Screening and characterization of potential probiotic and starter bacteria for plant fermentations
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 trac...
| Main Authors: | , , , , , , , , |
|---|---|
| Format: | Artículo |
| Language: | Inglés |
| Published: |
2018
|
| Subjects: | |
| Online Access: | 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 |
| _version_ | 1855483211291820032 |
|---|---|
| author | 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_browse | Belfiore, Carolina Dallagnol, Andrea Micaela Fontana, Cecilia Alejandra Fontana, Paola Daniela Jimenez, María Eugenia Plumed Ferrer, Carme Vera Pingitore, Esteban Vignolo, Graciela Margarita Wright, Atte von |
| 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_sort | Vera Pingitore, Esteban |
| collection | INTA Digital |
| 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. |
| format | Artículo |
| id | INTA3273 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2018 |
| publishDateRange | 2018 |
| publishDateSort | 2018 |
| record_format | dspace |
| spelling | INTA32732018-09-03T12:59:04Z Screening and characterization of potential probiotic and starter bacteria for plant fermentations 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 Probióticos Lactobacillus Bacterias Acidolácticas Productos Fermentados Amaranthus Probiotics Lactic Acid Bacteria Fermented Products Quinoa Quinua 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 2018-09-03T12:57:12Z 2018-09-03T12:57:12Z 2016-09 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion 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 eng info:eu-repo/semantics/restrictedAccess application/pdf LWT - Food Science and Technology 71 : 288-294 (September 2016) |
| spellingShingle | Probióticos Lactobacillus Bacterias Acidolácticas Productos Fermentados Amaranthus Probiotics Lactic Acid Bacteria Fermented Products Quinoa Quinua 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 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 |
| 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_short | 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 |
| topic | Probióticos Lactobacillus Bacterias Acidolácticas Productos Fermentados Amaranthus Probiotics Lactic Acid Bacteria Fermented Products Quinoa Quinua |
| 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 |
| work_keys_str_mv | AT verapingitoreesteban screeningandcharacterizationofpotentialprobioticandstarterbacteriaforplantfermentations AT jimenezmariaeugenia screeningandcharacterizationofpotentialprobioticandstarterbacteriaforplantfermentations AT dallagnolandreamicaela screeningandcharacterizationofpotentialprobioticandstarterbacteriaforplantfermentations AT belfiorecarolina screeningandcharacterizationofpotentialprobioticandstarterbacteriaforplantfermentations AT fontanaceciliaalejandra screeningandcharacterizationofpotentialprobioticandstarterbacteriaforplantfermentations AT fontanapaoladaniela screeningandcharacterizationofpotentialprobioticandstarterbacteriaforplantfermentations AT wrightattevon screeningandcharacterizationofpotentialprobioticandstarterbacteriaforplantfermentations AT vignologracielamargarita screeningandcharacterizationofpotentialprobioticandstarterbacteriaforplantfermentations AT plumedferrercarme screeningandcharacterizationofpotentialprobioticandstarterbacteriaforplantfermentations |