Assessment of the probiotic potential of lactic acid bacteria isolated from Minas artisanal cheese produced in the <i>Campo das Vertentes</i> region, Brazil

Abstract

The microbiota of the Brazilian Minas artisanal cheese, made from raw milk, is not well known and may include probiotic bacteria. This study aimed to assess the in vitro and in vivo probiotic properties of the lactic acid bacteria isolated from these cheeses. Thirty‐six samples of the Lactobacillus/Pediococcus group were selected for in vitro investigation. Pediococcus acidilactici ( PA 2) and Lactobacillus plantarum ( LP 4) showed the best results and were tested for their ability to protect Salmonella Typhimurium orally infected mice. LP 4 showed better probiotic potential than PA 2 and allowed higher values of weight gain ( P &lt; 0.05). Thus, Lb. plantarum LP 4 may have potential use as a probiotic in foods after future technological screening.