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Pediococcus acidilactici as a potential probiotic to be used in food industry

2015Journal article Restricted access
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dc.contributor.authorBarbosa, Joana
dc.contributor.authorBorges, Sandra
dc.contributor.authorTeixeira, Paula
dc.date.accessioned2016-04-21T16:38:00Z
dc.date.available2016-04-21T16:38:00Z
dc.date.issued2015
dc.description.abstractThe objective of this study was to compare the results obtained between a commercial probiotic bacterium and a strain of Pediococcus acidilactici isolated from a food matrix. Besides the characterisation of the isolates, the main focus of this work was to evaluate their ability to survive through simulated gastrointestinal tract passage as well as the effect of the spray drying process to be used as concentrated cultures in the food industry. Both lactic acid bacteria produced any of the virulence determinants investigated; they exhibited no significant antibiotic resistances and <1logunit reduction in viable counts was obtained after exposure to simulated gastrointestinal tract conditions. Concentrated cultures of P.acidilactici HA-6111-2 in 10% (w/v) of reconstituted skim milk were obtained by spray drying and, after 60days of storage at 4 degrees C, <1logunit reduction in viable count was recorded. In conclusion, from these preliminary characterisation tests and its extended viability in the dried form, this P.acidilactici strain should be considered as a potentially useful probiotic.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersion
dc.identifier.citationBARBOSA, J. ; BORGES, S. ; TEIXEIRA, Paula - Pediococcus acidilactici as a potential probiotic to be used in food industry. International Journal of Food Science and Technology. ISSN 0950-5423. Vol. 50, n.º 5 (2015), p. 1151-1157pt_PT
dc.identifier.doi10.1111/ijfs.12768
dc.identifier.eid84927798350
dc.identifier.eissn1365-2621
dc.identifier.issn0950-5423
dc.identifier.urihttp://hdl.handle.net/10400.14/19938
dc.identifier.wos000353646700013
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherWiley
dc.relationLISTERIA MONOCYTOGENES IN FOODS: CONTRIBUTING DATA FOR RISK ASSESSMENT
dc.subjectAntibiotic susceptibilitypt_PT
dc.subjectBeneficial characteristicspt_PT
dc.subjectConcentrated culturespt_PT
dc.subjectDried powderpt_PT
dc.subjectGastrointestinal tract simulationpt_PT
dc.subjectLactic acid bacteriapt_PT
dc.subjectP. acidilactici HA-6111-2pt_PT
dc.subjectSpray dryingpt_PT
dc.subjectStoragept_PT
dc.subjectSurvivalpt_PT
dc.subjectVirulence factorspt_PT
dc.titlePediococcus acidilactici as a potential probiotic to be used in food industrypt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleLISTERIA MONOCYTOGENES IN FOODS: CONTRIBUTING DATA FOR RISK ASSESSMENT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/3599-PPCDT/PEst-OE%2FEQB%2FLA0016%2F2013/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBD%2F48894%2F2008/PT
oaire.citation.endPage1157
oaire.citation.issue5
oaire.citation.startPage1151
oaire.citation.titleInternational Journal of Food Science and Technology
oaire.citation.volume50
oaire.fundingStream3599-PPCDT
person.familyNameBarbosa
person.familyNameBorges
person.familyNameTeixeira
person.givenNameJoana
person.givenNameSandra
person.givenNamePaula
person.identifier.ciencia-id9516-589F-8B0D
person.identifier.ciencia-id591F-66D5-8F90
person.identifier.orcid0000-0001-5879-9458
person.identifier.orcid0000-0003-4665-1098
person.identifier.orcid0000-0002-6296-5137
person.identifier.ridJ-8678-2014
person.identifier.scopus-author-id13608752600
person.identifier.scopus-author-id15826021600
person.identifier.scopus-author-id7005895206
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsrestrictedAccesspt_PT
rcaap.typearticlept_PT
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