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Universidade de Brasília
Use este identificador para citar ou linkar para este item: http://repositorio.unb.br/handle/10482/41513
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dc.contributor.authorLeandro, Eliana dos Santos-
dc.contributor.authorGinani, Verônica Cortez-
dc.contributor.authorAlencar, Ernandes Rodrigues de-
dc.contributor.authorPereira, Odilon Gomes-
dc.contributor.authorRose, Ester Cardoso Paes-
dc.contributor.authorVale, Helson Mário Martins do-
dc.contributor.authorPratesi, Riccardo-
dc.contributor.authorHecht, Mariana Machado-
dc.contributor.authorCavalcanti, Marilia Hermes-
dc.contributor.authorTavares, Caroline Stéfany Oliveira-
dc.date.accessioned2021-07-28T12:35:36Z-
dc.date.available2021-07-28T12:35:36Z-
dc.date.issued2021-
dc.identifier.citationLEANDRO, Eliana dos Santos et al. Isolation, identification, and screening of lactic acid bacteria with probiotic potential in silage of different species of forage plants, cocoa beans, and artisanal salami. Probiotics and Antimicrobial Proteins, v. 13, p. 173–186, 2021. DOI: https://doi.org/10.1007/s12602-020-09679-y.pt_BR
dc.identifier.urihttps://repositorio.unb.br/handle/10482/41513-
dc.language.isoInglêspt_BR
dc.publisherSpringerpt_BR
dc.rightsAcesso Restritopt_BR
dc.titleIsolation, identification, and screening of lactic acid bacteria with probiotic potential in silage of different species of forage plants, cocoa beans, and artisanal salamipt_BR
dc.typeArtigopt_BR
dc.subject.keywordBactérias lácticaspt_BR
dc.subject.keywordProbióticospt_BR
dc.subject.keywordFermentaçãopt_BR
dc.identifier.doihttps://doi.org/10.1007/s12602-020-09679-ypt_BR
dc.relation.publisherversionhttps://link.springer.com/article/10.1007/s12602-020-09679-ypt_BR
dc.description.abstract1The objective of this study was to isolate and characterize lactic acid bacteria with probiotic potential in silages of different species of forage plants, cocoa beans, and artisanal salami. The obtained isolates were submitted to the following evaluations: (i) screening for tolerance to pH 2 and bile salts, (ii) genotypic identification of isolates, (iii) survival in simulated gastric and pancreatic conditions, (iv) antimicrobial activity, (v) antibiotic susceptibility and safety, and (vi) properties associated with adhesion capacity. A total of 82 isolates were obtained and were screened for pH 2.0 tolerance and capacity to growth in the presence of bile salts (1.0 and 2.0%). Only 19 strains simultaneously presented tolerance to pH 2.0 and bile salts. These 19 strains were evaluated for genetic profile by Box-PCR. Subsequently, the selected strains were subjected to partial sequencing of the 16S rRNA gene. The species Lactobacillus plantarum was prevalent. The identified strains were evaluated for survival under simulated gastric and pancreatic conditions. Some strains have shown tolerance in both conditions. Different strains showed variations in antimicrobial activity, susceptibility to antibiotics, and properties associated with adhesion (hydrophobicity, autoaggregation, coaggregation, and adhesion to CaCo2 cells). All strains were negative for hemolysis, DNase, gelatinase, and biogenic amine synthesis activity. The L. plantarum SBR64.7 strain can be considered the most promising for it presented the lowest viability reduction when exposed to gastric and pancreatic juices.pt_BR
dc.identifier.orcidhttps://orcid.org/0000-0003-3120-5925pt_BR
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