Screening of lactic acid bacteria isolated from fermented Cornus officinalis fruits for probiotic potential

Abstract

The objective of this study was to screen probiotic lactic acid bacteria (LAB) with beneficial properties such as acid and bile salt tolerance, antibacterial activity, autoaggregation ability, and cholesterol‐lowering capacity from fermented Cornus officinalis fruits. Eleven probiotic LAB strains, identified as ten Lactobacillus plantarum and one Lactobacillus casei, were screened out and evaluated by in vitro tests. The results of principal component analysis (PCA) based on probiotic characteristics suggested that L. plantarum 2519, 3725, and 3735 were promising probiotic candidates, which were better than the probiotic reference strain, Lactobacillus rhamnosus GG. Among them, L. plantarum 2519 showed the hightest autoaggregation value of 94.62%, and L. plantarum 3725 showed a cholesterol assimilation percentage of 47.83% and remarkable antimicrobial activity against five foodborne pathogens with the cell number decrease from 3.68 to 4.60 log cfu/mL. These results indicate that these three LAB strains are good candidates as probiotic starters. Practical applications Cornus officinalis is known as a kind of medicinal plant with fruits having many pharmacological activities, such as improving liver and kidney function, potent hpyerglycemic and antioxidant effect. C. officinalis is rich in endophytes, and its pharmacological activities may be associated with the metabolic products of endophytic bacteria. Therefore, the exploitation of microbial resources in spontaneous fermented C. officinalis fruits is beneficial to select probiotics. Moreover, the fruits from a natural reserve should be an excellent resource, attributing to the low impact of antimicrobial contamination may guarantee non or low intensity of antibiotic activity of their endophytic bacteria.

Isolation, characterization, and assessment of lactic acid bacteria toward their selection as poultry probiotics

“…This is as a result of their membrane impermeability. Similarly, high natural resistant to ciprofloxacin as obtained in our work has also been reported by Tang et al [57]. Jose et al [26] have previously reported tetracycline resistance from LAB strains isolated from milk, animal rumen and most commercial probiotics.…”

In Vitro Evaluation of Probiotic Properties of Lactic Acid Bacteria Isolated from Some Traditionally Fermented Ethiopian Food Products

“…As reported by Haghshenas et al [37], Lactobacillus strains isolated from Iranian fermented dairy products survived (71% to 76%) at pH 2.5 for 3 h. From the previous investigations, it has generally been accepted that an isolate with full tolerance to pH 3.0 for 3 h can be considered as high-acid-resistant strain with promising probiotic properties [36, 38]. Very recently, Tang et al [39] have reported that all the 9 Lactobacillus plantarum strains recovered from the faeces of breast-feeding piglets were found to be highly tolerant to pH 3 for 3 h.…”

Characterization and evaluation of lactic acid bacteria from indigenous raw milk for potential probiotic properties

“…These results concurred with the findings of Mathara et al (2008), who reported that LAB strains from milk were tolerant to bile salts at 0.1 to 0.5%. The ability of LAB from different sources to tolerate bile salt have been previously reported (Tang et al, 2018). During digestion, phenol, a toxic metabolite with bacteriostatic properties, is secreted in the GIT (Suskovic et al, 1997).…”