Characterization of lactobacilli strains derived from cocoa fermentation in the south of Bahia for the development of probiotic cultures

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.Fil: Teles Santos, Tiza. Universidade Estadual de Santa Cruz; BrasilFil: Santos Ornelas, Roberta María. Universidade Estadual de Santa Cruz; BrasilFil: Borges Arcucio, Leonardo. Universidade Federal de Minas Gerais; BrasilFil: Messias Oliveira, Mayara. Universidade Estadual de Santa Cruz; BrasilFil: Nicoli, Jaques Robert. Universidade Federal de Minas Gerais; BrasilFil: Villela Dias, Cristiano. Universidade Estadual de Santa Cruz; BrasilFil: Trovatti Uetanabaro, Ana Paula. Universidade Estadual de Santa Cruz; BrasilFil: Vinderola, Celso Gabriel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentin

Selection of lactic acid bacteria with probiotic potential isolated from the fermentation process of “Cupuaçu” (Theobroma grandiflorum)

In the present study, nine lactic acid bacteria isolated from the fermentation process of “cupuaçu” (Theobroma grandiflorum) were selected for probiotic use. In vitro (resistance to gastrointestinal environment, in vitro antagonism and co-aggregation with pathogens) and in vivo (intestinal colonization and ex vivo antagonism in germ-free mice, cumulative mortality, translocation to liver and spleen, histopathological examination of liver and ileum and mRNA cytokine gene expression during an experimental infection with S. Typhimurium) assays were used. Among the nine Lactobacillus strains isolated from the “cupuaçu” fermentation, L. plantarum 81 and L. plantarum 90 were selected as potential probiotics based on better results obtained in in vitro evaluations (production of diffusible inhibitory compounds and co-aggregation) as well as in vivo experiments (resistance to gastrointestinal environment, ex vivo antagonism, higher survival after enteropathogen challenge, lower hepatic translocation of enteropathogen, lower histopathological lesions in ileum and liver and anti-inflammatory pattern of immunological response). Concluding, L. plantarum 81 and L. plantarum 90 showed in vitro and in vivo capacities for probiotic use through different mechanisms of protection and its origin would allow an easier adaptation in an alimentary matrix for its administration.Fil: Ornellas, Roberta Maria Santos. Universidade Federal de Minas Gerais. Instituto de Ciências Biológicas; BrasilFil: Santos, Tiza Teles. Universidade Federal de Minas Gerais. Instituto de Ciências Biológicas; BrasilFil: Arcucio, Leonardo Borges. Universidade Federal de Minas Gerais; BrasilFil: Sandes, Sávio Henrique Cicco. Universidade Federal de Minas Gerais. Instituto de Ciências Biológicas; BrasilFil: Oliveira, Mayara Messias. Universidade Federal de Minas Gerais. Instituto de Ciências Biológicas; BrasilFil: Dias, Cristiano Villela. Universidade Federal de Minas Gerais. Instituto de Ciências Biológicas; BrasilFil: de Carvalho Silva, Samuel. Universidade Federal de Minas Gerais. Instituto de Ciências Biológicas; BrasilFil: Uetanabaro, Ana Paula Trovatti. Universidade Estadual de Santa Cruz; BrasilFil: Vinderola, Celso Gabriel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; ArgentinaFil: Nicoli, Jacques Robert. Universidade Federal de Minas Gerais. Instituto de Ciências Biológicas; Brasi