Analysis of the Probiotic Potential of Lactiplantibacillus plantarum LB1_P46 Isolated from the Mexican Fermented Pulque Beverage: A Functional and Genomic Analysis

Microorganisms, Journal Year: 2024, Volume and Issue: 12(8), P. 1652 - 1652

Published: Aug. 12, 2024

The traditional Mexican fermented beverage pulque has been considered a healthy product for treating gastrointestinal disorders. Lactic acid bacteria (LAB) have identified as one of the most abundant microbial groups during fermentation. As is consumed directly from fermentation vessel, naturally associated LABs are ingested, reaching consumer’s small intestine alive, suggesting their potential probiotic capability. In this contribution, we assayed strain Lactiplantibacillus plantarum LB1_P46 isolated produced in Huitzilac, Morelos State, Mexico. characterization included resistance to pH (3.5) and exposure bile salts at 37 °C; assay hemolytic activity antibiotic profiling; functional traits cholesterol reduction β-galactosidase activity; several cell surface properties, indicating that LAB possesses properties comparable other LAB. Additionally, L. showed significance vitro antimicrobial against Gram-negative Gram-positive vivo preventive anti-infective capability Salmonella BALB/c mouse model. Several activities were correlated with corresponding enzymes encoded complete genome strain. mining bacteriocins led identification ribosomally synthesized post-translationally modified peptide encoding plantaricin EF. Results indicated promising preparing non-dairy dairy beverages.

Language: Английский

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In Vitro evaluation of probiotic properties of lactic acid bacteria strains isolated from juçara fruit native to the Atlantic Forest

Semina Ciências Agrárias, Journal Year: 2024, Volume and Issue: 45(5), P. 1443 - 1462

Published: Sept. 4, 2024

Lactic acid bacteria (LAB) are the microorganisms most commonly used as probiotics. Since probiotic benefits strain-dependent, there is a continuous need for research into new cultures with properties. Fruits such juçara (Euterpe edulis Martius), palm species from Atlantic Forest threatened extinction, rich niches microorganisms, including LAB. This study investigated properties of Lactococcus lactis J7 and Leuconostoc pseudomesenteroides JF17 strains isolated fruits native to Forest. Probiotic characteristics, tolerance simulated gastrointestinal fluids or juices, hydrophobicity, autoaggregation, coaggregation properties, inhibition pathogenic technological were evaluated. The survival rate L. decreased after exposure conditions; however, was more resistant, maintaining viability at end enteric phase 6.07 ± 0.16 log CFU mL-1. strain also exhibited highest values in hydrophobicity (12.55 0.52%), autoaggregation (25.63 0.75%), capacity E. coli ATCC 25922 (21.52 0.98%) S. Enteritidis 13076 (22.68 1.01%). Both demonstrated antimicrobial activity, confirmed by multilayer agar plate system. Additionally, growth temperature-dependent, they able thrive high concentrations sodium chloride (6%). Thus, promising candidate development functional products. Nevertheless, further studies using animal models necessary explore these bacteria. Novel should be studied broaden application foods medicines.

Language: Английский

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Evaluating the Probiotic Profile, Antioxidant Properties, and Safety of Indigenous Lactobacillus spp. Inhabiting Fermented Green Tender Coconut Water

Probiotics and Antimicrobial Proteins, Journal Year: 2024, Volume and Issue: unknown

Published: Sept. 20, 2024

Language: Английский

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Changes in the nutritional, flavor, and phytochemical properties of Citrus reticulata Blanco cv. ‘Dahongpao’ whole fruits during enzymatic hydrolysis and fermentation

Frontiers in Sustainable Food Systems, Journal Year: 2024, Volume and Issue: 8

Published: Oct. 3, 2024

Introduction Currently, the large-scale consumption of fresh citrus fruits in form juices, jams, and purees results significant quantities waste consisting peels, pulp, seeds. Methods To improve utilization rate whole reduce generation processing waste, best pre-optimized enzymatic fermentation conditions were used to treat analyse changes nutritional active components (Enzymatic: pectinase, cellulase, hemicellulase added at a ratio 1:1:1 for 63.326 min temperature 60°C, with 0.506% each enzyme added; Fermentation: Lacticaseibacillus rhamnosus TR08, Lactiplantibacillus plantarum subsp. Plantarum CICC 6257, Limosilactobacillus fermentum CCFM1139 30 h, concentration was 10 8 CFU/mL, total amount 6%). Results showed that after hydrolysis, mineral elements (Nitrogen, phosphorus), amino acid, vitamin C, organic acid content increased. For soluble sugars, contents fructose glucose increased, whereas sucrose decreased. Fermentation had minimal effect on content; however, sugar Additionally, when comparing samples those hydrolysis alone, phenols, flavonoids, carotenoids antioxidant activities significantly increased by 1.39, 1.49, 1.21 3.79 folds, respectively. Discussion This study addresses challenges utilizing fruit residue current market, including high treatment costs environmental pollution, providing novel perspective red oranges. Furthermore, it aims nutritional, functional, health benefits products.

Language: Английский

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Commercial Probiotics

Published: Jan. 1, 2024

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