{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,5,2]],"date-time":"2026-05-02T16:58:14Z","timestamp":1777741094670,"version":"3.51.4"},"reference-count":49,"publisher":"MDPI AG","issue":"3","license":[{"start":{"date-parts":[[2020,3,11]],"date-time":"2020-03-11T00:00:00Z","timestamp":1583884800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100001871","name":"Funda\u00e7\u00e3o para a Ci\u00eancia e a Tecnologia","doi-asserted-by":"publisher","award":["UID\/Multi\/50016\/2019"],"award-info":[{"award-number":["UID\/Multi\/50016\/2019"]}],"id":[{"id":"10.13039\/501100001871","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100001871","name":"Funda\u00e7\u00e3o para a Ci\u00eancia e a Tecnologia","doi-asserted-by":"publisher","award":["SFRH\/BPD\/113303\/2015"],"award-info":[{"award-number":["SFRH\/BPD\/113303\/2015"]}],"id":[{"id":"10.13039\/501100001871","id-type":"DOI","asserted-by":"publisher"}]},{"name":"undefined  &lt;span style=&quot;color:gray;font-size:10px;&quot;&gt;undefined&lt;\/span&gt;","award":["NORTE-01-0246-FEDER-000043"],"award-info":[{"award-number":["NORTE-01-0246-FEDER-000043"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Microorganisms"],"abstract":"<jats:p>Probiotics are living microorganisms used as nutritional additives that confer health benefits on the host. Their use in food products is very attractive, especially if they could also inhibit important foodborne pathogens. In this study, antimicrobial activity against several foodborne pathogens was screened for 280 lactic acid bacteria (LAB) isolated from different food products and the probiotic characteristics of bacteriocinogenic isolates were evaluated. Seven out of 280 LAB isolates were selected due to their bacteriocinogenic properties and identified by 16S rRNA gene sequence analysis as Pediococcus pentosaceus (n = 6) and Lactobacillus plantarum (n = 1). Virulence factors and antibiotic resistances were not detected for any of the isolates. Except for L. plantarum R23, all the isolates were able to survive through the simulated gastrointestinal tract conditions. Only P. pentosaceus CFF4 was able to adhere to Caco-2 cells after the simulated gastrointestinal tract passage. In conclusion, even though in vivo studies should be performed, P. pentosaceus CFF4, which was also able to inhibit the growth of foodborne pathogens in vitro, seems to be a potential probiotic to be used in the food industry.<\/jats:p>","DOI":"10.3390\/microorganisms8030393","type":"journal-article","created":{"date-parts":[[2020,3,12]],"date-time":"2020-03-12T04:13:57Z","timestamp":1583986437000},"page":"393","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":57,"title":["Screening of Bacteriocinogenic Lactic Acid Bacteria and Their Characterization as Potential Probiotics"],"prefix":"10.3390","volume":"8","author":[{"given":"Ana","family":"Pinto","sequence":"first","affiliation":[{"name":"Escola Superior de Biotecnologia, CBQF-Centro de Biotecnologia e Qu\u00edmica Fina\u2013Laborat\u00f3rio Associado, Universidade Cat\u00f3lica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal"}]},{"given":"Joana","family":"Barbosa","sequence":"additional","affiliation":[{"name":"Escola Superior de Biotecnologia, CBQF-Centro de Biotecnologia e Qu\u00edmica Fina\u2013Laborat\u00f3rio Associado, Universidade Cat\u00f3lica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-2798-1924","authenticated-orcid":false,"given":"Helena","family":"Albano","sequence":"additional","affiliation":[{"name":"Escola Superior de Biotecnologia, CBQF-Centro de Biotecnologia e Qu\u00edmica Fina\u2013Laborat\u00f3rio Associado, Universidade Cat\u00f3lica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8529-9878","authenticated-orcid":false,"given":"Joana","family":"Isidro","sequence":"additional","affiliation":[{"name":"Bioinformatics Unit, Department of Infectious Diseases, National Institute of Health, 1649-016 Lisbon, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6296-5137","authenticated-orcid":false,"given":"Paula","family":"Teixeira","sequence":"additional","affiliation":[{"name":"Escola Superior de Biotecnologia, CBQF-Centro de Biotecnologia e Qu\u00edmica Fina\u2013Laborat\u00f3rio Associado, Universidade Cat\u00f3lica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2020,3,11]]},"reference":[{"key":"ref_1","unstructured":"Food and Agriculture Organization\/World Health Organization (2002). \u201cGuidelines for the Evaluation of Probiotics in Foods\u201d, Report of a Joint FAO\/WHO Working Group on Drafting Guidelines for the Evaluation of Probiotics in Food, World Health Organization."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"107","DOI":"10.1016\/j.jsps.2013.07.001","article-title":"Role of probiotics in health improvement, infection control and disease treatment and management","volume":"23","author":"Amara","year":"2015","journal-title":"Saudi Pharm. 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