Isolation and identification of lactic acid bacteria in fruit processing residues from the Brazilian Cerrado and its probiotic potential

Trindade, Dennia Pires De Amorim; Barbosa, Jéssica Pereira; Martins, Eliane Maurício Furtado; Tette, Patrícia Amaral Souza

doi:10.1016/j.fbio.2022.101739

Cited by 13 publications

(6 citation statements)

References 60 publications

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“…P. acidilactici R9 and P. pentosaceus R10 also exhibited strong inhibitory abilities, with their inhibitory effects being more prominent against Gram-negative bacteria compared to Gram-positive bacteria. However, L. fermentum and L. paracasei displayed the weakest inhibitory abilities, particularly against Gram-positive bacteria, which is similar to the findings of Trindade et al (2022) and Younas et al (2022) . This is seemingly attributed to the ability of LAB in inhibiting or eradicating biofilms ( Shokri et al, 2018 ; Ibrahim et al, 2021 ), a mechanism that proves more challenging when confronted with the thicker peptidoglycan cell wall structure characteristic of Gram-positive bacteria.…”

Section: Resultssupporting

confidence: 80%

Screening and characterization of lactic acid bacteria and fermentation of gamma-aminobutyric acid-enriched bamboo shoots

Chen,

Xia,

Zuo

et al. 2024

Front. Microbiol.

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In order to produce fermented bamboo shoots with functional properties, two strains of lactic acid bacteria were selected for inoculation and fermentation. One strain, Lactiplantibacillus plantarum R1, exhibited prominent potential probiotic properties (including gastrointestinal condition tolerance, adhesion ability, antimicrobial ability, and antibiotic resistance), while the other, Levilactobacillus brevis R2, demonstrated the capability of high γ-aminobutyric acid (GABA) production (913.99 ± 14.2 mg/L). The synergistic inoculation of both strains during bamboo shoot fermentation led to a remarkable increase in GABA content (382.31 ± 12.17 mg/kg), surpassing that of naturally fermented bamboo shoots by more than 4.5 times and outperforming mono-inoculated fermentation. Simultaneously, the nitrite content was maintained at a safe level (5.96 ± 1.81 mg/kg). Besides, inoculated fermented bamboo shoots exhibited an increased crude fiber content (16.58 ± 0.04 g/100 g) and reduced fat content (0.39 ± 0.02 g/100 g). Sensory evaluation results indicated a high overall acceptability for the synergistically inoculated fermented bamboo shoots. This study may provide a strategy for the safe and rapid fermentation of bamboo shoots and lay the groundwork for the development of functional vegetable products enriched with GABA.

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Section: Resultssupporting

confidence: 80%

Screening and characterization of lactic acid bacteria and fermentation of gamma-aminobutyric acid-enriched bamboo shoots

Chen,

Xia,

Zuo

et al. 2024

Front. Microbiol.

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“…Although probiotic isolates commonly come from dairy foods, more recently, probiotic products derived from sources other than milk products are being considered. This occurs in order to diversify the use of these microorganisms by population since dairy matrices have a limited level of consumption by individuals who are, for example, allergic to milk protein, lactose intolerant, or vegan [29]. Moreover, the autochthonous probiotics isolated from alternative food matrices possess inherent stability, contributing to improvements in the survival rate in food matrices; thus, the characterisation and identification of probiotics isolated from fruits and vegetables can provide resources for manufacturing products with higher stability and production efficiency [30].…”

Section: Discussionmentioning

confidence: 99%

In Vitro Probiotic Properties and In Vivo Anti-Ageing Effects of Lactoplantibacillus plantarum PFA2018AU Strain Isolated from Carrots on Caenorhabditis elegans

Pompa

Montanari

Tomassini³

et al. 2023

Microorganisms

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Lactic acid bacteria (LAB) share and provide several beneficial effects on human health, such as the release of bioactive metabolites, pathogen competition, and immune stimulation. The two major reservoirs of probiotic microorganisms are the human gastro-intestinal tract and fermented dairy products. However, other sources, such as plant-based foods, represent important alternatives thanks to their large distribution and nutritive value. Here, the probiotic potential of autochthonous Lactiplantibacillus plantarum PFA2018AU, isolated from carrots harvested in Fucino highland, Abruzzo (Italy), was investigated through in vitro and in vivo approaches. The strain was sent to the biobank of Istituto Zooprofilattico Sperimentale della Lombardia ed Emilia Romagna in Italy for the purpose of patent procedures under the Budapest Treaty. The isolate showed high survival capability under in vitro simulated gastro-intestinal conditions, antibiotic susceptibility, hydrophobicity, aggregation, and the ability to inhibit the in vitro growth of Salmonella enterica serovar Typhimurium, Listeria monocytogenes, Pseudomonas aeruginosa, and Staphylococcus aureus pathogens. Caenorhabditis elegans was used as the in vivo model in order to analyse prolongevity and anti-ageing effects. L. plantarum PFA2018AU significantly colonised the gut of the worms, extended their lifespan, and stimulated their innate immunity. Overall, these results showed that autochthonous LAB from vegetables, such as carrots, have functional features that can be considered novel probiotic candidates.

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“…Apart from the hemolytic activity and antibiotic resistance, another undesirable feature in acidophilic LAB is DNase activity [152]. For this reason, DNase activity should be considered in the safety assessment made before the acidophilic LAB are used [152,153]. In the study by Rodrigues et al (2021), in which they tested the safety of 93 isolates identified as LAB isolated from fruits, it was concluded that 14 isolates were not safe for use because they had DNase activity [20].…”

Section: Dnase Activitymentioning

confidence: 99%

“…However, Somashekaraiah et al (2019) found that none of the 75 LAB strains isolated from the traditional Indian fermented beverage Neera showed direct DNase activity [154]. Likewise, in three different studies evaluating the safety of LAB isolated from dairy systems [155], fruit processing residues [153], and fermented grain products [156], it was determined that none of these acidophilic LAB showed DNase activity. It was also reported that Levilactobacillus brevis and Lacticaseibacillus paracasei acidophilic bacteria isolated from goat milk do not show DNase activity [157].…”

Section: Dnase Activitymentioning

confidence: 99%

The Impacts of Acidophilic Lactic Acid Bacteria on Food and Human Health: A Review of the Current Knowledge

Icer,

Özbay,

Ağagündüz

et al. 2023

Foods

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The need to improve the safety/quality of food and the health of the hosts has resulted in increasing worldwide interest in acidophilic lactic acid bacteria (LAB) for the food, livestock as well as health industries. In addition to the use of acidophilic LAB with probiotic potential for food fermentation and preservation, their application in the natural disposal of acidic wastes polluting the environment is also being investigated. Considering this new benefit that has been assigned to probiotic microorganisms in recent years, the acceleration in efforts to identify new, efficient, promising probiotic acidophilic LAB is not surprising. One of these effots is to determine both the beneficial and harmful compounds synthesized by acidophilic LAB. Moreover, microorganisms are of concern due to their possible hemolytic, DNase, gelatinase and mucinolytic activities, and the presence of virulence/antibiotic genes. Hence, it is argued that acidophilic LAB should be evaluated for these parameters before their use in the health/food/livestock industry. However, this issue has not yet been fully discussed in the literature. Thus, this review pays attention to the less-known aspects of acidophilic LAB and the compounds they release, clarifying critical unanswered questions, and discussing their health benefits and safety.

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Isolation and identification of lactic acid bacteria in fruit processing residues from the Brazilian Cerrado and its probiotic potential

Cited by 13 publications

References 60 publications

Screening and characterization of lactic acid bacteria and fermentation of gamma-aminobutyric acid-enriched bamboo shoots

Screening and characterization of lactic acid bacteria and fermentation of gamma-aminobutyric acid-enriched bamboo shoots

In Vitro Probiotic Properties and In Vivo Anti-Ageing Effects of Lactoplantibacillus plantarum PFA2018AU Strain Isolated from Carrots on Caenorhabditis elegans

The Impacts of Acidophilic Lactic Acid Bacteria on Food and Human Health: A Review of the Current Knowledge

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