In vitro selection and characterization of probiotic properties in eight lactobacillus strains isolated from cocoa fermentation

Abstract

Traditionally, probiotic microorganisms are isolated from human and animal intestinal microbiota. However, the demand for diversification of biofunctional products has driven the search for new sources of probiotic candidates, such as fermented foods and vegetables. The present study found that strains isolated from the fermentation of fine cocoa from southern Bahia have biotechnological potential for use as a probiotic, since they showed capacity for self-aggregation and co-aggregation, antimicrobial activity against intestinal pathogens and resistance to gastrointestinal transits. Scores of importance for each property were established in order to more accurately assess the probiotic potential of the strains. The tests carried out contemplate the criteria previously established for the selection of probiotic candidates.

In Vitro Effect of the Cell-Free Supernatant of the Lactobacillus casei Strain IMAU60214 against the Different Pathogenic Properties of Diarrheagenic Escherichia coli

“…Previous reports refer to coaggregation activities between strains of L. paracasei and Lactobacillus rhamnosus with pathogenic E. coli [ 46 , 47 ]. However, other investigations report the existence of Lactobacillus strains with limited ability to coaggregate with pathogens, suggesting that there is variability among strains and species of probiotic bacteria against pathogenic microorganisms [ 48 , 49 ]. The results of the present study concerning the coaggregation property of viable L. casei IMAU60214 suggest that this probiotic strain is a good candidate for controlling infection caused by diarrheagenic E. coli .…”

Evaluation of the probiotic, technological, safety attributes, and GABA-producing capacity of microorganisms isolated from Iranian milk kefir beverages

“…100 μL of this supernatant was then added to each well. The plates were incubated at 37°C for 24 h, with sterile distilled water serving as blank ( Almeida et al, 2022 ).…”

“…Probiotics have health-giving effects on the host when they reach the small intestine as live and active cells, for this reason, they must be resistant to the acidic and alkaline pH of the stomach, bile salts, pepsin, and pancreatin enzymes. Moreover, there are other factors besides resistance to stomach pH and bile salts to evaluate the probiotic potential, including the auto-aggregation ability for colonization in the intestine, co-aggregation ability with pathogens, and antimicrobial activity to inhibit the pathogens ( Barzegar et al, 2021 ; Doğan and Ay, 2021 ; Goktas et al, 2021 ; Almeida et al, 2022 ; He et al, 2022 ).…”