Fourteen Lactobacillus strains, isolated from artisanal Fiore Sardo cheese that were able to grow at pH 2.0 and in the presence of 0.3% bile, were evaluated for some functional characteristics relevant to their use as probiotic cultures. Most of the strains survived the conditions of the gastro-intestinal tract, and two also exhibited bile salt hydrolase activity. The levels of aggregation activity were similar in the strains tested. The most active strains also had high hydrophobicity levels. Most of the strains showed antagonistic activity against the indicator strains L. monocytogenes ATCC 7644, E. coli ATCC 35150 and Y enterocolitica ATCC 9610. High frequencies of antimicrobial resistance were observed towards aminoglycosides, glycopeptides, sulfamethoxazolo and trimethoprim. Six strains showed a number of in vitro proper-ties that would make them suitable for use as adjunct cultures in the development of potentially probiotic cheese.
In vitro probiotic characteristics of Lactobacillus strains isolated from Fiore Sardo cheese
PISANO, MARIA BARBARA;FADDA, MARIA ELISABETTA;DEPLANO, MAURA;COSENTINO, SOFIA
2008-01-01
Abstract
Fourteen Lactobacillus strains, isolated from artisanal Fiore Sardo cheese that were able to grow at pH 2.0 and in the presence of 0.3% bile, were evaluated for some functional characteristics relevant to their use as probiotic cultures. Most of the strains survived the conditions of the gastro-intestinal tract, and two also exhibited bile salt hydrolase activity. The levels of aggregation activity were similar in the strains tested. The most active strains also had high hydrophobicity levels. Most of the strains showed antagonistic activity against the indicator strains L. monocytogenes ATCC 7644, E. coli ATCC 35150 and Y enterocolitica ATCC 9610. High frequencies of antimicrobial resistance were observed towards aminoglycosides, glycopeptides, sulfamethoxazolo and trimethoprim. Six strains showed a number of in vitro proper-ties that would make them suitable for use as adjunct cultures in the development of potentially probiotic cheese.
I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
