2019), which have resulted in considerable interest from health-related industries. 2014), as well as immunomodulatory effects (Khan 2014 Saadat et al. Probiotics are “living microorganisms that, when given in adequate amounts, confer a health benefit to the host” (Hill et al. Among virulence determinants associated with pathogenicity, resistance to antibiotics and the production of extracellular proteins such as hemolysin and gelatinase, as well as surface proteins and aggregation substances may be highlighted (Yogurtcu and Tuncer 2013 Padmavathi et al. Safety aspects of microorganisms, even belonging to a group of bacteria that is generally recognized as safe (GRAS) (Joint FAO/WHO 2002) such as lactic acid bacteria (LAB), involve determining its potential for virulence. This study provides subsidies for future exploration of the potentialities of these LAB strains for both the development of new functional foods and for application in oral health. mutans ATCC 25175, a recurrent microorganism in oral pathologies, mainly caries. lactis, demonstrated antimicrobial activity against S. LS2 and DF4Mi strains, both Lactococcus lactis subsp. DF60Mi was able to produce EPS (exopolysaccharides). In addition, they are isolated with already proven antimicrobial activity against Listeria monocytogenes, an important food-borne pathogen. plantarum (DF60Mi) and Lactococcus lactis (DF04Mi) have potential to be added to foods because they have better resistance to simulated gastrointestinal conditions. The selected LAB strains are safe against the evaluated parameters and have characteristics of possible probiotic candidates. The presence of safety-related virulence factors (hemolytic activity, gelatinase production, coagulase, and sensitivity to antibiotics) as well as functionality (exopolysaccharide (EPS) production, proteolytic activity, autoaggregation, gas production, survival in the gastrointestinal tract, and antimicrobial activity against bacteria that impair oral health) were determined. The objective of this study was to verify the probiotic potential of lactic bacteria isolated from goat milk. LAB strains from goat milk may also present probiotic potential, and it is fundamental to study the safety and functionality aspects which are desirable for their use in food. Lactic acid bacteria (LAB) are traditionally employed in the food industry.
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