Technological and probiotic characterization of Lactobacillus casei / paracasei strains and their phage resistant mutants

CAPRA, M. L.; TIBALDO, M.; VINDEROLA, C.; REINHEIMER, J.; QUIBERONI, A.

INTERNATIONAL DAIRY JOURNAL

ELSEVIER SCI LTD

Lugar: Amsterdam; Año: 2014 p. 39 - 47

0958-6946

Technological, biological and functional attributes of two groups of spontaneous bacteriophage-resistant mutants were investigated to verify similar features to those of their respective parental phage-sensitive probiotic strains (Lactobacillus casei/paracasei). A derivative from each group was challenged with phages in simulated probiotic product fermentation. Proper technological performance, contrastingly with the original strains, was demonstrated. Minimal variations were detected in acidifying and enzymatic profiles. No B-glucuronidase but very high alfa-glucosidase and beta-galactosidase activities were recorded. Poor proteolytic activities and inability to ferment prebiotics were observed. Within one group, significant difference throughout simulated gastrointestinal-transit was observed. Neither of the strains deconjugated bile salts, but all showed inhibitory activity against four pathogens. Both mutants increased IgA producing cells number in vivo similarly to their parental strains did. Two derivatives demonstrated improved phage-resistance phenotype compared to the parental strains, thus resulting in alternatives for industrial rotation schemes. For probiotic strains, this strategy deserves special mention.