Functional Profile Evaluation of Lactobacillus fermentum TCUESC01: A New Potential Probiotic Strain Isolated during Cocoa Fermentation

Abstract

The use of intestinal probiotic bacteria is very common in the food industry and has been the focus of the majority of research in this field. Yet in recent years, research on extraintestinal microorganisms has greatly increased due to their well-known potential as probiotics. Thus, we studied a strain of Lactobacillus fermentum (TCUESC01) extracted from fermenting cocoa. First, we examined the impact of pH on the growth of this strain and studied its survival under conditions similar to those of the human gastrointestinal tract. L. fermentum TCUESC01 demonstrated resistance to conditions mimicking the human stomach and intestines and grew well between pH 5 and pH 7. Next, we subjected L. fermentum TCUESC01 to storage at 4°C in a milk solution and found that it survived well for 28 days. Lastly, we measured the susceptibility of this strain to numerous antibiotics and its tendency to autoaggregate. L. fermentum TCUESC01 showed significant autoaggregation, as well as susceptibility to the majority of antibiotics tested. Overall, our findings support the potential use of this extraintestinal bacterium as a dietary probiotic.

In VitroActivity of Lactobacilli with Probiotic Potential Isolated from Cocoa Fermentation againstGardnerella vaginalis

“…Most of the probiotics available on the market have human origin, due to the concept that (it was expected) their action would be accentuated in organisms of the same species from which the strain was primarily isolated. However, new studies have shown that microorganisms of extraintestinal origin, isolated from plants and fermented foods, exhibit promising effects in the treatment and prevention of numerous diseases [ 9 – 11 ].…”

“…Interest in searching for new strains with probiotic potential has risen in the industrial and scientific sectors mainly due to the market demand for functional foods and therapeutics with lesser side effects and because of the numerous benefits attributed to these microorganisms [ 9 , 15 ]. The role of LAB in cocoa fermentation has not been fully clarified, but the diversity of bacteria involved in this process makes this process/product a promising source for isolation of the prospecting strains for biotechnology applications [ 16 ].…”

Newly isolated lactic acid bacteria from silage targeting biofilms of foodborne pathogens during milk fermentation

“…All isolates were screened for their susceptibility to ampicillin (10 μg), amikacin (30 μg), vancomycin (30 μg), gentamicin (10 μg), kanamycin (30 μg), clindamycin (2 μg), rifampicin (5 μg), streptomycin (30 μg), tetracycline (30 μg), erythromycin (15 μg), ciprofloxacin (5 μg), chloramphenicol (30 μg). After 48 h incubation in anaerobic conditions at 37°C, the diameter of the inhibition zone was measured and interpreted as susceptible (S), intermediate (I), or resistant (R) according to [45]. For ampicillin (≤16 mm) and rifampicin (≤16 mm), breakpoints recommended for Enterococcus spp.…”

New Progress Regarding the Use of Lactic Acid Bacteria as Live Delivery Vectors, Treatment of Diseases and Induction of Immune Responses in Different Host Species Focusing on Lactobacillus Species

“…Daily ingested by humans playing significant roles as health-promoting probiotics which is the most important point, to improve general health and protect from different kinds of illness [3][4][5][6]. Also used as production of food and feed throughout the world [7][8][9][10][11] because widely used in the food industry for the production and the preservation of fermented products such as wholegrain sourdough bread or sourdough fermentation [12,13]. Daily consumption of dairy yogurt having Lactobacillus paracasei, and heattreated Lactobacillus plantarum possibly is successful alternative to improve immune function by enhancing IFN-γ concentration and NK cell function [14].…”