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Lactobacillus paracasei isolated from grape sourdough: acid, bile, salt, and heat tolerance after spray drying with skim milk and cheese whey
Abstract
Lactic acid bacteria have been isolated from sourdough and could present important properties in food manufacturing as starter cultures and also as probiotics. This study evaluated the resistance of Lactobacillus paracasei strain isolated from sourdough to spray drying in the presence of reconstituted skim milk (RSM) and cheese whey (CW). The in vitro tolerance to acid, bile, sodium chloride (NaCl) and heat was studied to free and microencapsulated cells. The microcapsules moisture was determined, and the morphology was observed by scanning electron microscopy. The viability of free and microencapsulated cells decreased by 4.25 log CFU mL⁻¹and 1.00 log CFU g⁻¹, respectively, when exposed to pH 2.0 for 3 h. At pH 3.0, free cells decreased 0.3 log CFU mL⁻¹, while the microencapsulated form maintained its viability even after 3 h of exposure. After 12 h of exposure to 2 g 100 mL⁻¹bile salts, free and microencapsulated L. paracasei decreased 3.34 log CFU mL⁻¹and 2.17 log CFU g⁻¹, respectively. No significant cell loss was observed, for free and microencapsulated form when exposed to NaCl, and microencapsulated cells survived well for 15 min at 65 °C. Moisture content of microcapsules ranged from 4.30 to 4.77 g 100 g⁻¹. L. paracasei was found to possess desirable in vitro resistance to low pH and bile salts, and the microencapsulation in RSM and CW provided a cell protection against acidic pH and bile salts. This strain is good candidate for further investigation to elucidate its potential health benefits and in fermentation processes.
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“Although many probiotic LAB strains are characterized, the search for new probiotic strains continues to be of interest due to the vast possibilities of using these microorganisms, especially their incorporation into food matrices [17].”
From Probiotic and Antifungal Attributes of Lactic Acid Bacteria Isolates from Naturally Fermented Brazilian Table Olives (2022) · cites this paper as [17]
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Research works printed but not linked: 1
- Todorov SD, Dicks LMT (2008) Evaluation of lactic acid bacteria from kefir, molasses and olive brine as possible probiotics based on physiological properties. Ann Microbiol 58:661–670 · DOI
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Simões, L., Fernandes, N., de Souza, A., dos Santos, L., Magnani, M., Abrunhosa, L., Teixeira, J., Schwan, R. F., & Dias, D. R. (2022) · Fermentation · doi:10.3390/fermentation8060277 · Cited by 23
Metadata
- Authors
- Ilha, E. C., da Silva, T., Lorenz, J. G., de Oliveira Rocha, G., & Sant’Anna, E. S.
- Affiliations
- Universidade Federal de Santa Catarina (BR)
- Corresponding author
- Ilha, Eunice Cassanego
- ORCID
- Sant’Anna, Ernani S.
- Venue
- European Food Research and Technology
- Published
- 2014-12-06
- Volume
- 240
- Issue
- 5
- Pages
- 977-984
- ISSN
- 0373-0174 (ISSN-L)
- 1438-2377
- 1438-2385
- OpenAlex
- W2090395769
- Cited by
- 65
- References
- 52
- Citations by year
- 2025: 2 · 2024: 5 · 2023: 8 · 2022: 5 · 2021: 14 · 2020: 8 · 2019: 10 · 2018: 6 · 2017: 6 · 2015: 1
- FWCI
- 3.34
- Type
- journal article
- Language
- en
- Open access
- closed
- Licence
- www.springer.com/tdm (tdm)
- Locations
- European Food Research and Technology (publishedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
- Life Sciences › Agricultural and Biological Sciences › Food Science › Microencapsulation and Drying Processes
- Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
- Keywords
- Lactobacillus paracasei, probiotic viability, spray drying, skim milk, whey, microencapsulation, acid resistance, bile tolerance, salt tolerance, heat tolerance, lactic acid bacteria, starter cultures
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- Ilha, E. C., da Silva, T., Lorenz, J. G., de Oliveira Rocha, G., & Sant’Anna, E. S. (2015). Lactobacillus paracasei isolated from grape sourdough: acid, bile, salt, and heat tolerance after spray drying with skim milk and cheese whey. European Food Research and Technology. https://doi.org/10.1007/s00217-014-2402-x
