Assessment of the probiotic potential of lactic acid bacteria isolated from Minas artisanal cheese produced in the Campo das Vertentes region, Brazil

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Assessment of the probiotic potential of lactic acid bacteria isolated from Minas artisanal cheese produced in the Campo das Vertentes region, Brazil

机译：巴西Campo Das Vertentes地区生产的Minas手工乳酪乳酸菌的益生菌潜力评估

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The microbiota of the Brazilian Minas artisanal cheese, made from raw milk, is not well known and may include probiotic bacteria. This study aimed to assess the invitro and invivo probiotic properties of the lactic acid bacteria isolated from these cheeses. Thirty-six samples of the Lactobacillus/Pediococcus group were selected for invitro investigation. Pediococcus acidilactici (PA2) and Lactobacillus plantarum (LP4) showed the best results and were tested for their ability to protect Salmonella Typhimurium orally infected mice. LP4 showed better probiotic potential than PA2 and allowed higher values of weight gain (P0.05). Thus, Lb.plantarumLP4 may have potential use as a probiotic in foods after future technological screening.

机译：巴西米纳斯手工奶酪的微生物液，由原料牛奶制成，尚无众所周知，并且可能包括益生菌。本研究旨在评估从这些奶酪中分离的乳酸菌的invitro和Invivo益生菌性质。选择36种乳酸杆菌/ Pediococcus组用于invitro调查。 Pediococcus acidilactici（pa2）和乳杆菌（Lp4）显示出最佳结果，并测试了它们保护沙门氏菌口腔感染的小鼠的能力。 LP4显示比PA2更好的益生菌电位，并且允许更高的重量增益值（P <0.05）。因此，LB.PLANTARUMLP4可能在未来技术筛查后潜在用作食品中的益生菌。

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《International Journal of Dairy Technology》 |2017年第4期|共10页
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正文语种 eng
中图分类食品工业;
关键词
Cheese; Probiotics; Lactic acid bacteria; Cheese microbiology;

机译：奶酪;益生菌;乳酸菌;奶酪微生物学;

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专利

1. Assessment of the probiotic potential of lactic acid bacteria isolated from Minas artisanal cheese produced in the Campo das Vertentes region, Brazil [J] . International Journal of Dairy Technology . 2017,第4期

机译：巴西Campo Das Vertentes地区生产的Minas手工乳酪乳酸菌的益生菌潜力评估
2. Virulence factors and antimicrobial resistance of Staphylococcus aureus isolated from the production process of Minas artisanal cheese from the region of Campo das Vertentes, Brazil [J] . R. D. Castro, S. H. S. P. Pedroso, S. H. C. Sandes, Journal of dairy science . 2020,第3期

机译：巴西Campo Das Vertentes地区Minas手工乳酪生产过程中脓毒葡萄球菌的毒力因子和抗菌抗性
3. Identification of lactic acid bacteria isolated from artisanal Coalho cheese produced in the Brazilian Northeast [J] . L. M. Araújo, V. Queiroga Neto, P. P. Andrade, CyTA Journal of Food . 2016,第4期

机译：鉴定自巴西东北部生产的手工Coalho奶酪中分离出的乳酸菌
4. Selection and Evaluation of Potential Probiotic Lactic Acid Bacteria and Bifidobacteria Isolated from Human Intestinal Tract Selection and evaluation of potential probiotic [C] . Chaohui Xue, Xue Han, Lanwei Zhang, International conference on agricultural engineering and food engineering . 2012

机译：从人体肠道分离出的潜在益生菌乳酸菌和双歧杆菌的选择和评价潜在益生菌的选择和评价
5. Probiotic potential of lactic acid bacteria isolated from rainbow trout (Oncorhynchus mykiss, Walbaum) and rearing environment. Importance in the prevention of fish diseases and public health. [D] . Araujo, Carlos Alexandre Dias. 2016

机译：从虹鳟鱼（Oncorhynchus mykiss，Walbaum）和饲养环境中分离出乳酸菌的益生菌潜力。在预防鱼类疾病和公共卫生方面的重要性。
6. Lactic acid microbiota identification in water, raw milk, endogenous starter culture, and fresh Minas artisanal cheese from the Campo das Vertentes region of Brazil during the dry and rainy seasons [O] . R.D. Castro, L.G. Oliveira, F.M. Sant’Anna, 2016

机译：乳酸微生物征在水，原料牛奶，内源性起动性培养和新鲜的米纳斯手工奶酪中，来自巴西的Campo Das Pastentes地区干燥和雨季

Assessment of the probiotic potential of lactic acid bacteria isolated from Minas artisanal cheese produced in the Campo das Vertentes region, Brazil

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