In vitro evaluation of the probiotic potential of microorganisms isolated from functional commercial fermented milks

• Autor(a) principal: Campos, João Victor Ferreira
• Data de Publicação: 2021
• Outros Autores: Silva, Mariana Oliveira, Vieira, Ana Carolina Alves, Faria, Luiza Mota de, Valente, Gustavo Lucas Costa, Pieroni, Priscila Mara Rodarte Lima e, Souza, Marcelo Resende de, Nicoli, Jacques Robert, Borges Acurcio, Leonardo
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Caderno de Ciências Agrárias (Online)
• Texto Completo: https://periodicos.ufmg.br/index.php/ccaufmg/article/view/35380
• topic: Antagonismo; Lactobacillus; Resistência ao trato gastrointestinal; Antagonism; Lactobacillus; Resistance to gastrointestinal transit

Fermented milk is one of the carriers of probiotics, which is a Greek derived term meaning "pro-life". Probiotics are live microorganisms that, when administered in adequate and daily amounts, confer benefits to host’s health. In this work, four in vitro tests were performed with six lactobacilli samples from commercial fermented milks: sensitivity test to gastric pH, sensitivity test to intestinal bile salts, antagonism test against pathogens and susceptibility test to antimicrobials. The tested samples were resistant to gastric pH (2.0) and some suffered growth inhibition in the sensitivity tests to bile salts (0.3%), in two different methods, reducing growth in about 45% or 1 Log10 reduction. All pathogenic bacteria tested (Escherichia coli, Salmonella enterica serovar Typhimurium and Staphylococcus aureus) were antagonized by the supernatant (in MRS) of Lactobacillus spp. isolated from commercial fermented milks as well as in spot on the lawn test. Regarding antimicrobial susceptibility, samples presented a diverse profile, with prevalence of sensitivity to antimicrobials of clinical relevance, although there was high resistance profile regarding cephalosporins. In view of the in vitro tests performed, samples showed a satisfactory probiotic potential, as expected. However, some samples showed a slightly superior performance, such as Lactobacillus casei Shirota from Yakult, L. casei Defensis from Actimel and L. paracasei ST11 from Chamyto.