cocoa fermentation
title In vitro selection and characterization of probiotic properties in eight lactobacillus strains isolated from cocoa fermentation
spellingShingle In vitro selection and characterization of probiotic properties in eight lactobacillus strains isolated from cocoa fermentation
ALMEIDA,MILENA E. DE
cocoa
lactic acid bacteria
technological properties
lactobacillus
probiotics
title_short In vitro selection and characterization of probiotic properties in eight lactobacillus strains isolated from cocoa fermentation
title_full In vitro selection and characterization of probiotic properties in eight lactobacillus strains isolated from cocoa fermentation
title_fullStr In vitro selection and characterization of probiotic properties in eight lactobacillus strains isolated from cocoa fermentation
title_full_unstemmed In vitro selection and characterization of probiotic properties in eight lactobacillus strains isolated from cocoa fermentation
title_sort In vitro selection and characterization of probiotic properties in eight lactobacillus strains isolated from cocoa fermentation
author ALMEIDA,MILENA E. DE
author_facet ALMEIDA,MILENA E. DE
PESSOA,WALLACE FELIPE B.
MELGAÇO,ANA CLARA C.
RAMOS,LOUISE P.
REZENDE,RACHEL P.
ROMANO,CARLA CRISTINA
author_role author
author2 PESSOA,WALLACE FELIPE B.
MELGAÇO,ANA CLARA C.
RAMOS,LOUISE P.
REZENDE,RACHEL P.
ROMANO,CARLA CRISTINA
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv ALMEIDA,MILENA E. DE
PESSOA,WALLACE FELIPE B.
MELGAÇO,ANA CLARA C.
RAMOS,LOUISE P.
REZENDE,RACHEL P.
ROMANO,CARLA CRISTINA
dc.subject.por.fl_str_mv cocoa
lactic acid bacteria
technological properties
lactobacillus
probiotics
topic cocoa
lactic acid bacteria
technological properties
lactobacillus
probiotics
description Abstract Traditionally, probiotic microorganisms are isolated from human and animal intestinal microbiota. However, the demand for diversification of biofunctional products has driven the search for new sources of probiotic candidates, such as fermented foods and vegetables. The present study found that strains isolated from the fermentation of fine cocoa from southern Bahia have biotechnological potential for use as a probiotic, since they showed capacity for self-aggregation and co-aggregation, antimicrobial activity against intestinal pathogens and resistance to gastrointestinal transits. Scores of importance for each property were established in order to more accurately assess the probiotic potential of the strains. The tests carried out contemplate the criteria previously established for the selection of probiotic candidates.
publishDate 2022
dc.date.none.fl_str_mv 2022-01-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652022000800903
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652022000800903
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/0001-3765202220220013
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Academia Brasileira de Ciências
publisher.none.fl_str_mv Academia Brasileira de Ciências
dc.source.none.fl_str_mv Anais da Academia Brasileira de Ciências v.94 suppl.4 2022
reponame:Anais da Academia Brasileira de Ciências (Online)
instname:Academia Brasileira de Ciências (ABC)
instacron:ABC
instname_str Academia Brasileira de Ciências (ABC)
instacron_str ABC
institution ABC
reponame_str Anais da Academia Brasileira de Ciências (Online)
collection Anais da Academia Brasileira de Ciências (Online)
repository.name.fl_str_mv Anais da Academia Brasileira de Ciências (Online) - Academia Brasileira de Ciências (ABC)
repository.mail.fl_str_mv ||aabc@abc.org.br
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