Nonstarter lactobacilli isolated from soft and semihard Argentinean cheeses: Genetic characterization and resistance to biological barriers

Autores
Bude Ugarte, Mariana; Guglielmotti, Daniela Marta; Giraffa, Giorgio; Reinheimer, Jorge Alberto; Hynes, Erica Rut
Año de publicación
2006
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Nonstarter lactic acid bacteria isolated from Argentinean cheeses were identified and characterized by focusing on their resistance to biological barriers, along with other physiological features of potential interest, in the search for future probiotic organisms. Lactobacilli were enumerated and isolated from semihard and soft cheeses made with multistrain Streptococcus thermophilus starters. Lactobacilli counts in 1-week-old cheeses were between 105 and 107 CFU/g and then reached 107 CFU/ g in all 1-month samples, while streptococci were always above 109 CFU/g. A total number of 22 lactobacilli isolates were retained, identified, and characterized by in vitro tests. Species identity was determined by carbohydrate metabolism and species-specific PCR assays. Genetic diversity was explored by random amplified polymorphic DNA (RAPD) PCR analysis. The Lactobacillus strains were assigned to the species L. casei, L. plantarum, L. rhamnosus, L. curvatus, L. fermentum, and L perolens. All the strains studied tolerated 25 ppm of lysozyme, and most of them showed resistance to 0.3% bile. After incubation in gastric solution (pH 2.0), counts decreased by several log units, ranging from 3.2 to 7.0. The strains were able to grow in the presence of bile salts, but only three isolates were capable of deconjugation. The nonstarter lactobacilli that were assayed fermented the prebiotic substrates (especially lactulose and inulin). Some strains showed high cell hydrophobicity and β-galactosidase activity, as well as inhibitory activity against pathogenic bacteria. It was concluded that most of the lactobacilli isolated in this study demonstrated resistance to biological barriers and physiological characteristics compatible with probiotic properties, which make them suitable for further research in in vivo studies aimed at identifying new probiotic organisms.
Fil: Bude Ugarte, Mariana. 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
Fil: Guglielmotti, Daniela Marta. 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
Fil: Giraffa, Giorgio. Institute Sperimentale Lattiero Caseario, Lodi; Italia
Fil: Reinheimer, Jorge Alberto. 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
Fil: Hynes, Erica Rut. 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
NSLAB
CHEESES
BIOLOGICAL BARRIERS
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/117104
Acceder
id CONICETDig_fe7948967e262211bcb2f3dc93554749
oai_identifier_str oai:ri.conicet.gov.ar:11336/117104
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Nonstarter lactobacilli isolated from soft and semihard Argentinean cheeses: Genetic characterization and resistance to biological barriersBude Ugarte, MarianaGuglielmotti, Daniela MartaGiraffa, GiorgioReinheimer, Jorge AlbertoHynes, Erica RutNSLABCHEESESBIOLOGICAL BARRIERShttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Nonstarter lactic acid bacteria isolated from Argentinean cheeses were identified and characterized by focusing on their resistance to biological barriers, along with other physiological features of potential interest, in the search for future probiotic organisms. Lactobacilli were enumerated and isolated from semihard and soft cheeses made with multistrain Streptococcus thermophilus starters. Lactobacilli counts in 1-week-old cheeses were between 105 and 107 CFU/g and then reached 107 CFU/ g in all 1-month samples, while streptococci were always above 109 CFU/g. A total number of 22 lactobacilli isolates were retained, identified, and characterized by in vitro tests. Species identity was determined by carbohydrate metabolism and species-specific PCR assays. Genetic diversity was explored by random amplified polymorphic DNA (RAPD) PCR analysis. The Lactobacillus strains were assigned to the species L. casei, L. plantarum, L. rhamnosus, L. curvatus, L. fermentum, and L perolens. All the strains studied tolerated 25 ppm of lysozyme, and most of them showed resistance to 0.3% bile. After incubation in gastric solution (pH 2.0), counts decreased by several log units, ranging from 3.2 to 7.0. The strains were able to grow in the presence of bile salts, but only three isolates were capable of deconjugation. The nonstarter lactobacilli that were assayed fermented the prebiotic substrates (especially lactulose and inulin). Some strains showed high cell hydrophobicity and β-galactosidase activity, as well as inhibitory activity against pathogenic bacteria. It was concluded that most of the lactobacilli isolated in this study demonstrated resistance to biological barriers and physiological characteristics compatible with probiotic properties, which make them suitable for further research in in vivo studies aimed at identifying new probiotic organisms.Fil: Bude Ugarte, Mariana. 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: Guglielmotti, Daniela Marta. 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: Giraffa, Giorgio. Institute Sperimentale Lattiero Caseario, Lodi; ItaliaFil: Reinheimer, Jorge Alberto. 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: Hynes, Erica Rut. 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; ArgentinaInternational Association for Food Protection2006-12info: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/11336/117104Bude Ugarte, Mariana; Guglielmotti, Daniela Marta; Giraffa, Giorgio; Reinheimer, Jorge Alberto; Hynes, Erica Rut; Nonstarter lactobacilli isolated from soft and semihard Argentinean cheeses: Genetic characterization and resistance to biological barriers; International Association for Food Protection; Journal of Food Protection; 69; 12; 12-2006; 2983-29910362-028XCONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://meridian.allenpress.com/jfp/article/69/12/2983/172118/Nonstarter-Lactobacilli-Isolated-from-Soft-andinfo:eu-repo/semantics/altIdentifier/doi/10.4315/0362-028x-69.12.2983info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T10:01:47Zoai:ri.conicet.gov.ar:11336/117104instacron: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:34982025-09-03 10:01:47.657CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Nonstarter lactobacilli isolated from soft and semihard Argentinean cheeses: Genetic characterization and resistance to biological barriers
title Nonstarter lactobacilli isolated from soft and semihard Argentinean cheeses: Genetic characterization and resistance to biological barriers
spellingShingle Nonstarter lactobacilli isolated from soft and semihard Argentinean cheeses: Genetic characterization and resistance to biological barriers
Bude Ugarte, Mariana
NSLAB
CHEESES
BIOLOGICAL BARRIERS
title_short Nonstarter lactobacilli isolated from soft and semihard Argentinean cheeses: Genetic characterization and resistance to biological barriers
title_full Nonstarter lactobacilli isolated from soft and semihard Argentinean cheeses: Genetic characterization and resistance to biological barriers
title_fullStr Nonstarter lactobacilli isolated from soft and semihard Argentinean cheeses: Genetic characterization and resistance to biological barriers
title_full_unstemmed Nonstarter lactobacilli isolated from soft and semihard Argentinean cheeses: Genetic characterization and resistance to biological barriers
title_sort Nonstarter lactobacilli isolated from soft and semihard Argentinean cheeses: Genetic characterization and resistance to biological barriers
dc.creator.none.fl_str_mv Bude Ugarte, Mariana
Guglielmotti, Daniela Marta
Giraffa, Giorgio
Reinheimer, Jorge Alberto
Hynes, Erica Rut
author Bude Ugarte, Mariana
author_facet Bude Ugarte, Mariana
Guglielmotti, Daniela Marta
Giraffa, Giorgio
Reinheimer, Jorge Alberto
Hynes, Erica Rut
author_role author
author2 Guglielmotti, Daniela Marta
Giraffa, Giorgio
Reinheimer, Jorge Alberto
Hynes, Erica Rut
author2_role author
author
author
author
dc.subject.none.fl_str_mv NSLAB
CHEESES
BIOLOGICAL BARRIERS
topic NSLAB
CHEESES
BIOLOGICAL BARRIERS
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Nonstarter lactic acid bacteria isolated from Argentinean cheeses were identified and characterized by focusing on their resistance to biological barriers, along with other physiological features of potential interest, in the search for future probiotic organisms. Lactobacilli were enumerated and isolated from semihard and soft cheeses made with multistrain Streptococcus thermophilus starters. Lactobacilli counts in 1-week-old cheeses were between 105 and 107 CFU/g and then reached 107 CFU/ g in all 1-month samples, while streptococci were always above 109 CFU/g. A total number of 22 lactobacilli isolates were retained, identified, and characterized by in vitro tests. Species identity was determined by carbohydrate metabolism and species-specific PCR assays. Genetic diversity was explored by random amplified polymorphic DNA (RAPD) PCR analysis. The Lactobacillus strains were assigned to the species L. casei, L. plantarum, L. rhamnosus, L. curvatus, L. fermentum, and L perolens. All the strains studied tolerated 25 ppm of lysozyme, and most of them showed resistance to 0.3% bile. After incubation in gastric solution (pH 2.0), counts decreased by several log units, ranging from 3.2 to 7.0. The strains were able to grow in the presence of bile salts, but only three isolates were capable of deconjugation. The nonstarter lactobacilli that were assayed fermented the prebiotic substrates (especially lactulose and inulin). Some strains showed high cell hydrophobicity and β-galactosidase activity, as well as inhibitory activity against pathogenic bacteria. It was concluded that most of the lactobacilli isolated in this study demonstrated resistance to biological barriers and physiological characteristics compatible with probiotic properties, which make them suitable for further research in in vivo studies aimed at identifying new probiotic organisms.
Fil: Bude Ugarte, Mariana. 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
Fil: Guglielmotti, Daniela Marta. 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
Fil: Giraffa, Giorgio. Institute Sperimentale Lattiero Caseario, Lodi; Italia
Fil: Reinheimer, Jorge Alberto. 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
Fil: Hynes, Erica Rut. 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 Nonstarter lactic acid bacteria isolated from Argentinean cheeses were identified and characterized by focusing on their resistance to biological barriers, along with other physiological features of potential interest, in the search for future probiotic organisms. Lactobacilli were enumerated and isolated from semihard and soft cheeses made with multistrain Streptococcus thermophilus starters. Lactobacilli counts in 1-week-old cheeses were between 105 and 107 CFU/g and then reached 107 CFU/ g in all 1-month samples, while streptococci were always above 109 CFU/g. A total number of 22 lactobacilli isolates were retained, identified, and characterized by in vitro tests. Species identity was determined by carbohydrate metabolism and species-specific PCR assays. Genetic diversity was explored by random amplified polymorphic DNA (RAPD) PCR analysis. The Lactobacillus strains were assigned to the species L. casei, L. plantarum, L. rhamnosus, L. curvatus, L. fermentum, and L perolens. All the strains studied tolerated 25 ppm of lysozyme, and most of them showed resistance to 0.3% bile. After incubation in gastric solution (pH 2.0), counts decreased by several log units, ranging from 3.2 to 7.0. The strains were able to grow in the presence of bile salts, but only three isolates were capable of deconjugation. The nonstarter lactobacilli that were assayed fermented the prebiotic substrates (especially lactulose and inulin). Some strains showed high cell hydrophobicity and β-galactosidase activity, as well as inhibitory activity against pathogenic bacteria. It was concluded that most of the lactobacilli isolated in this study demonstrated resistance to biological barriers and physiological characteristics compatible with probiotic properties, which make them suitable for further research in in vivo studies aimed at identifying new probiotic organisms.
publishDate 2006
dc.date.none.fl_str_mv 2006-12
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/11336/117104
Bude Ugarte, Mariana; Guglielmotti, Daniela Marta; Giraffa, Giorgio; Reinheimer, Jorge Alberto; Hynes, Erica Rut; Nonstarter lactobacilli isolated from soft and semihard Argentinean cheeses: Genetic characterization and resistance to biological barriers; International Association for Food Protection; Journal of Food Protection; 69; 12; 12-2006; 2983-2991
0362-028X
CONICET Digital
CONICET
url http://hdl.handle.net/11336/117104
identifier_str_mv Bude Ugarte, Mariana; Guglielmotti, Daniela Marta; Giraffa, Giorgio; Reinheimer, Jorge Alberto; Hynes, Erica Rut; Nonstarter lactobacilli isolated from soft and semihard Argentinean cheeses: Genetic characterization and resistance to biological barriers; International Association for Food Protection; Journal of Food Protection; 69; 12; 12-2006; 2983-2991
0362-028X
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://meridian.allenpress.com/jfp/article/69/12/2983/172118/Nonstarter-Lactobacilli-Isolated-from-Soft-and
info:eu-repo/semantics/altIdentifier/doi/10.4315/0362-028x-69.12.2983
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv International Association for Food Protection
publisher.none.fl_str_mv International Association for Food Protection
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 13.13397

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