Screening and characterization of potential probiotic and starter bacteria for plant fermentations

VERA-PINGITORE ESTEBAN; GIMENEZ MARÍA EUGENIA; DALLAGNOL ANDREA MICAELA; BELFIORE CAROLINA; FONTANA CECILIA ; FONTANA PAOLA; ATTE VON WRIGHT; VIGNOLO GRACIELA; PLUMED CARME

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY

ELSEVIER SCIENCE BV

Lugar: Amsterdam; Año: 2016 vol. 71 p. 288 - 294

0023-6438

AbstractProbiotics are mostly consumed as fermented or fortified food products in Europe.There are two important factors in the selection of probiotic candidates regarding the potential health benefit; their viability and dose at the moment of consumption, and their survival and persistence in the gastrointestinal tract.This study focusses on the selection ofpotential probiotics to be used as starter culture in plant based fermented foods. Lactic acid bacteria isolated from quinoa and amaranth were tested in vitrofor their susceptibility to antibiotics, their tolerance to gastrointestinal stress factors and adhesion to gut epithelial cells.Only five strains had suitable antibiotic profile to be used as probiotics and that all were tolerant to lysozyme, bile salts, and had similar adhesion capacity. L. plantarum Q823 in a fermented quinoa drink was selected for the human in vivo tests, because of the bestin vitro tolerance to low pH.This strainwas able to survive and persist in the gastrointestinal tract for seven days after the end of administration. Thus, L. plantarum Q823 has been identified as a suitable starter and a potential probiotic in fermented quinoa-based products.