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

Autores
Teles Santos, Tiza; Santos Ornelas, Roberta María; Borges Arcucio, Leonardo; Messias Oliveira, Mayara; Nicoli, Jaques Robert; Villela Dias, Cristiano; Trovatti Uetanabaro, Ana Paula; Vinderola, Celso Gabriel
Año de publicación
2016
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
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; Brasil
Fil: Santos Ornelas, Roberta María. Universidade Estadual de Santa Cruz; Brasil
Fil: Borges Arcucio, Leonardo. Universidade Federal de Minas Gerais; Brasil
Fil: Messias Oliveira, Mayara. Universidade Estadual de Santa Cruz; Brasil
Fil: Nicoli, Jaques Robert. Universidade Federal de Minas Gerais; Brasil
Fil: Villela Dias, Cristiano. Universidade Estadual de Santa Cruz; Brasil
Fil: Trovatti Uetanabaro, Ana Paula. Universidade Estadual de Santa Cruz; Brasil
Fil: 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; Argentina
Materia
Probiotics
Chocolate
Isolation
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:11336/59370
Acceder
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network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Characterization of lactobacilli strains derived from cocoa fermentation in the south of Bahia for the development of probiotic culturesTeles Santos, TizaSantos Ornelas, Roberta MaríaBorges Arcucio, LeonardoMessias Oliveira, MayaraNicoli, Jaques RobertVillela Dias, CristianoTrovatti Uetanabaro, Ana PaulaVinderola, Celso GabrielProbioticsChocolateIsolationhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2In 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; ArgentinaElsevier Science2016-06info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/59370Teles Santos, Tiza; Santos Ornelas, Roberta María; Borges Arcucio, Leonardo; Messias Oliveira, Mayara; Nicoli, Jaques Robert; et al.; Characterization of lactobacilli strains derived from cocoa fermentation in the south of Bahia for the development of probiotic cultures; Elsevier Science; LWT - Food Science and Technology; 73; 6-2016; 259-2660023-6438CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2016.06.003info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/abs/pii/S0023643816303358info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-15T15:25:31Zoai:ri.conicet.gov.ar:11336/59370instacron: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:34982025-10-15 15:25:31.3CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Characterization of lactobacilli strains derived from cocoa fermentation in the south of Bahia for the development of probiotic cultures
title Characterization of lactobacilli strains derived from cocoa fermentation in the south of Bahia for the development of probiotic cultures
spellingShingle Characterization of lactobacilli strains derived from cocoa fermentation in the south of Bahia for the development of probiotic cultures
Teles Santos, Tiza
Probiotics
Chocolate
Isolation
title_short Characterization of lactobacilli strains derived from cocoa fermentation in the south of Bahia for the development of probiotic cultures
title_full Characterization of lactobacilli strains derived from cocoa fermentation in the south of Bahia for the development of probiotic cultures
title_fullStr Characterization of lactobacilli strains derived from cocoa fermentation in the south of Bahia for the development of probiotic cultures
title_full_unstemmed Characterization of lactobacilli strains derived from cocoa fermentation in the south of Bahia for the development of probiotic cultures
title_sort Characterization of lactobacilli strains derived from cocoa fermentation in the south of Bahia for the development of probiotic cultures
dc.creator.none.fl_str_mv Teles Santos, Tiza
Santos Ornelas, Roberta María
Borges Arcucio, Leonardo
Messias Oliveira, Mayara
Nicoli, Jaques Robert
Villela Dias, Cristiano
Trovatti Uetanabaro, Ana Paula
Vinderola, Celso Gabriel
author Teles Santos, Tiza
author_facet Teles Santos, Tiza
Santos Ornelas, Roberta María
Borges Arcucio, Leonardo
Messias Oliveira, Mayara
Nicoli, Jaques Robert
Villela Dias, Cristiano
Trovatti Uetanabaro, Ana Paula
Vinderola, Celso Gabriel
author_role author
author2 Santos Ornelas, Roberta María
Borges Arcucio, Leonardo
Messias Oliveira, Mayara
Nicoli, Jaques Robert
Villela Dias, Cristiano
Trovatti Uetanabaro, Ana Paula
Vinderola, Celso Gabriel
author2_role author
author
author
author
author
author
author
dc.subject.none.fl_str_mv Probiotics
Chocolate
Isolation
topic Probiotics
Chocolate
Isolation
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv 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; Brasil
Fil: Santos Ornelas, Roberta María. Universidade Estadual de Santa Cruz; Brasil
Fil: Borges Arcucio, Leonardo. Universidade Federal de Minas Gerais; Brasil
Fil: Messias Oliveira, Mayara. Universidade Estadual de Santa Cruz; Brasil
Fil: Nicoli, Jaques Robert. Universidade Federal de Minas Gerais; Brasil
Fil: Villela Dias, Cristiano. Universidade Estadual de Santa Cruz; Brasil
Fil: Trovatti Uetanabaro, Ana Paula. Universidade Estadual de Santa Cruz; Brasil
Fil: 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; Argentina
description 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.
publishDate 2016
dc.date.none.fl_str_mv 2016-06
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/11336/59370
Teles Santos, Tiza; Santos Ornelas, Roberta María; Borges Arcucio, Leonardo; Messias Oliveira, Mayara; Nicoli, Jaques Robert; et al.; Characterization of lactobacilli strains derived from cocoa fermentation in the south of Bahia for the development of probiotic cultures; Elsevier Science; LWT - Food Science and Technology; 73; 6-2016; 259-266
0023-6438
CONICET Digital
CONICET
url http://hdl.handle.net/11336/59370
identifier_str_mv Teles Santos, Tiza; Santos Ornelas, Roberta María; Borges Arcucio, Leonardo; Messias Oliveira, Mayara; Nicoli, Jaques Robert; et al.; Characterization of lactobacilli strains derived from cocoa fermentation in the south of Bahia for the development of probiotic cultures; Elsevier Science; LWT - Food Science and Technology; 73; 6-2016; 259-266
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.2016.06.003
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/abs/pii/S0023643816303358
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
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
_version_ 1846083399515635712
score 13.22299

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