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

作　　者：Dennia Pires de Amorim Trindade Jessica Pereira Barbosa Eliane Maurício Furtado Martins Patrícia Amaral Souza Tette 

机构地区：[1]School of Nutrition,Federal University of Goi´as,Rua 227,s/n,St Leste Universit´ario,Goiˆania,Goi´as,74605-080,Brazil [2]Federal Institute of Southeast of Minas Gerais,Food Science and Technology Department(DCTA/IF Sudeste MG),Rio Pomba,MG,CEP 36180-000,Brazil

出　　处：《Food Bioscience》2022年第4期163-173,共11页食品生物科学（英文）

摘　　要：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.

关 键 词：FRUITS Lactic acid bacteria PROBIOTICS Native fruit Cerrado fruit 

分 类 号：TS255.4[轻工技术与工程—农产品加工及贮藏工程]