Consulta: creatorFacets:"Barquete,R.M."
Registros recuperados: 1
Data/hora: 13/06/2024 18:54:41

In vitro assessment of the probiotic potential of lactobacilli isolated from Minas artisanal cheese produced in the Araxá region, Minas Gerais state, Brazil
Provedor de dados: 45
Autores: 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.
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...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Artisanal cheeses; Beneficial micro-organisms; Antibiogram; Tolerance to gastric juice and biliary salts; Antagonism.
Ano: 2019
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352019000200647