In Vitro Probiotic Potential of Lactic Acid Bacteria Isolated from Aguamiel and Pulque and Antibacterial Activity Against Pathogens

Cervantes-Elizarrarás, Alicia; Cruz-Cansino, Nelly del Socorro; Ramírez‐Moreno, Esther; Vega-Sánchez, Vicente; Velázquez-Guadarrama, Norma; Zafra-Rojas, Quinatzin Yadira; Piloni‐Martini, Javier

doi:10.3390/app9030601

Cited by 36 publications

(17 citation statements)

References 46 publications

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“…Lactic and acetic acid production, and thus pH lowering, mainly contributed to the effective inhibition of food-borne pathogen or spoilage microorganism growth in fermented foods (Reis et al 2012 ; Šušković et al 2010 ). The production of organic acids by LAB can inhibit Gram-negative bacteria through the penetration of cell membrane and therefore affecting its functioning, acidifying cytoplasm and inhibiting acid-sensitive enzymes (Cervantes-Elizarrarás et al 2019 ). Another important aspect is the fact that bacterial isolates from later fermentation stages are often characterized by increased organic acid synthesis (Hutkins 2019 ).…”

Section: Resultsmentioning

confidence: 99%

Probiotic potential of lactic acid bacteria obtained from fermented curly kale juice

Szutowska

Gwiazdowska

2020

Arch Microbiol

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The aim of the paper was to analyse changes in lactic acid bacteria (LAB) populations during spontaneous fermentation of green curly kale juice (Brasicca oleracea L. var. acephala L.) and to determine the probiotic potential of LAB isolates. The analyses revealed that changes in LAB populations were specific for spontaneously fermented vegetable juices. The initial microbiota, composed mostly of Leuconostoc mesenteroides bacteria, was gradually replaced by Lactobacillus species, mainly Lactobacillus plantarum, Lactobacillus sakei, and Lactobacillus coryniformis. Screening tests for the antimicrobial properties and antibiotic susceptibility of isolates allowed for the selection of 12 strains with desirable characteristics. L. plantarum isolates were characterized by the widest spectrum of antimicrobial interactions, both towards Gram-positive and Gram-negative bacteria. Also, L. plantarum strains exhibited the best growth abilities under low pH conditions, and at different NaCl and bile salt concentrations. All strains showed different levels of antibiotic sensitivity, although they were resistant to vancomycin and kanamycin. The present study has shown that bacterial isolates obtained from spontaneously fermented kale juice could constitute valuable probiotic starter cultures, which may be used in fermentation industry.

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Section: Resultsmentioning

confidence: 99%

Probiotic potential of lactic acid bacteria obtained from fermented curly kale juice

Szutowska

Gwiazdowska

2020

Arch Microbiol

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“…Here, 98.3% of the isolates had antibacterial activity against, at least, one food-borne pathogen, and 91.5% of LAB could inhibit the growth of both G − and G + bacteria. Cervantes-Elizarrarás et al found that 60% of isolates from aguamiel and pulque (10 strains) inhibited the growth of E. coli (G − ) and S. aureus (G + ) [36]. An interesting phenomenon was discovered, i.e., L. monocytogenes among all tested pathogens was the most sensitive to the CFS produced by LAB.…”

Section: Discussionmentioning

confidence: 98%

Evaluation of the Antibacterial Activity and Probiotic Potential of Lactobacillus plantarum Isolated from Chinese Homemade Pickles

Zeng

et al. 2020

Canadian Journal of Infectious Diseases and Medical Microbiolog

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This study investigated the antipathogenic activity and probiotic potential of indigenous lactic acid bacteria (LAB) isolated from Chinese homemade pickles. In total, 27 samples were collected from different sites in China. Fifty-nine yielded pure colonies were identified by 16S rRNA gene sequencing as LAB and were initially evaluated for the antibacterial activity in vitro. Initial screening yielded Lactobacillus plantarum GS083, GS086, and GS090, which showed a broad-spectrum antibacterial activity against food-borne pathogens, especially multidrug-resistant pathogens. Meanwhile, organic acids were mainly responsible for the antimicrobial activity of the LAB strains, and the most abundant of these was lactic acid (19.32 ± 0.95 to 24.79 ± 0.40 g/l). Additionally, three L. plantarum strains demonstrated several basic probiotic characteristics including cell surface hydrophobicity, autoaggregation, and survival under gastrointestinal (GI) tract conditions. The safety of these isolates was also evaluated based on their antibiotic susceptibility, hemolytic risk, bile salt hydrolase activity, and existence of virulence or antibiotic resistance genes. All strains were safe at both the genomic and phenotypic levels. Therefore, L. plantarum GS083, GS086, and GS090 are fairly promising probiotic candidates and may be favorable for use as preservatives in the food industry.

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“…and Pediococcus sp. showed antimicrobial activity in vitro against Staphylococcus aureus and Helicobacter pylori (Cervantes-Elizarrarás et al, 2019). Other relevant biological activities have been identified in other bacteria isolated from aguamiel concentrated syrups (agave sap concentrate), including the potential in vitro anticancer enhancement effect of the isolated bacteria Gordonia sp.…”

Section: Potential New Products From Maguey Pulque and Aguamielmentioning

confidence: 99%

Sustainable Production of Pulque and Maguey in Mexico: Current Situation and Perspectives

Solís

Escamilla

Contreras

et al. 2021

Front. Sustain. Food Syst.

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Pulque is a traditional Mexican fermented, non-distilled alcoholic beverage produced by fermenting the fresh sap (aguamiel) extracted from several Agave (maguey) species cultivated for pulque production (mainly A. salmiana). This beverage was produced and consumed since Pre-Hispanic times by Mesoamerican civilizations, mainly in the Mexican Central Plateau, and is one of the essential alcoholic beverages produced and consumed during several centuries in Mexico. By 2019, annual pulque production was reported in 171,482 billion liters. Nevertheless, traditional pulque production faces several significant limitations, including the disappearance of large agave plantations and the extent of time required (at least 5 years) to complete the plant maturation for aguamiel extraction; traditional production practices; and the lack of an efficient stabilization process of the fermented product resulting in low shelf life. In opposition, successful examples of sustainable cultivation of maguey species for aguamiel extraction and the fermentation process's industrialization resulted in high-quality pulque production, with international exportation certification. In this contribution, we present a review of the most relevant aspects of the history and commercial relevance of pulque, the causes that resulted in its production debacle during the first half of the twentieth century, the current situation of its traditional production, and the successful efforts of industrial production of the beverage. We describe recent results on the analysis of the physicochemical characteristics of aguamiel and on the microbiology of the beverage explored by metagenomic techniques that can be proposed as a baseline to redefine the quality criteria of the beverage and to define for the first time a microbiological core to optimize its production. We describe the relevance of maguey species for aguamiel production as a fundamental element of agroforestry and the relevance of its sustainable production, in four sustainable plantation models to maintain a stable plant population to ensure the continuous extraction of aguamiel and pulque production. Finally, we describe some successful examples of beverage industrialization and potential applications of several microorganisms isolated from aguamiel, pulque, aguamiel concentrates, and the maguey to produce high-value bioactive products.

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In Vitro Probiotic Potential of Lactic Acid Bacteria Isolated from Aguamiel and Pulque and Antibacterial Activity Against Pathogens

Cited by 36 publications

References 46 publications

Probiotic potential of lactic acid bacteria obtained from fermented curly kale juice

Probiotic potential of lactic acid bacteria obtained from fermented curly kale juice

Evaluation of the Antibacterial Activity and Probiotic Potential of Lactobacillus plantarum Isolated from Chinese Homemade Pickles

Sustainable Production of Pulque and Maguey in Mexico: Current Situation and Perspectives

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