In vitro assessment of the probiotic properties of lactic acid bacteria isolated from Minas artisanal cheese from the Campo das Vertentes region, Minas Gerais, Brazil, and preparation of fermented milk

• Autor(a) principal: Mello, Thamiris Carolina Souza; Universidade Federal do Ceará, Fortaleza - CE - Brasil
• Data de Publicação: 2024
• Outros Autores: Vieira, Ana Carolina Alves; Escola de Veterinária / Universidade Federal de Minas Gerais, Valente, Gustavo Lucas Costa; Escola de Veterinária / Universidade Federal de Minas Gerais, Costa, Karen; Escola de Veterinária / Universidade Federal de Minas Gerais, Guimarães, Gabriele; Escola de Veterinária / Universidade Federal de Minas Gerais, Penna, Cláudia Freire de Andrade Morais; Escola de Veterinária / Universidade Federal de Minas Gerais, Souza, Bruna Maria Salotti de; Escola de Veterinária / Universidade Federal de Minas Gerais, Neumann, Elisabeth; Escola de Veterinária / Universidade Federal de Minas Gerais, Souza, Marcelo Resende de; Escola de Veterinária / Universidade Federal de Minas Gerais
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Revista brasileira de higiene e sanidade animal
• Texto Completo: http://www.higieneanimal.ufc.br/seer/index.php/higieneanimal/article/view/743
• topic: functional foods; fermented milk; Leuconostoc; probiotic

The objective of this study was to evaluate the probiotic potential of lactic acid bacteria (LAB) isolated from Minas artisanal cheese produced in Campo das Vertentes, MG, and to select bacteria for the production of fermented milk. The following strains, including Lactiplantibacillus plantarum (LPL), Levilactobacillus brevis (LB), Latilactobacillus curvatus (LC), Laticaseibacillus paracasei (LPR), Lactococcus garvieae (LG), Lactococcus lactis (LL), Leuconostoc mesenteroides (LM001), and Leuconostoc pseudomesenteroides (LPS), were assessed for their tolerance to artificial gastric acid and bile salts, susceptibility to antimicrobials, and antagonistic properties. Leuc. mesenteroides (LM001) survived the simulation of gastrointestinal barriers, displayed susceptibility to ten of the 12 antimicrobials tested, and exhibited the ability to inhibit pathogenic microorganisms. Consequently, it was selected for production of fermented milk, which was submitted to physicochemical and microbiological analyses for up to 14 days of storage, yielding results in accordance with current Brazilian legislation. It is recommended that in vivo tests be conducted to assess the probiotic characteristics of Leuc. mesenteroides LM001 for its use in functional foods.