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

Abstract

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.

Selection of Wild Lactic Acid Bacteria Strains as Promoters of Postbiotics in Gluten-Free Sourdoughs

“…In contrast, other researchers reported the absence of inhibitory effects of some species of Lactobacillus and Pediococcus against Aspergillus flavus and A. carbonarius when a CFS with pH 7.0 was used [79]. Nonetheless, good inhibition effects against Aspergillus flavus and Aspergillus carbonarius were found by Missaoui et al (2019) [129] when fermented products with lactic acid bacteria strains isolated from a traditional fermented product named Zgougou were tested.…”

Lactic Acid Bacteria From Saltwater Fish Samples: Probiotic Potential Characterization and Clustering Using Unsupervised Algorithms

“…High survival rates of LAB especially Lb. plantarum 9,23 , and P. pentosaceus and P. acidilactici [24][25][26] at gastric pH of 3.0 and 0.3% bile concentration have been reported.…”

Microbiological Safety and the Management of Microbial Resources in Artisanal Foods and Beverages: The Need for a Transdisciplinary Assessment to Conciliate Actual Trends and Risks Avoidance

“…A major control of the microbiology related to the fermentation of artisanal foods can represent a milestone in the valorization of the biotechnological potential associated with characterized strains belonging to spontaneous fermentation. Additionally, the valorization of selected microbial resources can be crucial to improve, more generally, the global quality of artisanal fermented products by: (i) enhancing biocontrol activities [38][39][40], (ii) ameliorating nutrient contents [41,42], (iii) augmenting functional properties [43,44], (iv) increasing organoleptic features [45,46], and (v) helping to cope with global issues such as the negative influences of climate changes [47]. Moreover, by reducing the negative risks and improving beneficial effects connected to artisanal fermented products, we might add a further piece to the puzzle of pursuing a One Health approach in the field of fermented foods [48].…”