ISOLATION, IDENTIFICATION AND CHARACTERIZATION FOR RESISTANCE TO ACID PH AND PRESENCE OF BILE SALTS OF PROBIOTIC STRAINS FROM COMMERCIAL FERMENTED MILKS

Detalhes bibliográficos
Autor(a) principal: Urnau, Diala
Data de Publicação: 2013
Outros Autores: Cirolini, Andréia, Terra, Nelcindo Nascimento, Cavalheiro, Carlos Pasqualin, Milani, Liana Inês Guidolin, Fries, Leadir Lucy Martins
Tipo de documento: Artigo
Idioma: por
Título da fonte: Revista do Instituto de Laticínios Cândido Tostes
Texto Completo: https://www.revistadoilct.com.br/rilct/article/view/192
Resumo: The aim of this study was to isolate and to characterize Lactobacillus and Bifidobacterias strains from fermented commercial milks and to analyze its resistance to acid pH and bile salts. The microorganisms were isolated from fermented commercial milks from 'spread-plate' technique in MRS selective medium supplemented with neomycin, paromomicin, nalidixic acid and lithium chloride. After, the strains were characterized as coloration de Gram and catalase test. Were possible to identify through the commercial kit Api 20A microorganisms like Actinomyces israelli, Actinomyces haeslundii, Lactobacillus acidophilus/ jensenii and Bifidobacterium spp 2 and through the commercial kit Api 50CHL Medium were possible to identify the microorganisms Lactococcus lactis ssp lactis 2 and Lactobacillus paracasei ssp paracasei 1. Were realized resistance tests in 3,0; 2,5 and 2,0 pH during 3 and 6 hours and resistance to bile salts in the concentra tion of 0,3%. Both the strains were resistant to 3,0 pH during 3 and 6 hours and to presence of bile salts.
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spelling ISOLATION, IDENTIFICATION AND CHARACTERIZATION FOR RESISTANCE TO ACID PH AND PRESENCE OF BILE SALTS OF PROBIOTIC STRAINS FROM COMMERCIAL FERMENTED MILKSISOLAMENTO, IDENTIFICAÇÃO E CARACTERIZAÇÃO QUANTO À RESISTÊNCIA AO PH ÁCIDO E PRESENÇA DE SAIS BILIARES DE CEPAS PROBIÓTICAS DE LEITES FERMENTADOS COMERCIAISBifidobacterias, Lactobacillus, probiotic, fermented milks, isolation.Bifidobactérias, Lactobacillus, probiótico, leites fermentados, isolamento.The aim of this study was to isolate and to characterize Lactobacillus and Bifidobacterias strains from fermented commercial milks and to analyze its resistance to acid pH and bile salts. The microorganisms were isolated from fermented commercial milks from 'spread-plate' technique in MRS selective medium supplemented with neomycin, paromomicin, nalidixic acid and lithium chloride. After, the strains were characterized as coloration de Gram and catalase test. Were possible to identify through the commercial kit Api 20A microorganisms like Actinomyces israelli, Actinomyces haeslundii, Lactobacillus acidophilus/ jensenii and Bifidobacterium spp 2 and through the commercial kit Api 50CHL Medium were possible to identify the microorganisms Lactococcus lactis ssp lactis 2 and Lactobacillus paracasei ssp paracasei 1. Were realized resistance tests in 3,0; 2,5 and 2,0 pH during 3 and 6 hours and resistance to bile salts in the concentra tion of 0,3%. Both the strains were resistant to 3,0 pH during 3 and 6 hours and to presence of bile salts.O objetivo deste trabalho foi isolar e caracterizar cepas de Lactobacillus e Bifidobactérias a partir de leites fermentados comerciais e analisar sua resistência ao pH ácido e sais biliares. Os microrganismos foram isolados de leites fermentados comerciais através da técnica 'spreadplate' em meio seletivo MRS suplementado com neomicina, paromomicina, ácido nalidíxico e cloreto de lítio. Posteriormente, as cepas foram caracterizadas conforme a coloração de Gram e a prova da catalase. Foi possível identificar através do kit comercial Api 20A os microrganismos Actinomyces israelli, Actinomyces haeslundii, Lactobacillus acidophilus/ jensenii e Bifidobacterium spp 2 e através do kit comercial Api 50CHL Medium foi possível identificar os microrganismos Lactococcus lactis ssp lactis 2 e Lactobacillus paracasei ssp paracasei 1. Foram realizados testes de resistência em pH de 3,0; 2,5 e 2,0 durante 3 e 6 horas e resistência aos sais biliares na concentração de 0,3%. Ambas as cepas foram resistentes ao pH de 3,0 durante 3 horas e 6 horas e aos sais biliares.ILCTUrnau, DialaCirolini, AndréiaTerra, Nelcindo NascimentoCavalheiro, Carlos PasqualinMilani, Liana Inês GuidolinFries, Leadir Lucy Martins2013-12-22info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://www.revistadoilct.com.br/rilct/article/view/19210.5935/2238-6416.20120002Journal of Candido Tostes Dairy Institute; v. 67, n. 384 (2012); 5-10Revista do Instituto de Laticínios Cândido Tostes; v. 67, n. 384 (2012); 5-102238-64160100-3674reponame:Revista do Instituto de Laticínios Cândido Tostesinstname:Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)instacron:EPAMIGporhttps://www.revistadoilct.com.br/rilct/article/view/192/200Direitos autorais 2014 Revista do Instituto de Laticínios Cândido Tostesinfo:eu-repo/semantics/openAccess2013-12-23T00:09:00Zoai:oai.rilct.emnuvens.com.br:article/192Revistahttp://www.revistadoilct.com.br/ONGhttps://www.revistadoilct.com.br/rilct/oai||revistadoilct@epamig.br|| revistadoilct@oi.com.br2238-64160100-3674opendoar:2013-12-23T00:09Revista do Instituto de Laticínios Cândido Tostes - Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)false
dc.title.none.fl_str_mv ISOLATION, IDENTIFICATION AND CHARACTERIZATION FOR RESISTANCE TO ACID PH AND PRESENCE OF BILE SALTS OF PROBIOTIC STRAINS FROM COMMERCIAL FERMENTED MILKS
ISOLAMENTO, IDENTIFICAÇÃO E CARACTERIZAÇÃO QUANTO À RESISTÊNCIA AO PH ÁCIDO E PRESENÇA DE SAIS BILIARES DE CEPAS PROBIÓTICAS DE LEITES FERMENTADOS COMERCIAIS
title ISOLATION, IDENTIFICATION AND CHARACTERIZATION FOR RESISTANCE TO ACID PH AND PRESENCE OF BILE SALTS OF PROBIOTIC STRAINS FROM COMMERCIAL FERMENTED MILKS
spellingShingle ISOLATION, IDENTIFICATION AND CHARACTERIZATION FOR RESISTANCE TO ACID PH AND PRESENCE OF BILE SALTS OF PROBIOTIC STRAINS FROM COMMERCIAL FERMENTED MILKS
Urnau, Diala
Bifidobacterias, Lactobacillus, probiotic, fermented milks, isolation.
Bifidobactérias, Lactobacillus, probiótico, leites fermentados, isolamento.
title_short ISOLATION, IDENTIFICATION AND CHARACTERIZATION FOR RESISTANCE TO ACID PH AND PRESENCE OF BILE SALTS OF PROBIOTIC STRAINS FROM COMMERCIAL FERMENTED MILKS
title_full ISOLATION, IDENTIFICATION AND CHARACTERIZATION FOR RESISTANCE TO ACID PH AND PRESENCE OF BILE SALTS OF PROBIOTIC STRAINS FROM COMMERCIAL FERMENTED MILKS
title_fullStr ISOLATION, IDENTIFICATION AND CHARACTERIZATION FOR RESISTANCE TO ACID PH AND PRESENCE OF BILE SALTS OF PROBIOTIC STRAINS FROM COMMERCIAL FERMENTED MILKS
title_full_unstemmed ISOLATION, IDENTIFICATION AND CHARACTERIZATION FOR RESISTANCE TO ACID PH AND PRESENCE OF BILE SALTS OF PROBIOTIC STRAINS FROM COMMERCIAL FERMENTED MILKS
title_sort ISOLATION, IDENTIFICATION AND CHARACTERIZATION FOR RESISTANCE TO ACID PH AND PRESENCE OF BILE SALTS OF PROBIOTIC STRAINS FROM COMMERCIAL FERMENTED MILKS
author Urnau, Diala
author_facet Urnau, Diala
Cirolini, Andréia
Terra, Nelcindo Nascimento
Cavalheiro, Carlos Pasqualin
Milani, Liana Inês Guidolin
Fries, Leadir Lucy Martins
author_role author
author2 Cirolini, Andréia
Terra, Nelcindo Nascimento
Cavalheiro, Carlos Pasqualin
Milani, Liana Inês Guidolin
Fries, Leadir Lucy Martins
author2_role author
author
author
author
author
dc.contributor.none.fl_str_mv

dc.contributor.author.fl_str_mv Urnau, Diala
Cirolini, Andréia
Terra, Nelcindo Nascimento
Cavalheiro, Carlos Pasqualin
Milani, Liana Inês Guidolin
Fries, Leadir Lucy Martins
dc.subject.none.fl_str_mv

dc.subject.por.fl_str_mv Bifidobacterias, Lactobacillus, probiotic, fermented milks, isolation.
Bifidobactérias, Lactobacillus, probiótico, leites fermentados, isolamento.
topic Bifidobacterias, Lactobacillus, probiotic, fermented milks, isolation.
Bifidobactérias, Lactobacillus, probiótico, leites fermentados, isolamento.
description The aim of this study was to isolate and to characterize Lactobacillus and Bifidobacterias strains from fermented commercial milks and to analyze its resistance to acid pH and bile salts. The microorganisms were isolated from fermented commercial milks from 'spread-plate' technique in MRS selective medium supplemented with neomycin, paromomicin, nalidixic acid and lithium chloride. After, the strains were characterized as coloration de Gram and catalase test. Were possible to identify through the commercial kit Api 20A microorganisms like Actinomyces israelli, Actinomyces haeslundii, Lactobacillus acidophilus/ jensenii and Bifidobacterium spp 2 and through the commercial kit Api 50CHL Medium were possible to identify the microorganisms Lactococcus lactis ssp lactis 2 and Lactobacillus paracasei ssp paracasei 1. Were realized resistance tests in 3,0; 2,5 and 2,0 pH during 3 and 6 hours and resistance to bile salts in the concentra tion of 0,3%. Both the strains were resistant to 3,0 pH during 3 and 6 hours and to presence of bile salts.
publishDate 2013
dc.date.none.fl_str_mv 2013-12-22
dc.type.none.fl_str_mv


dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://www.revistadoilct.com.br/rilct/article/view/192
10.5935/2238-6416.20120002
url https://www.revistadoilct.com.br/rilct/article/view/192
identifier_str_mv 10.5935/2238-6416.20120002
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://www.revistadoilct.com.br/rilct/article/view/192/200
dc.rights.driver.fl_str_mv Direitos autorais 2014 Revista do Instituto de Laticínios Cândido Tostes
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Direitos autorais 2014 Revista do Instituto de Laticínios Cândido Tostes
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv ILCT
publisher.none.fl_str_mv ILCT
dc.source.none.fl_str_mv Journal of Candido Tostes Dairy Institute; v. 67, n. 384 (2012); 5-10
Revista do Instituto de Laticínios Cândido Tostes; v. 67, n. 384 (2012); 5-10
2238-6416
0100-3674
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reponame_str Revista do Instituto de Laticínios Cândido Tostes
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repository.name.fl_str_mv Revista do Instituto de Laticínios Cândido Tostes - Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)
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