Probiotic potential ofLactobacillusspp. isolated from Brazilian regional ovine cheese
TwelveLactobacillusisolates from Brazilian starter-free ovine cheeses were evaluated for their probiotic potential. The strains were identified by 16S rDNA sequencing asLactobacillus plantarum(7),Lb. brevis(2),Lb. casei(2) andLb. parabuchneri(1). All strains showed variable resistance to gastric juices and relative tolerance to pancreatin and bile salts. Only five strains ofLb. plantarumcould not deconjugate the sodium salt of taurodeoxycholic acid. Autoaggregation ability after 24 h was above 50% and hydrophobicity was higher than 60% for most strains. All lactobacilli could inhibit linolenic acid oxidation, exceptLb. parabuchneristrain, whereas none of them could scavenge DPPH radical. β-Galactosidase activity ranged from 47·7 to 2503 Miller units. Inhibition of food pathogensListeria monocytogenes, Staphylococcus aureus, Bacillus cereus, Escherichia coliandSalmonella typhimuriumwas demonstrated and the production of organic acids could be associated with this effect. TheLactobacillusstrains from Brazilian regional ovine cheese showed interesting functional characteristics, mainly the strainsLb. brevisSM-B andLb. plantarumSM-I. Both presented high acid tolerance. In addition,Lb. brevisSM-B also displayed remarkable antioxidant activity andLb. plantarumSM-I was the highest β-galactosidase producer, exhibited high autoaggregation and hydrophobicity properties.