Avaliação das características probióticas in vitro de bactérias ácido láticas isoladas de queijo mussarela

Abstract

Lactic acid bacteria (LAB) are micro-organisms capable of producing lactic acid, which is why they are widely used in industry for the production of dairy products such as milk drinks and cheese. In addition, LAB may have probiotic characteristics which give benefits to consumer health when consumed in adequate amounts. Thus, the aim of this study was to evaluate the probiotic characteristics in vitro of 4 isolated from BAL of sliced mozzarella cheese sold in markets and minimarkets in the city of Pelotas / RS. Isolates were subjected to endurance tests at different concentrations of salt (NaCl), pH and bile salts, capacity autoagregação and coaggregation, susceptibility to antimicrobial and ability to support the transition to the gastric tract in the presence and absence of food. The 4 strains were able to survive the various conditions of NaCl (4.5% and 6%) and bile salts (0.3% and 1%), and showed no growth at pH 2. The isolated Leuconostoc mesenteroides LM42 was with the highest sensitivity to most antimicrobials tested. In the evaluation of the resistance to gastric tract of mock it was observed that all the strains were able to survive up to 240 min in the presence of food. And autoagregação capacity and coagreação Listeria. monocytogenes, characterized important features them as potential probiotics.