Mouannes, Emilio (2015) Probiotic features of autochthonous lactobacilli. Doctoral Thesis.
Probiotics are as defined “live microorganisms which when administered in adequate amounts confer a health benefit on the host” (FAO/WHO 2001). Probiotics regroup a wide variety of bacterial species and genera; lactobacilli and bifidobacteria are of the main studied bacteria for probiotic use. In this study, we investigated the probiotic characteristics of autochthonous lactobacilli strains isolated from traditional Sardinian cheese. Results showed that six Lactobacillus plantarum strains and one Lactobacillus casei strain were able to resist the upper gastrointestinal tract stress and inhibit Listeria monocytogenes, Escherichia coli, Staphylococcus aureus and Salmonella enterica growth. Strains also had good adherence to intestinal epithelial cells (HT-29) and proved susceptibility to antibiotics. Furthermore, all strains were capable of inhibiting NFκB activation in vitro proving immune modulation capacities. Together probiotic features and strains origin are of great importance to traditional and Protected Denomination of Origin (PDO) cheese manufactures; the use of probiotic autochthonous starter cultures increases the production of “functional” traditional cheeses.
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