In vitro evaluation of the probiotic potential of microorganisms isolated from functional commercial fermented milks

Authors

  • João Victor Ferreira Campos Centro Universitário de Formiga (UNIFOR-MG) . Formiga, MG. Brasil. https://orcid.org/0000-0003-0902-0000
  • Mariana Oliveira Silva Universidade Federal de Minas Gerais (UFMG) .Belo Horizonte, MG. Brasil. https://orcid.org/0000-0002-0537-1666
  • Ana Carolina Alves Vieira Universidade Federal de Minas Gerais (UFMG) – Belo Horizonte, MG. Brasil. https://orcid.org/0000-0002-9284-8054
  • Luiza Mota de Faria Centro Universitário de Formiga (UNIFOR-MG) . Formiga, MG. Brasil. https://orcid.org/0000-0001-9726-056X
  • Gustavo Lucas Costa Valente Universidade Federal de Minas Gerais (UFMG) .Belo Horizonte, MG. Brasil. https://orcid.org/0000-0001-8256-0383
  • Priscila Mara Rodarte Lima e Pieroni Centro Universitário de Formiga (UNIFOR-MG) . Formiga, MG. Brasil.
  • Marcelo Resende de Souza Universidade Federal de Minas Gerais (UFMG) .Belo Horizonte, MG. Brasil. https://orcid.org/0000-0001-7071-7304
  • Jacques Robert Nicoli Universidade Federal de Minas Gerais (UFMG) – Belo Horizonte, MG. Brasil.
  • Leonardo Borges Acurcio Centro Universitário de Formiga (UNIFOR-MG) . Formiga, MG. Brasil. https://orcid.org/0000-0002-2981-5479

DOI:

https://doi.org/10.35699/2447-6218.2021.35380

Keywords:

Antagonism, Lactobacillus, Resistance to gastrointestinal transit

Abstract

Fermented milk is one of the carriers of probiotics, which is a Greek derived term meaning "pro-life". Probiotics are live microorganisms that, when administered in adequate and daily amounts, confer benefits to host’s health. In this work, four in vitro tests were performed with six lactobacilli samples from commercial fermented milks: sensitivity test to gastric pH, sensitivity test to intestinal bile salts, antagonism test against pathogens and susceptibility test to antimicrobials. The tested samples were resistant to gastric pH (2.0) and some suffered growth inhibition in the sensitivity tests to bile salts (0.3%), in two different methods, reducing growth in about 45% or 1 Log10 reduction. All pathogenic bacteria tested (Escherichia coli, Salmonella enterica serovar Typhimurium and Staphylococcus aureus) were antagonized by the supernatant (in MRS) of Lactobacillus spp. isolated from commercial fermented milks as well as in spot on the lawn test. Regarding antimicrobial susceptibility, samples presented a diverse profile, with prevalence of sensitivity to antimicrobials of clinical relevance, although there was high resistance profile regarding cephalosporins. In view of the in vitro tests performed, samples showed a satisfactory probiotic potential, as expected. However, some samples showed a slightly superior performance, such as Lactobacillus casei Shirota from Yakult, L. casei Defensis from Actimel and L. paracasei ST11 from Chamyto.

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References

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Published

2021-11-15

How to Cite

Campos, J. V. F. ., Silva, M. O. ., Vieira, A. C. A. ., Faria, L. M. de, Valente, G. L. C. ., Pieroni, P. M. R. L. e, Souza, M. R. de, Nicoli, J. R. ., & Borges Acurcio, L. (2021). In vitro evaluation of the probiotic potential of microorganisms isolated from functional commercial fermented milks. Agrarian Sciences Journal, 13. https://doi.org/10.35699/2447-6218.2021.35380

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