Short communication: In vitro and in vivo probiotic potential of Lactobacillus plantarum B7 and Lactobacillus rhamnosus D1 isolated from Minas artisanal cheese

Abstract

Some Lactobacillus strains may contribute to the health of the host when administered in adequate concentrations, demonstrating their probiotic potential. In contrast, Listeria monocytogenes is a foodborne pathogen that can cause enteropathy, meningoencephalitis, abortion, and septicemia. The aim of this survey was to evaluate the in vitro and in vivo probiotic potential of Lactobacillus plantarum B7 and Lactobacillus rhamnosus D1, isolated from Minas artisanal cheese of the Serra da Canastra (Minas Gerais, Brazil), against Lis. monocytogenes. We submitted B7 and D1 to in vitro testing (antibiogram, tolerance to bile salts and artificial gastric fluid, and spot-on-lawn) and in vivo testing (relative weight gain in mice). Both Lactobacillus strains demonstrated in vitro inhibitory activity against Lis. monocytogenes, as well as sensitivity to antimicrobials and resistance to gastric acids and bile salts. In the in vivo assays, mice treated with D1 gained more weight than mice in the other groups. These results indicate that D1 could have higher probiotic potential than B7 because improvements in feed conversion may help animals fight infection.

Utilizing Probiotics for the Prevention and Treatment of Gastrointestinal Diseases

“…Listeria monocytogenes , a common foodborne pathogen, was inhibited by strains of Lactobacillus plantarum B7 and Lactobacillus rhamnosus D1, demonstrated using spot-on-lawn antagonism ( Valente et al, 2019 ). Probiotic formulations of L. rhamnosus , B. lactis , and Bifidobacterium longum have been shown to reduce proinflammatory cytokines in vitro ( Sichetti et al, 2018 ).…”

Artisanal Brazilian Cheeses—History, Marketing, Technological and Microbiological Aspects

“…Different LAB strains isolated from Brazilian cheeses were evaluated and proposed/classified as beneficial organisms as well as confirmed to be able to provide health benefits to consumers by producing antimicrobial metabolites and contributing to the safety of the dairy products [ 20 , 57 , 58 , 59 ], expressing some probiotic properties [ 6 , 40 , 60 , 61 ], or contributing to the reduction of the allergenicity in some milk proteins [ 62 ].…”

Studi in Vitro Bakteri Asam Laktat Kandidat Probiotik Dari Makanan Fermentasi Indonesia

“…Yu et al (2015) melaporkan ketahanan hidup 15 galur L. plantarum pada kondisi asam tinggi sebesar 67,28-96,13%, dan 5 galur diantaranya mampu bertahan pada konsentrasi garam empedu 0,3%. Penelitian Valente et al (2019) juga menyebutkan L. plantarum yang diisolasi dari keju mempunyai karakteristik sebagai probiotik secara in vitro karena mampu bertahan terhadap media asam dan garam empedu. Pada uji ketahanan asam Ln.…”