Propriedades probióticas in vitro de bactérias ácido láticas isoladas de queijos artesanais do norte de Minas Gerais e qualidade físico-química dos queijos

Abstract

The elaboration of artisanal dairy products is a traditional activity in several countries, with characteristics of each region or microregion. The use of lactic acid bacteria (BAL) contributes to the development of flavor and aroma, with potential to inhibit the growth of deteriorating and pathogenic microorganisms. Some of these microorganisms may be probiotic, since they promote beneficial effects on the health of consumers, who seek healthy and nutritious food, and cheeses are an alternative for their incorporation. The objective of this study was to determine the in vitro probiotic potential of lactic acid bacteria isolated from artisanal cheeses from Northern Minas Gerais. Fifteen cheese samples were collected with a maturation period of 15 days from January to February 2016. Samples were submitted to physical-chemical analysis to characterize moisture, fat, protein, pH and titratable acidity. Bacteria isolated from the cheeses were identified by proteomic analysis and evaluated for their in vitro probiotic potential by tolerance to gastric pH and bile salts, antimicrobial susceptibility and antagonism against indicator samples. Bacteria were identified as Lactobacillus paracasei and Enterococcus faecium. The L. paracasei (L2) and L. paracasei (M3) samples presented better tolerance at pH 2.0 and the antagonism test. These bacteria with probiotic potential selected may contribute to the improvement of the microbiological quality of cheeses and food safety of consumers.