期刊
LWT-FOOD SCIENCE AND TECHNOLOGY
卷 73, 期 -, 页码 259-266出版社
ELSEVIER
DOI: 10.1016/j.lwt.2016.06.003
关键词
Lactobacilli; Cocoa fermentation; Characterization; Antagonism; Probiotics
资金
- MINCyT-CAPES [BR/red13/05, 407278/2013-3]
- Bolsa Pesquisador Visitante Especial - PVE - MEC/MCTI/CAPES/CNPq/FAPs/Linha 2 - Bolsa Pesquisador Visitante Especial PVE [71/2013]
- Proyecto CAI+D Convocatoria an Cultivos microbianos autoctonos para la production de alimentos funcionales para humanos y animales utilizando secado spray [501 201101 00136 LI]
- categoria Equipo de Reciente Formacion, ANPCyT Resolucion [N 214/14, PICT-2013-0260]
In the last years, several factors have contributed to the development of probiotic cultures from locally sourced strains. In this paper, we aimed to characterize Lactobacillus plantarum and Lactobacillus fermentum isolates derived from Brazilian cocoa fermentation for the development of new probiotic cultures. Isolates diversity was studied by RAPD and strains were further tested in vitro for their probiotic potential. Physiological traits such as heat tolerance, hydrophobicity, resistance to simulated gastrointestinal digestion and antibiotic susceptibility were studied. Besides, activity against food pathogens was tested through four different assays: deferred inhibition, co-aggregation, co-cultivation and antagonism of supernatants. Considering the resistance to simulated gastrointestinal digestion and the results from the antimicrobial and co-aggregation tests, L. plantarum 286 showed the most promising results, followed by L. plantarum 289, for further studies for their application as probiotics. (C) 2016 Elsevier Ltd. All rights reserved.
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