Leuconostoc mesenteroides SJRP55: a potential probiotic strain isolated from Brazilian water buffalo mozzarella cheese

Autor(es)

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

Afiliação do(s) autor(es)

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

^[2] Univ Sao Paulo, Dept Food Sci & Expt Nutr, Fac Pharmaceut Sci, BR-05508000 Sao Paulo - Brazil

• Tipo de documento: Artigo Científico
• Fonte: ANNALS OF MICROBIOLOGY; v. 65, n. 2, p. 899-910, JUN 2015.
• Citações Web of Science: 13

Resumo

The probiotic potential of Leuconostoc mesenteroides subsp. mesenteroides SJRP55, isolated from water buffalo mozzarella cheese was evaluated. The microorganism presented resistance to stressful conditions that simulated the gastrointestinal tract, and to the best of our knowledge, Leuconostoc mesenteroides subsp. mesenteroides SJRP55 was the first of this species with the ability to deconjugate bile salts. Tolerance to NaCl was temperature dependent, as well the results obtained by aggregation capacity. The strain presented good adhesion properties, beta-galactosidase activity, viability in fermented milk during storage, inactive against Streptococcus thermophilus and sensitive to most of the tested antibiotics. Some analgesic medications inhibited the growth of the strain. Leuconostoc mesenteroides subsp. mesenteroides SJRP55 exhibited in vitro probiotic potential, and it can be better characterized through future in vivo tests. This bacterium presents higher functional properties compared to other studied strains, and therefore, it is a potential candidate for the application as a probiotic strain, which could be used by industries in the manufacture of functional milk-based products. (AU)

• Processo FAPESP: 11/11922-0 - Avaliação da evolução da microbiota lática autóctone isolada de queijo mussarela de búfala
• Beneficiário: Ana Lúcia Barretto Penna
• Modalidade de apoio: Auxílio à Pesquisa - Regular
• Processo FAPESP: 10/09302-1 - Caracterização da atividade antifúngica de bactéria lática comercial e selvagem sobre levedura isolada de bebida láctea fermentada
• Beneficiário: Ana Lúcia Barretto Penna
• Modalidade de apoio: Auxílio à Pesquisa - Regular