Milk fermented by Lactobacillus species from Brazilian artisanal cheese protect germ-free-mice against Salmonella Typhimurium infection

• Published in: Beneficial microbes Vol. 8; no. 4; p. 579
• Main Authors: Acurcio, L B, Sandes, S H C, Bastos, R W, Sant'anna, F M, Pedroso, S H S P, Reis, D C, Nunes, Á C, Cassali, G D, Souza, M R, Nicoli, J R
• Format: Journal Article
• Language: English
• Published: Netherlands 24.08.2017
• Subjects: Animals; Brazil; Cheese - microbiology; Fermentation; Gastrointestinal Tract - metabolism; Gastrointestinal Tract - microbiology; Humans; Interferon-gamma - genetics; Interferon-gamma - immunology; Interleukin-17 - genetics; Interleukin-17 - immunology; Interleukin-5 - genetics; Interleukin-5 - immunology; Lactobacillus - isolation & purification; Lactobacillus - metabolism; Male; Mice; Milk - microbiology; Salmonella Infections - genetics; Salmonella Infections - immunology; Salmonella Infections - microbiology; Salmonella Infections - prevention & control; Salmonella typhimurium - physiology; Specific Pathogen-Free Organisms; Tumor Necrosis Factor-alpha - genetics; Tumor Necrosis Factor-alpha - immunology; protective effect; intestinal colonisation; probiotics

Ingestion of milks fermented by Lactobacillus strains showing probiotic properties is an important tool to maintain gastrointestinal health. In this study, Lactobacillus rhamnosus D1 and Lactobacillus plantarum B7, isolated from Brazilian artisanal cheese, were used as starters for the functional fe...