POTENCIAL PROBIÓTICO DE CEPAS DE LACTOBACILLUS AISLADAS DE QUESOS OVINOS PATAGÓNICOS
Abstract
En el presente trabajo se evaluó el potencial probiótico de 20 cepas de Lactobacillus spp. aisladas de quesos ovinos provenientes del Valle Inferior del Río Chubut, (Patagonia-Argentina). Se analizó la tolerancia a pH ácido y sales biliares, actividad antimicrobiana y actividad de b-galactosidasa (b-gal), los resultados se compararon con cepas comerciales. Además, se estudió la adhesión a hidrocarburos y la capacidad de autoagregación en cepas seleccionadas. En 10 cepas se observó supervivencia luego de 4 h de incubación a pH 1,0; 7 cepas sobrevivieron a pH 2,0; 2 cepas a pH 2,5; mientras que 1 cepa no toleró ninguno de los tratamientos. En todas las cepas estudiadas no se alteró la tasa de duplicación en presencia de 0,3 % de sales biliares. Doce cepas desarrollaron actividad inhibitoria contra todos los microorganismos Gram-positivos y negativos estudiados. No se detectó actividad de b-gal en 6 cepas, mientras que las restantes desarrollaron actividades comparables a las obtenidas en las cepas comerciales. De acuerdo a los resultados obtenidos en las pruebas previamente descritas se seleccionaron 5 cepas para estudiar su adhesión a hidrocarburos. Las cepas de Lactobacillus LbTw3, LbTw5 y LbTw7 exhibieron valoressuperiores al 78% y se sometieron a pruebas de autoagregación. Los resultados obtenidos sugieren una fuerte relación entre la capacidad de autoagregación y la hidrofobicidad de la superficie celular. Sobre la base de los resultados obtenidos por las cepas LbTw3, LbTw5 y LbTw7 concluimos que presentan características para ser consideradas como cepas potencialmente probióticas. Debido a que los microorganismos no necesitan cumplir con todos los criterios de selección, las restantes cepas pueden ser sometidas a posteriores pruebas con el objeto de estudiar propiedades adicionales.
Palabras Clave: propiedades probióticas, Lactobacillus salvajes, quesos ovinos, Patagonia.
probiotic properties, wild Lactobacillus, ovine cheese, Patagonia
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