First characterization of the probiotic potential of lactic acid bacteria isolated from Costa Rican pineapple silages

Abstract

Background Agro-industrial waste from tropical environments could be an important source of lactic acid bacteria (LAB) with probiotic potential. Methods Twelve LAB isolates were isolated from pineapple silages. The species identification was carried out considering 16S rRNA and pheS genes. Experiments to evaluate the probiotic potential of the isolates included survival under simulated gastrointestinal environment, in vitro antagonistic activity (against Salmonella spp. and Listeria monocytogenes), auto-aggregation assays, antibiotic susceptibility, presence of plasmids, adhesiveness to epithelial cells, and antagonistic activity against Salmonella in HeLa cells. Results Lacticaseibacillus paracasei, Lentilactobacillus parafarraginis, Limosilactobacillus fermentum, and Weissella ghanensis were identified. Survival of one of the isolates was 90% or higher after exposure to acidic conditions (pH: 2), six isolates showed at least 61% survival after exposure to bile salts. The three most promising isolates, based on survivability tests, showed a strong antagonistic effect against Salmonella. However, only L. paracasei_6714 showed a strong Listeria inhibition pattern; this isolate showed a good auto-aggregation ability, was resistant to some of the tested antibiotics but was not found to harbor plasmids; it also showed a high capacity for adhesion to epithelial cells and prevented the invasion of Salmonella in HeLa cells. After further in vivo evaluations, L. paracasei_6714 may be considered a probiotic candidate for food industry applications and may have promising performance in acidic products due to its origin.

ARGs Detection in Listeria Monocytogenes Strains Isolated from the Atlantic Salmon (Salmo salar) Food Industry: A Retrospective Study

“…Van D (glycopeptide class), cfr , optr A, and poxt A (oxazolidinone) were majorly discovered from smoked and environmental samples (surface swabs) with the following percentage values: 6.67% (95% CI: 2.21–11.13%) and 16.67% (95% CI: 10.0–23.34%), respectively. These genetic determinants were not observed in the 2008 studies but resulted in agreement with ones reported by another recent investigation [ 64 ] that interpreted these patterns due to the environmental pollution and to the consistent harboring in commensal bacteria as “ environmental reservoirs ”.…”

Lactic acid bacteria strains isolated from Jerusalem artichoke (Helianthus tuberosus L.) tubers as potential probiotic candidates

“…The molecular analysis of the strains F, G and H allowed them to be classi ed as members of the genus Lentilactobacillus. In recent years, strains with probiotic potential that were identi ed within the genus Lentilactobacillus have been isolated and from vegetable and fermented food sources (Carasi et al, 2022;Ebrahimi et al, 2017;Wu et al, 2021). The genus Lentilactobacillus is mainly represented by Gram-positive, rod-shaped, catalase negative, heterofermentative strains, that mostly grow at 15°C and some also grow at 45°C.…”

The Weissella and Periweissella genera: up-to-date taxonomy, ecology, safety, biotechnological, and probiotic potential

“…Weissella and Periweissella species may play a role in the fermentation process of products both intended for human and animal consumption. They have been described as components of the fermentative microbiota of crop silages intended as animal feed (Otoni et al, 2018 ; Dong et al, 2020 ; Wang et al, 2020a ; Wen Fang Wu Wu et al, 2021 ), where Weissella spp. may be generally involved in early stages of fermentation (0–7 days) or even remain relatively stable during the subsequent stages of the process (Wang et al, 2020a ).…”