The bacterial diversity of ripened Guang'yuan Suancai and in vitro evaluation of potential probiotic lactic acid bacteria isolated from Suancai

LWT ◽  
2017 ◽  
Vol 85 ◽  
pp. 175-180 ◽  
Author(s):  
Aiping Liu ◽  
Guirong Liu ◽  
Cuiping Huang ◽  
Li Shen ◽  
Cheng Li ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Bacterial Diversity ◽  
In Vitro Evaluation ◽  
Probiotic Lactic Acid Bacteria

In vitro evaluation of probiotic lactic acid bacteria isolated from dairy and non-dairy environments

2010 ◽  
Vol 19 (1) ◽  
pp. 19-25 ◽  
Author(s):  
Tae-Suk Song ◽  
Ji-Youn Kim ◽  
Ki-Hwan Kim ◽  
Byung-Moon Jung ◽  
Soong-Seop Yun ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
In Vitro Evaluation ◽  
Probiotic Lactic Acid Bacteria

scholarly journals Fermented Seeds (“Zgougou”) from Aleppo Pine as a Novel Source of Potentially Probiotic Lactic Acid Bacteria

2019 ◽  
Vol 7 (12) ◽  
pp. 709 ◽  
Author(s):  
Jihen Missaoui ◽  
Dalila Saidane ◽  
Ridha Mzoughi ◽  
Fabio Minervini
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Antioxidant Activities ◽  
Fermented Food ◽  
Aleppo Pine ◽  
Fermented Foods ◽  
Probiotic Potential ◽  
Probiotic Lactic Acid Bacteria ◽  
Gastrointestinal Enzymes

Microorganisms inhabiting fermented foods represent the main link between the consumption of this food and human health. Although some fermented food is a reservoir of potentially probiotic microorganisms, several foods are still unexplored. This study aimed at characterizing the probiotic potential of lactic acid bacteria isolated from zgougou, a fermented matrix consisting of a watery mixture of Aleppo pine′s seeds. In vitro methods were used to characterize the safety, survival ability in typical conditions of the gastrointestinal tract, and adherence capacity to surfaces, antimicrobial, and antioxidant activities. Strains belonged to the Lactobacillus plantarum group and Enterococcus faecalis showed no DNase, hemolytic, and gelatinase activities. In addition, their susceptibility to most of the tested antibiotics, satisfied some of the safety prerequisites for their potential use as probiotics. All the strains tolerated low pH, gastrointestinal enzymes, and bile salts. They displayed a good antibacterial activity and antibiofilm formation against 10 reference bacterial pathogens, especially when used as a cell-free supernatant. Furthermore, the lactic acid bacteria (LAB) strains inhibited the growth of Aspergillus flavus and Aspergillus carbonarius. Finally, they had good antioxidant activity, although depending on the strain. Overall, the results of this work highlight that zgougou represents an important reservoir of potentially probiotic LAB. Obviously, future studies should be addressed to confirm the health benefits of the LAB strains.

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