Usefulness of a set of simple in vitro tests for the screening and identification of probiotic candidate strains for dairy use

Vinderola, Gabriel; Capellini, Barbara; Villarreal, Fernanda; Suárez, Viviana Beatriz; Quiberoni, Andrea del Luján; Reinheimer, Jorge Alberto

doi:10.1016/j.lwt.2007.10.008

Cited by 91 publications

(65 citation statements)

References 55 publications

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“…However, both L. fermentum strains of MT.ZH993 and MT.ZH893 strongly hydrolyzed TC and TDC, respectively (Table 1). Bile salt deconjugation as an interesting property has a key role in reducing serum cholesterol, maintaining the gut equilibrium and the production and development of a detergent shock protein that enables lactobacilli to survive exposure to bile [Vinderola et al, 2008]. While many LABs in earlier studies were usually inhibited by bile salts, the selected lactobacilli isolates from Koozeh cheese proved to be resistant to their toxicity since these microorganisms were capable to grow in the medium comprising 0.5% of any of the bile salts tested.…”

Section: Bile Salts Deconjugationmentioning

confidence: 98%

Characterization of Probiotic Abilities of Lactobacilli Isolated from Iranian Koozeh Traditional Cheese

Tavakoli

Hamidi‐Esfahani

Hejazi

et al. 2017

Pol. J. Food Nutr. Sci.

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Eight lactic isolates including Lactobacillus plantarum (MT.ZH193, MT.ZH293, MT.ZH393 and MT.ZH593), L. casei (MT.ZH493), L. pentosus (MT.ZH693), and L. fermentum (MT.ZH893 and MT.ZH993) were identifi ed from an Iranian traditional cheese "Koozeh Paneer" using the morphological, phenotypical, biochemical and molecular characterization and then their probiotic characteristics were compared. Results showed that the lactic isolates of L. plantarum (MT.ZH293) and L. fermentum (MT.ZH893 and MT.ZH993) were resistant to all the used bile salts up to concentrations of 0.3 to 2.0%. All the strains showed low sensitivity to the presence of conjugated bile salts. L. plantarum MT.ZH293 exhibited the highest enzymatic activity of β-galactosidase and survival rate in a simulated stomach duodenum passage. L. casei MT.ZH493 generated the highest amount of hydrogen peroxide, followed by L. fermentum MT.ZH993 and L. plantarum MT.ZH593. Although the most selected LAB isolates had a moderate cell surface hydrophobicity, L. plantarum MT. ZH593 expressed the highest cell surface hydrophobicity. L. fermentum MT.ZH893 had strong resistance to all the antibiotics tested such as amoxicillin, ceftriaxon, chloramphenicol, erythromycin, gentamycin, streptomycin, tetracycline and vancomycin.

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Section: Bile Salts Deconjugationmentioning

confidence: 98%

Characterization of Probiotic Abilities of Lactobacilli Isolated from Iranian Koozeh Traditional Cheese

Tavakoli

Hamidi‐Esfahani

Hejazi

et al. 2017

Pol. J. Food Nutr. Sci.

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“…strains in milk was evaluated according to Vinderola et al (2008) with modifications. Overnight cultures were centrifuged (6,000g, 15 min, 4°C), washed twice with phosphate buffer saline (PBS), pH 7.4, inoculated at 10% (v/v) in sterile-reconstituted skim milk (10%, w/v, Difco), and incubated at 35°C in anaerobic conditions.…”

Section: Growth In Milk and Viability In Acidified Milkmentioning

confidence: 99%

“…In addition, strain viability in acidified milk was investigated as described by Vinderola et al (2008). Each cell suspension was inoculated (1.5%, v/v) in skim milk (10%, w/v, Difco) previously acidified with lactic acid to pH 4.0 and 5.0.…”

Section: Growth In Milk and Viability In Acidified Milkmentioning

confidence: 99%

“…cremoris R-704 (Chr. Hansen), were investigated by well diffusion agar assay (Vinderola et al 2008). …”

Section: Interactions With Commercial Starter and Adjunct Culturesmentioning

confidence: 99%

“…Probiotic food products represent a market trend nowadays, associated with the growing concern about health among consumers and with the increasing consciousness about the relationship between diet and well-being. Search for new probiotic strains among lactic acid bacteria (LAB) has attracted strong scientific interest and sets up an area of intense scientific activity (Vizoso Pinto et al 2006;Vinderola et al 2008;Salva et al 2011). Despite the availability of commercial probiotic cultures, well studied and characterized, the search for new beneficial strains with promising health and technological properties is ongoing.…”

Section: Introductionmentioning

confidence: 99%

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Artisanal Coalho cheeses as source of beneficial Lactobacillus plantarum and Lactobacillus rhamnosus strains

Santos

Vieira

Buriti

et al. 2014

Dairy Sci. & Technol.

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Based on screening for potential beneficial lactic acid bacteria from Coalho cheese produced in the North-East region of Brazil, eight strains belonging to Lactobacillus rhamnosus and Lactobacillus plantarum were selected. All investigated strains presented low levels of hydrophobicity. Different levels of coaggregation were Dairy Sci. & Technol. (2015) 95:209-230 DOI 10.1007 observed for tested Lb. rhamnosus and Lb. plantarum with Listeria monocytogenes. All strains were able to grow in presence of 0.5% of the sodium salts of taurocholic acid (TC), taurodeoxycholic acid (TDC), and glycocholic acid (GC) and showed the ability to deconjugate only TC, TDC, and GC. Investigated Lb. rhamnosus and Lb. plantarum strains showed good survival when exposed to the conditions simulating the GIT conditions. Lb. rhamnosus and Lb. plantarum strains were tested for presence of virulence, antibiotic resistance, and biogenic amine production genes. In addition, minimum inhibititory concentration (MIC) of selected antibiotics was determined. Production of antimicrobial peptides (bacteriocins) was investigated. However, only Lb. rhamnosus EM253 produced bacteriocin at level 800 arbitrary unit (AU) mL −1 against L. monocytogenes 211. The bacteriocin remained stable at pH from 2.0 to 10.0 and after exposure at 100°C for 120 min and in presence of surfactants and salts. Studied Lb. rhamnosus and Lb. plantarum strains showed good potential to be applied as a functional coculture/s with beneficial properties in the production of Coalho cheese.

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Probiotics and Prebiotics

Ying

Gantenbein-Demarchi

2013

Advances in Dairy Ingredients

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Usefulness of a set of simple in vitro tests for the screening and identification of probiotic candidate strains for dairy use

Cited by 91 publications

References 55 publications

Characterization of Probiotic Abilities of Lactobacilli Isolated from Iranian Koozeh Traditional Cheese

Characterization of Probiotic Abilities of Lactobacilli Isolated from Iranian Koozeh Traditional Cheese

Artisanal Coalho cheeses as source of beneficial Lactobacillus plantarum and Lactobacillus rhamnosus strains

Probiotics and Prebiotics

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