In vitro assessment of the probiotic potential of lactobacilli isolated from Minas artisanal cheese produced in the Araxá region, Minas Gerais state, Brazil

Detalhes bibliográficos
Autor(a) principal: Silva,J.G.
Data de Publicação: 2019
Outros Autores: Castro,R.D., Sant’Anna,F.M., Barquete,R.M., Oliveira,L.G., Acurcio,L.B., Luiz,L.M.P., Sales,G.A., Nicoli,J.R., Souza,M.R.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Arquivo brasileiro de medicina veterinária e zootecnia (Online)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352019000200647
Resumo: ABSTRACT Minas artisanal cheese is made from endogenous starter cultures, including lactic acid bacteria (LAB). Some LAB may possess probiotic potential. Thus, this study aimed to evaluate the in vitro probiotic properties of lactobacilli isolated from Minas artisanal cheeses produced in Minas Gerais. Ten samples of lactobacilli, formerly isolated from those cheeses, were submitted to the following assays: antimicrobial susceptibility, tolerance to artificial gastric juice and biliary salts, production of hydrogen peroxide and antagonism against pathogenic and non-pathogenic micro-organisms. Only L. plantarum (C0) was sensitive to all tested antimicrobials, while the other LAB samples were resistant to at least one drug. Six samples were tolerant to artificial gastric juice, and L. brevis (A6) even grew in that medium. Three samples were tolerant to biliary salts. Only L. brevis (E35) produced hydrogen peroxide. Difference (P< 0.05) was observed among the means of inhibition haloes of lactobacilli against Enterococcus faecalis ATCC 19433 and Lactobacillus plantarum C24 in spot-on-the-lawn assay. All samples of lactobacilli inhibited Escherichia coli ATCC 25922, Salmonella enterica var. Typhimurium ATCC 14028 in co-culture antagonism test (P< 0.0001). Most lactobacilli samples showed in vitro probiotic potential. From the tested samples, L. brevis (A6) presented the best results considering all in vitro probiotic tests.
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spelling In vitro assessment of the probiotic potential of lactobacilli isolated from Minas artisanal cheese produced in the Araxá region, Minas Gerais state, Brazilartisanal cheesesbeneficial micro-organismsantibiogramtolerance to gastric juice and biliary saltsantagonismABSTRACT Minas artisanal cheese is made from endogenous starter cultures, including lactic acid bacteria (LAB). Some LAB may possess probiotic potential. Thus, this study aimed to evaluate the in vitro probiotic properties of lactobacilli isolated from Minas artisanal cheeses produced in Minas Gerais. Ten samples of lactobacilli, formerly isolated from those cheeses, were submitted to the following assays: antimicrobial susceptibility, tolerance to artificial gastric juice and biliary salts, production of hydrogen peroxide and antagonism against pathogenic and non-pathogenic micro-organisms. Only L. plantarum (C0) was sensitive to all tested antimicrobials, while the other LAB samples were resistant to at least one drug. Six samples were tolerant to artificial gastric juice, and L. brevis (A6) even grew in that medium. Three samples were tolerant to biliary salts. Only L. brevis (E35) produced hydrogen peroxide. Difference (P< 0.05) was observed among the means of inhibition haloes of lactobacilli against Enterococcus faecalis ATCC 19433 and Lactobacillus plantarum C24 in spot-on-the-lawn assay. All samples of lactobacilli inhibited Escherichia coli ATCC 25922, Salmonella enterica var. Typhimurium ATCC 14028 in co-culture antagonism test (P< 0.0001). Most lactobacilli samples showed in vitro probiotic potential. From the tested samples, L. brevis (A6) presented the best results considering all in vitro probiotic tests.Universidade Federal de Minas Gerais, Escola de Veterinária2019-04-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352019000200647Arquivo Brasileiro de Medicina Veterinária e Zootecnia v.71 n.2 2019reponame:Arquivo brasileiro de medicina veterinária e zootecnia (Online)instname:Universidade Federal de Minas Gerais (UFMG)instacron:UFMG10.1590/1678-4162-10188info:eu-repo/semantics/openAccessSilva,J.G.Castro,R.D.Sant’Anna,F.M.Barquete,R.M.Oliveira,L.G.Acurcio,L.B.Luiz,L.M.P.Sales,G.A.Nicoli,J.R.Souza,M.R.eng2019-06-03T00:00:00Zoai:scielo:S0102-09352019000200647Revistahttps://www.scielo.br/j/abmvz/PUBhttps://old.scielo.br/oai/scielo-oai.phpjournal@vet.ufmg.br||abmvz.artigo@abmvz.org.br1678-41620102-0935opendoar:2019-06-03T00:00Arquivo brasileiro de medicina veterinária e zootecnia (Online) - Universidade Federal de Minas Gerais (UFMG)false
dc.title.none.fl_str_mv In vitro assessment of the probiotic potential of lactobacilli isolated from Minas artisanal cheese produced in the Araxá region, Minas Gerais state, Brazil
title In vitro assessment of the probiotic potential of lactobacilli isolated from Minas artisanal cheese produced in the Araxá region, Minas Gerais state, Brazil
spellingShingle In vitro assessment of the probiotic potential of lactobacilli isolated from Minas artisanal cheese produced in the Araxá region, Minas Gerais state, Brazil
Silva,J.G.
artisanal cheeses
beneficial micro-organisms
antibiogram
tolerance to gastric juice and biliary salts
antagonism
title_short In vitro assessment of the probiotic potential of lactobacilli isolated from Minas artisanal cheese produced in the Araxá region, Minas Gerais state, Brazil
title_full In vitro assessment of the probiotic potential of lactobacilli isolated from Minas artisanal cheese produced in the Araxá region, Minas Gerais state, Brazil
title_fullStr In vitro assessment of the probiotic potential of lactobacilli isolated from Minas artisanal cheese produced in the Araxá region, Minas Gerais state, Brazil
title_full_unstemmed In vitro assessment of the probiotic potential of lactobacilli isolated from Minas artisanal cheese produced in the Araxá region, Minas Gerais state, Brazil
title_sort In vitro assessment of the probiotic potential of lactobacilli isolated from Minas artisanal cheese produced in the Araxá region, Minas Gerais state, Brazil
author Silva,J.G.
author_facet Silva,J.G.
Castro,R.D.
Sant’Anna,F.M.
Barquete,R.M.
Oliveira,L.G.
Acurcio,L.B.
Luiz,L.M.P.
Sales,G.A.
Nicoli,J.R.
Souza,M.R.
author_role author
author2 Castro,R.D.
Sant’Anna,F.M.
Barquete,R.M.
Oliveira,L.G.
Acurcio,L.B.
Luiz,L.M.P.
Sales,G.A.
Nicoli,J.R.
Souza,M.R.
author2_role author
author
author
author
author
author
author
author
author
dc.contributor.author.fl_str_mv Silva,J.G.
Castro,R.D.
Sant’Anna,F.M.
Barquete,R.M.
Oliveira,L.G.
Acurcio,L.B.
Luiz,L.M.P.
Sales,G.A.
Nicoli,J.R.
Souza,M.R.
dc.subject.por.fl_str_mv artisanal cheeses
beneficial micro-organisms
antibiogram
tolerance to gastric juice and biliary salts
antagonism
topic artisanal cheeses
beneficial micro-organisms
antibiogram
tolerance to gastric juice and biliary salts
antagonism
description ABSTRACT Minas artisanal cheese is made from endogenous starter cultures, including lactic acid bacteria (LAB). Some LAB may possess probiotic potential. Thus, this study aimed to evaluate the in vitro probiotic properties of lactobacilli isolated from Minas artisanal cheeses produced in Minas Gerais. Ten samples of lactobacilli, formerly isolated from those cheeses, were submitted to the following assays: antimicrobial susceptibility, tolerance to artificial gastric juice and biliary salts, production of hydrogen peroxide and antagonism against pathogenic and non-pathogenic micro-organisms. Only L. plantarum (C0) was sensitive to all tested antimicrobials, while the other LAB samples were resistant to at least one drug. Six samples were tolerant to artificial gastric juice, and L. brevis (A6) even grew in that medium. Three samples were tolerant to biliary salts. Only L. brevis (E35) produced hydrogen peroxide. Difference (P< 0.05) was observed among the means of inhibition haloes of lactobacilli against Enterococcus faecalis ATCC 19433 and Lactobacillus plantarum C24 in spot-on-the-lawn assay. All samples of lactobacilli inhibited Escherichia coli ATCC 25922, Salmonella enterica var. Typhimurium ATCC 14028 in co-culture antagonism test (P< 0.0001). Most lactobacilli samples showed in vitro probiotic potential. From the tested samples, L. brevis (A6) presented the best results considering all in vitro probiotic tests.
publishDate 2019
dc.date.none.fl_str_mv 2019-04-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352019000200647
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352019000200647
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/1678-4162-10188
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Universidade Federal de Minas Gerais, Escola de Veterinária
publisher.none.fl_str_mv Universidade Federal de Minas Gerais, Escola de Veterinária
dc.source.none.fl_str_mv Arquivo Brasileiro de Medicina Veterinária e Zootecnia v.71 n.2 2019
reponame:Arquivo brasileiro de medicina veterinária e zootecnia (Online)
instname:Universidade Federal de Minas Gerais (UFMG)
instacron:UFMG
instname_str Universidade Federal de Minas Gerais (UFMG)
instacron_str UFMG
institution UFMG
reponame_str Arquivo brasileiro de medicina veterinária e zootecnia (Online)
collection Arquivo brasileiro de medicina veterinária e zootecnia (Online)
repository.name.fl_str_mv Arquivo brasileiro de medicina veterinária e zootecnia (Online) - Universidade Federal de Minas Gerais (UFMG)
repository.mail.fl_str_mv journal@vet.ufmg.br||abmvz.artigo@abmvz.org.br
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