Characterization of lactobacilli strains derived from cocoa fermentation in the south of Bahia for the development of probiotic cultures. (November 2016)
- Record Type:
- Journal Article
- Title:
- Characterization of lactobacilli strains derived from cocoa fermentation in the south of Bahia for the development of probiotic cultures. (November 2016)
- Main Title:
- Characterization of lactobacilli strains derived from cocoa fermentation in the south of Bahia for the development of probiotic cultures
- Authors:
- Teles Santos, Tizá
Santos Ornellas, Roberta Maria
Borges Arcucio, Leonardo
Messias Oliveira, Mayara
Nicoli, Jacques Robert
Villela Dias, Cristiano
Trovatti Uetanabaro, Ana Paula
Vinderola, Gabriel - Abstract:
- Abstract: In the last years, several factors have contributed to the development of probiotic cultures from locally sourced strains. In this paper, we aimed to characterize Lactobacillus plantarum and Lactobacillus fermentum isolates derived from Brazilian cocoa fermentation for the development of new probiotic cultures. Isolates diversity was studied by RAPD and strains were further tested in vitro for their probiotic potential. Physiological traits such as heat tolerance, hydrophobicity, resistance to simulated gastrointestinal digestion and antibiotic susceptibility were studied. Besides, activity against food pathogens was tested through four different assays: deferred inhibition, co-aggregation, co-cultivation and antagonism of supernatants. Considering the resistance to simulated gastrointestinal digestion and the results from the antimicrobial and co-aggregation tests, L . plantarum 286 showed the most promising results, followed by L . plantarum 289, for further studies for their application as probiotics. Highlights: Strains isolated from cocoa fermentation displayed low hydrophobicity. Different antimicrobial tests showed diverse antimicrobial capacity of strain. L . plantarum 286 showed the most promising results for further research.
- Is Part Of:
- Lebensmittel-Wissenschaft + Technologie =. Volume 73(2016)
- Journal:
- Lebensmittel-Wissenschaft + Technologie =
- Issue:
- Volume 73(2016)
- Issue Display:
- Volume 73, Issue 2016 (2016)
- Year:
- 2016
- Volume:
- 73
- Issue:
- 2016
- Issue Sort Value:
- 2016-0073-2016-0000
- Page Start:
- 259
- Page End:
- 266
- Publication Date:
- 2016-11
- Subjects:
- Lactobacilli -- Cocoa fermentation -- Characterization -- Antagonism -- Probiotics
Food industry and trade -- Periodicals
Food -- Composition -- Periodicals
Microbiology -- Periodicals
Nutrition -- Periodicals
664.005 - Journal URLs:
- http://www.sciencedirect.com/science/journal/00236438 ↗
http://www.elsevier.com/journals ↗ - DOI:
- 10.1016/j.lwt.2016.06.003 ↗
- Languages:
- English
- ISSNs:
- 0023-6438
- Deposit Type:
- Legaldeposit
- View Content:
- Available online (eLD content is only available in our Reading Rooms) ↗
- Physical Locations:
- British Library DSC - 3983.070000
British Library DSC - BLDSS-3PM
British Library HMNTS - ELD Digital store - Ingest File:
- 20882.xml