Isolation and identification of lactic acid bacteria in fruit processing residues from the Brazilian Cerrado and its probiotic potential

Isolation and identification of lactic acid bacteria in fruit processing residues from the Brazilian Cerrado and its probiotic potential

Fruit residues may contain lactic acid bacteria (LAB) with probiotic properties. This study aimed to isolate, characterize and identify LAB isolated from Brazilian Cerrado fruit residues, as well as to evaluate the safety and functionality properties in vitro. Twenty colonies were isolated and chara...

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Bibliographic Details
Published in:Food bioscience Vol. 48; p. 101739
Main Authors: Trindade, Dennia Pires de Amorim, Barbosa, Jéssica Pereira, Martins, Eliane Maurício Furtado, Tette, Patrícia Amaral Souza
Format: Journal Article
Language:English
Published: Elsevier Ltd 01-08-2022
Subjects:
Cerrado fruit
Fruits
Lactic acid bacteria
Native fruit
Probiotics
Probiotics
Lactic acid bacteria
Native fruit
QPS
Cerrado fruit
LAB
GRAS
PCR
Fruits
MRS
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Summary:Fruit residues may contain lactic acid bacteria (LAB) with probiotic properties. This study aimed to isolate, characterize and identify LAB isolated from Brazilian Cerrado fruit residues, as well as to evaluate the safety and functionality properties in vitro. Twenty colonies were isolated and characterized. Biochemical and morphological analyses showed 14 LAB isolates, which were identified by sequencing the 16S rRNA gene in Lactiplantibacillus plantarum/pentosus, Lacticaseibacillus casei/paracasei, Pediococcus adicilactici and Weissella cibaria/confusa. Most of the isolates showed susceptibility to antibiotics and none showed hemolytic, gelatinase, coagulase, and DNAse activity. At pH 2, the survival of most strains examined was reduced after 3h exposure -. Four showed a survival rate similar to control, while L. casei/paracasei from guapeva fruit showed a higher rate. 11 isolates inhibited the growth of Esherichia coli, Staphylococcus aureus and Salmonella sp. Cluster analysis grouped the isolates according to similarity. The results highlight the specificity of the food matrix, genus, species and strain, however selected LAB strains can be submitted for further investigation of new probiotic strains. •Twenty lactic acid bacteria were isolated from fruits residues processing.•Lactiplantibacillus, Lacticaseibacillus (genus Lactobacillus), Pediococcus and Weissella genus were detected.•L. casei/paracasei from guapeva residue exhibited the greater ability to survive gastrointestinal conditions.•In antimicrobial test, most isolates showed activity against pathogens.
ISSN:2212-4292
2212-4306
DOI:10.1016/j.fbio.2022.101739