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Improved functional properties of the potential probiotic Lacticaseibacillus paracasei ItalPN16 growing in cheese whey.
Barreto Pinilla, Cristian Mauricio; Brandelli, Adriano; Galland, Fabiana; Spadoti, Leila Maria; Torres Silva E Alves, Adriana.
Afiliação
  • Barreto Pinilla CM; Dairy Technology Center, Institute of Food Technology (ITAL), Campinas, São Paulo, 13070-178, Brazil.
  • Brandelli A; Laboratory of Applied Microbiology and Biochemistry, Institute of Food Science and Technology (ICTA), Federal University of Rio Grande do Sul (UFRGS), Porto Alegre, RS 90040-060, Brazil.
  • Galland F; Food Science and Quality Center, Institute of Food Technology (ITAL), Campinas, São Paulo, 13070-178, Brazil.
  • Spadoti LM; Dairy Technology Center, Institute of Food Technology (ITAL), Campinas, São Paulo, 13070-178, Brazil.
  • Torres Silva E Alves A; Dairy Technology Center, Institute of Food Technology (ITAL), Campinas, São Paulo, 13070-178, Brazil.
Lett Appl Microbiol ; 76(7)2023 Jul 03.
Article em En | MEDLINE | ID: mdl-37385826
The production of probiotic bacteria requires specific and expensive culture media for maintain their viability and metabolic response during gastro-intestinal transit and cell adhesion process. The aim of this study was to compare the ability of the potential probiotic Laticaseibacillus paracasei ItalPN16 to grow in plain sweet whey (SW) and acid whey (AW), evaluating changes in some probiotic properties related to the culture media. Pasteurized SW and AW were suitable media for L. paracasei growth, since counts above 9 Log CFU/ml were achieved using <50% of the total sugars in both whey samples after 48 h at 37°C. The L. paracasei cells obtained from AW or SW cultures showed increased resistance to pH 2.5 and 3.5, higher autoaggregation, and lower cell hydrophobicity, as compared with the control of MRS. SW also improved the biofilm formation ability and cell adhesion capability to Caco-2 cells. Our results indicate that the L. paracasei adaptation to the SW conditions, inducing metabolic changes that improved its stability to acid stress, biofilm formation, autoaggregation, and cell adhesion properties, which are important functional probiotic properties. Overall, the SW could be considered as low-cost culture medium for sustainable biomass production of L. paracasei ItalPN16.
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Queijo / Probióticos / Lacticaseibacillus paracasei Limite: Humans Idioma: En Revista: Lett Appl Microbiol Assunto da revista: MICROBIOLOGIA Ano de publicação: 2023 Tipo de documento: Article País de afiliação: Brasil País de publicação: Reino Unido
Texto completo
Adicionar na Minha BVS
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XML
PubMed Links
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Queijo / Probióticos / Lacticaseibacillus paracasei Limite: Humans Idioma: En Revista: Lett Appl Microbiol Assunto da revista: MICROBIOLOGIA Ano de publicação: 2023 Tipo de documento: Article País de afiliação: Brasil País de publicação: Reino Unido