Propriedades probióticas in vitro de Lactobacillus spp. isolados de queijos minas artesanais da Serra da Canastra - MG

Abstract

Probiotics are microorganisms that confer beneficial effects to consumers. Artisanal Minas cheese from Serra da Canastra region has several lactic acid bacteria which may have probiotic potential, even though not it has not been studied yet. The objective of this study was to determine some in vitro probiotic features of Lactobacillus spp. isolated from Serra da Canastra artisanal cheeses in order to select some bacteria for future production of safer cheeses keeping their natural flavor and tradition. The evaluated properties were antagonism against indicator microorganisms, antimicrobial susceptibility and also sensitivity to gastric acid and sensitivity to bile salts. All lactic acid bacteria tested were resistant to gastric acid (pH 2.0) and bile salts (0.3%). Antagonistic activities were detected against Escherichia coli, Staphylococcus aureus, Listeria monocytogenes, Salmonella enterica var. Typhimurium, Enterococcus faecalis and other bacteria isolated from the same cheeses Lactobacillus plantarum (D27) and Lactobacillus rhamnosus (B25). All samples were sensitive to the antimicrobials erythromycin, tetracycline and resistant to ciprofloxacin, gentamycin, oxacillin, streptomycin and vancomycin). L. plantarum (B17) presented the best probiotic potential. More studies are needed to verify the presence and the capacity of transmission of antimicrobial resistance genes to other microorganisms and evaluate the potential of microorganisms in vivo.