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BioMed Research International
Volume 2017, Article ID 5165916, 7 pages
Research Article

Functional Profile Evaluation of Lactobacillus fermentum TCUESC01: A New Potential Probiotic Strain Isolated during Cocoa Fermentation

1Department of Biological Sciences, State University of Santa Cruz, Ilhéus-Itabuna Road, Km 16 Salobrinho, 45662-900 Ilhéus, BA, Brazil
2Department of Biological Sciences, State University of Feira de Santana, Transnordestina Avenue, S/N, Novo Horizonte, 44036-900 Feira de Santana, BA, Brazil

Correspondence should be addressed to Carla Cristina Romano; rb.moc.lou@cconamor

Received 27 March 2017; Revised 16 May 2017; Accepted 20 June 2017; Published 20 July 2017

Academic Editor: Filippo Canducci

Copyright © 2017 Tauá Alves Melo et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


The use of intestinal probiotic bacteria is very common in the food industry and has been the focus of the majority of research in this field. Yet in recent years, research on extraintestinal microorganisms has greatly increased due to their well-known potential as probiotics. Thus, we studied a strain of Lactobacillus fermentum (TCUESC01) extracted from fermenting cocoa. First, we examined the impact of pH on the growth of this strain and studied its survival under conditions similar to those of the human gastrointestinal tract. L. fermentum TCUESC01 demonstrated resistance to conditions mimicking the human stomach and intestines and grew well between pH 5 and pH 7. Next, we subjected L. fermentum TCUESC01 to storage at 4°C in a milk solution and found that it survived well for 28 days. Lastly, we measured the susceptibility of this strain to numerous antibiotics and its tendency to autoaggregate. L. fermentum TCUESC01 showed significant autoaggregation, as well as susceptibility to the majority of antibiotics tested. Overall, our findings support the potential use of this extraintestinal bacterium as a dietary probiotic.