CENTRO DE REFERENCIA PARA LACTOBACILOS
Unidad Ejecutora - UE
Screening and characterization of potential probiotic and starter bacteria for plant fermentations
MARIA EUGENIA JIMENEZ; ESTEBAN VERA-PINGITORE; ANDREA DALLAGNOL; CECILIA FONTANA; CAROLINA BELFIORE; GRACIELA VIGNOLO; ATTE VON WRIGHT; PAOLA FONTANA; CARME PLUMED-FERRER
LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY
ELSEVIER SCIENCE BV
Lugar: Amsterdam; Año: 2016 vol. 71 p. 288 - 288
Probiotics are mostly consumed as fermented or fortiﬁed food products in Europe. There are twoimportant factors in the selection of probiotic candidates regarding the potential health beneﬁt; theirviability and number when consumed, and their survival and persistence in the gastrointestinal tracts.This study focusses on the selection of potential probiotics to be used as starter culture in plant-basedfermented foods. Lactic acid bacteria isolated from quinoa and amaranth were tested in vitro for theirsensitivity to antibiotics, tolerance to gastrointestinal stress factors and adhesion to gut epithelial cells.Only ﬁve strains had suitable antibiotic proﬁle to be used as probiotics and all of them were tolerant tolysozyme, bile salts, and had similar adhesion capacity. Lactobacillus plantarum Q823, administered asstarter culture in a fermented quinoa drink, was selected for the human in vivo tests, because of its bestin vitro tolerance to low pH. This strain was able to survive and persist at detectable levels (5e7Log10 CFU/g feces) in the gastrointestinal tracts for at least seven days after the end of administration.Thus, L. plantarum Q823 has been identiﬁed as a suitable starter and a potential probiotic in fermentedquinoa-based products.