Lactic acid bacteria isolated from Brazilian Minas artisanal cheeses and their <i>in vitro</i> antagonisms against <i>Mycobacterium bovis </i><scp>BCG</scp>

Oliveira, L. G.; Silva, Gabriela Oliveira e; Barbosa, Cosme Damião; Sant’Anna, Felipe Machado de; Castro, Renata Dias de; Figueiredo, Naiara Chaves; Nunes, Álvaro Cantini; Lage, Andrey Pereira; Souza, M.R.

doi:10.1111/1471-0307.12540

Cited by 7 publications

(9 citation statements)

References 39 publications

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“…E. coli ATCC 25922 (Andrade et al, 2014;Oliveira et al, 2018;Sant'anna et al, 2017;Silva et al, 2019) was used as a susceptible control. It was grown on MacConkey agar (BD) at 37°C for 24 h. The colonies were resuspended in PBS until an OD of 0.08−0.13, corresponding to 10 8 UFC/mL.…”

Section: Antagonistic Activity Assays Of Lab Against B Abortusmentioning

confidence: 99%

“…Artisanal cheeses are produced with raw milk and represent a significant proportion of dairy products, contributing to the preservation of the socio-cultural identity, and are economically significant in several regions of the world, especially in Latin America (Menezes, 2011). The Minas artisanal cheese is a traditional dairy product in Brazil and has a rich microbiota derived from raw milk and an endogenous starter culture used in cheesemaking (Martins et al, 2015;Oliveira et al, 2018). The presence of lactic acid bacteria (LAB) in this type of cheese allows the development of its typical sensory characteristics (Castro et al, 2016;Luiz et al, 2016;Resende et al, 2011) and is essential for its safety since they compete for nutrients with other microorganisms and can synthesize many antimicrobial compounds, including organic acids, hydrogen peroxide, diacetyl, and bacteriocins, which can inhibit the growth of pathogenic bacteria (Quigley et al, 2013;Ross et al, 2002).…”

Section: Introductionmentioning

confidence: 99%

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Antagonistic activity of lactic acid bacteria isolated from Minas artisanal cheeses against Brucella abortus

Mussi,

Tavares,

Santos

et al. 2023

Braz. J. Vet. Res. Anim. Sci.

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This study aimed to evaluate methods for studying the in vitro antimicrobial activity of lactic acid bacteria (LAB) against Brucella abortus and to evaluate the antagonistic effect of LAB on the viability of this pathogen. A total of 18 LAB strains (Lactobacillus plantarum, n = 11; Pediococcus acidilactici, n = 1; Lactobacillus rhamnosus, n = 4; and Lactobacillus brevis, n = 2), isolated from Minas artisanal cheeses produced in three regions (Canastra, Campos das Vertentes, and Araxá) of Minas Gerais State, Brazil, were tested for their antimicrobial activity against B. abortus using three methods: spot-on-lawn, agar well diffusion assay, and antagonistic activity of the culture supernatants. None of the tested LAB strains could inhibit B. abortus in the spot-on-lawn and agar-well diffusion assays. The supernatants produced by LAB had an acidic pH, with intensity depending on bacterial growth and strain, and could inhibit the growth of B. abortus. In contrast, pH-neutralized (pH 7.0) LAB supernatants did not suppress the growth of B. abortus. The results showed that the best technique to study the in vitro antagonism of LAB against B. abortus was the antagonistic activity of culture supernatants. The growth of B. abortus may have been inhibited by acid production.

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Section: Antagonistic Activity Assays Of Lab Against B Abortusmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Antagonistic activity of lactic acid bacteria isolated from Minas artisanal cheeses against Brucella abortus

Mussi,

Tavares,

Santos

et al. 2023

Braz. J. Vet. Res. Anim. Sci.

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“…Algumas BAL são consideradas probióticas, por exercerem efeito benéficos em seus consumidores (HER-MANNS et al, 2014). Com isso, as pesquisas que se dedicam a identificar e caracterizar potenciais propriedades probióticas desses microrganismos, se intensificaram nos últimos anos (COSTA et al, 2013;SILVA, 2016;OLIVEIRA, 2016;SANT'ANNA et al, 2017;OLIVEIRA et al, 2018;CUNHA, 2018), com perspectiva de associar o conhecimento técnico-científico à aplicabilidade industrial.…”

Section: Introductionunclassified

Potencial probiótico de bactérias ácido-láticas isoladas de queijo Minas artesanal

Vieira¹,

Andrade²,

Soares³

et al. 2022

Revista do ILCT

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Alimentos funcionais são aqueles que, além de oferecerem nutrientes, promovem um ou mais benefícios ao corpo humano. Entre eles, se destacam aqueles que veiculam micro-organismos probióticos. O Queijo Minas Artesanal (QMA), tradicionalmente feito com leite cru em propriedades rurais do Estado de Minas Gerais, Brasil, apresenta uma grande diversidade microbiana, incluindo micro-organismos com potencial probiótico. As bactérias do ácido-lático (BAL), encontradas nesse queijo, são de grande relevância e se caracterizam pela fermentação da lactose para a produção de ácido lático, portanto, sendo amplamente utilizadas no processamento de alimentos. O desenvolvimento de pesquisas com o objetivo de aumentar o conhecimento sobre a microbiota presente no QMA e seus potenciais efeitos probióticos proporciona novas perspectivas para a melhoria da qualidade e segurança alimentar, ajudando também a preservar os micro-organismos desejáveis. Devido à grande importância econômica e cultural do QMA e aos efeitos benéficos à saúde associados aos probióticos, o presente trabalho teve como objetivo realizar uma revisão de literatura sobre potencial probiótico de BAL isoladas dessa variedade de queijo. A análise de estudos, de acordo com resultados de testes in vitro e in vivo, revelou que micro-organismos isolados de QMA apresentaram resultados desejáveis quanto aos potenciais efeitos probióticos, porém, alguns deles apresentaram resistência aos antimicrobianos. O QMA representa uma importante fonte de micro-organismos desejáveis e novos estudos devem ser realizados a fim de identificar candidatos para uso como probióticos.

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“…There is increasing interest in bacterial interactions, especially concerning antibacterial activity of bacteria from dairy products against pathogenic organisms (Oliveira et al 2018;Gonzales-Barron et al 2020). Several studies investigated the growth of different bacteria in foods or beverages in order to calculate models that may be used to predict microbial growth and can be applied in food quality or risk assessment (Chen et al 2019;Yu et al 2020).…”

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Growth interferences between bacterial strains from raw cow's milk and their impact on growth of Listeria monocytogenes and Staphylococcus aureus

Hahne

Lipski

2021

J Appl Microbiol

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Aims: The purpose of this study was to detect growth enhancing or inhibiting activity between bacterial populations from raw milk under different conditions (temperature, medium). Methods and Results: The interference of twenty-four raw milk isolates on growth of each other and on Listeria monocytogenes, Staphylococcus aureus, Bacillus subtilis and Micrococcus luteus was screened by drop assay and for selected pairs in co-cultivation experiments. By drop assay, antibacterial activity was observed for 40% of the strains. 30% of the strains showed growthenhancing activity on other strains. Most of the isolates were well adapted to cold temperatures and showed consistent or even increased inhibiting or enhancing effects on growth of other strains at 10°C. The growth of Listeria monocytogenes DSM 20600 T and Staphylococcus aureus DSM 1104 T was significantly (P<0.05) reduced in co-cultivation with Pseudomonas protegens JZ R-192. Conclusions: Growth interferences between bacterial populations have an impact on the structure of raw milk microbiota, especially when it develops under cold storage and it may have an effect on the prevalence of certain foodborne pathogens. Significance and Impact of the Study: This study demonstrates growth-inhibiting and also growth-enhancing interactions between raw milk bacteria, which must be considered when predicting bacterial growth and spoilage in food. A Ps. protegens strain isolated from raw milk showed an antagonistic effect on growth of L. monocytogenes in refrigerated raw milk.

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Lactic acid bacteria isolated from Brazilian Minas artisanal cheeses and their in vitro antagonisms against Mycobacterium bovis BCG

Cited by 7 publications

References 39 publications

Antagonistic activity of lactic acid bacteria isolated from Minas artisanal cheeses against Brucella abortus

Antagonistic activity of lactic acid bacteria isolated from Minas artisanal cheeses against Brucella abortus

Potencial probiótico de bactérias ácido-láticas isoladas de queijo Minas artesanal

Growth interferences between bacterial strains from raw cow's milk and their impact on growth of Listeria monocytogenes and Staphylococcus aureus

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