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Assessment of the probiotic potential of lactic acid bacteria isolated from Minas artisanal cheese produced in the Campo das Vertentes region, Brazil
Author(s) -
Sant'Anna Felipe Machado,
Acurcio Leonardo Borges,
Alvim Luige Biciati,
Castro Renata Dias,
Oliveira Leticia Goulart,
Silva Andreia Marçal,
Nunes Álvaro Cantini,
Nicoli Jacques Robert,
Souza Marcelo Resende
Publication year - 2017
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/1471-0307.12422
Subject(s) - pediococcus acidilactici , probiotic , lactobacillus plantarum , food science , pediococcus , lactic acid , lactobacillus , bacteria , biology , salmonella , lactobacillus brevis , microbiology and biotechnology , fermentation , genetics
The microbiota of the Brazilian Minas artisanal cheese, made from raw milk, is not well known and may include probiotic bacteria. This study aimed to assess the in vitro and in vivo probiotic properties of the lactic acid bacteria isolated from these cheeses. Thirty‐six samples of the Lactobacillus/Pediococcus group were selected for in vitro investigation. Pediococcus acidilactici ( PA 2) and Lactobacillus plantarum ( LP 4) showed the best results and were tested for their ability to protect Salmonella Typhimurium orally infected mice. LP 4 showed better probiotic potential than PA 2 and allowed higher values of weight gain ( P < 0.05). Thus, Lb. plantarum LP 4 may have potential use as a probiotic in foods after future technological screening.