Biotecnología

 

Survival under stress of halotolerant lactobacilli with probiotic properties

 

Supervivencia bajo condiciones de estrés de lactobacilos halotolerantes con características probióticas

 

G. Melgar-Lalanne, Y. Rivera-Espinoza, R. Farrera-Rebollo and H. Hernández-Sánchez*

 

Depto. de Graduados e Investigación en Alimentos, Escuela Nacional de Ciencias Biológicas del Instituto Politécnico Nacional, Carpio y Plan de Ayala, Col. Sto. Tomás. México, D.F., CP 11340, México. *Corresponding author. E-mail: hhernan1955@yahoo.com Tel. 52-555-729-6000.

 

Received October 1, 2013.
Accepted December 3, 2013.

 

Abstract

Three halotolerant lactobacilli with probiotic potential previously isolated from Chiapas cheese (Lactobacillus plantarum, L. pentosus and L. acidipiscis) and two commercial lactobacilli with probiotic activity (L. casei Shirota and L. plantarum 299v) were evaluated for their safety and survival capacity under stress. All the strains could grow in optimal conditions up to 6 % NaCl and showed sub-lethal growth up to 16 % NaCl; all the strains could grow well at pH values between 4.0 and 8.0; with a sub-lethal growth up to pH values of 2.0 and 9.0. L. plantarum 299v could grow up to 2.0 % of bile salts, and L. acidipiscis up to 1.5 % of bile dried salts. All the strains could be considered safe because all of them were γ-hemolytic and gelatinase negative. Moreover, all the strains showed similar antibiotic resistance pattern and resisted the normal dose used in the food industry of nisin and lysozyme. With these results, it is possible to conclude that the two commercial Lactobacillus strains are halotolerant and that all the strains can be used in a wide range of food products.

Keywords: probiotics, halotolerant lactobacilli, osmotic stress, pH stress, bile salt stress, antibiotic resistance, non-conventional preservatives.

 

Resumen

Tres cepas de lactobacilos halotolerantes con potencial probiótico previamente aislados del queso de Chiapas (Lactobacillus plantarum, L. pentosus y L. acidipiscis) así como dos lactobacilos comerciales con actividad probiótica (L. casei Shirota y L. plantarum 299v) fueron evaluados para determinar su seguridad y supervivencia bajo condiciones de estrés. Todas las cepas crecieron en óptimas condiciones al 6% NaCl y mostraron un crecimiento subletal hasta el 16% NaCl. Todas las cepas crecieron bien a valores de pH entre 4.0 y 8.0, con un crecimiento subletal hasta pH 2.0 y pH 9.0. L. plantarum 299v creció hasta con un 2.0 % de bilis deshidratada y L. acidipiscis hasta con un 1.5 %. Todas las cepas pueden considerarse seguras ya que resultaron γ-hemolíticas y gelatinasa negativas. Además, todas mostraron patrones similares de resistencia a antibióticos. Finalmente, todas las cepas resistieron las dosis normalmente utilizadas en la industria de alimentos de nisina y lisozima. Con estos resultados se puede concluir que las dos cepas comerciales de lactobacilos son halotolerantes y que las cinco cepas pueden usarse en un amplio rango de productos alimenticios.

Palabras clave: probióticos, lactobacilos halotolerantes, estrés osmótico, estrés a pH, estrés biliar, resistencia a antibióticos, conservantes no convencionales.

 

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Acknowledgements

This research was supported by Consejo Nacional de Ciencia y Tecnología (Conacyt) through the grant 206847 and Instituto Politécnico Nacional with the project SIP-20110353.

 

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