In vitro assessment of safety and probiotic potential characteristics of Lactobacillus strains isolated from water buffalo mozzarella cheese

被引：86

作者：

Casarotti, Sabrina Neves ^{[1
,2
]}

Carneiro, Bruno Moreira ^{[3
]}

Todorov, Svetoslav Dimitrov ^{[4
]}

Nero, Luis Augusto ^{[4
]}

Rahal, Paula ^{[5
]}

Barretto Penna, Ana Lucia ^{[1
]}

机构：

[1] Univ Estadual Paulista UNESP, Dept Engn & Tecnol Alimentos, Inst Biociencias Letras & Ciencias Exatas, R Cristovao Colombo 2265, BR-15054000 Sao Jose De Rio Preto, SP, Brazil

[2] Univ Fed Mato Grosso, Fac Nutr, Dept Alimentos & Nutr, BR-78060900 Cuiaba, MT, Brazil

[3] Univ Fed Mato Grosso UFMT, Inst Ciencias Exatas & Nat, BR-78735901 Rondonopolis, MT, Brazil

[4] Univ Fed Vicosa, Dept Vet, BR-36570000 Vicosa, MG, Brazil

[5] Univ Estadual Paulista UNESP, Inst Biociencias Letras & Ciencias Exatas, Inst Biociencias, Dept Biol, Rua Cristovao Colombo 2265, BR-15054000 Sao Jose Do Rio Preto, SP, Brazil

来源：

ANNALS OF MICROBIOLOGY | 2017年 / 67卷 / 04期

基金：

巴西圣保罗研究基金会;

关键词：

Lactic acid bacteria; Dairy; Safety; Antibiotic resistance; Beneficial properties; Gastrointestinal tract survival; LACTIC-ACID BACTERIA; RESISTANCE GENES; ANTIBIOTIC-RESISTANCE; GLYCOPEPTIDE RESISTANCE; VIRULENCE DETERMINANTS; ENTEROCOCCUS-FAECALIS; TABLE OLIVES; PEDIOCOCCUS; DAIRY; SUSCEPTIBILITY;

D O I：

10.1007/s13213-017-1258-2

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

The aim of this study was to evaluate the safety and probiotic potential characteristics of ten Lactobacillus spp. strains (Lactobacillus fermentum SJRP30, Lactobacillus casei SJRP37, SJRP66, SJRP141, SJRP145, SJRP146, and SJRP169, and Lactobacillus delbrueckii subsp. bulgaricus SJRP50, SJRP76, and SJRP149) that had previously been isolated from water buffalo mozzarella cheese. The safety of the strains was analyzed based on mucin degradation, hemolytic activity, resistance to antibiotics and the presence of genes encoding virulence factors. The in vitro tests concerning probiotic potential included survival under simulated gastrointestinal (GI) tract conditions, intestinal epithelial cell adhesion, the presence of genes encoding adhesion, aggregation and colonization factors, antimicrobial activity, and the production of the beta-galactosidase enzyme. Although all strains presented resistance to several antibiotics, the resistance was limited to antibiotics to which the strains had intrinsic resistance. Furthermore, the strains presented a limited spread of genes encoding virulence factors and resistance to antibiotics, and none of the strains presented hemolytic or mucin degradation activity. The L. delbrueckii subsp. bulgaricus strains showed the lowest survival rate after exposure to simulated GI tract conditions, whereas all of the L. casei and L. fermentum strains showed good survivability. None of the tested lactobacilli strains presented bile salt hydrolase (BSH) activity, and only L. casei SJRP145 did not produce the beta-galactosidase enzyme. The strains showed varied levels of adhesion to Caco-2 cells. None of the cell-free supernatants inhibited the growth of pathogenic target microorganisms. Overall, L. fermentum SJRP30 and L. casei SJRP145 and SJRP146 were revealed to be safe and to possess similar or superior probiotic characteristics compared to the reference strain L. rhamnosus GG (ATCC 53103).

引用

页码：289 / 301

页数：13

共 72 条

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