Survival of Lactobacillus rhamnosus EM1107 in simulated gastrointestinal conditions and its inhibitory effect against pathogenic bacteria in semi-hard goat cheese.
Autor(a) principal: | |
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Data de Publicação: | 2015 |
Outros Autores: | , , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) |
Texto Completo: | http://www.alice.cnptia.embrapa.br/alice/handle/doc/1018341 |
Resumo: | Abstract: This study evaluated the viability of Lactobacillus rhamnosus EM1107 incorporated in semi-hard goat cheese (Coalho) when exposed to simulated gastrointestinal conditions, as well as the inhibitory effects of this strain against pathogenic bacteria in goat Coalho cheese during refrigerated storage. After in vitro digestion, no change in viable cell count of L. rhamnosus (6.75 log CFU/g) was observed compared with the count before simulation (6.53 log CFU/g). Against Staphylococcus aureus, L. rhamnosus exhibited inhibition rates of 1.55%, 1.7% and 21.66% at 7, 14 and 21 days of storage, respectively. Furthermore, against Salmonella Enteritidis, the inhibition rates were 4.36%, 5.33% and 5.51% at 7, 14 and 21 days of storage, respectively and against Listeria monocytogenes, the inhibition rates were 2.62%, 1.57% and 10.23% at 7, 14 and 21 days of storage, respectively. Against Escherichia coli, L. rhamnosus showed inhibition rate of 7.98% at 7 days of storage and no inhibitory effects at 14 and 21 days. The results indicate that goat Coalho cheese has a protective effect on the viability of L. rhamnosus EM1107 during artificial digestion. In addition, this strain could be used as a protective culture to delay the growth of pathogenic bacteria, particularly S. aureus and L. monocytogenes. |
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Survival of Lactobacillus rhamnosus EM1107 in simulated gastrointestinal conditions and its inhibitory effect against pathogenic bacteria in semi-hard goat cheese.Low-ripened cheeseQueijo CoalhoQueijo de leite de cabraMilk byproductsCaprinoTecnologia de alimentoProduto derivado do leiteLeite de cabraFood technologyGoat cheeseProbioticsLactic acid bacteriaHealth foodsLactobacillus rhamnosusAbstract: This study evaluated the viability of Lactobacillus rhamnosus EM1107 incorporated in semi-hard goat cheese (Coalho) when exposed to simulated gastrointestinal conditions, as well as the inhibitory effects of this strain against pathogenic bacteria in goat Coalho cheese during refrigerated storage. After in vitro digestion, no change in viable cell count of L. rhamnosus (6.75 log CFU/g) was observed compared with the count before simulation (6.53 log CFU/g). Against Staphylococcus aureus, L. rhamnosus exhibited inhibition rates of 1.55%, 1.7% and 21.66% at 7, 14 and 21 days of storage, respectively. Furthermore, against Salmonella Enteritidis, the inhibition rates were 4.36%, 5.33% and 5.51% at 7, 14 and 21 days of storage, respectively and against Listeria monocytogenes, the inhibition rates were 2.62%, 1.57% and 10.23% at 7, 14 and 21 days of storage, respectively. Against Escherichia coli, L. rhamnosus showed inhibition rate of 7.98% at 7 days of storage and no inhibitory effects at 14 and 21 days. The results indicate that goat Coalho cheese has a protective effect on the viability of L. rhamnosus EM1107 during artificial digestion. In addition, this strain could be used as a protective culture to delay the growth of pathogenic bacteria, particularly S. aureus and L. monocytogenes.Fernanda Rodrigues Leite Rolim, Pos Graduação - Universidade Federal da Paraíba (UFPB) - Joãao Pessoa, PB, Brazil; KARINA MARIA OLBRICH DOS SANTOS, CTAA; Samuel Carneiro de Barcelos; ANTONIO SILVIO DO EGITO, CNPC; Thais Santana Ribeiro, Universidade Federal da Paraíba (UFPB) - João Pessoa, PB, Brazil; Maria Lúcia da Conceição, Universidade Federal da Paraíba (UFPB) - João Pessoa, PB, Brazil; Marciane Magnani, Universidade Federal da Paraíba (UFPB) - João Pessoa, PB, Brazil; Maria Elieidy Gomes de Oliveira, Unidade Academica de Saúde, Centro de Educação e Saúde, Universidade Federal de Campina Grande - Cuite, Brazil; Rita de Cassia Ramos do Egypto Queiroga, Universidade Federal da Paraíba (UFPB) - João Pessoa, PB, Brazil.ROLIM, F. R. L.SANTOS, K. M. O. dosBARCELOS, S. C. deEGITO, A. S. doRIBEIRO, T. S.CONCEIÇÃO, M. L. daMAGNANI, M.OLIVEIRA, M. E. G. deQUEIROGA, R. de C. R. do E.2022-05-13T05:00:48Z2022-05-13T05:00:48Z2015-06-232015info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleLWT - Food Science and Technology, v. 63, n. 2, p. 807-813, Oct. 2015.http://www.alice.cnptia.embrapa.br/alice/handle/doc/1018341enginfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)instacron:EMBRAPA2022-05-13T05:00:56Zoai:www.alice.cnptia.embrapa.br:doc/1018341Repositório InstitucionalPUBhttps://www.alice.cnptia.embrapa.br/oai/requestopendoar:21542022-05-13T05:00:56falseRepositório InstitucionalPUBhttps://www.alice.cnptia.embrapa.br/oai/requestcg-riaa@embrapa.bropendoar:21542022-05-13T05:00:56Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)false |
dc.title.none.fl_str_mv |
Survival of Lactobacillus rhamnosus EM1107 in simulated gastrointestinal conditions and its inhibitory effect against pathogenic bacteria in semi-hard goat cheese. |
title |
Survival of Lactobacillus rhamnosus EM1107 in simulated gastrointestinal conditions and its inhibitory effect against pathogenic bacteria in semi-hard goat cheese. |
spellingShingle |
Survival of Lactobacillus rhamnosus EM1107 in simulated gastrointestinal conditions and its inhibitory effect against pathogenic bacteria in semi-hard goat cheese. ROLIM, F. R. L. Low-ripened cheese Queijo Coalho Queijo de leite de cabra Milk byproducts Caprino Tecnologia de alimento Produto derivado do leite Leite de cabra Food technology Goat cheese Probiotics Lactic acid bacteria Health foods Lactobacillus rhamnosus |
title_short |
Survival of Lactobacillus rhamnosus EM1107 in simulated gastrointestinal conditions and its inhibitory effect against pathogenic bacteria in semi-hard goat cheese. |
title_full |
Survival of Lactobacillus rhamnosus EM1107 in simulated gastrointestinal conditions and its inhibitory effect against pathogenic bacteria in semi-hard goat cheese. |
title_fullStr |
Survival of Lactobacillus rhamnosus EM1107 in simulated gastrointestinal conditions and its inhibitory effect against pathogenic bacteria in semi-hard goat cheese. |
title_full_unstemmed |
Survival of Lactobacillus rhamnosus EM1107 in simulated gastrointestinal conditions and its inhibitory effect against pathogenic bacteria in semi-hard goat cheese. |
title_sort |
Survival of Lactobacillus rhamnosus EM1107 in simulated gastrointestinal conditions and its inhibitory effect against pathogenic bacteria in semi-hard goat cheese. |
author |
ROLIM, F. R. L. |
author_facet |
ROLIM, F. R. L. SANTOS, K. M. O. dos BARCELOS, S. C. de EGITO, A. S. do RIBEIRO, T. S. CONCEIÇÃO, M. L. da MAGNANI, M. OLIVEIRA, M. E. G. de QUEIROGA, R. de C. R. do E. |
author_role |
author |
author2 |
SANTOS, K. M. O. dos BARCELOS, S. C. de EGITO, A. S. do RIBEIRO, T. S. CONCEIÇÃO, M. L. da MAGNANI, M. OLIVEIRA, M. E. G. de QUEIROGA, R. de C. R. do E. |
author2_role |
author author author author author author author author |
dc.contributor.none.fl_str_mv |
Fernanda Rodrigues Leite Rolim, Pos Graduação - Universidade Federal da Paraíba (UFPB) - Joãao Pessoa, PB, Brazil; KARINA MARIA OLBRICH DOS SANTOS, CTAA; Samuel Carneiro de Barcelos; ANTONIO SILVIO DO EGITO, CNPC; Thais Santana Ribeiro, Universidade Federal da Paraíba (UFPB) - João Pessoa, PB, Brazil; Maria Lúcia da Conceição, Universidade Federal da Paraíba (UFPB) - João Pessoa, PB, Brazil; Marciane Magnani, Universidade Federal da Paraíba (UFPB) - João Pessoa, PB, Brazil; Maria Elieidy Gomes de Oliveira, Unidade Academica de Saúde, Centro de Educação e Saúde, Universidade Federal de Campina Grande - Cuite, Brazil; Rita de Cassia Ramos do Egypto Queiroga, Universidade Federal da Paraíba (UFPB) - João Pessoa, PB, Brazil. |
dc.contributor.author.fl_str_mv |
ROLIM, F. R. L. SANTOS, K. M. O. dos BARCELOS, S. C. de EGITO, A. S. do RIBEIRO, T. S. CONCEIÇÃO, M. L. da MAGNANI, M. OLIVEIRA, M. E. G. de QUEIROGA, R. de C. R. do E. |
dc.subject.por.fl_str_mv |
Low-ripened cheese Queijo Coalho Queijo de leite de cabra Milk byproducts Caprino Tecnologia de alimento Produto derivado do leite Leite de cabra Food technology Goat cheese Probiotics Lactic acid bacteria Health foods Lactobacillus rhamnosus |
topic |
Low-ripened cheese Queijo Coalho Queijo de leite de cabra Milk byproducts Caprino Tecnologia de alimento Produto derivado do leite Leite de cabra Food technology Goat cheese Probiotics Lactic acid bacteria Health foods Lactobacillus rhamnosus |
description |
Abstract: This study evaluated the viability of Lactobacillus rhamnosus EM1107 incorporated in semi-hard goat cheese (Coalho) when exposed to simulated gastrointestinal conditions, as well as the inhibitory effects of this strain against pathogenic bacteria in goat Coalho cheese during refrigerated storage. After in vitro digestion, no change in viable cell count of L. rhamnosus (6.75 log CFU/g) was observed compared with the count before simulation (6.53 log CFU/g). Against Staphylococcus aureus, L. rhamnosus exhibited inhibition rates of 1.55%, 1.7% and 21.66% at 7, 14 and 21 days of storage, respectively. Furthermore, against Salmonella Enteritidis, the inhibition rates were 4.36%, 5.33% and 5.51% at 7, 14 and 21 days of storage, respectively and against Listeria monocytogenes, the inhibition rates were 2.62%, 1.57% and 10.23% at 7, 14 and 21 days of storage, respectively. Against Escherichia coli, L. rhamnosus showed inhibition rate of 7.98% at 7 days of storage and no inhibitory effects at 14 and 21 days. The results indicate that goat Coalho cheese has a protective effect on the viability of L. rhamnosus EM1107 during artificial digestion. In addition, this strain could be used as a protective culture to delay the growth of pathogenic bacteria, particularly S. aureus and L. monocytogenes. |
publishDate |
2015 |
dc.date.none.fl_str_mv |
2015-06-23 2015 2022-05-13T05:00:48Z 2022-05-13T05:00:48Z |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/publishedVersion info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
LWT - Food Science and Technology, v. 63, n. 2, p. 807-813, Oct. 2015. http://www.alice.cnptia.embrapa.br/alice/handle/doc/1018341 |
identifier_str_mv |
LWT - Food Science and Technology, v. 63, n. 2, p. 807-813, Oct. 2015. |
url |
http://www.alice.cnptia.embrapa.br/alice/handle/doc/1018341 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.source.none.fl_str_mv |
reponame:Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa) instacron:EMBRAPA |
instname_str |
Empresa Brasileira de Pesquisa Agropecuária (Embrapa) |
instacron_str |
EMBRAPA |
institution |
EMBRAPA |
reponame_str |
Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) |
collection |
Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) |
repository.name.fl_str_mv |
Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa) |
repository.mail.fl_str_mv |
cg-riaa@embrapa.br |
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1794503522624995328 |