Isolation of lactic acid bacteria with probiotic potential from typical fermented Mexican foods: a review
Abstract
Lactic acid bacteria (LAB) are the main group of probiotic microorganisms in food, LAB are commonly found in fermented food along with yeasts, and they have different mechanisms to exert beneficial effects on the consumer, they can improve the sensory properties of some food and contribute to the improvement of shelf life and microbial safety. There are different criteria to consider a microorganism as a probiotic, however, the assessment of the viability of the microorganism after gastrointestinal conditions of pH and bile salt concentration are the common tests carried out by various authors to consider a LAB strain as a probiotic microorganism. This review focuses on providing a brief compilation of methods in vitro used by different authors for the isolation and subsequent evaluation of the probiotic potential of pulque, pozol, tepache, and tenate cheese.
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