Beneficial properties of lactic acid bacteria naturally present in dairy production
Open accessAbstract
BACKGROUND: Consumers are increasingly demanding for natural and beneficial foods, in order to improve their health and well-being. Probiotics play an important role in such demand, and dairy foods are commonly used as vehicles for such bacteria, represented predominantly by lactic acid bacteria. Due to consumers demand, food industry is constantly looking for novel bacterial strains, leading to studies that aims the isolation and characterization of their beneficial features. This study aimed to characterize the naturally occurring lactic acid bacteria obtained from a dairy environment, in order to assess their potential use as probiotics. RESULTS: Preliminary screening and PCR analysis, based on 16S rRNA sequencing, were applied to select and identify 15 LAB strains from the genera Lactobacillus (n = 11), Pediococcus (n = 2) and Weissella (n = 2). All strains showed resistance to low pH and the evaluated bile salt concentrations in vitro. The API ZYM test characterized the enzymatic activity of the strains, and a high β-galactosidase activity was observed in 13 strains. All strains presented resistance to simulated gastric (3 h) and intestinal (4 h) conditions in vitro, the ability to auto- and co-aggregate with indicator microorganisms and a high cell surface hydrophobicity. Most of the strains were positive for map and EFTu beneficial genes. All strains exhibited strong deconjugation of bile salts in vitro and all assimilated lactose. CONCLUSIONS: The phenotypes exhibited in vitro and the presence of beneficial genes revealed the beneficial potential of the studied strains, demanding further analyses in a food matrix and in vivo to allow the development of a functional product, with health-related properties.
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Probiotics improve lactose tolerance and digestion.
“In addition to modulating the immune system, the positive health effects of taking probiotics include: the improvement of lactose tolerance and digestion [199,205], the prevention and treatment of gastrointestinal infections [206], the prevention of colorectal cancer [203,207], reduction in blood cholesterol levels [208,209,210], and the improvement of mental health via the gut-brain axis [211].”
From Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions (2022) · cites this paper as [199]
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Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions
Coelho, M. C., Malcata, F. X., & Silva, C. C. G. (2022) · Foods · doi:10.3390/foods11152276 · Cited by 276 · see citing works
“…to modulating the immune system, the positive health effects of taking probiotics include: the improvement of lactose tolerance and digestion [199,205], the prevention and treatment of gastrointestinal infections [206], the prevention of colorectal cancer [203,207], reduction in blood…”
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“(3): where A 0 represents the absorbance of the mix immediately after mixing and A t represents the absorbance of the mix at time 4 h or 24 h [31].”
- Authors
- Colombo, M., Castilho, N. P. A., Todorov, S. D., & Nero, L. A.
- Affiliations
- Universidade Federal de Viçosa (BR)
- Corresponding author
- Nero, Luís Augusto
- Venue
- BMC Microbiology
- Published
- 2018-12
- Volume
- 18
- Issue
- 1
- Pages
- 219-219
- ISSN
- 1471-2180 (ISSN-L)
- PMC
- PMC6300030
- OpenAlex
- W2905381388
- Cited by
- 113
- References
- 36
- Citations by year
- 2026: 7 · 2025: 15 · 2024: 17 · 2023: 15 · 2022: 23 · 2021: 16 · 2020: 19 · 2019: 1
- FWCI
- 8.44
- Type
- journal article
- Language
- en
- Open access
- gold
- doi.org
- Licence
- Locations
- BMC Microbiology (publishedVersion, cc-by)
- Europe PMC (PubMed Central) (publishedVersion, other-oa)
- PubMed Central (publishedVersion, cc-by)
- PubMed (publishedVersion)
- Americanae (AECID Library) (publishedVersion, other-oa)
- DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion, cc-by-sa)
- LA Referencia (Red Federada de Repositorios Institucionales de Publicaciones Científicas) (submittedVersion, other-oa)
- Funders
- CNPq
- CAPES
- FAPEMIG
- 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
- lactic acid bacteria, probiotics, dairy environment, Lactobacillus, Pediococcus, Weissella, bile acid deconjugation, acid resistance, beta-galactosidase activity, cell surface hydrophobicity, self-aggregation, co-aggregation, 16S rRNA gene sequencing, dairy products
- MeSH terms
- Animals, Cattle, Dairy Products, DNA, Bacterial, Fermentation, Phenotype, RNA, Ribosomal, 16S, Lactobacillales
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