TAILIEUCHUNG - Profile of susceptibility to antimicrobials and antagonist activity of lactic acid bacteria with probiotic potential isolated from artisanal coalho cheese of the Sertão region of the state of Paraíba

The study was carried out with the objective of evaluating the antimicrobial susceptibility profile and antagonist activity of lactic acid bacteria of the genus Streptococcus and Enterococcus isolated from artisanal coalho cheese produced in the Sertão region of the State of Paraíba. 29 strains were analyzed, distributed among: E. faecium, E. faecalis, E. durans, E. casseliflavus and S. infantarius subsp. infantarius. All the strains were activated in broth and De Man, Rogosa and Sharpe Agar, evaluated for their susceptibility to antibiotics by the disk diffusion technique and antagonism on pathogenic strains Pseudomonas aeruginosa, Klebsiella pneumoniae, Staphylococcus aureus and Escherichia coli. The strains of the genus Enterococcus spp. were sensitive to ampicillin, chloramphenicol, vancomicyn and amoxicillin and resistant to colistin, aztreonam and cefoxitin, while the strains of Streptococcus spp. were sensitive to the same antibiotics and resistant to aztreonam and colistin. As for the antagonist activity of the strains Enterococcus spp. inihibited about , and % of the strains of P. aeruginosa, K. pneumoniae and E. coli, respectively. Similar results were observed for the strains of Streptococcus spp. that inhibited about %, % and % of the strains of P. aeruginosa, K. pneumoniae and E. coli, respectively. All the strains, of both genera, did not inhibit S. aureus. Due to the results of elevated sensitivity to the antibiotics and antagonist activity on pathogenic strains, the lactic acid bacteria isolated from artisanal coalho cheese from Paraíba presented favorable preliminary characteristics of probiotic profile. | Profile of susceptibility to antimicrobials and antagonist activity of lactic acid bacteria with probiotic potential isolated from artisanal coalho cheese of the Sertão region of the state of Paraíba

• Sinh học
• Coalho cheese
• Lactic acid bacteria
• Antimicrobialsusce ptibility
• Lactic acid bacteria
• Probiotic potential isolated
• Fermented foods
• Acid tolerance
• Characterization of potential probiotic strains isolated
• Potential probiotic strains isolated
• Shelf life
• Application using fruit juice
• Fruit juice
• Probiotic potential
• Lactic acid bacteria isolated
• Agricultural science
• Potential probiotic lactic acid bacteria
• Cholesterol lowering property
• Bile salt hydrolase activity
• BMC Genomics
• Health risk
• Whole genome analysis
• Antimicrobial resistance
• Ten bacterial strains isolated
• nông lâm ngư
• ngư nghiệp
• kỹ thuật nuôi trồng thủy sản
• giáo trình
• bài giảng
• nuôi trồng thủy sản