NDLI: Probiotic features of Lactobacillus strains isolated from Ragusano and Pecorino Siciliano cheeses

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Probiotic features of Lactobacillus strains isolated from Ragusano and Pecorino Siciliano cheeses

Content Provider	World Health Organization (WHO)-Global Index Medicus
Author	Caggia, C. De Angelis, M. Pitino, I. Pino, A. Randazzo, C. L.
Spatial Coverage	Italy
Description	Country affiliation: Italy Author Affiliation: Caggia C ( Department of Agriculture, Food and Environment, University of Catania, Catania, Italy.); De Angelis M ( Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, Bari, Italy.); Pitino I ( Department of Agriculture, Food and Environment, University of Catania, Catania, Italy.); Pino A ( Department of Agriculture, Food and Environment, University of Catania, Catania, Italy.); Randazzo CL ( Department of Agriculture, Food and Environment, University of Catania, Catania, Italy. Electronic address: cranda@unict.it.)
Abstract	In the present study 177 Lactobacillus spp. strains, isolated from Ragusano and Pecorino Siciliano cheeses, were in vitro screened for probiotic traits, and their characteristics were compared to those of Lactobacillus rhamnosus GG, commercial strain. Based on acidic and bile salt resistance, thirteen Lactobacillus strains were selected. The multiplex-PCR application revealed that nine strains belonged to L. rhamnosus species and four to Lactobacillus paracasei species. All selected strains were further investigated for transit tolerance in simulated upper gastrointestinal tract (GI), for adhesion capacity to human intestinal cell lines, for hydrophobicity, for co-aggregation and auto-aggregation and for antimicrobial activities. Moreover, antibiotic resistance, hemolytic and bile salt hydrolase activities were investigated for safety assessment. Viable counts after simulated gastric and duodenal transit revealed that overall the selected lactobacilli tolerated better pancreatic juice and bile salts than acidic juice. In particular, three L. rhamnosus strains (FS10, FS2, and PS11) and one L. paracasei strain (PM8) increased their cell density after the simulated GI transit. The same strains showed also high percentage of auto-aggregation and co-aggregation with Escherichia coli. All strains were effective against both Staphylococcus aureus and E. coli and variability was achieved versus Listeria monocytogenes and Enterococcus faecalis used as pathogenic indicator strains. Different behavior was revealed by strains for adhesion ability and hydrophobicity, which are not always linked each other and are strongly strain-dependent. From the safety point of view, no isolate showed hemolytic and bile salt hydrolase activities, except one, and most of the strains were sensitive to a broad range of clinical antibiotics. This work showed that the L. rhamnosus FS10 and the L. paracasei PM8 are good promising probiotic candidates for further in vivo investigations.
File Format	HTM / HTML
ISSN	07400020
Volume Number	50
e-ISSN	10959998
Journal	Food Microbiology
Language	English
Publisher	Elsevier
Publisher Date	2015-09-01
Publisher Place	Great Britain (UK)
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Discipline Microbiology Discipline Nutritional Sciences Cheese Microbiology Lactobacillus Isolation & Purification Physiology Probiotics Anti-bacterial Agents Pharmacology Antibiosis Bacterial Adhesion Bacterial Load Bile Acids And Salts Caco-2 Cells Classification Drug Resistance, Bacterial Enterococcus Faecalis Escherichia Coli Genotype Humans Hydrophobic And Hydrophilic Interactions Italy Drug Effects Lactobacillus Rhamnosus Listeria Monocytogenes Multiplex Polymerase Chain Reaction Pancreatic Juice Staphylococcus Aureus Journal Article Research Support, Non-u.s. Gov't
Content Type	Text
Resource Type	Article
Subject	Microbiology Food Science

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