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Probiotics are mostly consumed as fermented or fortified food products in Europe. There are two important factors in the selection of probiotic candidates regarding the potential health benefit; their viability and number when consumed, and their survival and persistence in the gastrointestinal tracts. This study focusses on the selection of potential probiotics to be used as starter culture in plant-based fermented foods. Lactic acid bacteria isolated
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dc.contributor.author | Vera Pingitore, Esteban | |
dc.contributor.author | Jimenez, María Eugenia | |
dc.contributor.author | Dallagnol, Andrea Micaela | |
dc.contributor.author | Belfiore, Carolina | |
dc.contributor.author | Fontana, Cecilia Alejandra | |
dc.contributor.author | Fontana, Paola Daniela | |
dc.contributor.author | Wright, Atte von | |
dc.contributor.author | Vignolo, Graciela Margarita | |
dc.contributor.author | Plumed Ferrer, Carme | |
dc.date.accessioned | 2018-09-03T12:57:12Z | |
dc.date.available | 2018-09-03T12:57:12Z | |
dc.date.issued | 2016-09 | |
dc.identifier.issn | 0023-6438 | |
dc.identifier.other | https://doi.org/10.1016/j.lwt.2016.03.046 | |
dc.identifier.uri | https://www.sciencedirect.com/science/article/pii/S0023643816301827 | |
dc.identifier.uri | http://hdl.handle.net/20.500.12123/3273 | |
dc.description.abstract | Probiotics are mostly consumed as fermented or fortified food products in Europe. There are two important factors in the selection of probiotic candidates regarding the potential health benefit; their viability and number when consumed, and their survival and persistence in the gastrointestinal tracts. This study focusses on the selection of potential probiotics to be used as starter culture in plant-based fermented foods. Lactic acid bacteria isolated from quinoa and amaranth were tested in vitro for their sensitivity to antibiotics, tolerance to gastrointestinal stress factors and adhesion to gut epithelial cells. Only five strains had suitable antibiotic profile to be used as probiotics and all of them were tolerant to lysozyme, bile salts, and had similar adhesion capacity. Lactobacillus plantarum Q823, administered as starter culture in a fermented quinoa drink, was selected for the human in vivo tests, because of its best in vitro tolerance to low pH. This strain was able to survive and persist at detectable levels (5–7 Log10 CFU/g feces) in the gastrointestinal tracts for at least seven days after the end of administration. Thus, L. plantarum Q823 has been identified as a suitable starter and a potential probiotic in fermented quinoa-based products. | eng |
dc.format | application/pdf | es_AR |
dc.language.iso | eng | es_AR |
dc.rights | info:eu-repo/semantics/restrictedAccess | es_AR |
dc.source | LWT - Food Science and Technology 71 : 288-294 (September 2016) | es_AR |
dc.subject | Probióticos | es_AR |
dc.subject | Probiotics | eng |
dc.subject | Lactobacillus | es_AR |
dc.subject | Bacterias Acidolácticas | es_AR |
dc.subject | Lactic Acid Bacteria | eng |
dc.subject | Productos Fermentados | es_AR |
dc.subject | Fermented Products | eng |
dc.subject | Quinoa | eng |
dc.subject | Amaranthus | es_AR |
dc.subject.other | Quinua | es_AR |
dc.title | Screening and characterization of potential probiotic and starter bacteria for plant fermentations | es_AR |
dc.type | info:ar-repo/semantics/artículo | es_AR |
dc.type | info:eu-repo/semantics/article | es_AR |
dc.type | info:eu-repo/semantics/publishedVersion | es_AR |
dc.description.origen | EEA Famaillá | es_AR |
dc.description.fil | Fil: Vera Pingitore, Esteban. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina | es_AR |
dc.description.fil | Fil: Jimenez, María Eugenia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina | es_AR |
dc.description.fil | Fil: Dallagnol, Andrea Micaela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina | es_AR |
dc.description.fil | Fil: Belfiore, Carolina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina | es_AR |
dc.description.fil | Fil: Fontana, Cecilia Alejandra. Universita Cattolica del Sacro Cuore. Centro Ricerche Biotecnologiche. Istituto di Microbiologia; Italia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Famaillá; Argentina | es_AR |
dc.description.fil | Fil: Fontana, Paola Daniela. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Famaillá; Argentina | es_AR |
dc.description.fil | Fil: Wright, Atte von. University Of Eastern Finland. Institute of Public Health and Clinical Nutrition. Food Biotechnology; Finlandia | es_AR |
dc.description.fil | Fil: Vignolo, Graciela Margarita. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina | es_AR |
dc.description.fil | Fil: Plumed Ferrer, Carme. University Of Eastern Finland. Institute of Public Health and Clinical Nutrition. Food Biotechnology; Finlandia | es_AR |
dc.subtype | cientifico |
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