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

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, (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