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dc.contributor.authorMoreno, Izildinha; et. al.-
dc.contributor.otherPT_Br
dc.date.accessioned-
dc.date.accessioned2021-12-07T18:18:24Z-
dc.date.availablePT_Br
dc.date.available2021-12-07T18:18:24Z-
dc.date.copyright-
dc.date.issued2018-
dc.identifierPT_Br
dc.identifier.citationProbiotics and Antimicrobial Proteins, v. 10, p. 1-13, 2018.pt_BR
dc.identifier.urihttp://repositorio.ital.sp.gov.br/jspui/handle/123456789/207-
dc.description.abstractIn this study, the probiotic potential of five bacteriocin-producing lactic acid bacteria (LAB) strains, isolated from meat products, was investigated. They were presumptively identified as Lactococcus lactis subsp. cremoris CTC 204 and CTC 483, L. lactis subsp. hordinae CTC 484, and Lactobacillus plantarum CTC 368 and CTC 469 according to morphological, biochemical, and physiological characteristics. Analysis of genetic variability (random amplified polymorphic (RAPD)-PCR) and whole-cell proteins (SDS-PAGE) revealed similarity between Lactobacillus strains and variability among Lactococcus strains. The evaluation of the probiotic potential showed that the five LAB strains were tolerant to pH 2.0, and only strain CTC 469 was tolerant to the lowest concentration of the bile salts evaluated (0.1%). All strains showed survival or growth ability at 4, 25, and 37 °C, and tolerance at − 20 °C. Although strain CTC 204 in TSB Broth supplemented with MgSO4 showed the highest intensity of biofilm production, this compound was produced by all of them. The safety assessment showed that no thermonuclease, hemolytic, or gelatinase activities were detected. All strains were resistant to erythromycin and sensitive to amoxicillin and phenoxymethylpenicillin; furthermore, CTC 204 was resistant to chloramphenicol, CTC 368 and CTC 469 to chloramphenicol and vancomycin, CTC 483 to tetracycline and vancomycin, and CTC 484 to clindamycin and chloramphenicol. The evaluated strains showed biogenic amine production; the lowest levels were produced by CTC 204 and CTC 368 strains. It was concluded that CTC 204 and CTC 368 strains have the greatest potential for becoming probiotics.pt_BR
dc.description.sponsorshipFAPESP / CNPqpt_BR
dc.formatPT_Br
dc.languagePT_Br
dc.language.isoenpt_BR
dc.publisherSpringerpt_BR
dc.rightsPT_Br
dc.sourcePT_Br
dc.subjectProbioticpt_BR
dc.subjectBacteriocinpt_BR
dc.subjectBiofilmpt_BR
dc.titleEvaluation of Probiotic Potential of Bacteriocinogenic Lactic Acid Bacteria Strains Isolated from Meat Productspt_BR
dc.typeArticlept_BR
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dc.subject.cnpqPT_Br
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