Identificação e avaliação da capacidade probiótica in vitro de bactérias ácido láticas isoladas de queijo de coalho artesanal produzido na região do Agreste Meridional de Pernambuco

Abstract

Lactic acid bacteria (LAB) are responsible for the fermentation process in various foods, with a very important role in the dairy sector and mainly in the production of artisanal coalho cheese, due to their influence on the sensory characteristics of this product. Therefore, this study aimed to identify and analyze the in vitro probiotic potential through antimicrobial properties and viability under the conditions of the gastrointestinal tract of lactic acid bacteria present in artisanal coalho cheese produced in the Agreste Meridional of Pernambuco. The BAL were educated from 60 Exception of artisanal coalho cheese destined for eight district municipalities in the southern agreste region of Pernambuco. A total of 196 colonies with phenotypic characteristics suggestive of BAL were treated, Gram color, catalase and molecular identification tests were carried out with the sequencing of the 16S rRNA gene was amplified by the Polymerase Chain Reaction (PCR) technique. Of the total number of strains, 155 (79.08%) had phenotypic characteristics suggestive of BAL. Antimicrobial susceptibility tests were performed using the disk diffusion method, with 12 antibiotics evaluated. Of the 155 BAL strains, 65.80% had sensitivity greater than 50%. later, the molecular identification of the bacteria, 36 strains of LAB of the genera Lactococcus, Lactiplantibacillus, Lacticaseibacillus and Streptococcus, were selected to carry out the in vitro test of tolerance to the conditions of the gastrointestinal tract. 61.11% (22/36) strains with probiotic potential were obtained after evaluating the antibiogram results and tolerance to the gastrointestinal tract, which is indicated for further tests that can ensure this potential and guarantee greater levels of safety for later in application functional products.