In vitro assessment of the probiotic properties of lactic acid bacteria isolated from Minas artisanal cheese from the Campo das Vertentes region, Minas Gerais, Brazil, and preparation of fermented milk
Resumo
The objective of this study was to evaluate the probiotic potential of lactic acid bacteria (LAB) isolated from Minas artisanal cheese produced in Campo das Vertentes, MG, and to select bacteria for the production of fermented milk. The following strains, including Lactiplantibacillus plantarum (LPL), Levilactobacillus brevis (LB), Latilactobacillus curvatus (LC), Laticaseibacillus paracasei (LPR), Lactococcus garvieae (LG), Lactococcus lactis (LL), Leuconostoc mesenteroides (LM001), and Leuconostoc pseudomesenteroides (LPS), were assessed for their tolerance to artificial gastric acid and bile salts, susceptibility to antimicrobials, and antagonistic properties. Leuc. mesenteroides (LM001) survived the simulation of gastrointestinal barriers, displayed susceptibility to ten of the 12 antimicrobials tested, and exhibited the ability to inhibit pathogenic microorganisms. Consequently, it was selected for production of fermented milk, which was submitted to physicochemical and microbiological analyses for up to 14 days of storage, yielding results in accordance with current Brazilian legislation. It is recommended that in vivo tests be conducted to assess the probiotic characteristics of Leuc. mesenteroides LM001 for its use in functional foods.
Palavras-chave
Referências
ABRIOUEL, H,; KNAPP, C.W.; GÁLVEZ, A,; BENOMAR, N. (2017) Antibiotic resistance profile of microbes from traditional fermented foods. In: Fermented Foods in Health and Disease Prevention. Elsevier Science 675–704. Doi: 10.1016/B978-0-12-802309-9.00029-7.
ABRIOUEL, H. MUÑOZ, M.D.C.C, LERMA, L.L.; MONTORO, B.P.; BOCKELMANN, W,; PICHNER, R.; KABISCH, J.; CHO, G.S,; FRANZ, C. M.A.P,; GÁLVEZ, A.; BENOMAR, N. (2015) New insights in antibiotic resistance of Lactobacillus species from fermented foods. Food Res. Int. 78 465-481. DOI: 10.1016/j.foodres.2015.09.016.
ACURCIO, L.B,; SOUZA, M.R,; NUNES, A.C,; OLIVEIRA, D.L.C.; SANDES, S.H.C.; ALVIM, L.B. (2014) Isolation, enumeration, molecular identification and probiotic potential evaluation of lactic acid bacteria isolated from sheep milk. Arq. Bras. Med. Vet. Zootec. 66 940-948. DOI: 10.1590/1678-41625796.
(AOAC) ASSOCIATION OF OFFICIAL ANALYTICAL CHEMISTS. Official methods of analysis of the Association of Official Analytical Chemists. 12. ed. Washington, 2019. 620p.
APHA - American Public Health Association (1992) Compedium of methods for the microbiological examination of foods. 3rd ed. Washington, DC.
BRAZIL, Ministério da Agricultura, Pecuária e Abastecimento. Instrução Normativa nº 46 de 23 de outubro de 2007 – Regulamento Técnico de Identidade e Qualidade de Leites Fermentados. Diário Oficial da União, Brasília, 23 de outubro de 2007.
CAMARGO, A.C.; COSTA, E.A.; FUSIEGER, A.; FREITAS, R.; NERO, L. A.; CARVALHO, A.F. (2021) Microbiais shifts through the ripening of the “Entre Serras” Minas artisanal cheese monitored by high-throughput sequencing. Food Res. Int. 39 1-8. DOI: 10.1016/j.foodres.2020.109803.
CHARTERIS, A.; KELLY, P.M.; MORELLI, L.; COLLINS, J.K. (1998) Antibiotic susceptibility of potentially probiotic Lactobacillus species. J. Food Prot. 61 1636-1643. DOI: 10.4315/0362-028x-61.12.1636.
CLSI - Clinical and Laboratory Standards Institute (2017) Performance Standards for Antimicrobial Susceptibility Testing. 27ª ed. CLSI supplement M100. Wayne, PA.
COSTA, J.R.; PEREIRA, D.A.; PAULA, I.L.; ABREU, L.R.; PINTO, S.M.; EDWARDS, H.G.M.; STEPHANI, R.; OLIVEIRA, L.F.C. (2022) The taste of a champion: Characterization of artisanal cheeses from the Minas Gerais region (Brazil) by Raman spectroscopy and microstructural analysis. Journal of Food Composition and Analysis 112 - 119. DOI: 10.1016/j.jfca.2022.104704.
FIRMO, M.J.N,; MENEZES, L.D.M,; SALES, G.A,; CARVALHO, A.F,; COSTA, N.M.E.P.L,; LEITE-JÚNIOR, B.R.C,; MARTINS, M.L. (2023) Diagnosis of the microbiological quality of fiscal artisanal Minas cheese samples. Food Control 153 1-10. DOI: 10.1016/j.foodcont.2023.109887.
GUAN, N,; LIU, L. (2020) Microbial response to acid stress: mechanisms and applications. Appl. Microbiol. 104 51-56. DOI: 10.1007/s00253-019-10226-1.
HARAGUCHI, Y,; GOTO, M,; KUDA, T,; FUKUNAGA, M,; SHIKANO, A,; TAKAHASHI, H,; KIMURA, B. (2019) Inhibitory effect of Lactobacillus plantarum Tennozu-SU2 and Lactococcus lactis subsp. lactis BF1 on Salmonella Typhimurium and Listeria monocytogenes during and post fermentation of soymilk. LWT-Food Sci Technol. 102 379–384. DOI: 10.1016/j.lwt.2018.12.042.
HILL, C,; GUARNER, F,; REID, G,; GIBSON, G.R.; MERENSTEIN, D.J,; POT, B,; MORELLI, L,; CANANI, R.B,; FLINT, H.J, SALMINEN S,; CALDER, P.C,; SANDERS, M.E. (2014) The International Scientific Association for Probiotics and Prebiotics consensus statement on the scope and appropriate use of the term probiotic. Consens statements 11 506-514. https:// doi. org/ 10. 1038/ nrgas tro IDF - International Dairy Federation (1997) Yogurt: Enumeration of characteristic microorganism’s colony count technique at 37º. Bulletin of the International Dairy Federation, n.117B, p.1 – 4.
MAHMOUDI, M,; KHOMEIRI, M,; SAEIDI, M,; DAVOODI, H. (2021) Lactobacillus species from iranian jug cheese: identification and selection of probiotic based on safety and functional properties. Appl. Food Biotechol. 8 47-56. DOI: 10.22037/afb. v8i1.29253.
MAY-TORRUCO, A.L.; CORONA-CRUZ, A.I,; JIMÉNEZ, A.L.L,; CORTÉZ, N.G.; VERA, R.J. (2020) Sensibilidad y resistencia a antibióticos de cepas probióticas empleadas en productos comerciales. Eur. Sci. J. 16 43. DOI: 10.19044/esj. 2020.v16n18p43.
OFFICIAL METHODS OF ANALYSIS (2019) Official Method 905.02-1973. International 21th Ed., Gaithersburg, MD, USA.
PARKER, E.A,; ROY, T,; D’ADAMO, C.R,; WIELAND, L.S. (2018) Probiotics and gastrointestinal conditions: an overiview of evidence from the Cochrane collaboration. Nutr. Rev. 45 125, 134. DOI: 10.1016/j.nut.2017.06.024.
SALOTTI-SOUZA, B.M.; BORGONOVI, T.F,; CASAROTTI, S.N.; TODOROV, S.D,; PENNA, A.L.B. (2019) Lactobacillus casei and Lactobacillus fermentum strains isolated from mozzarella cheese: probiotic potential, safety, acidifying kinetic parameters and viability under gastrointestinal tract conditions. Probiotics and Antimicrobial Proteins 11 382-396. DOI: 10.007/s12602-018-9406-Y.
SILVA, B.C.; JUNG, L.R.C,; SANDES, S.H.C.; ALVIM, L.B,; BOMFIM, M. R.Q,; NEUMANN, E,; NUNES, A.C. (2013) In vitro assessment of functional properties of lactic acid bacteria isolated from faecal microbiota of healthy dogs for potential use as probiotics. Benef. Microbes 4 267-275. DOI: 10.3920/BM2012.0048.
SINGHAL, N,; KUMAR, M,; KANAUJIA, P. K,; VIRDI, J.S. (2015) MALDI-TOF mass spectrometry: an emerging technology for microbial identification and diagnosis. Front. Microbial 6 1-16. DOI: 10.3389/fmicb.2015.00791.
TAGG, J.R.; DAJANI, A.S,; WANNAMAKER, L W. (1976) Bacteriocins of Gram-positive bacteria. Bacteriol. Rev. 40 722-756. DOI: 10.1128/br.40.3.722-756.1976.
VALENTE, G.L.C,; ACÚRCIO, L.B,; FREITAS, LP.V,; NICOLI, J.R,; SILVA, A. M,; SOUZA, M. R,; PENNA, C. F. A. M. (2019) Short communication: In vitro and in vivo probiotic potential of Lactobacillus plantarum B7 and Lactobacillus rhamnosus D1 isolated from Minas artisanal cheese. Int. J. Dairy Sci. 102 5957-5861. DOI: 10.3168/jds.2018-15938.
VIEGAS, R.P.; SOUZA, M.R,; FIGUEIREDO, T.C,; RESENDE, M.F.S.; PENNA, C.F.A.M,; CERQUEIRA, M.M.O.P. (2010) Qualidade de leites fermentados funcionais elaborados a partir de bactérias ácido-lácticas isoladas de queijo coalho. Arq. Bras. Med. Vet. Zootec. 62. DOI: 10.1590/s0102-09352010000200028.
VINDEROLA, C.G,; REINHEIMER, J.A. (2003) Lactic acid starter and probiotic bacteria: a comparative in vitro study of probiotic characteristics and biological barrier resistance. Food Res. Int. 36 895– 904. DOI: 10.1016/S0963-9969(03)00098.
VOIDAROU, C. ALEXOUPOULOS, A.; TSINAS, A.; ROZOS, G. TZORA, A.; SKOUFOS, I.; VARZAKAS, T.; BERZITZOGLOU, E. (2020) Effectiveness of bacteriocin-producing lactic acid bacteria and Bifidobacterium isolated from honeycombs against spoilage microorganisms and pathogens isolated from fruits and vegetables. Appl. Sci. 10. DOI: 10.3390/app10207309.
Apontamentos
- Não há apontamentos.
Visitas