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.
EEA Famaillá
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. Universita Cattolica del Sacro Cuore. Centro Ricerche Biotecnologiche. Istituto di Microbiologia; Italia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Famaillá; Argentina
Fil: Fontana, Paola Daniela. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Famaillá; Argentina
Fil: Wright, Atte von. University Of Eastern Finland. Institute of Public Health and Clinical Nutrition. Food Biotechnology; 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. Institute of Public Health and Clinical Nutrition. Food Biotechnology; Finlandia
Fuente
LWT - Food Science and Technology 71 : 288-294 (September 2016)
Materia
Probióticos
Lactobacillus
Bacterias Acidolácticas
Productos Fermentados
Amaranthus
Probiotics
Lactic Acid Bacteria
Fermented Products
Quinoa
Quinua
Nivel de accesibilidad
acceso restringido
Condiciones de uso
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/3273
Acceder
id INTADig_0087c9d5303d5cff364c446ae1e00903
oai_identifier_str oai:localhost:20.500.12123/3273
network_acronym_str INTADig
repository_id_str l
network_name_str INTA Digital (INTA)
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, CarmeProbióticosLactobacillusBacterias AcidolácticasProductos FermentadosAmaranthusProbioticsLactic Acid BacteriaFermented ProductsQuinoaQuinuaProbiotics 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.EEA FamailláFil: 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. Universita Cattolica del Sacro Cuore. Centro Ricerche Biotecnologiche. Istituto di Microbiologia; Italia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Famaillá; ArgentinaFil: Fontana, Paola Daniela. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Famaillá; ArgentinaFil: Wright, Atte von. University Of Eastern Finland. Institute of Public Health and Clinical Nutrition. Food Biotechnology; 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. Institute of Public Health and Clinical Nutrition. Food Biotechnology; Finlandia2018-09-03T12:57:12Z2018-09-03T12:57:12Z2016-09info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttps://www.sciencedirect.com/science/article/pii/S0023643816301827http://hdl.handle.net/20.500.12123/32730023-6438https://doi.org/10.1016/j.lwt.2016.03.046LWT - Food Science and Technology 71 : 288-294 (September 2016)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/restrictedAccess2025-09-04T09:47:27Zoai:localhost:20.500.12123/3273instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-09-04 09:47:27.911INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
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
Probióticos
Lactobacillus
Bacterias Acidolácticas
Productos Fermentados
Amaranthus
Probiotics
Lactic Acid Bacteria
Fermented Products
Quinoa
Quinua
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 Probióticos
Lactobacillus
Bacterias Acidolácticas
Productos Fermentados
Amaranthus
Probiotics
Lactic Acid Bacteria
Fermented Products
Quinoa
Quinua
topic Probióticos
Lactobacillus
Bacterias Acidolácticas
Productos Fermentados
Amaranthus
Probiotics
Lactic Acid Bacteria
Fermented Products
Quinoa
Quinua
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.
EEA Famaillá
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. Universita Cattolica del Sacro Cuore. Centro Ricerche Biotecnologiche. Istituto di Microbiologia; Italia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Famaillá; Argentina
Fil: Fontana, Paola Daniela. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Famaillá; Argentina
Fil: Wright, Atte von. University Of Eastern Finland. Institute of Public Health and Clinical Nutrition. Food Biotechnology; 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. Institute of Public Health and Clinical Nutrition. Food Biotechnology; 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
2018-09-03T12:57:12Z
2018-09-03T12:57:12Z
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 https://www.sciencedirect.com/science/article/pii/S0023643816301827
http://hdl.handle.net/20.500.12123/3273
0023-6438
https://doi.org/10.1016/j.lwt.2016.03.046
url https://www.sciencedirect.com/science/article/pii/S0023643816301827
http://hdl.handle.net/20.500.12123/3273
https://doi.org/10.1016/j.lwt.2016.03.046
identifier_str_mv 0023-6438
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/restrictedAccess
eu_rights_str_mv restrictedAccess
dc.format.none.fl_str_mv application/pdf
dc.source.none.fl_str_mv LWT - Food Science and Technology 71 : 288-294 (September 2016)
reponame:INTA Digital (INTA)
instname:Instituto Nacional de Tecnología Agropecuaria
reponame_str INTA Digital (INTA)
collection INTA Digital (INTA)
instname_str Instituto Nacional de Tecnología Agropecuaria
repository.name.fl_str_mv INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuaria
repository.mail.fl_str_mv tripaldi.nicolas@inta.gob.ar
_version_ 1842341358224801792
score 12.623145

Publicaciones similares