| Congresso Brasileiro de Microbiologia 2023 | Resumo: 461-1 | ||||
Resumo:There are massive sources of lactic acid bacteria (LABs) in traditional dairy products. Some of these indigenous strains could be novel probiotics with applications in human health and supply the growing needs of the probiotic industry. In this work, the strains Lacticaseibacillus paracasei ItalPN16, Lactobacillus acidophilus ItalPN270, and Lactobacillus acidophilus ItalTR260, isolated from traditional Brazilian cheeses, were genomic identified and their probiotic and technological properties were analyzed to evaluate their potential as novel probiotics. In vitro tests indicated their safety through hemolysis and antibiotic resistance tests, and presence of probiotic features such as antimicrobial activity against pathogenic bacteria (L. monocytogenes, B. cereus and E. coli) high auto aggregation, biofilm formation properties, and resistance to simulated gastrointestinal conditions. The strains were also used as adjunct cultures in a pilot-scale production of ripened “Prato” cheese, showing high survival during 45 days of ripening (around 8 Log CFU/g) and reducing the lactococci counts in a strain-dependent manner. Primary and secondary proteolysis were unaffected by the probiotic candidates during the ripening period, and the strains showed no lipolytic effect as no changes in fatty acid profile of cheeses were observed. Thus, our findings suggest that the three strains evaluated in the present study possess excellent attributes to be used as non-starter lactic acid bacteria (NSLAB) with probiotics properties in the development of a functional Prato cheese. Although further in vivo studies are needed to confirm their putative health benefits, due to the three non-starter lactic acid bacteria strains evaluated in this study showed potential to be safely used in the development of novel functional dairy products.
Development Agency
This work was supported by the Conselho Nacional de Desenvolvimento Científico e Tecnológico [grant number 308880/2021-8] and São Paulo Research Foundation (FAPESP) [grant number 2021/04987-0].
Palavras-chave: Lactobacillus, Ripened cheese, Probiotics, Fatty Acid Profile Agência de fomento:FAPESP, CNPq | |||||