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首页> 外文期刊>Food microbiology >Probiotic features of Lactobacillus strains isolated from Ragusano and Pecorino Siciliano cheeses
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Probiotic features of Lactobacillus strains isolated from Ragusano and Pecorino Siciliano cheeses

机译：从Ragusano和Pecorino Siciliano奶酪分离的乳酸杆菌菌株的益生菌特征

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摘要

In the present study 177 Lactobacillus spp. strains, isolated from Ragusano and Pecorino Siciliano cheeses, were in vitro screened for probiotic traits, and their characteristics were compared to those of lactobadllus rhamnosus GG, commercial strain. Based on acidic and bile salt resistance, thirteen Lactobacillus strains were selected. The multiplex-PCR application revealed that nine strains belonged to L. rhamnosus species and four to Lactobacillus paracasei species. All selected strains were further investigated for transit tolerance in simulated upper gastrointestinal tract (GI), for adhesion capacity to human intestinal cell lines, for hydrophobicity, for co-aggregation and auto-aggregation and for antimicrobial activities. Moreover, antibiotic resistance, hemolytic and bile salt hydrolase activities were investigated for safety assessment. Viable counts after simulated gastric and duodenal transit revealed that overall the selected lactobacilli tolerated better pancreatic juice and bile salts than acidic juice. In particular, three L. rhamnosus strains (FS10, FS2, and PS11) and one L. paracasei strain (PM8) increased their cell density after the simulated GI transit. The same strains showed also high percentage of auto-aggregation and co-aggregation with Escherichia coll All strains were effective against both Staphylococcus aureus and E. coli and variability was achieved versus Listeria monocytogenes and Enterococcus faecalis used as pathogenic indicator strains. Different behavior was revealed by strains for adhesion ability and hydrophobicity, which are not always linked each other and are strongly strain-dependent. From the safety point of view, no isolate showed hemolytic and bile salt hydrolase activities, except one, and most of the strains were sensitive to a broad range of clinical antibiotics. This work showed that the L rhamnosus FS10 and the L. paracasei PM8 are good promising probiotic candidates for further in vivo investigations.
机译：在本研究中，有177个乳酸杆菌属。从Ragusano和Pecorino Siciliano奶酪中分离出的菌株，在体外筛选了益生菌性状，并将其特性与商品菌株鼠李糖乳杆菌GG进行了比较。基于酸性和胆汁盐抗性，选择了十三株乳酸杆菌菌株。多重PCR的应用揭示了9个菌株属于鼠李糖乳杆菌物种，另外四个属于副干酪乳杆菌物种。进一步研究了所有选定菌株在模拟上胃肠道（GI）中的转运耐受性，对人肠道细胞系的粘附能力，疏水性，共聚集和自聚集以及抗菌活性。此外，还对抗生素抗性，溶血性和胆汁盐水解酶活性进行了研究，以进行安全性评估。模拟胃和十二指肠运输后的活计数显示，总体而言，所选乳酸菌比酸性汁液耐受的胰液和胆汁盐更好。特别是，在模拟的GI转运后，三种鼠李糖乳杆菌菌株（FS10，FS2和PS11）和一种副干酪乳杆菌（PM8）增加了它们的细胞密度。相同的菌株还显示出高水平的与大肠杆菌的自动聚集和共聚集。所有菌株均对金黄色葡萄球菌和大肠杆菌均有效，并且与用作病原性指示菌株的单核细胞增生李斯特菌和粪肠球菌相比具有可变性。菌株的粘附能力和疏水性揭示了不同的行为，它们并不总是相互关联的，并且强烈依赖于菌株。从安全性的角度来看，没有分离株表现出溶血和胆汁盐水解酶活性，只有一种分离株，而且大多数菌株对多种临床抗生素敏感。这项工作表明，鼠李糖乳杆菌FS10和副干酪乳杆菌PM8是有希望的益生菌候选物，可用于进一步的体内研究。

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