Selection of Lactic Acid Bacteria with In Vitro Probiotic-Related Characteristics from the Cactus Pilosocereus gounellei (A. Weber ex. K. Schum.) Bly. ex Rowl

Abstract

Pilosocereus gounellei (A. Weber ex. K. Schum.) Bly. ex Rowl., popularly known as xique-xique, is a cactus from the Caatinga biome, which is rich in bioactive compounds but has not been previously studied as a source of lactic acid bacteria (LAB) with probiotic aptitudes. This study aimed to identify, characterize, and select LAB isolates with in vitro probiotic-related characteristics from xique-xique cladodes and fruit. Isolates with the most promising probiotic-related characteristics were evaluated regarding their in vitro technological properties and capability of surviving in chestnut milk, whey protein drink, and mate tea with mint during 21 days of refrigeration storage. Seventeen recovered isolates had typical characteristics of LAB. Six out of these seventeen LAB isolates passed the safety tests and were included in experiments to evaluate the in vitro probiotic-related characteristics. Based on the results of a principal component analysis, the isolates 69, 82, 98, and 108 had the best performances in experiments to evaluate the probiotic-related characteristics. In addition to showing good technological properties, the four selected LAB isolates had high viable counts (>7.3 log cfu/mL) and high sizes of physiologically active cell subpopulations in chestnut milk, whey protein drink, and mate tea during refrigeration storage. These four isolates were identified by 16S-rRNA sequencing as being Lacticaseibacillus paracasei or Lacticaseibacillus casei. The results indicate xique-xique as a source of potentially probiotic LAB isolates.

Selection of probiotic candidate of lactic acid bacteria from Hermetia illucens larvae fed with different feeding substrates

“…Other researchers have used a similar multivariate approach to identify putative probiotics from different sources that may be complementary or antagonistic depending on the physiological performance of species and strains. Sampaio et al (2021) selected four LAB strains identified as L. paracasei and L. casei using PCA that showed the consistent results in terms of antagonistic activity, autoaggregation, acid and bile salt tolerance, co-aggregation, and hydrophobicity. In addition, Vijayalakshmi et al (2020) combined PCA with other statistics such as heat map and network analyses to determine the most promising LAB strains (L. casei, L. plantarum, and L. rhamnosus) with different bioactivities similar to the previous report.…”

The Mulberry Juice Fermented by Lactiplantibacillus plantarum O21: The Functional Ingredient in the Formulations of Fruity Jellies Based on Different Gelling Agents

“…Sci. 2023, 13, 12780 2 of 18 that strains considered probiotics can be extracted from fermented products of animal origin [7][8][9] and plant origin [10][11][12][13]. Traditional fermented products are a rich source of microorganisms, some of which may have probiotic properties [14].…”