Background: For screening probiotic strains with viability and stability in non-dairy
foods for health benefits, we revised all patents relating to probiotics in food.
Objective: screening of potential probiotics from Brazilian Minas artisanal cheese and verify their
survival in frozen Brazilian cocoa pulp.
Methods: Isolation and identification of the strains. The potential probiotic characterization involved
gastric juice and bile resistance, antibiotic and antimicrobial activity, hydrophobicity,
autoaggregation, coaggregation and adhesion assay in HT-29 cells. Organoleptic, viability and stability
of probiotic strain in frozen cocoa pulp were evaluated.
Results: Fourteen strains of Lactobacillus plantarum (9), Weissella paramesenteroides (3), Lactobacillus
fermentum (1), and Leuconostoc mesenteroides (1) were obtained. Most of the strains were
resistant to simulated gastric acidity and bile salts. Almost all strains were sensitive to the antibiotics
tested, except to ciprofloxacin and vancomycin. About 47% of the strains are potential producers
of bacteriocins. High hydrophobicity was observed for four strains. Autoaggregation ranged
from 8.3-72.6% and the coaggregation capacity from 5.2-60.2%. All of the assessed strains presented
more than 90% of adhesion to HT-29 intestinal cells. The percentage of Salmonella inhibition
in HT-29 cells ranged from 4.7-31.1%. No changes in color, aroma, and pH were observed in
cocoa pulps after storage at -20 °C for 90 days.
Conclusion: wild strains of acid lactic bacteria from cheese proved to be viable and stable in frozen
Brazilian cocoa pulp. This work showed a promising application of L. plantarum isolated strains to
be used with frozen cocoa pulp matrix in probiotics food industry.