Resumo

RODRIGUEZ CARRASCO, Jhanina  e  GARCIA-GODOS ALCAZAR, Paula. Probiotic capacity of lactic acid bacteria  isolated from chicha of molle. Rev. Soc. Quím. Perú [online]. 2017, vol.83, n.4, pp.391-402. ISSN 1810-634X.

The objective of the research was to isolate and identify lactic acid bacteria (BAL), to evaluate the in vitro and in vivo probiotic capacity of lactic bacteria isolated from chicha of molle. For this purpose, samples of chicha of molle were prepared from the provinces of Huanta and Huamanga, isolating 55 BAL strains and identifying Lactobacillus plantarum, Lactobacillus maltaromicus and Leuconostoc mesenteroides based on Gram stain, gas production, gluconate and fermentation of sugars. In order to evaluate the in vitro probiotic capacity, BAL antagonism with four pathogenic microorganisms (Escherichia coli ATCC 25922 , Salmonella typhimurium ATCC 14028, Staphylococus aureus ATCC 25923 y Candida albicans ATCC 90028) was performed, showing that 14 of the 55 BAL strains produce broad spectrum inhibitory substances. Evaluated the capacity of tolerance to gastrointestinal conditions of BAL strains, performing tests at different pHs, different concentrations of bile salts and artificial gastric juice, resulting 25 BAL strains with capacity of gastrointestinal tolerance and 4 strains were selected with greater diameter of inhibition halos and (Lactobacillus plantarum), BL-26 (Lactobacillus maltaromicus), BL-27 (Lactobacillus plantarum) and BL- 53 (Lactobacillus maltaromicus), which were evaluated for probiotic capacity in live in 20 rats and then perform a BAL count in the intestine at 21 days, being in the study group with BAL at 60x1019 UFC / mL, while in the treatment with BAL plus yacon at 25x1024 UFC / mL and treatments of yacon and control at 50x1014 UFC / mL of BAL obtaining a weight gain in Rats in the study group of BAL plus yacon of 46 g, while with lactic bacteria was 24 g and 16 g in the control group and extract of yacon. Consequently, this research demonstrates that the daily intake of traditional fermented beverages favors the increase of Lactobacillus in the intestinal microbiota.

Palavras-chave : Lactic bacteria; probiotic capacity; yacon; chicha of molle.

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