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Evaluation of functional aspects of strains of lactobacilli isolated from fermented sausages


Hygienic quality of foods has always been demanded for consumers and during the last years, they have also shown an increasing interest for ali those aspects that improve life quality. Thus, the development of "functional foods" has emerged as a promising sector in food market. These products are used to prevent and treat certain disorders and diseases, in addition to their nutritional value per se. Lactic acid bacteria (LAB) are GRAS microorganisms that have widely been associated with beneficial health aspects. Several species and subspecies of Lactobacillus and Bifidobacterium have been recognized as probiotics (microorganisms that can have exert beneficial effects on consumer health and welfare) due to their action on intestinal microbiota. The aim of this project is to evaluate the potential probiotic effect of lactobacilli strains isolated from meat products with antimicrobial properties on growth inhibition of intestinal pathogens in the gastrointestinal tract. These strains could be used in the development of healthier foods as novel functional starter cultures. (AU)

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(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)
CASTELLANO, P.; PEREZ IBARRECHE, M.; LONGO BORGES, L.; NIO ARIAS, F. C.; ROSS, G. R.; PEREIRA DE MARTINIS, E. C.. Lactobacillus spp. impair the ability of Listeria monocytogenes FBUNT to adhere to and invade Caco-2 cells. Biotechnology Letters, v. 40, n. 8, p. 1237-1244, . (13/50498-5)

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