Evaluation of probiotic properties of Pediococcus acidilactici B14 in association with Lactobacillus acidophilus ATCC 4356 for application in a soy based aerated symbiotic dessert

The aim of this study was to evaluate the probiotic properties of Pediococcus acidilactici B14 and to study its resistance in the gastrointestinal system when combined with Lactobacillus acidophilus ATCC 4356 and used in a potentially symbiotic aerated soy based dessert. P. acidilactici B14 showed s...

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Main Authors: Maria Carolina de Oliveira Ribeiro, Luciana Porto de Souza Vandenberghe, Michele Rigon Spier, Katia Sabrina Paludo, Carlos Ricardo Soccol, Vanete Thomaz Soccol
Format: Article
Language:English
Published: Instituto de Tecnologia do Paraná (Tecpar) 2014-10-01
Series:Brazilian Archives of Biology and Technology
Subjects:
soy
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132014000500755&lng=en&tlng=en
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spelling doaj-97f2f9b60b604fc6929ee2250c3699c72020-11-24T23:12:48ZengInstituto de Tecnologia do Paraná (Tecpar)Brazilian Archives of Biology and Technology1678-43242014-10-0157575576510.1590/S1516-8913201402258S1516-89132014000500755Evaluation of probiotic properties of Pediococcus acidilactici B14 in association with Lactobacillus acidophilus ATCC 4356 for application in a soy based aerated symbiotic dessertMaria Carolina de Oliveira RibeiroLuciana Porto de Souza VandenbergheMichele Rigon SpierKatia Sabrina PaludoCarlos Ricardo SoccolVanete Thomaz SoccolThe aim of this study was to evaluate the probiotic properties of Pediococcus acidilactici B14 and to study its resistance in the gastrointestinal system when combined with Lactobacillus acidophilus ATCC 4356 and used in a potentially symbiotic aerated soy based dessert. P. acidilactici B14 showed some important probiotic characteristics such as survival rate of 45.9% at pH 2.5; 72.4% in 0.3% bile salts and 95.8% after gastrointestinal transit at pH 4.0. Tolerance against the antibiotics cephalexin, neomycin, vancomycin, cefotaxime and penicillin G was also observed. The strain inhibited antagonism against the following cultures: Escherichia coli ATCC 25922, Bacillus cereus ATCC 33018, Staphylococcus aureus ATCC 6538P and Salmonella sp. The mixed culture of P. acidilactici B14 with L. acidophilus ATCC 4356 showed a survival rate of 92.4% after the passage through the gastrointestinal system at pH 4.0. Furthermore, in the presence of the food matrix, an average increase in cell viability, after being subjected to the gastrointestinal system of 9.9% at pH 2.0 and 6.1% at pH 4.0, was observed. This characterized the adequacy of the associated culture as probiotic in the development of a functional food such as soy based aerated symbiotic dessert.http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132014000500755&lng=en&tlng=enPediococcus acidilacticiLactobacillus acidophilusgastrointestinal systemprobioticssoy
collection DOAJ
language English
format Article
sources DOAJ
author Maria Carolina de Oliveira Ribeiro
Luciana Porto de Souza Vandenberghe
Michele Rigon Spier
Katia Sabrina Paludo
Carlos Ricardo Soccol
Vanete Thomaz Soccol
spellingShingle Maria Carolina de Oliveira Ribeiro
Luciana Porto de Souza Vandenberghe
Michele Rigon Spier
Katia Sabrina Paludo
Carlos Ricardo Soccol
Vanete Thomaz Soccol
Evaluation of probiotic properties of Pediococcus acidilactici B14 in association with Lactobacillus acidophilus ATCC 4356 for application in a soy based aerated symbiotic dessert
Brazilian Archives of Biology and Technology
Pediococcus acidilactici
Lactobacillus acidophilus
gastrointestinal system
probiotics
soy
author_facet Maria Carolina de Oliveira Ribeiro
Luciana Porto de Souza Vandenberghe
Michele Rigon Spier
Katia Sabrina Paludo
Carlos Ricardo Soccol
Vanete Thomaz Soccol
author_sort Maria Carolina de Oliveira Ribeiro
title Evaluation of probiotic properties of Pediococcus acidilactici B14 in association with Lactobacillus acidophilus ATCC 4356 for application in a soy based aerated symbiotic dessert
title_short Evaluation of probiotic properties of Pediococcus acidilactici B14 in association with Lactobacillus acidophilus ATCC 4356 for application in a soy based aerated symbiotic dessert
title_full Evaluation of probiotic properties of Pediococcus acidilactici B14 in association with Lactobacillus acidophilus ATCC 4356 for application in a soy based aerated symbiotic dessert
title_fullStr Evaluation of probiotic properties of Pediococcus acidilactici B14 in association with Lactobacillus acidophilus ATCC 4356 for application in a soy based aerated symbiotic dessert
title_full_unstemmed Evaluation of probiotic properties of Pediococcus acidilactici B14 in association with Lactobacillus acidophilus ATCC 4356 for application in a soy based aerated symbiotic dessert
title_sort evaluation of probiotic properties of pediococcus acidilactici b14 in association with lactobacillus acidophilus atcc 4356 for application in a soy based aerated symbiotic dessert
publisher Instituto de Tecnologia do Paraná (Tecpar)
series Brazilian Archives of Biology and Technology
issn 1678-4324
publishDate 2014-10-01
description The aim of this study was to evaluate the probiotic properties of Pediococcus acidilactici B14 and to study its resistance in the gastrointestinal system when combined with Lactobacillus acidophilus ATCC 4356 and used in a potentially symbiotic aerated soy based dessert. P. acidilactici B14 showed some important probiotic characteristics such as survival rate of 45.9% at pH 2.5; 72.4% in 0.3% bile salts and 95.8% after gastrointestinal transit at pH 4.0. Tolerance against the antibiotics cephalexin, neomycin, vancomycin, cefotaxime and penicillin G was also observed. The strain inhibited antagonism against the following cultures: Escherichia coli ATCC 25922, Bacillus cereus ATCC 33018, Staphylococcus aureus ATCC 6538P and Salmonella sp. The mixed culture of P. acidilactici B14 with L. acidophilus ATCC 4356 showed a survival rate of 92.4% after the passage through the gastrointestinal system at pH 4.0. Furthermore, in the presence of the food matrix, an average increase in cell viability, after being subjected to the gastrointestinal system of 9.9% at pH 2.0 and 6.1% at pH 4.0, was observed. This characterized the adequacy of the associated culture as probiotic in the development of a functional food such as soy based aerated symbiotic dessert.
topic Pediococcus acidilactici
Lactobacillus acidophilus
gastrointestinal system
probiotics
soy
url http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132014000500755&lng=en&tlng=en
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