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Probiotic potential and safety of enterococci strains

  • Liane Caroline Sousa Nascimento
  • Sabrina Neves Casarotti
  • Svetoslav Dimitrov Todorov
  • Ana Lúcia Barretto PennaEmail author
Original Article
  • 22 Downloads

Abstract

The aims of this research were to evaluate the safety and probiotic potential of Enterococcus spp. strains and select novel strains for future development of new functional fermented products. Bile salt hydrolase (BSH) activity, capacity of auto-aggregation and co-aggregation, hydrophobicity, tolerance to different pH values and NaCl content, mucin degradation, and antibiotic susceptibility were evaluated. Considering the preliminary probiotic features and safety, the strains were selected for complementary tests: tolerance to gastrointestinal tract (GIT) conditions, adhesion to Caco-2 cells and β-galactosidase activity, and presence of genes encoding virulence factors, antibiotic resistance, and biogenic amines were also performed for the selected strains. Enterococcus faecium SJRP20 and SJRP65 resisted well to the GIT conditions, presented low adhesion property, produced β-galactosidase although they did not present genes implicated in adhesion, aggregation, and colonization. Enterococcus faecium SJRP65 showed fewer genes related to antibiotic resistance and virulence factors and presented good functional properties, with interesting features for future application in dairy products.

Keywords

Lactic acid bacteria Antibiotic resistance Virulence factors Enterococcus faecium Tolerance to gastrointestinal tract 

Notes

Acknowledgments

The authors would also like to thank Dr. José Manoel de Moura Filho for his assistance with statistical analysis.

Funding

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP, Brazil, Project N° 2014/02131-8), Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq, Brazil, Project 307155/2015–3) and Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES, Brazil).

Compliance with ethical standards

Conflict of interest

The authors declare that they have no conflict of interest.

Research involving human participants and/or animals

Not applicable.

Informed consent

Not applicable.

Supplementary material

13213_2018_1412_MOESM1_ESM.doc (54 kb)
ESM 1 (DOC 54 kb)
13213_2018_1412_MOESM2_ESM.doc (183 kb)
ESM 2 (DOC 183 kb)

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Copyright information

© Università degli studi di Milano 2019

Authors and Affiliations

  1. 1.Federal Institute of Maranhão – IFMASão LuísBrazil
  2. 2.Institute of Natural and Exact SciencesFederal University of Mato Grosso – UFMTRondonópolisBrazil
  3. 3.Department of Food Science and Experimental NutritionSão Paulo University – USPSão PauloBrazil
  4. 4.Department of Food Engineering and TechnologySão Paulo State University – UNESPSão José do Rio PretoBrazil

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