Publicação
Selection of potential probiotic lactic acid bacteria isolated from Spanish fermented foods
| dc.contributor.author | Martín, Irene | |
| dc.contributor.author | Barbosa, Joana | |
| dc.contributor.author | Córdoba, Juan J. | |
| dc.contributor.author | Teixeira, Paula | |
| dc.date.accessioned | 2026-08-14T16:19:35Z | |
| dc.date.available | 2026-08-14T16:19:35Z | |
| dc.date.issued | 2023-07-01 | |
| dc.description.abstract | Fermented foods are products with an autochthonous microbiota which confers characteristic sensory attributes and plays a role in their preservation by the production of inhibitory compounds [1]. This autochthonous microbiota, composed mainly of lactic acid bacteria (LAB), also has interesting probiotic and functional properties. Probiotics are live microorganisms which when administered in adequate amounts could confer a health benefit to the host [2]. Their consumption has several beneficial effects, including balancing of colonic microbiota, protection of the normal intestinal microbiota and prevention of gastrointestinal disorders, reduction of serum cholesterol, antagonism against food-borne pathogens and improvement in the nutritional value of foods [3]. The objective of this work was to evaluate several LAB strains isolated from dry-cured fermented meat products and ripened cheese for potential use as probiotic strains, concerning their safety, antimicrobial and functional activities. For this purpose, 33 LAB strains obtained from Spanish fermented products were studied regarding the presence of virulence factors and genes, susceptibility to antibiotics, antimicrobial activity against different spoilage and pathogens bacteria, survival during simulated gastrointestinal tract (GIT) passage and adhesion to intestinal epithelium. Despite the production of proteinaceous compounds inhibiting several pathogens by all the LAB strains analyzed, only five strains were selected due to the absence of virulence factors and genes and antibiotic resistance: Lactilactobacillus sakei 205 and 197 (isolated from dry-cured fermented sausages), Lacticaseibacillus casei 116 and 31 and Lactococcus garvieae 151 (isolated from ripened cheeses). With this study, five strains from three species were found as potential candidates for future use as protective and probiotic strains in fermented foods. Further tests should be performed to evaluate their beneficial effects when incorporated into fermented food matrices during their shelf life. | eng |
| dc.identifier.other | da1d4162-8eea-4caf-aa26-867c18d8b1cb | |
| dc.identifier.uri | http://hdl.handle.net/10400.14/59151 | |
| dc.language.iso | eng | |
| dc.peerreviewed | yes | |
| dc.publisher | Federación Española de Biotecnólogos | |
| dc.rights.uri | N/A | |
| dc.subject | Probiotic | eng |
| dc.subject | Lactic acid bacteria | eng |
| dc.subject | Gastrointestinal tract | eng |
| dc.subject | Caco-2 | eng |
| dc.title | Selection of potential probiotic lactic acid bacteria isolated from Spanish fermented foods | |
| dc.type | conference proceedings | |
| dspace.entity.type | Publication | |
| oaire.citation.endPage | 83 | |
| oaire.citation.startPage | 82 | |
| oaire.citation.title | Libro de Resúmenes. XVI Congreso de la Federación Espanhola de Biotecnólogos. Congreso Anual de Biotecnología | |
| oaire.version | http://purl.org/coar/version/c_970fb48d4fbd8a85 |
Ficheiros
Principais
1 - 1 de 1