Selection of Lactic Acid Bacteria with In Vitro Probiotic-Related Characteristics from the Cactus Pilosocereus gounellei (A. Weber ex. K. Schum.) Bly. ex Rowl

• Published in: Foods Vol. 10; no. 12; p. 2960
• Main Authors: Sampaio, Karoliny Brito, de Albuquerque, Thatyane Mariano Rodrigues, Rodrigues, Noádia Priscila Araújo, de Oliveira, Maria Elieidy Gomes, de Souza, Evandro Leite
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 01-12-2021; MDPI
• Subjects: Acids; Antibiotics; Bacteria; Bioactive compounds; Biodiversity; Experiments; Food; Food science; Identification; Lactic acid; Lactic acid bacteria; Microbiota; Microorganisms; physiological functionalities; Physiology; Pilosocereus gounellei; Principal components analysis; Probiotics; Proteins; Refrigeration; rRNA 16S; Subpopulations; survival; technological properties; unconventional plant food; Whey; Whey protein; xique-xique; Brazil; Germany; technological properties; xique-xique; physiological functionalities; survival; probiotics; unconventional plant food
• ISSN: 2304-8158; 2304-8158
• DOI: 10.3390/foods10122960

(A. Weber ex. K. Schum.) Bly. ex Rowl., popularly known as xique-xique, is a cactus from the Caatinga biome, which is rich in bioactive compounds but has not been previously studied as a source of lactic acid bacteria (LAB) with probiotic aptitudes. This study aimed to identify, characterize, and select LAB isolates with in vitro probiotic-related characteristics from xique-xique cladodes and fruit. Isolates with the most promising probiotic-related characteristics were evaluated regarding their in vitro technological properties and capability of surviving in chestnut milk, whey protein drink, and mate tea with mint during 21 days of refrigeration storage. Seventeen recovered isolates had typical characteristics of LAB. Six out of these seventeen LAB isolates passed the safety tests and were included in experiments to evaluate the in vitro probiotic-related characteristics. Based on the results of a principal component analysis, the isolates 69, 82, 98, and 108 had the best performances in experiments to evaluate the probiotic-related characteristics. In addition to showing good technological properties, the four selected LAB isolates had high viable counts (>7.3 log cfu/mL) and high sizes of physiologically active cell subpopulations in chestnut milk, whey protein drink, and mate tea during refrigeration storage. These four isolates were identified by 16S-rRNA sequencing as being
or
. The results indicate xique-xique as a source of potentially probiotic LAB isolates.