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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 |
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Andrade,C.R.G.; Souza,M.R.; Penna,C.F.A.M.; Acurcio,L.B.; Sant'Anna,F.M.; Castro,R.D.; Oliveira,D.L.S.. |
O objetivo deste estudo foi determinar o potencial probiótico in vitro de Lactobacillus spp. isolados de queijos minas artesanais da Serra da Canastra, considerando-se o antagonismo entre amostras isoladas frente a microrganismos indicadores, a susceptibilidade a antimicrobianos, a sensibilidade ao ácido gástrico e a sensibilidade a sais biliares. Todas as bactérias ácido-lácticas testadas apresentaram resistência ao ácido gástrico (pH 2,0) e aos sais biliares (0,3%), bem como atividade antagonista contra Escherichia coli, Staphylococcus aureus, Listeria monocytogenes, Salmonella enterica var. Typhimurium, Enterococcus faecalis e bactérias ácido-lácticas isoladas dos próprios queijos - Lactobacillus plantarum (D27) e Lactobacillus rhamnosus (B25). Todas as... |
Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Queijo minas artesanal; Bactérias ácido-lácticas; Potencial probiótico. |
Ano: 2014 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352014000501592 |
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