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
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/37742
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/37742
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling 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 Técnicas2025-10-22T11:27:14Zoai: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:34982025-10-22 11:27:14.457CONICET 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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score 13.199325

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