Cited by 360Probiotics and Fermented FoodsReproductive tract infections researchInfant Nutrition and Health

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Strain-specific probiotics properties of Lactobacillus fermentum, Lactobacillus plantarum and Lactobacillus brevis isolates from Brazilian food products

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Ramos, Cíntia Lacerda, Thorsen, Line, Schwan, Rosane Freitas, Jespersen, Lene·2013·Food Microbiology

DOI 10.1016/j.fm.2013.03.010

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Abstract

A total of 234 LAB isolates from Brazilian food products were initially screened for their ability to survive at pH 2.0. Fifty one of the isolates survived and were selected. They were characterized by phenotypic methods, rep-PCR and identified using 16S rRNA gene sequencing as Lactobacillus fermentum (34 isolates), Lactobacillus plantarum (10) and Lactobacillus brevis (7). Based on being either highly tolerant to bile, showing an ability for auto-aggregation and/or hydrophobic properties, one L. fermentum (CH58), three L. plantarum (CH3, CH41 and SAU96) and two L. brevis (SAU105 and FFC199) were selected. The highest co-aggregation ability with Escherichia coli was observed to L. plantarum CH41. L. brevis SAU105 and FFC199 and L. fermentum CH58 exhibited antagonistic activity towards the pathogens Listeria monocytogenes and Staphylococcus aureus. L. plantarum CH3 and CH41 and L. brevis FFC199 showed adhesion ability to Caco-2 cells (1.6, 1.1 and 0.9%, respectively) similar to the commercial probiotic, Lactobacillus rhamnosus GG (1.5%). They were able to increase the transepithelial electrical resistance (TEER) of Caco-2 cells over 24 h (p < 0.05). The present work showed that the probiotic characteristics were strain-specific and that the isolates L. plantarum CH3 and CH41 (cocoa) and L. brevis FFC199 (cauim) exhibited potential probiotics properties.

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Authors: Ramos, C. L., Thorsen, L., Schwan, R. F., & Jespersen, L.
Affiliations: University of Copenhagen (DK)
Universidade Federal de Lavras (BR)
Corresponding author: Schwan, Rosane Freitas
ORCID: Ramos, Cíntia Lacerda
Schwan, Rosane Freitas
Jespersen, Lene
Venue: Food Microbiology
Publisher: Elsevier BV
Published: 2013-10
Volume: 36
Issue: 1
Pages: 22-29
ISSN: 0740-0020 (ISSN-L)
DOI: 10.1016/j.fm.2013.03.010
OpenAlex: W2120272249
Cited by: 360
References: 34
Citations by year: 2026: 20 · 2025: 33 · 2024: 40 · 2023: 27 · 2022: 33 · 2021: 39 · 2020: 35 · 2019: 30 · 2018: 41 · 2017: 23 · 2016: 20 · 2015: 10 · 2014: 9
FWCI: 19.42
Type: journal article
Language: en
Open access: bronze
doi.org
Licence: www.elsevier.com/tdm/userlicense/1.0/ (tdm)
www.elsevier.com/open-access/userlicense/1.0/ (vor, 247 d)
Locations: Food Microbiology (publishedVersion)
PubMed (publishedVersion)
Research at the University of Copenhagen (University of Copenhagen) (publishedVersion)
Funders: University of Copenhagen
CNPq
CAPES (Coordenação de Aperfeiçoamento de Pessoal de Nível Superior, Brazil)
Topics: Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
Life Sciences › Immunology and Microbiology › Microbiology › Reproductive tract infections research
Health Sciences › Nursing › Nutrition and Dietetics › Infant Nutrition and Health
Keywords: probiotics, Lactobacillus fermentum, Lactobacillus plantarum, Lactobacillus brevis, lactic acid bacteria, bile tolerance, acid resistance, self-aggregation, hydrophobicity, antagonistic activity, Listeria monocytogenes, Staphylococcus aureus, transepithelial electrical resistance, Theobroma cacao
MeSH terms: Bacterial Adhesion, Brazil, Food Microbiology, Humans, Hydrogen-Ion Concentration, Intestines, Species Specificity, Caco-2 Cells, Probiotics, Lactobacillus plantarum, Lactiplantibacillus plantarum, Microbial Viability, Levilactobacillus brevis, Limosilactobacillus fermentum

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Strain-specific probiotics properties of Lactobacillus fermentum, Lactobacillus plantarum and Lactobacillus brevis isolates from Brazilian food products

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