Probiotic properties of Weissella cibaria and Leuconostoc citreum isolated from tejuino – A typical Mexican beverage

Published on Dec 1, 2017in Lwt - Food Science and Technology
· DOI :10.1016/J.LWT.2017.08.009
Monique Suela Silva3
Estimated H-index: 3
,
Cíntia Lacerda Ramos19
Estimated H-index: 19
+ 4 AuthorsDisney Ribeiro Dias24
Estimated H-index: 24
Sources
Abstract
Abstract The survival of bacterial strains isolated from tejuino was evaluated in the human gastrointestinal model (ARIS) using saline solution and simulated food as matrices. Antagonistic activity towards pathogenic bacteria, short-chain fatty acids production and adhesion to HT-29 cells were also studied. Leuconostoc citreum CIATEJ BI–49.1 , Weissella cibaria CIATEJ BI–48.1 , Chryseobacterium bovis CIATEJ BI–55.1 and Bacillus safensis CIATEJ BI–75.1 were selected and inoculated in ARIS model. B. safensis and C. bovis were unable to survive the simulated human gastrointestinal tract conditions. Leu. citreum seemed to be more resistant to gastrointestinal conditions than W. cibaria , recovering 7–8 log CFU/mL. In the antagonistic assay, Leu. citreum showed the highest (p  S. aureus and S. Typhimurium strains, while W. cibaria had the highest (p  L. monocytogenes . In regards of short chain fatty acids production, Leu. citreum showed highest (p  W. cibaria (approximately 0.5%). Leu. citreum could be a potential probiotic strain due to its tolerance to gastrointestinal conditions, antagonistic activity towards foodborne pathogens, short-chain fatty acids production and adhesion to HT-29 cells.
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