Evaluation of Probiotic Characteristics of Lactic Acid Bacteria Isolated from Artisan Cheese
2014
Hermanns, Gislaine | Funck, Graciele Daiana | Schmidt, Jéssica Tamiozzo | Pereira, Jamile Queiroz | Brandelli, Adriano | Richards, Neila Silvia Pereira dos Santos
The objective of this study was to identify and to evaluate probiotic characteristics and possible virulence factors of lactic acid bacteria (LAB) isolated from artisan cheeses from the northwestern region of Rio Grande do Sul (RS) state, south of Brazil. Among the isolated LAB, six strains showing broader antimicrobial activity were identified by polymerase chain reaction amplification and sequencing of 16S rDNA and ribosomal 16S‐23S intergenic spacer region. The results showed most isolates were Enterococcus faecium (n = 4) and the other strains were Enterococcus faecalis and Lactobacillus plantarum. These isolates showed tolerance to acidic conditions and bile salts, and to simulated gastrointestinal juices. Isolates were also evaluated for susceptibility to antimicrobials and production of β‐hemolysin as indicators of virulence. Hemolysin was negative for all isolates, but only E. faecium strains were susceptible to all antibiotics tested. PRACTICAL APPLICATIONS: Artisan cheeses can be an interesting source for autochthonous bacteria for food use. The selected lactic acid bacteria showing antimicrobial activity on pathogenic bacteria have potential health benefits to the dairy industry. Some Enterococcus species isolated in this study showed desirable properties as potential probiotic strains, which can contribute for their use in food and feed industry.
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