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Artisanal Coalho cheeses as source of beneficial Lactobacillus plantarum and Lactobacillus rhamnosus strains

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Autor(es):
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Olbrich dos Santos, Karina Maria [1, 2] ; Silva Vieira, Antonio Diogo [3, 1] ; Alonso Buriti, Flavia Carolina [1, 4] ; Frutuoso do Nascimento, Jessica Catarine [5] ; Silva de Melo, Maria Espindola [6] ; Bruno, Laura Maria [7] ; Borges, Maria de Fatima [7] ; Costa Rocha, Cintia Renata [5] ; de Souza Lopes, Ana Catarina [6] ; Gombossy de Melo Franco, Bernadette Dora [3] ; Todorov, Svetoslav Dimitrov [3, 1, 8]
Número total de Autores: 11
Afiliação do(s) autor(es):
[1] EMBRAPA, Caprinos & Ovinos, Sobral, CE - Brazil
[2] Embrapa Agroind Alimentos, Rio De Janeiro, RJ - Brazil
[3] Univ Sao Paulo, Fac Ciencias Farmaceut, Lab Microbiol Alimentos, Sao Paulo, SP - Brazil
[4] Univ Estadual Paraiba, Ctr Ciencias Biol & Saude, Dept Farm, Campina Grande, PB - Brazil
[5] Univ Fed Pernambuco, Dept Bioquim, LIKA, Recife, PE - Brazil
[6] Univ Fed Pernambuco, Dept Med Trop, Recife, PE - Brazil
[7] EMBRAPA, Agroind Trop, BR-60060510 Fortaleza, Ceara - Brazil
[8] Univ Fed Vicosa, Dept Vet, BR-36570900 Vicosa, MG - Brazil
Número total de Afiliações: 8
Tipo de documento: Artigo Científico
Fonte: DAIRY SCIENCE & TECHNOLOGY; v. 95, n. 2, p. 209-230, MAR 2015.
Citações Web of Science: 19
Resumo

Based on screening for potential beneficial lactic acid bacteria from Coalho cheese produced in the North-East region of Brazil, eight strains belonging to Lactobacillus rhamnosus and Lactobacillus plantarum were selected. All investigated strains presented low levels of hydrophobicity. Different levels of coaggregation were observed for tested Lb. rhamnosus and Lb. plantarum with Listeria monocytogenes. All strains were able to grow in presence of 0.5% of the sodium salts of taurocholic acid (TC), taurodeoxycholic acid (TDC), and glycocholic acid (GC) and showed the ability to deconjugate only TC, TDC, and GC. Investigated Lb. rhamnosus and Lb. plantarum strains showed good survival when exposed to the conditions simulating the GIT conditions. Lb. rhamnosus and Lb. plantarum strains were tested for presence of virulence, antibiotic resistance, and biogenic amine production genes. In addition, minimum inhibititory concentration (MIC) of selected antibiotics was determined. Production of antimicrobial peptides (bacteriocins) was investigated. However, only Lb. rhamnosus EM253 produced bacteriocin at level 800 arbitrary unit (AU) mL(-1) against L. monocytogenes 211. The bacteriocin remained stable at pH from 2.0 to 10.0 and after exposure at 100 A degrees C for 120 min and in presence of surfactants and salts. Studied Lb. rhamnosus and Lb. plantarum strains showed good potential to be applied as a functional coculture/s with beneficial properties in the production of Coalho cheese.

Processo FAPESP: 12/11571-6 - Compreendendo o mecanismo de ação de bacteriocinas de bactérias láticas contra Listeria monocytogenes em alimentos
Beneficiário:Bernadette Dora Gombossy de Melo Franco
Linha de fomento: Auxílio à Pesquisa - Pesquisador Visitante - Internacional