In Vitro Evaluation of the Probiotic Potential of Halotolerant Lactobacilli Isolated from a Ripened Tropical Mexican Cheese

Probiotics and Antimicrobial Proteins
Guiomar Melgar-LalanneHumberto Hernández-Sánchez

Abstract

Three halotolerant lactobacilli (Lactobacillus plantarum, L. pentosus, and L. acidipiscis) isolated from a ripened Mexican tropical cheese (double cream Chiapas cheese) were evaluated as potential probiotics and compared with two commercial probiotic strains (L. casei Shirota and L. plantarum 299v) from human origin. All the strains survived the in vitro gastrointestinal simulation from the oral cavity to the ileum. During the stomach simulation, all the strains survived in satiety conditions (60 min, pH 3.0, 3 g/L pepsin, 150 rpm) and only L. pentosus could not survive under fasting conditions (60 min, pH 2.0, 3 g/L pepsin, 150 rpm). All the strains showed a strong hydrophilic character with low n-hexadecane and a variable chloroform affinity. L. plantarum showed a mucin adhesion rate similar to that of L. plantarum 299v and L. casei Shirota, while L. pentosus and L. acidipiscis had a lower mucin adhesion. The isolated halotolerant lactobacilli exhibited similar antimicrobial activity against some gram-positive and gram-negative pathogens in comparison with the two commercial strains. In addition, the proteinaceous character of the antimicrobial agents against the most pathogenic strains was demonstrated. The compounds showed ...Continue Reading

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Citations

Feb 19, 2015·Probiotics and Antimicrobial Proteins·Castro-Rodríguez DianaYáñez Fernández Jorge
May 20, 2020·Journal of Developmental Origins of Health and Disease·Diana C Castro-RodríguezElena Zambrano
Apr 27, 2018·Probiotics and Antimicrobial Proteins·C E Lara-HidalgoC Hernández-Rodríguez
Apr 4, 2021·Foods·Jimmy G Hernández-GómezHumberto Hernández-Sánchez
Aug 10, 2021·Beneficial Microbes·E Arvidsson NordströmN Larsson

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