Probiotic potential of lactic acid bacteria isolated from artisanal Minas cheese
DOI:
https://doi.org/10.14295/2238-6416.v77i1.869Keywords:
functional food, dairy product, probiotic microorganisms, antimicrobial resistance.Abstract
Functional foods are those that, in addition to offering nutrients, promote one or more benefits to the human body. Among them, those that carry probiotic microorganisms stand out. The artisanal Minas cheese, traditionally made with raw milk in rural properties from Minas Gerais State, Brazil, presents a great microbial diversity, including some with probiotic potential. Lactic acid bacteria (LAB) found in that cheese are of great relevance and are characterized by fermenting lactose to produce lactic acid; therefore, they are widely used in food processing. The development of research with the purpose of increasing knowledge about the microbiota present in artisanal Minas cheese and its potential probiotic effects provides new perspectives to improve food quality and safety, also helping to preserve the desirable microorganisms. Due to the great economic and cultural importance of artisanal Minas cheese and the beneficial health effects associated with probiotics, the present work aimed to carry out a literature review on the probiotic potential of LAB isolated from that cheese variety. The analysis of scientific papers, according to results of in vitro and in vivo tests, revealed that microorganisms isolated from that cheese showed desirable results regarding the potential probiotic effects; however, some of them presented resistance to antimicrobials. The artisanal Minas cheese represents an important source of desirable microorganisms, and further studies should be conducted in order to identify candidates for use as probiotics.
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