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Campo DCValorIdioma
dc.creatorSimões, Luara-
dc.creatorFernandes, Natália-
dc.creatorSouza, Angélica de-
dc.creatorSantos, Luiz dos-
dc.creatorMagnani, Marciane-
dc.creatorAbrunhosa, Luís-
dc.creatorTeixeira, José-
dc.creatorSchwan, Rosane Freitas-
dc.creatorDias, Disney Ribeiro-
dc.date.accessioned2022-07-04T20:21:49Z-
dc.date.available2022-07-04T20:21:49Z-
dc.date.issued2022-06-
dc.identifier.citationSIMÕES, L. et al. Probiotic and antifungal attributes of lactic acid bacteria isolates from naturally fermented brazilian table olives. Fermentation, Basel, v. 8, n. 6, 2022. DOI: https://doi.org/10.3390/fermentation8060277.pt_BR
dc.identifier.urihttp://repositorio.ufla.br/jspui/handle/1/50463-
dc.description.abstractResearch with fermented olives as a source of wild Lactic Acid Bacteria (LAB) strains with probiotic and biotechnological characteristics constitutes a promising field of work. The present study evaluated in vitro probiotic, antifungal, and antimycotoxigenic potential of LAB isolates from naturally fermented Brazilian table olives. Among fourteen LAB isolates, the Levilactobacillus brevis CCMA 1762, Lactiplantibacillus pentosus CCMA 1768, and Lacticaseibacillus paracasei subsp. paracasei CCMA 1770 showed potential probiotic and antifungal properties. The isolates showed resistance to pH 2.0 (survival ≥ 84.55), bile salts (survival ≥ 99.44), and gastrointestinal tract conditions (survival ≥ 57.84%); hydrophobic cell surface (≥27%); auto-aggregation (≥81.38%); coaggregation with Escherichia coli INCQS 00181 (≥33.97%) and Salmonella Enteritidis ATCC 564 (≥53.84%); adhesion to the epithelial cell line Caco-2 (≥5.04%); antimicrobial activity against the bacteria S. Enteritidis ATCC 564 (≥6 mm), Listeria monocytogenes ATCC 19117 (≥6 mm), Staphylococcus aureus ATCC 8702 (≥3 mm), and the fungi Penicillium nordicum MUM 08.16 (inhibition ≥ 64.8%). In addition, the strains showed the ability to adsorb the mycotoxins aflatoxin B1 (≥40%) and ochratoxin A (≥34%). These results indicate that LAB strains from naturally fermented Brazilian table olives are potentially probiotic and antifungal candidates that can be used for food biopreservation.pt_BR
dc.languageenpt_BR
dc.publisherMultidisciplinary Digital Publishing Institute - MDPIpt_BR
dc.rightsacesso abertopt_BR
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/*
dc.sourceFermentationpt_BR
dc.subjectAdhesion abilitypt_BR
dc.subjectAntifungal activitypt_BR
dc.subjectFermented olivespt_BR
dc.subjectIn vitro digestive simulationpt_BR
dc.subjectMycotoxinspt_BR
dc.subjectProbiotic selectionpt_BR
dc.subjectBactéria - Capacidade de adesãopt_BR
dc.subjectAtividade antifúngicapt_BR
dc.subjectAzeitonas - Fermentaçãopt_BR
dc.subjectSimulação de digestão in vitropt_BR
dc.subjectMicotoxinaspt_BR
dc.subjectProbióticos - Seleçãopt_BR
dc.titleProbiotic and antifungal attributes of lactic acid bacteria isolates from naturally fermented brazilian table olivespt_BR
dc.typeArtigopt_BR
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