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<p>This study evaluated the probiotic potential of three <i>Carnobacterium maltaromaticum</i> strains (CM_B824, CM_B827, and CM_B829) previously recognized for their bioprotective effects in meat products. The strains were characterized based on cell surface hydrophobicity, auto-aggregation, co-aggregation with foodborne pathogens, and their ability to inhibit pathogen adhesion to Caco-2 cells through competition, displacement, and exclusion assays. Survival under simulated gastrointestinal conditions and effects on Caco-2 cell viability (PrestoBlue assay) were also assessed. <i>C. maltaromaticum</i> strains exhibited exceptionally high cell surface hydrophobicity (~ 98% affinity to xylene and toluene), significantly outperforming the commercial control <i>Lacticaseibacillus rhamnosus</i> GG ATCC 53,101 (LR) (46% and 35%, respectively). While auto-aggregation was moderate (32% for CM vs. 53% for LR), the CM strains effectively reduced the adherence of <i>Listeria monocytogenes</i>, <i>Salmonella</i> spp., and <i>E. coli</i> O157:H7 to Caco-2 cells, with competition being the most effective inhibitory mechanism. Notably, CM_B824 demonstrated the strongest reduction in pathogen adherence. Furthermore, neither individual strains nor their combination (CM_pool) affected Caco-2 viability. Under simulated digestion, the CM_pool showed superior resilience compared to LR, maintaining higher survivability (88% vs. 66%) and viable counts (&gt; 8 log CFU/g). These results indicate that the dual functionality of the CM strains, combining established bioprotective efficacy in food matrices with robust probiotic potential, positions them as versatile candidates for multifunctional food applications. Their ability to simultaneously enhance food safety and provide health benefits upon ingestion offers a significant strategic advantage for the functional food industry.</p>

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Expanding the Use of Meat Bioprotective Carnobacterium maltaromaticum as Potential Probiotic for Human Consumption

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2026年7月7日

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  • Caroline Maria de Andrade Cavalari,
  • Clovis Felipe de Souza Jr,
  • Carolina Schiebel,
  • Gabriela Bohnen de Andrade,
  • Andrea Novais Moreno-Amaral,
  • Daniele Maria-Ferreira,
  • Pedro Henrique Imazaki,
  • Renata Ernlund Freitas de Macedo

摘要

This study evaluated the probiotic potential of three Carnobacterium maltaromaticum strains (CM_B824, CM_B827, and CM_B829) previously recognized for their bioprotective effects in meat products. The strains were characterized based on cell surface hydrophobicity, auto-aggregation, co-aggregation with foodborne pathogens, and their ability to inhibit pathogen adhesion to Caco-2 cells through competition, displacement, and exclusion assays. Survival under simulated gastrointestinal conditions and effects on Caco-2 cell viability (PrestoBlue assay) were also assessed. C. maltaromaticum strains exhibited exceptionally high cell surface hydrophobicity (~ 98% affinity to xylene and toluene), significantly outperforming the commercial control Lacticaseibacillus rhamnosus GG ATCC 53,101 (LR) (46% and 35%, respectively). While auto-aggregation was moderate (32% for CM vs. 53% for LR), the CM strains effectively reduced the adherence of Listeria monocytogenes, Salmonella spp., and E. coli O157:H7 to Caco-2 cells, with competition being the most effective inhibitory mechanism. Notably, CM_B824 demonstrated the strongest reduction in pathogen adherence. Furthermore, neither individual strains nor their combination (CM_pool) affected Caco-2 viability. Under simulated digestion, the CM_pool showed superior resilience compared to LR, maintaining higher survivability (88% vs. 66%) and viable counts (> 8 log CFU/g). These results indicate that the dual functionality of the CM strains, combining established bioprotective efficacy in food matrices with robust probiotic potential, positions them as versatile candidates for multifunctional food applications. Their ability to simultaneously enhance food safety and provide health benefits upon ingestion offers a significant strategic advantage for the functional food industry.