Screening of autochthonous lactic acid bacteria strains from artisanal soft cheese: probiotic characteristics and prebiotic metabolism

• Autor(a) principal: Ruiz-Moyano, Santiago
• Data de Publicação: 2019
• Outros Autores: dos Santos, María Teresa P. Gonçalves, Galván, Ana I., Merchána, Almudena V., González, Elena, Córdoba, María de Guía, Benito, María José
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
• Texto Completo: http://hdl.handle.net/20.500.12207/5176
• topic: Lactic acid bacteria; Probiotic; Prebiotic; Traditional cheese; Functional food; Indexação Scopus; Indexação Web of Science; Bactérias do ácido láctico; Probiótico; Prebiótico; Queijo tradicional; Alimento funcional

Today's growing interest in functional foods is due to their positive impacts on human health. The aim of this study was to evaluate the probiotic properties and prebiotic metabolism of autochthonous lactic acid bacteria from artisanal Serpa cheese. Twenty strains presented better tolerance to stress conditions found in the gastrointestinal tract, highlighting Lactobacillus brevis C1Lb21 for its adequate auto-aggregating ability and significantly higher hydrophobicity. However, eight strains were discarded for their antibiotic resistance and biogenic amine production. Finally, prebiotic fermentation study showed that lactulose supported better growth of lactobacilli and induced the production of short-chain fatty acids (SCFA). During lactulose fermentation, Lb. pentosus G4Lb7 produced statistically more SCFA, and Lb. plantarum G1Lb5 lactic acid. Thus, Lb. brevis C1Lb21, Lb. plantarum G1Lb5 and Lb. pentosus G4Lb7 are promising probiotic candidates, and in combination with lactulose could be used for developing a symbiotic cheese.