In vitro selection and characterization of probiotic properties in eight lactobacillus strains isolated from cocoa fermentation.

An Acad Bras Cienc

Universidade Estadual de Santa Cruz, Centro de Biotecnologia e Genética, Laboratório de Imunologia, Campos Soane Nazaré de Andrade, Rodovia Jorge Amado, Km 16, Salobrinho, 456662-900 Ilhéus, BA, Brazil.

Published: December 2022

Traditionally, probiotic microorganisms are isolated from human and animal intestinal microbiota. However, the demand for diversification of biofunctional products has driven the search for new sources of probiotic candidates, such as fermented foods and vegetables. The present study found that strains isolated from the fermentation of fine cocoa from southern Bahia have biotechnological potential for use as a probiotic, since they showed capacity for self-aggregation and co-aggregation, antimicrobial activity against intestinal pathogens and resistance to gastrointestinal transits. Scores of importance for each property were established in order to more accurately assess the probiotic potential of the strains. The tests carried out contemplate the criteria previously established for the selection of probiotic candidates.

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Source
http://dx.doi.org/10.1590/0001-3765202220220013DOI Listing

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