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 

作者机构：School of NutritionFederal University of Goi´asRua 227s/nSt Leste Universit´arioGoiˆaniaGoi´as74605-080Brazil Federal Institute of Southeast of Minas GeraisFood Science and Technology Department(DCTA/IF Sudeste MG)Rio PombaMGCEP 36180-000Brazil 

出 版 物：《Food Bioscience》 (食品生物科学（英文）)

年 卷 期：2022年第48卷第4期

页      面：163-173页

核心收录：

学科分类：1002[医学-临床医学] 100214[医学-肿瘤学] 10[医学] 

主　　题：Fruits Lactic acid bacteria Probiotics Native fruit Cerrado fruit 

摘      要：Fruit residues may contain lactic acid bacteria(LAB)with probiotic *** 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 *** colonies were isolated and *** 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/*** of the isolates showed susceptibility to antibiotics and none showed hemolytic,gelatinase,coagulase,and DNAse *** pH 2,the survival of most strains examined was reduced after 3h exposure-.Four showed a survival rate similar to control,while ***/paracasei from guapeva fruit showed a higher rate.11 isolates inhibited the growth of Esherichia coli,Staphylococcus aureus and Salmonella *** analysis grouped the isolates according to *** 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.