Characterization and in vitro assessment of probiotic potential of Lactiplantibacillus plantarum BXM2 from fermented honey passion fruit beverage

Abstract

A potential probiotic strain BXM2 was isolated from naturally fermented honey passion fruit beverage, and identified as Lactiplantibacillus plantarum using 16S rDNA sequence analysis, rpoA gene sequence analysis combined with API bacterial identification method. BXM2 was evaluated for its probiotic and technological properties, such as growth efficiency, gastrointestinal tolerance, antibacterial activity and antibiotic resistance. The results showed that the optimum growth efficiency of BXM2 was achieved under the fermentation temperature ranged from 30°C to 37°C. The initial content of BXM2 (8.50 log CFU/mL) was decreased to 7.53 log CFU/mL after 3 h treatment in simulated gastric fluid (pH = 3.0) and 8.12 log CFU/mL after 6 h treatment in simulated intestinal fluid (pH = 8.0) (p < .05). BXM2 showed active antibacterial activity against oral pathogens (Streptococcus mutans, Prevotella intermedia) and foodborne pathogens (Escherichia coli, Staphylococcus aureus, Shigella sonnei, Salmonella Typhimurium, Proteus mirabilis) with average diameters of inhibition zones ranging from 11.00 to 21.67 mm. Autoaggregation rate of BXM2 was 55.41% and coaggregation rates with the tested pathogens ranged from 34.05% to 86.42%. The antibiotic resistance test showed that BXM2 was safe and sensitive to most of the antibiotics. This study provides valuable information for future investigation and industrial application of this selected strain BXM2.

The Application of Probiotic Bacteria from Strawberry (Fragaria ananassa × Duch.) in the Fermentation of Strawberry Tree Fruit (Arbutus unedo L.) Extract

“…plantarum BXM2 isolate (93.99% compared to 55.41%). The coaggregation results align with those of other studies, such as Guan et al [45], in which the coaggregation values of the tested Lpb. plantarum BXM2 isolate with the pathogens E. coli, S. aureus, and S. Typhimurium ranged from 34.05% to 58.34%.…”

“…The coaggregation of probiotics with pathogenic cells contributes to the antimicrobial effect of probiotics against pathogens and has a positive effect on the reduction of gastrointestinal colonization by pathogenic microorganisms [44]. The autoaggregation values obtained in this study are significantly higher than those reported by Guan et al [45] for the tested Lpb. plantarum BXM2 isolate (93.99% compared to 55.41%).…”

Unraveling the Genetic Adaptations in Cell Surface Composition and Transporters of Lactiplantibacillus plantarum for Enhanced Acid Tolerance

“…Among them, the genus Lactiplantibacillus plantarum has extensive track records of ensuring food safety in fermented food production and exhibiting probiotic properties. This strain has been associated with various fermented products, such as fermented chayote, chili pepper, milk, passion fruit beverages, and quinoa. − The L. plantarum, renowned for its versatile probiotic properties, plays a crucial role in various sectors, such as the food industry, feed production, and clinical medicine .…”

Effects of cofermentation of Saccharomyces cerevisiae and different lactic acid bacteria on the organic acid content, soluble sugar content, biogenic amines, phenol content, antioxidant activity and aroma of prune wine

“…In general, processing fruit into wine is an effective strategy to increase its added value. The fermentation process occurs spontaneously due to the metabolic activities of microorganism naturally presented in the raw material or the environment ( Guan et al, 2023 ). The fermentation of fruit wines retains the flavor and nutritional quality of the fruit, providing more unique qualities for it.…”