Resumo

ROSALES-BRAVO, H.; VAZQUEZ-MARTINEZ, J.; MORALES-TORRES, H.C.  e  OLALDE-PORTUGAL, V.. Evaluation of techno-functional properties of commercial probiotic of Lactobacillus genus strains. RIIIT. Rev. int. investig. innov. tecnol. [online]. 2020, vol.8, n.45, pp.1-19.  Epub 05-Fev-2021. ISSN 2007-9753.

In this study we evaluated technological and functional properties of four commercial probiotic of Lactobacillus genus strains: one L. acidophilus strain and three L. casei group strains (L. casei, L. paracasei and L. rhamnosus). Technological properties were evaluated by free amino acids production, acidification profile, glucose consumption and cellular viability in fermentation of modified MRS medium. The functional properties were determined through the antibacterial activity against Gram negative pathogens, compatibility with probiotic strains and assimilation of prebiotics: lactulose, raffinose, fructooligosaccharides and agave inulin. Our results show that L. casei group strains displayed the best performance in free amino acids production and acidification profile, as well as higher inhibitory effect versus Salmonella and Shigella pathogen strains. However, L. acidophilus showed better prebiotics assimilation ability. Finally, all the strains were compatible with Bifidobacterium probiotic strains. This data suggests that these strains have potential use as adjunct cultures in fermented dairy foods, improving the nutritional and sensory value of the product, in addition to functional effect through their antibacterial activity and prebiotic assimilation capacity.

Palavras-chave : amino acids; fermentation; prebiotic; probiotic; technological.

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