Effect of pH in the survival of Lactobacillus salivarius strain UCO_979C wild type and the pH acid acclimated variant

Sanhueza, Enrique; Paredes-Osses, Esteban; González, Carlos; García, Antonio Manuel Rodríguez

doi:10.1016/j.ejbt.2015.06.005

Cited by 50 publications

(24 citation statements)

References 20 publications

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“…Pompei et al (45) evaluaron cepas de Lactobacillus y Bifidobacterium en medio MRS con dos fuentes de inulina, y reportaron un pH de 3.7, similar a lo observado en el presente estudio. El pH inicial en el medio afecta las tasas de crecimiento; sin embargo, L. casei se adapta a medios ácidos (pH 3); de manera similar L. salivarius resiste pH de 2.6 por un lapso de 6 h (46) .…”

Section: Introductionunclassified

Efecto prebiótico de dos fuentes de inulina en el crecimiento in vitro de Lactobacillus salivarius y Enterococcus faecium

Monter

Sánchez

Ruíz

et al. 2018

RMCP

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Las diarreas en especies pecuarias son controladas con antibióticos, pero su uso inadecuado causa problemas de resistencia bacteriana. Las bacterias ácido lácticas (BAL) en la microbiota intestinal ejercen exclusión competitiva contra patógenos causantes de diarreas, y la inulina es un sustrato para las BAL. Por lo tanto, el objetivo de este estudio fue determinar el efecto prebiótico de dos fuentes de inulina en el crecimiento in vitro de Lactobacillus salivarius (Ls) y Enterococcus faecium (Ef), con el uso de Lactobacillus casei (Lc) como control positivo. Las incubaciones in vitro se realizaron a 37 °C, con sustitución de glucosa por inulina de achicoria (IAc) o de agave (IAg) en el medio MRS. Los tratamientos (T) evaluados fueron T1: MRS-glucosa+Lc; T2: MRS-IAc+Lc, T3: MRS-IAc+Ls, T4: MRS-IAc+Ef, T5: MRS-IAg+Lc, T6: MRS-IAg+Ls y T7: MRS-IAg+Ef. La curva y la tasa de crecimiento se determinaron mediante densidad óptica (630 nm) a las 0, 3, 6, 12, 24, 30, 36, 48, 54 y 60 h. El diseño experimental fue completamente al azar, los datos se analizaron con PROC GLM (SAS) y la comparación de medias se realizó mediante la prueba de Tukey. Los tratamientos con MRS-IAg mostraron mayores (P<0.05) tasas de crecimiento (0.51a, 0.50a y 0.50a h-1, T5, T6 y T7, respectivamente) y resultaron similares al control positivo (T2) cuando creció en MRS-IAc (0.48a h-1). El pH durante el crecimiento fue diferente entre tratamientos (P<0.05). La inulina de agave favorece el crecimiento de bacterias probióticas como Lactobacillus salivarius y Enterococcus faecium, y su efecto prebiótico supera a la inulina de achicoria.

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Section: Introductionunclassified

Efecto prebiótico de dos fuentes de inulina en el crecimiento in vitro de Lactobacillus salivarius y Enterococcus faecium

Monter

Sánchez

Ruíz

et al. 2018

RMCP

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“…Less than 50% of the Lactobacillus isolates in our collection were able to grow at pH 3.5 (Figure h) and none grew at pH 3.0 (data not shown), which is remarkable since growth of lactobacilli was detected at even lower pH in other studies. Strain Lactobacillus salivarius UCO_979C‐2, isolated from the human stomach, is able to grow at pH 2.6 within 48 hr (Sanhueza, Paredes‐Osses, Gonzalez, & Garcia, ). Growth and activity at low temperatures are interesting since fermented food products are generally stored at temperature below 10°C.…”

Section: Discussionmentioning

confidence: 99%

An approach to select Lactobacillus isolates as protective cultures for food fermentations

Inglin

Delbrück

Fässler

et al. 2018

Journal of Food Safety

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Food waste reduction can be achieved by applying protective cultures to avoid spoilage of fermented food products. In this study, we present an approach to screen large numbers of strains for potential use as protective cultures in food. A phenotypic screening of 504 Lactobacillus strains for 27 food‐relevant growth conditions revealed variations and physiological limits for the genus. Previously, the strains were tested for their antibacterial activity in a high‐throughput assay. Here, the activity of 22 positive strains from that screening was assessed in more detail, mainly against Listeria, Enterococcus, Rhodotorula, and Candida species. The proteinaceous nature of the inhibiting substances was confirmed by protease digestion. Twenty‐two antibacterial and 42 antifungal strains were detected. In a co‐culture competition‐assay, 1–2 cfu/ml of Lactobacillus plantarum RI‐162 were able to inhibit the outgrowth of Rhodotorula mucilaginosa LME and reduce the cell number below the detection limit of 50 cfu/ml within 48 hr. Practical applications To translate the result to industrial application, the potential protective culture Lactobacillus sakei RI‐409 reduced the initial Listeria ivanovii DSM 12491T concentration in an industrial‐scale salami fermentation by 1.4 log within 5 days. In a small‐scale salami fermentation, one L. sakei strain and five Lactobacillus plantarum strains were tested as protective cultures. Four strains reduced the spiked counts of L ivanovii DSM 12491T from an initial concentration of 105 cfu/g at the start of fermentation to below the detection limit of 100 cfu/g within two days. In a 1,000‐L small‐scale raw milk soft cheese fermentation, the potential protective culture L. plantarum RI‐271 reduced the endogenous enterococci concentration with 1.5 log compared to untreated raw milk. In conclusion, we have developed an approach to select tailor‐made antimicrobial protective cultures for biopreservation in fermented food products.

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“…After the first 2 hours of incubation in the gastric phase, under low pH (2.4-2.9) and in the presence of pepsin and lipase, we observed the first morphological changes. Previous studies have reported the effect of the pH in the morphology and viability of different Lactobacillus strains (Hossein Nezhad et al, 2010;Norton et al, 1993;Sanhueza et al, 2015). Moreover, the presence of proteases such as pepsin and trypsin have also been reported to influence not only the viability of different strains of lactobacilli, but also their ability to adherence (Darilmaz et al, 2011).…”

Section: Accepted Manuscriptmentioning

confidence: 93%

In vitro gastrointestinal resistance of Lactobacillus acidophilus La-5 and Bifidobacterium animalis Bb-12 in soy and/or milk-based synbiotic apple ice creams

Matias

Padilha

Bedani

et al. 2016

International Journal of Food Microbiology

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Effect of pH in the survival of Lactobacillus salivarius strain UCO_979C wild type and the pH acid acclimated variant

Cited by 50 publications

References 20 publications

Efecto prebiótico de dos fuentes de inulina en el crecimiento in vitro de Lactobacillus salivarius y Enterococcus faecium

Efecto prebiótico de dos fuentes de inulina en el crecimiento in vitro de Lactobacillus salivarius y Enterococcus faecium

An approach to select Lactobacillus isolates as protective cultures for food fermentations

In vitro gastrointestinal resistance of Lactobacillus acidophilus La-5 and Bifidobacterium animalis Bb-12 in soy and/or milk-based synbiotic apple ice creams

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