In Vitro Characterization of Lactobacillus Strains Isolated from Fruit Processing By-Products as Potential Probiotics

• Published in: Probiotics and antimicrobial proteins 2018-12, Vol.10 (4), p.704-716
• Main Authors: de Albuquerque, Thatyane Mariano Rodrigues, Garcia, Estefânia Fernandes, de Oliveira Araújo, Amanda, Magnani, Marciane, Saarela, Maria, de Souza, Evandro Leite
• Format: Article
• Language: English
• Subjects: Antibiosis; Applied Microbiology; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Escherichia coli - growth & development; Food Handling; Fruit - microbiology; Lactobacillus - chemistry; Lactobacillus - genetics; Lactobacillus - isolation & purification; Lactobacillus - physiology; Listeria monocytogenes - growth & development; Microbiology; Nutrition; Probiotics - chemistry; Probiotics - classification; Probiotics - isolation & purification; Protein Science; Waste Products - analysis
• ISSN: 1867-1306; 1867-1314
• DOI: 10.1007/s12602-017-9318-2

Nine wild Lactobacillus strains, namely Lactobacillus plantarum 53, Lactobacillus fermentum 56, L. fermentum 60, Lactobacillus paracasei 106, L. fermentum 250, L. fermentum 263, L. fermentum 139, L. fermentum 141, and L. fermentum 296, isolated from fruit processing by-products were evaluated in vitro for a series of safety, physiological functionality, and technological properties that could enable their use as probiotics. Considering the safety aspects, the resistance to antibiotics varied among the examined strains, and none of the strains presented hemolytic and mucinolytic activity. Regarding the physiological functionality properties, none of the strains were able to deconjugate bile salts; all of them presented low to moderate cell hydrophobicity and were able to autoaggregate, coaggregate with Listeria monocytogenes and Escherichia coli , and antagonize pathogenic bacteria. Exposure to pH 2 sharply decreased the survival of the examined strains after 1- or 2-h exposure; variable decreases were noted after 3-h exposure to pH 3. Overall, exposure to pH 5 and to bile salts (0.15, 0.3, and 1%) did not decrease the strains’ survival. Examined strains presented better ability to survive from the exposure to simulated gastrointestinal conditions in laboratorial media and milk than in grape juice. Considering the technological properties, all the strains were positive for proteolytic activity and EPS and diacetyl production, and most of them had good tolerance to 1–4% NaCl. These results indicate that wild Lactobacillus strains isolated from fruit processing by-products could present performance compatible with probiotic properties and technological features that enable the development of probiotic foods with distinct characteristics.