Screening and characterization of potential probiotic and starter bacteria for plant fermentations
- Autores
- Vera Pingitore, Esteban; Jimenez, María Eugenia; Dallagnol, Andrea Micaela; Belfiore, Carolina; Fontana, Cecilia Alejandra; Fontana, Paola Daniela; Wright, Atte von; Vignolo, Graciela Margarita; Plumed Ferrer, Carme
- Año de publicación
- 2016
- Idioma
- inglés
- Tipo de recurso
- artículo
- Estado
- versión publicada
- Descripción
- Probiotics are mostly consumed as fermented or fortified food products in Europe. There are two important factors in the selection of probiotic candidates regarding the potential health benefit; their viability and number when consumed, and their survival and persistence in the gastrointestinal tracts. This study focusses on the selection of potential probiotics to be used as starter culture in plant-based fermented foods. Lactic acid bacteria isolated from quinoa and amaranth were tested in vitro for their sensitivity to antibiotics, tolerance to gastrointestinal stress factors and adhesion to gut epithelial cells. Only five strains had suitable antibiotic profile to be used as probiotics and all of them were tolerant to lysozyme, bile salts, and had similar adhesion capacity. Lactobacillus plantarum Q823, administered as starter culture in a fermented quinoa drink, was selected for the human in vivo tests, because of its best in vitro tolerance to low pH. This strain was able to survive and persist at detectable levels (5-7 Log10 CFU/g feces) in the gastrointestinal tracts for at least seven days after the end of administration. Thus, L. plantarum Q823 has been identified as a suitable starter and a potential probiotic in fermented quinoa-based products.
Fil: Vera Pingitore, Esteban. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina
Fil: Jimenez, María Eugenia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina
Fil: Dallagnol, Andrea Micaela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina
Fil: Belfiore, Carolina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina
Fil: Fontana, Cecilia Alejandra. Università Cattolica del Sacro Cuore; Italia. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Tucuman-santiago del Estero. Estación Experimental Agropecuaria Famaillá; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Fontana, Paola Daniela. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Tucuman-santiago del Estero. Estación Experimental Agropecuaria Famaillá; Argentina
Fil: Wright, Atte von. University Of Eastern Finland; Finlandia
Fil: Vignolo, Graciela Margarita. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina
Fil: Plumed Ferrer, Carme. University Of Eastern Finland; Finlandia - Materia
-
Characterization
Colonization
Fermented Plant Material
Probiotic Bacteria
Quinoa And Amaranth - Nivel de accesibilidad
- acceso abierto
- Condiciones de uso
- https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
- Repositorio
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/37742
Ver los metadatos del registro completo
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Screening and characterization of potential probiotic and starter bacteria for plant fermentationsVera Pingitore, EstebanJimenez, María EugeniaDallagnol, Andrea MicaelaBelfiore, CarolinaFontana, Cecilia AlejandraFontana, Paola DanielaWright, Atte vonVignolo, Graciela MargaritaPlumed Ferrer, CarmeCharacterizationColonizationFermented Plant MaterialProbiotic BacteriaQuinoa And Amaranthhttps://purl.org/becyt/ford/1.6https://purl.org/becyt/ford/1Probiotics are mostly consumed as fermented or fortified food products in Europe. There are two important factors in the selection of probiotic candidates regarding the potential health benefit; their viability and number when consumed, and their survival and persistence in the gastrointestinal tracts. This study focusses on the selection of potential probiotics to be used as starter culture in plant-based fermented foods. Lactic acid bacteria isolated from quinoa and amaranth were tested in vitro for their sensitivity to antibiotics, tolerance to gastrointestinal stress factors and adhesion to gut epithelial cells. Only five strains had suitable antibiotic profile to be used as probiotics and all of them were tolerant to lysozyme, bile salts, and had similar adhesion capacity. Lactobacillus plantarum Q823, administered as starter culture in a fermented quinoa drink, was selected for the human in vivo tests, because of its best in vitro tolerance to low pH. This strain was able to survive and persist at detectable levels (5-7 Log10 CFU/g feces) in the gastrointestinal tracts for at least seven days after the end of administration. Thus, L. plantarum Q823 has been identified as a suitable starter and a potential probiotic in fermented quinoa-based products.Fil: Vera Pingitore, Esteban. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; ArgentinaFil: Jimenez, María Eugenia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; ArgentinaFil: Dallagnol, Andrea Micaela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; ArgentinaFil: Belfiore, Carolina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; ArgentinaFil: Fontana, Cecilia Alejandra. Università Cattolica del Sacro Cuore; Italia. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Tucuman-santiago del Estero. Estación Experimental Agropecuaria Famaillá; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Fontana, Paola Daniela. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Tucuman-santiago del Estero. Estación Experimental Agropecuaria Famaillá; ArgentinaFil: Wright, Atte von. University Of Eastern Finland; FinlandiaFil: Vignolo, Graciela Margarita. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; ArgentinaFil: Plumed Ferrer, Carme. University Of Eastern Finland; FinlandiaElsevier Science2016-09info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/37742Vera Pingitore, Esteban; Jimenez, María Eugenia; Dallagnol, Andrea Micaela; Belfiore, Carolina; Fontana, Cecilia Alejandra; et al.; Screening and characterization of potential probiotic and starter bacteria for plant fermentations; Elsevier Science; LWT - Food Science and Technology; 71; 9-2016; 288-2940023-6438CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2016.03.046info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0023643816301827info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:57:56Zoai:ri.conicet.gov.ar:11336/37742instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 09:57:57.158CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse |
dc.title.none.fl_str_mv |
Screening and characterization of potential probiotic and starter bacteria for plant fermentations |
title |
Screening and characterization of potential probiotic and starter bacteria for plant fermentations |
spellingShingle |
Screening and characterization of potential probiotic and starter bacteria for plant fermentations Vera Pingitore, Esteban Characterization Colonization Fermented Plant Material Probiotic Bacteria Quinoa And Amaranth |
title_short |
Screening and characterization of potential probiotic and starter bacteria for plant fermentations |
title_full |
Screening and characterization of potential probiotic and starter bacteria for plant fermentations |
title_fullStr |
Screening and characterization of potential probiotic and starter bacteria for plant fermentations |
title_full_unstemmed |
Screening and characterization of potential probiotic and starter bacteria for plant fermentations |
title_sort |
Screening and characterization of potential probiotic and starter bacteria for plant fermentations |
dc.creator.none.fl_str_mv |
Vera Pingitore, Esteban Jimenez, María Eugenia Dallagnol, Andrea Micaela Belfiore, Carolina Fontana, Cecilia Alejandra Fontana, Paola Daniela Wright, Atte von Vignolo, Graciela Margarita Plumed Ferrer, Carme |
author |
Vera Pingitore, Esteban |
author_facet |
Vera Pingitore, Esteban Jimenez, María Eugenia Dallagnol, Andrea Micaela Belfiore, Carolina Fontana, Cecilia Alejandra Fontana, Paola Daniela Wright, Atte von Vignolo, Graciela Margarita Plumed Ferrer, Carme |
author_role |
author |
author2 |
Jimenez, María Eugenia Dallagnol, Andrea Micaela Belfiore, Carolina Fontana, Cecilia Alejandra Fontana, Paola Daniela Wright, Atte von Vignolo, Graciela Margarita Plumed Ferrer, Carme |
author2_role |
author author author author author author author author |
dc.subject.none.fl_str_mv |
Characterization Colonization Fermented Plant Material Probiotic Bacteria Quinoa And Amaranth |
topic |
Characterization Colonization Fermented Plant Material Probiotic Bacteria Quinoa And Amaranth |
purl_subject.fl_str_mv |
https://purl.org/becyt/ford/1.6 https://purl.org/becyt/ford/1 |
dc.description.none.fl_txt_mv |
Probiotics are mostly consumed as fermented or fortified food products in Europe. There are two important factors in the selection of probiotic candidates regarding the potential health benefit; their viability and number when consumed, and their survival and persistence in the gastrointestinal tracts. This study focusses on the selection of potential probiotics to be used as starter culture in plant-based fermented foods. Lactic acid bacteria isolated from quinoa and amaranth were tested in vitro for their sensitivity to antibiotics, tolerance to gastrointestinal stress factors and adhesion to gut epithelial cells. Only five strains had suitable antibiotic profile to be used as probiotics and all of them were tolerant to lysozyme, bile salts, and had similar adhesion capacity. Lactobacillus plantarum Q823, administered as starter culture in a fermented quinoa drink, was selected for the human in vivo tests, because of its best in vitro tolerance to low pH. This strain was able to survive and persist at detectable levels (5-7 Log10 CFU/g feces) in the gastrointestinal tracts for at least seven days after the end of administration. Thus, L. plantarum Q823 has been identified as a suitable starter and a potential probiotic in fermented quinoa-based products. Fil: Vera Pingitore, Esteban. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina Fil: Jimenez, María Eugenia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina Fil: Dallagnol, Andrea Micaela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina Fil: Belfiore, Carolina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina Fil: Fontana, Cecilia Alejandra. Università Cattolica del Sacro Cuore; Italia. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Tucuman-santiago del Estero. Estación Experimental Agropecuaria Famaillá; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Fontana, Paola Daniela. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Tucuman-santiago del Estero. Estación Experimental Agropecuaria Famaillá; Argentina Fil: Wright, Atte von. University Of Eastern Finland; Finlandia Fil: Vignolo, Graciela Margarita. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina Fil: Plumed Ferrer, Carme. University Of Eastern Finland; Finlandia |
description |
Probiotics are mostly consumed as fermented or fortified food products in Europe. There are two important factors in the selection of probiotic candidates regarding the potential health benefit; their viability and number when consumed, and their survival and persistence in the gastrointestinal tracts. This study focusses on the selection of potential probiotics to be used as starter culture in plant-based fermented foods. Lactic acid bacteria isolated from quinoa and amaranth were tested in vitro for their sensitivity to antibiotics, tolerance to gastrointestinal stress factors and adhesion to gut epithelial cells. Only five strains had suitable antibiotic profile to be used as probiotics and all of them were tolerant to lysozyme, bile salts, and had similar adhesion capacity. Lactobacillus plantarum Q823, administered as starter culture in a fermented quinoa drink, was selected for the human in vivo tests, because of its best in vitro tolerance to low pH. This strain was able to survive and persist at detectable levels (5-7 Log10 CFU/g feces) in the gastrointestinal tracts for at least seven days after the end of administration. Thus, L. plantarum Q823 has been identified as a suitable starter and a potential probiotic in fermented quinoa-based products. |
publishDate |
2016 |
dc.date.none.fl_str_mv |
2016-09 |
dc.type.none.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://purl.org/coar/resource_type/c_6501 info:ar-repo/semantics/articulo |
format |
article |
status_str |
publishedVersion |
dc.identifier.none.fl_str_mv |
http://hdl.handle.net/11336/37742 Vera Pingitore, Esteban; Jimenez, María Eugenia; Dallagnol, Andrea Micaela; Belfiore, Carolina; Fontana, Cecilia Alejandra; et al.; Screening and characterization of potential probiotic and starter bacteria for plant fermentations; Elsevier Science; LWT - Food Science and Technology; 71; 9-2016; 288-294 0023-6438 CONICET Digital CONICET |
url |
http://hdl.handle.net/11336/37742 |
identifier_str_mv |
Vera Pingitore, Esteban; Jimenez, María Eugenia; Dallagnol, Andrea Micaela; Belfiore, Carolina; Fontana, Cecilia Alejandra; et al.; Screening and characterization of potential probiotic and starter bacteria for plant fermentations; Elsevier Science; LWT - Food Science and Technology; 71; 9-2016; 288-294 0023-6438 CONICET Digital CONICET |
dc.language.none.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2016.03.046 info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0023643816301827 |
dc.rights.none.fl_str_mv |
info:eu-repo/semantics/openAccess https://creativecommons.org/licenses/by-nc-nd/2.5/ar/ |
eu_rights_str_mv |
openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/ |
dc.format.none.fl_str_mv |
application/pdf application/pdf application/pdf application/pdf application/pdf |
dc.publisher.none.fl_str_mv |
Elsevier Science |
publisher.none.fl_str_mv |
Elsevier Science |
dc.source.none.fl_str_mv |
reponame:CONICET Digital (CONICET) instname:Consejo Nacional de Investigaciones Científicas y Técnicas |
reponame_str |
CONICET Digital (CONICET) |
collection |
CONICET Digital (CONICET) |
instname_str |
Consejo Nacional de Investigaciones Científicas y Técnicas |
repository.name.fl_str_mv |
CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas |
repository.mail.fl_str_mv |
dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar |
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1844613729644183552 |
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13.070432 |