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dc.contributor.author
Teles Santos, Tiza
dc.contributor.author
Santos Ornelas, Roberta María
dc.contributor.author
Borges Arcucio, Leonardo
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Messias Oliveira, Mayara
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Nicoli, Jaques Robert
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Villela Dias, Cristiano
dc.contributor.author
Trovatti Uetanabaro, Ana Paula
dc.contributor.author
Vinderola, Celso Gabriel
dc.date.available
2018-09-12T18:34:28Z
dc.date.issued
2016-06
dc.identifier.citation
Teles Santos, Tiza; Santos Ornelas, Roberta María; Borges Arcucio, Leonardo; Messias Oliveira, Mayara; Nicoli, Jaques Robert; et al.; Characterization of lactobacilli strains derived from cocoa fermentation in the south of Bahia for the development of probiotic cultures; Elsevier Science; LWT - Food Science and Technology; 73; 6-2016; 259-266
dc.identifier.issn
0023-6438
dc.identifier.uri
http://hdl.handle.net/11336/59370
dc.description.abstract
In the last years, several factors have contributed to the development of probiotic cultures from locally sourced strains. In this paper, we aimed to characterize Lactobacillus plantarum and Lactobacillus fermentum isolates derived from Brazilian cocoa fermentation for the development of new probiotic cultures. Isolates diversity was studied by RAPD and strains were further tested in vitro for their probiotic potential. Physiological traits such as heat tolerance, hydrophobicity, resistance to simulated gastrointestinal digestion and antibiotic susceptibility were studied. Besides, activity against food pathogens was tested through four different assays: deferred inhibition, co-aggregation, co-cultivation and antagonism of supernatants. Considering the resistance to simulated gastrointestinal digestion and the results from the antimicrobial and co-aggregation tests, L. plantarum 286 showed the most promising results, followed by L. plantarum 289, for further studies for their application as probiotics.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Elsevier Science
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.subject
Probiotics
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Chocolate
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Isolation
dc.subject.classification
Alimentos y Bebidas
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Otras Ingenierías y Tecnologías
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INGENIERÍAS Y TECNOLOGÍAS
dc.title
Characterization of lactobacilli strains derived from cocoa fermentation in the south of Bahia for the development of probiotic cultures
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2018-09-11T18:02:05Z
dc.journal.volume
73
dc.journal.pagination
259-266
dc.journal.pais
Países Bajos
dc.journal.ciudad
Amsterdam
dc.description.fil
Fil: Teles Santos, Tiza. Universidade Estadual de Santa Cruz; Brasil
dc.description.fil
Fil: Santos Ornelas, Roberta María. Universidade Estadual de Santa Cruz; Brasil
dc.description.fil
Fil: Borges Arcucio, Leonardo. Universidade Federal de Minas Gerais; Brasil
dc.description.fil
Fil: Messias Oliveira, Mayara. Universidade Estadual de Santa Cruz; Brasil
dc.description.fil
Fil: Nicoli, Jaques Robert. Universidade Federal de Minas Gerais; Brasil
dc.description.fil
Fil: Villela Dias, Cristiano. Universidade Estadual de Santa Cruz; Brasil
dc.description.fil
Fil: Trovatti Uetanabaro, Ana Paula. Universidade Estadual de Santa Cruz; Brasil
dc.description.fil
Fil: Vinderola, Celso Gabriel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
dc.journal.title
LWT - Food Science and Technology
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.lwt.2016.06.003
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/abs/pii/S0023643816303358
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