Inhibitory Effect Of Strains With Probiotic Potential On Pathogenic Bacteria Causing Acute Diarrhea Diseases

Lactic acid bacteria are known as agents that help prevent digestive disorders such as acute diarrheal disease, which is one of the main causes of mortality and morbidity in children worldwide, caused mainly by bacteria, viruses and parasites. objectiveTo evaluate in vitro the inhibitory effect of lactic acid bacteria with probiotic potential isolated from coastal cheese and raw milk on pathogenic bacteria causing acute diarrheal disease. Materials and methods. A cross-sectional descriptive study was carried out. From 78 samples, 93 isolates were made in Man Rogosa Sharpe agar at 37oC for 48 hours in an anaerobic atmosphere. The probiotic capacity was evaluated by tolerance tests to: pH (2, 3, 4, 5 and 6), bile salts (0.05, 0.1, 0.15, 0.3%), and NaCl (2, 4, 7, 10%); growth was determined at temperatures of (30, 37 and 40{degrees}C) and the inhibitory effect in vitro against Salmonella enterica subsp enterica ATCC 14028, Staphylococcus aureus ATCC 29213, Escherichia coli ATCC 25922, Yersinia enterocolitica ATCC 23715, Shigella flexneri ATCC 12022 and Listeria monocytogenes ATCC 19115. Strains that met the requirements to be considered possible probiotics were identified biochemically by the standardized API 50 CHL system. Results. Of all the strains evaluated, four showed probiotic potential. With respect to its inhibitory effect, the tests showed inhibition against one or several microorganisms except L. monocytogenes. These strains were identified as Lactobacillus plantarum and Lactobacillus delbrueckii spp delbrueckii. Conclusions. Raw milk and coastal cheese are an important source of isolation for Lactobacillus spp. with probiotic potential, determining a positive effect against inhibition of gastrointestinal pathogens, being able to contribute to the development of strategies for the prevention of acute diarrheal diseases. SUMMARYLactic acid bacteria are known as agents that help prevent digestive disorders such as acute diarrheal disease, which is one of the main causes of mortality and morbidity in children worldwide, caused mainly by bacteria, viruses and parasites. Objective. To evaluate in vitro the inhibitory effect of lactic acid bacteria with probiotic potential isolated from coastal cheese and raw milk on pathogenic bacteria causing acute diarrheal disease. Materials and methods. A descriptive cross-sectional study was conducted. From 78 samples, 93 strains were isolated on Man Rogosa Sharpe agar at 37oC for 48 hours in an anaerobic atmosphere. The probiotic capacity was evaluated by tolerance tests to: pH (2, 3, 4, 5 and 6), bile salts (0.05, 0.1, 0.15, 0.3%), and NaCl (2, 4, 7, 10%); its growth was determined at temperatures of (30, 37 and 40 {degrees}C) and the in vitro inhibitory effect against Salmonella entericasubsp enterica ATCC 14028, Staphylococcus aureus ATCC 29213, Escherichia coli ATCC 25922, Yersinia enterocolitica ATCC 23715, Shigella flexneri ATCC 12022 and Listeria monocytogenes ATCC 19115. Strains that met the requirements to be considered possible probiotics were biochemically identified.using the standardized API system(R)50 CHL. Results. Of all the strains evaluated, four showed probiotic potential. Regarding their inhibitory effect, the tests showed inhibition against one or more microorganisms except L. monocytogenes. These strains were identified as Lactobacillus plantarum and Lactobacillus delbrueckii spp. delbrueckii. Conclusions. Raw milk and coastal cheese are an important source of isolation of Lactobacillus spp. with probiotic potential, determining a positive effect against the inhibition of gastrointestinal pathogens, and may contribute to the development of strategies for the prevention of acute diarrheal diseases.