Assessment of the probiotic potential of lactic acid bacteria isolated from Minas artisanal cheese produced in the Campo das Vertentes region, Brazil

Abstract

The microbiota of the Brazilian Minas artisanal cheese, made from raw milk, is not well known and may include probiotic bacteria. This study aimed to assess the in vitro and in vivo probiotic properties of the lactic acid bacteria isolated from these cheeses. Thirty‐six samples of the Lactobacillus/Pediococcus group were selected for in vitro investigation. Pediococcus acidilactici (PA2) and Lactobacillus plantarum (LP4) showed the best results and were tested for their ability to protect Salmonella Typhimurium orally infected mice. LP4 showed better probiotic potential than PA2 and allowed higher values of weight gain (P < 0.05). Thus, Lb. plantarumLP4 may have potential use as a probiotic in foods after future technological screening.

Characterization of traditional Algerian cheese “Bouhezza” prepared with raw cow, goat and sheep milks

“…Among these products, traditional cheeses are one of the food product that have become the image of different countries or region of origin, they differ from each other by their making process, ripening time (if applied), type of milk used, texture, color, flavor, coagulation type (enzymatic and/or acid)…etc. Among these traditional cheeses we can cite "Klila" chesses produced in Algeria (Leksir et al, 2019;Leksir & Chemmam, 2015); "Roquefort", "Cheddar", "Emmental", "Camembert", "Parmesan" and "Picodon" produced in France (Bertozzi & Panari, 1993;Leclercq-Perlat et al, 2019;Quetier et al, 2005); "Maraj´ o" cheese, "Manteiga", "Coalho", "Caipira", "Canastra" and "Minas" cheeses produced in Brazil (Moraes et al, 2018;Sant' Anna et al, 2017;Kamimura et al, 2019); "Quesillo" cheese produced in Argentine (Oliszewski et al, 2007); "Vlasina" cheese produced in Serbia (Terzic-Vidojevic et al, 2013); "Anevato" cheese produced in Greece (Hatzikamari et al, 1999); "Chihuahua" cheese produced in Mexico (Sánchez-Gamboa et al, 2018) and "Babia-Laciana" cheese produced in Spain (Franco et al, 2003).…”

Physicochemical parameters and lactic acid bacteria count during ripening of Brazilian regional cheese manufactured with the addition of autochthonous cultures

“…On this context, European countries are those that most promote the production and consumption of regional cheese (Câmara et al, 2017). On Brazil, regional cheeses crafted by hand are known in different states, where Minas Gerais stands out for being the principal regional cheese producing state (Sant' Anna et al, 2017). The most famous and valued cheeses manufactured in Minas Gerais are the Canastra and Serro cheeses, with distinct flavors and historical characteristics, being the Brazilian cheeses with Geographical Ondications.…”

Lactic acid bacteria isolated from Brazilian Minas artisanal cheeses and their in vitro antagonisms against Mycobacterium bovis BCG

“…Pediococcus acidilactici 26CV, Lactobacillus plantarum 1CV and 56CV were isolated from cheeses and endogenous starter cultures from Campo das Vertentes (Sant'Anna et al . ). Finally, strains Lactobacillus brevis E35A and L. rhamnosus A1A and A6A were isolated from cheeses from Araxá (Silva ; Luiz et al .…”

“…; Sant'Anna et al . ). As for their activity against M. bovis , no LAB isolated from Brazilian raw milk cheeses has been tested in vitro and in situ .…”