In Vitro Evaluation of Probiotic Potential of Lactic Acid Bacteria Isolated from Yunnan De’ang Pickled Tea

Abstract

This study aimed to investigate the probiotic potential of lactic acid bacteria (LAB) strains isolated from De'ang pickled tea, a traditional food consumed by the De'ang nationality of Yunnan, China. Twenty-six LAB strains isolated from De'ang pickled tea were subjected to identification based on 16S rRNA gene sequence analysis. Twenty-four belonged to Lactobacillus plantarum, one belonged to Enterococcus casseliflavus, and one belonged to Lactobacillus acidophilus. Eighteen out of 26 LAB strains which showed a higher capability to tolerate simulated gastrointestinal juices were chosen to further evaluate their probiotic properties. Varied adhesive abilities and auto-aggregative capacities of selected LAB strains were dependent on species and even strains. All tested LAB strains were resistant to kanamycin, streptomycin, gentamycin, and vancomycin and sensitive to tetracycline and chloramphenicol. Ten out of the 18 strains are resistant to ampicillin, and the remaining strains are sensitive to ampicillin; 4 out of the 18 strains showed resistance to erythromycin. Compared to reference strain Lactobacillus rhamnosus strain GG, these LAB strains had a greater or comparative antimicrobial activity against Salmonella typhimurium or Escherichia coli. In contrast, eight out of the 18 strains suppressed growth of Shigella flexneri. Two L. plantarum strains, ST and STDA10, not only exhibited good probiotic properties but also showed a good ability of scavenging DPPH and ABTS. This study suggests that L. plantarum ST and STDA10 could be used as potential probiotics applied in functional foods.

Cottage cheese enriched with lactobacilli encapsulated in alginate–chitosan microparticles forestalls perishability and augments probiotic activity

“…All LAB were tolerant of low pH, physiological levels of bile, and phenol. A strong autoaggregative phenotype and a hydrophobic cell surfaces as seem in the Lactobacillus strains especially that of L. plantarum is associated with a greater propensity for sticking to the gut lining (Abbasiliasi et al., 2017; Cao et al., 2019). A strong adherence to the gut mucosa, observed here is considered vital for any ingested probiotic to impart its health benefits to the host.…”

Aggrandizement of fermented cucumber through the action of autochthonous probiotic cum starter strains of Lactiplantibacillus plantarum and Pediococcus pentosaceus

“…Our findings of L. plantarum and Pediococcus strains capable of withstanding GIT transit without any significant deleteriousness support previous reports (Barbosa et al 2015 ; Gheziel et al 2019 ). L. plantarum derived from SF cucumber are likely to be intrinsically strong acid-tolerant because the pickled vegetables mimic harsh gastrointestinal conditions with pH values reaching three or lower (Cao et al 2019 ).…”

Molecular identification and in vitro evaluation of probiotic functional properties of some Egyptian lactic acid bacteria and yeasts

“…lutetiensis are regarded as multidrug-resistant bacteria. Generally, lactobacilli are known to have intrinsic resistance to vancomycin [36,37]. The genes encoding its resistance are located on the chromosome which indicates these genes are not transferred horizontally.…”