Lactobacillus pentosus ABHEAU-05: An in vitro digestion resistant lactic acid bacterium isolated from a traditional fermented Mexican beverage

摘要

The health benefits attributed to probiotics generate interest in the search of competent strains adapted to several ecological niches, especially those related to traditional beverages and foods of each country. Pineappletepache, a traditional Mexican fermented beverage, was used for the isolation of lactic acid bacteria with probiotic potential, one of which withstood thein vitrotests. The isolated strain AB-05, which exhibited the tested probiotic functional properties, was designated asLactobacillus pentosusABHEAU-05. The sequence was registered in GenBank under access code MK587617. This study is the first report of a lactic acid bacterium within vitrodigestion resistance isolated from pineappletepache. The survival ofL. pentosusABHEAU-05 in a symbiotic medium was proven using fermented milk enriched with inulin. Thein vitrodigestion-resistant probiotic activity of lactobacilli was measured through analysis of pH and proteolysis. Results showed thatL. pentosusgrew properly in fermented milk; therefore, this microorganism could be used in the manufacture of this kind of products. The concentration ofL. pentosusreached up to 8.5logCFU/ml after 40h of fermentation. In addition, the production of peptides and the decrease in pH indicated the vigorous and active metabolic state of the lactic acid bacterium tested. The activity and the concentration of this microorganism were maintained during refrigeration. The results of this research conclude thatL. plantarumABHEAU-05 is anin vitrodigestion-resistant microorganism that can be used as a starter culture for the production of functional foods of dairy origin.