Screening of autochthonous lactic acid bacteria strains from artisanal soft cheese: probiotic characteristics and prebiotic metabolism
Autor(a) principal: | |
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Data de Publicação: | 2019 |
Outros Autores: | , , , , , |
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 |
Resumo: | 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. |
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Screening of autochthonous lactic acid bacteria strains from artisanal soft cheese: probiotic characteristics and prebiotic metabolismLactic acid bacteriaProbioticPrebioticTraditional cheeseFunctional foodIndexação ScopusIndexação Web of ScienceBactérias do ácido lácticoProbióticoPrebióticoQueijo tradicionalAlimento funcionalToday'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.Elsevier2020-01-22T14:26:59Z2019-11-01T00:00:00Z2019-11-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/20.500.12207/5176eng0023-6438https://doi.org/10.1016/j.lwt.2019.108388Ruiz-Moyano, Santiagodos Santos, María Teresa P. GonçalvesGalván, Ana I.Merchána, Almudena V.González, ElenaCórdoba, María de GuíaBenito, María Joséinfo:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2022-06-23T07:47:28Zoai:repositorio.ipbeja.pt:20.500.12207/5176Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T14:59:15.972367Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Screening of autochthonous lactic acid bacteria strains from artisanal soft cheese: probiotic characteristics and prebiotic metabolism |
title |
Screening of autochthonous lactic acid bacteria strains from artisanal soft cheese: probiotic characteristics and prebiotic metabolism |
spellingShingle |
Screening of autochthonous lactic acid bacteria strains from artisanal soft cheese: probiotic characteristics and prebiotic metabolism Ruiz-Moyano, Santiago 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 |
title_short |
Screening of autochthonous lactic acid bacteria strains from artisanal soft cheese: probiotic characteristics and prebiotic metabolism |
title_full |
Screening of autochthonous lactic acid bacteria strains from artisanal soft cheese: probiotic characteristics and prebiotic metabolism |
title_fullStr |
Screening of autochthonous lactic acid bacteria strains from artisanal soft cheese: probiotic characteristics and prebiotic metabolism |
title_full_unstemmed |
Screening of autochthonous lactic acid bacteria strains from artisanal soft cheese: probiotic characteristics and prebiotic metabolism |
title_sort |
Screening of autochthonous lactic acid bacteria strains from artisanal soft cheese: probiotic characteristics and prebiotic metabolism |
author |
Ruiz-Moyano, Santiago |
author_facet |
Ruiz-Moyano, Santiago dos Santos, María Teresa P. Gonçalves Galván, Ana I. Merchána, Almudena V. González, Elena Córdoba, María de Guía Benito, María José |
author_role |
author |
author2 |
dos Santos, María Teresa P. Gonçalves Galván, Ana I. Merchána, Almudena V. González, Elena Córdoba, María de Guía Benito, María José |
author2_role |
author author author author author author |
dc.contributor.author.fl_str_mv |
Ruiz-Moyano, Santiago dos Santos, María Teresa P. Gonçalves Galván, Ana I. Merchána, Almudena V. González, Elena Córdoba, María de Guía Benito, María José |
dc.subject.por.fl_str_mv |
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 |
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 |
description |
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. |
publishDate |
2019 |
dc.date.none.fl_str_mv |
2019-11-01T00:00:00Z 2019-11-01T00:00:00Z 2020-01-22T14:26:59Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/20.500.12207/5176 |
url |
http://hdl.handle.net/20.500.12207/5176 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
0023-6438 https://doi.org/10.1016/j.lwt.2019.108388 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Elsevier |
publisher.none.fl_str_mv |
Elsevier |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
instname_str |
Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
instacron_str |
RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
repository.mail.fl_str_mv |
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1799129865531686912 |