Selection and design of lactic acid bacteria probiotic cultures

Abstract

Probiotics are defined as “live microorganisms that, when administered in adequate amounts, confer a health benefit on the host.” Probiotic‐containing foods can be categorized as functional foods and, along with prebiotics, represent the largest segment of the functional food market around the world. Fermented foods are the main vehicle of administration of probiotic organisms and, among them, dairy products are by far the most widely used. Many probiotic strains, which most often belong to the genera Lactobacillus and Bifidobacterium, are already applied in commercial probiotic fermented milks throughout the world. Nonetheless, the market of biofunctional dairy products, including probiotics, is continuously asking for diversifying the range of available products. To this regard, there is a growing need to identify new biofunctional strains, new strategies to assure survival of these cultures, and different sources from which to isolate strains. Before a probiotic can benefit human health, it must fulfill several criteria. Because the range of target functions and technological applications is wide, the selection and evaluation of potential probiotic candidates require a multistep approach. This review will give a general overview of main criteria and methods that have to be taken into consideration in the selection process of probiotic strains.

Functional Properties (Acid and Bile Tolerance) and Antibiotic Susceptibility of Lactic Acid Bacteria Isolated from Newborn Calves for the Design of a Probiotic Product

“…One of the main objectives of these feed additives or complements is the restoration of the indigenous microbiome of different tracts, supported by the host-specificity evidenced some years ago [32][33][34]. Some authors suggest that the autochthonous microbiota of the intestine could be better adapted to gastrointestinal conditions, and also that the bacterial resistance profiles of some of the microorganisms could be influenced by the region of the tract [13].…”

Starter cultures used in probiotic dairy product preparation and popular probiotic dairy drinks

“…antimicrobial activity f) They have to be safe to consume and show no antibiotic resistance g) They have to be suitable for commercialisation (Radulović et al, 2010;Soccoll et al, 2010;Figueroa-González et al, 2011;Giraffa, 2012;Sharma et al, 2014). The possible interactions among the probiotic strains selected to manufacture of dairy product should be taken into account to select the best combination(s) and to optimize their technological performance in the process and their survival in the products during cold storaged (Saccaro et al, 2009: Casarotti et al, 2014.…”

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

“…(Ryu and Chang 2013). Moreover, the production of this material is frequent in Leuconostoc mesenteroides species (Giraffa 2012;Bendimerad et al 2012). Leuconostoc spp.…”