Probiotic Properties of Lactic Acid Bacteria Isolated from Water-Buffalo Mozzarella Cheese

Author(s)

Jeronymo-Ceneviva, Ana Beatriz ^[1] ; de Paula, Aline Teodoro ^[1] ; Silva, Luana Faria ^[1] ; Todorov, Svetoslav Dimitrov ^[2] ; Mello Franco, Bernadette Dora G. ^[2] ; Penna, Ana Lucia B. ^[1]

Affiliation

^[1] UNESP Sao Paulo State Univ, Dept Food Engn & Technol, BR-15054000 Jardim Nazareth, Sao Jose Do Rio - Brazil

^[2] Univ Sao Paulo, Fac Pharmaceut Sci, Dept Food Sci & Expt Nutr, Sao Paulo - Brazil

• Document type: Journal article
• Source: PROBIOTICS AND ANTIMICROBIAL PROTEINS; v. 6, n. 3-4, p. 141-156, DEC 2014.
• Web of Science Citations: 16

Abstract

This study evaluated the probiotic properties ( stability at different pH values and bile salt concentration, auto-aggregation and co-aggregation, survival in the presence of antibiotics and commercial drugs, study of beta-galactosidase production, evaluation of the presence of genes encoding MapA and Mub adhesion proteins and EF-Tu elongation factor, and the presence of genes encoding virulence factor) of four LAB strains (Lactobacillus casei SJRP35, Leuconostoc citreum SJRP44, Lactobacillus delbrueckii subsp. bulgaricus SJRP57 and Leuconostoc mesenteroides subsp. mesenteroides SJRP58) which produced antimicrobial substances (antimicrobial peptides). The strains survived the simulated GIT modeled in MRS broth, whole and skim milk. In addition, auto-aggregation and the cell surface hydrophobicity of all strains were high, and various degrees of co-aggregation were observed with indicator strains. All strains presented low resistance to several antibiotics and survived in the presence of commercial drugs. Only the strain SJRP44 did not produce the beta-galactosidase enzyme. Moreover, the strain SJRP57 did not show the presence of any genes encoding virulence factors; however, the strain SJRP35 presented vancomycin resistance and adhesion of collagen genes, the strain SJRP44 harbored the ornithine decarboxylase gene and the strain SJRP58 generated positive results for aggregation substance and histidine decarboxylase genes. In conclusion, the strain SJRP57 was considered the best candidate as probiotic cultures for further in vivo studies and functional food products development. (AU)

• FAPESP's process: 11/11922-0 - Evaluation of evolution of autocthonous lactic microflora isolated from water-buffalo mozzarella cheese
• Grantee: Ana Lúcia Barretto Penna
• Support Opportunities: Regular Research Grants
• FAPESP's process: 10/09302-1 - Characterization of the antifungal activity of commercial and wild lactic bacteria against yeast isolated from fermented dairy beverages
• Grantee: Ana Lúcia Barretto Penna
• Support Opportunities: Regular Research Grants