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Publications
Aline Galvão Tavares Menezes, PhD in Agricultural Microbiology, published the article “Yeasts isolated from Brazilian fermented foods in the protection against infection by pathogenic food bacterium” in Microbial Pathogenesis. The study evaluated the antimicrobial capacity of yeasts Saccharomyces cerevisiae and Pichia kluyveri, previously isolated from fermented foods (indigenous drink, kefir and cocoa) against the adhesion of foodborne pathogens to Caco-2 cells. Co-aggregation of yeasts with pathogens and were evaluated by quantitative analysis and using scanning electron microscopes and laser confocal. All yeast strains were able to co-aggregate with the pathogens tested, however, this activity was dependent on the strain. The inhibition tests showed that the adhesion of Escherichia coli EPEC, Listeria monocytogenes and Salmonella Enteritidis to Caco-2 was reduced in all studied yeasts. Most yeasts evaluated showed inhibition rates equal to or higher than the commercial probiotic Saccharomyces boulardii. Yeasts were able to reduce bacterial infection, as observed for CCMA0615 for EPEC in an exclusion assay; CCMA0731, CCMA0732 and CCMA0615 for L. monocytogenes in exclusion and competition tests; and CCMA0731 in exclusion and CCMA0731, CCMA0732, CCMA0615 in competition test for S. Enteritidis. No antimicrobial compounds were produced by the yeasts, showing that competition for nutrients and / or receptors in the intestinal mucosa was the mechanism of bacterial inhibition.
https://doi.org/10.1016/j.micpath.2020.103969