Technological and functional characterisation of nonconventional Bifidobacterium lactis strains as potential probiotics to be used in the food industry

SIROLI, L.; LANCIOTTI, R.; BURNS, P.; PATRIGNANI, F.; REINHEIMER, J.; LLORENS, R.; MATTARELLI, P.

Catania

Conferencia; 5th International Conference on Microbial Diversity: Microbial diversity as a source of novelty: function, adaptation and exploitation; 2019

Currently, the number of bifidobacteria strains used by the food industry is limited due to their poor technological properties. This have led to a great interest in new Bifidobacterium strains characterised by functional and technological properties and not only isolated from human sources. In this context, this work is aimed to characterise, for their technological and biological/functional properties, four novel bifidobacteria strains belonging to Bifidobacterium animalis subsp. lactis isolated from rabbit and one Bifidobacterium pseudolongum isolated from bovine rumen.This work provides a deeper characterisation of novel bifidobacteria isolated from nonconventional sources for their potential use as probiotic in different food sector, and confirm the most robust stress tolerance of B. lactis. In particular, the good tolerance to several stresses, the good adaptability to different food matrixes as well as the good functional properties observed for the strains B. lactis RA15/4 and RA2CH indicates that these strains are interesting candidates for the formulation of a probiotic food.