Avaliação do potencial probiótico de bactérias acidoláticas produtoras de substância antimicrobiana isoladas de mussarela de búfala
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Data
2013-02-18
Autores
Jeronymo, Ana Beatriz de Oliveira [UNESP]
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Editor
Universidade Estadual Paulista (Unesp)
Resumo
As bactérias acidoláticas (BAL) constituem um grupo de micro-organismos heterogêneos Gram positivos, catalase negativos, anaeróbios facultativos e produtores de ácido lático . Estas bactérias têm despertado grande interesse na indústria de alimentos devido à produção de substâncias antimicrobianas, tais como as bacteriocinas. Estas substâncias têm a capacidade de reduzir a contaminação por patógenos e deteriorantes em alimentos, resultando em produtos com maior vida de prateleira. Outra característica importante presente em algumas linhagens de BAL é apresentar efeitos benéficos aos consumidores. O objetivo desse trabalho foi avaliar a produção de substâncias antimicrobianas por 38 cepas de BAL isoladas de mussarela de búfala, caracterizar as bacteriocinas quanto ao espectro de ação, estabilidade em diferentes pH, estabilidade térmica e resistência a agentes químicos. Para as cepas produtoras de bacteriocina também foi avaliado o efeito inibitório de L isteria monocytogenes ATCC 7644 em leite UHT integral e leite UHT desnat ado, e avaliar o potencial probiótico . Das trinta e oito cepas de BAL isoladas de mussarela de búfala, oito foram produtoras de substância antimicrobiana. Essas cepas foram identificadas como: Lactobacillus delbrueckii subsp. bulgaricus (cepa 13) , Lactobac illus casei ( cepa 24), L eu conostoc citreum (cepa 28 ) e Leuconostoc mesenteroides subsp. mesenteroides (cepas 26, 30 e 32). O estudo da natureza do composto confirmou que os compostos microbianos são bacteriocinas. As bacteriocinas produzidas pel as cepas 26 e 32 não foram afetadas pelo calor , extremos d e pH e diferentes detergentes. As cepas 26 e 32 reduziram a população do micro -organismo patogênico L. monocytogenes ATCC 7644 quando inoculadas em leite UHT integral e leite UHT desnatado, apresentando um efeito...
Lactic acid bacteria (LAB) ar e a heterogeneous group of Gram-positive microorganisms, catalase negative, facultative anaerobes and lactic acid producers. These bacteria have attracted great attention from the food industry due to the production of antimicrobial substances such as bacteriocins. These substances have the ability to reduce food spoilage and contamination by pathogens, resulting in products with longer shelf life. Another important feature present in some strains of LAB is to provide benefits to consumers. The aim of this study is to evaluate the production of antimicrobial substances by 38 LAB strains isolated from water-buffalo mozzarella cheese, and characterize the spectrum of activity of the bacteriocins, stability at different pH values, thermal stability and its resistance to chemicals. The bacteriocin-producing strains were also evaluated regarding the inhibitory effect on L. monocytogenes ATCC 7644 in UHT whole milk and UHT skim milk, and the probiotic properties. Six of the thirty-eight strains of LAB isolated from water-buffalo mozzarella cheese produce d antimicrobial substances. These strains were identified as L actobacillus delbrueckii subsp. bulgaricus (strain 13), Lactobacillus casei (strain 24), Leuconostoc citreum (strain 28) and Leuconostoc mesenteroides subsp. mesenteroides (strains 26, 30 and 32). The study of the nature of the antimicrobial compounds confirmed that they are bacteriocins. The bacter iocins produced by strains 26 and 32 were not affected by heat, extreme pH and different detergents. Strains 26 and 32 reduced the pathogenic microorganism Listeria monocytogenes ATCC 7644 population when inoculated in UHT whole and UHT skim milk, presenting a bacteriostatic effect. Strains 1 3, 24, 28 and 32 survived during the passage through the simulated gastrointestinal tract when inoculated... (Complete abstract click electronic access below)
Lactic acid bacteria (LAB) ar e a heterogeneous group of Gram-positive microorganisms, catalase negative, facultative anaerobes and lactic acid producers. These bacteria have attracted great attention from the food industry due to the production of antimicrobial substances such as bacteriocins. These substances have the ability to reduce food spoilage and contamination by pathogens, resulting in products with longer shelf life. Another important feature present in some strains of LAB is to provide benefits to consumers. The aim of this study is to evaluate the production of antimicrobial substances by 38 LAB strains isolated from water-buffalo mozzarella cheese, and characterize the spectrum of activity of the bacteriocins, stability at different pH values, thermal stability and its resistance to chemicals. The bacteriocin-producing strains were also evaluated regarding the inhibitory effect on L. monocytogenes ATCC 7644 in UHT whole milk and UHT skim milk, and the probiotic properties. Six of the thirty-eight strains of LAB isolated from water-buffalo mozzarella cheese produce d antimicrobial substances. These strains were identified as L actobacillus delbrueckii subsp. bulgaricus (strain 13), Lactobacillus casei (strain 24), Leuconostoc citreum (strain 28) and Leuconostoc mesenteroides subsp. mesenteroides (strains 26, 30 and 32). The study of the nature of the antimicrobial compounds confirmed that they are bacteriocins. The bacter iocins produced by strains 26 and 32 were not affected by heat, extreme pH and different detergents. Strains 26 and 32 reduced the pathogenic microorganism Listeria monocytogenes ATCC 7644 population when inoculated in UHT whole and UHT skim milk, presenting a bacteriostatic effect. Strains 1 3, 24, 28 and 32 survived during the passage through the simulated gastrointestinal tract when inoculated... (Complete abstract click electronic access below)
Descrição
Palavras-chave
Microbiologia industrial, Alimentos - Microbiologia, Probióticos, Leuconostoc, Bacteriocinas, Industrial microbiology
Como citar
JERONYMO, Ana Beatriz de Oliveira. Avaliação do potencial probiótico de bactérias acidoláticas produtoras de substância antimicrobiana isoladas de mussarela de búfala. 2013. 108 f. Dissertação (mestrado) - Universidade Estadual Paulista Julio de Mesquita Filho. Instituto de Biociências, Letras e Ciências Exatas de São José do Rio Preto, 2013.