Abstract
The aim of this study was to characterize the probiotic potential of 24 lactic acid bacteria (LAB) strains isolated from artisanal Coalho cheese from Pernambuco, Brazil by in vitro tests. The gastrointestinal tract (GIT) resistance, antimicrobial activity against intestinal pathogens, autoaggregation and coaggregation capacity, cell hydrophobicity, ß-galactosidase activity, deconjugate bile salt activity for the production of bile salt hydrolase (BSH), and the sensitivity to antibiotics were evaluated. Of the 24 strains, 22 remained viable to a simulated GIT. Two LAB inhibited the growth of Listeria monocytogenes and two inhibited Escherichia coli. The autoaggregation rate ranged from 27% to 96%, and the strains were able to coaggregate with Staphylococcus aureus and E. coli reaching levels between 58% and 47%, respectively. The hydrophobicity percentage ranged from 5% to 57%. Four strains were able to produce BSH. One LAB was able to produce up to 604 Miller units of ß-galactosidase. All strains were sensitive to five antibiotics and only two were resistant to vancomycin (30μg) and norfloxacin (10g). LAB strains which were able to overcome all barriers with a reduction of only one log cycle and LAB strains which were able to produce ß-galactosidase were identified by 16S rRNA sequence analysis as Lactococcus lactis subsp. Lactis, Enterococcus durans, and Enterococcus faecium. The evaluated LAB showed promising probiotic characteristics. Strains identified as L. lactis subsp. Lactis were selected for studies involving their technological potential to investigate the possible use of these microorganisms into a functional product.
Highlights
The word ‘probiotics’ originates from the Greek word ‘for life’
The aims of our research were to characterize the probiotic potential of 24 autochthonous lactic acid bacteria (LAB) strains isolated from Coalho cheese produced in Pernambuco state, Brazil
Nejati and Oelschlaeger (2016) observed that Lactococcus lactis isolated from traditional Iranian dairy products had better survival after exposure to simulated gastrointestinal tract stresses in comparison to the control Lactobacillus rhamnosus GG probiotic
Summary
The word ‘probiotics’ originates from the Greek word ‘for life’. According to FAO/WHO guidelines, probiotics are defined as live organisms which confer a health benefit on the host when administered in adequate amounts. Certain criteria need to be met by a bacterium to qualify as a probiotic: it must be harmless for ingestion (safe), able to colonize the gut epithelium, and especially be able to resist harsh conditions found in the gastrointestinal tract (gastric acidity, bile salts, pepsin, pancreatin, and other enzymes) (Lee and Salminem, 2009). Knowledge of these characteristics is important for evaluating possible positive and negative effects of probiotic consumption. The aims of our research were to characterize the probiotic potential of 24 autochthonous LAB strains isolated from Coalho cheese produced in Pernambuco state, Brazil
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