TY - JOUR
T1 - Survival under stress of halotolerant lactobacilli with probiotic properties
AU - Melgar-Lalanne, G.
AU - Rivera-Espinoza, Y.
AU - Farrera-Rebollo, R.
AU - Hernández-Sánchez, H.
N1 - Publisher Copyright:
© 2014, Universidad Autonoma Metropolitana Iztapalapa. All rights reserved.
PY - 2014/4
Y1 - 2014/4
N2 - Three halotolerant lactobacilli with probiotic potential previously isolated from Chiapas cheese (Lactobacillus plantarum, L. pentosus and L. acidipiscis) and two commercial lactobacilli with probiotic activity (L. casei Shirota and L. plantarum 299v) were evaluated for their safety and survival capacity under stress. All the strains could grow in optimal conditions up to 6% NaCl and showed sub-lethal growth up to 16% NaCl; all the strains could grow well at pH values between 4.0 and 8.0; with a sub-lethal growth up to pH values of 2.0 and 9.0. L. plantarum 299v could grow up to 2.0% of bile salts, and L. acidipiscis up to 1.5% of bile dried salts. All the strains could be considered safe because all of them were γ-hemolytic and gelatinase negative. Moreover, all the strains showed similar antibiotic resistance pattern and resisted the normal dose used in the food industry of nisin and lysozyme. With these results, it is possible to conclude that the two commercial Lactobacillus strains are halotolerant and that all the strains can be used in a wide range of food products.
AB - Three halotolerant lactobacilli with probiotic potential previously isolated from Chiapas cheese (Lactobacillus plantarum, L. pentosus and L. acidipiscis) and two commercial lactobacilli with probiotic activity (L. casei Shirota and L. plantarum 299v) were evaluated for their safety and survival capacity under stress. All the strains could grow in optimal conditions up to 6% NaCl and showed sub-lethal growth up to 16% NaCl; all the strains could grow well at pH values between 4.0 and 8.0; with a sub-lethal growth up to pH values of 2.0 and 9.0. L. plantarum 299v could grow up to 2.0% of bile salts, and L. acidipiscis up to 1.5% of bile dried salts. All the strains could be considered safe because all of them were γ-hemolytic and gelatinase negative. Moreover, all the strains showed similar antibiotic resistance pattern and resisted the normal dose used in the food industry of nisin and lysozyme. With these results, it is possible to conclude that the two commercial Lactobacillus strains are halotolerant and that all the strains can be used in a wide range of food products.
KW - Antibiotic resistance
KW - Bile salt stress
KW - Halotolerant lactobacilli
KW - Nonconventional preservatives
KW - Osmotic stress
KW - Probiotics
KW - pH stress
UR - http://www.scopus.com/inward/record.url?scp=84969899199&partnerID=8YFLogxK
M3 - Artículo
SN - 1665-2738
VL - 13
SP - 323
EP - 335
JO - Revista Mexicana de Ingeniera Quimica
JF - Revista Mexicana de Ingeniera Quimica
IS - 1
ER -