Correction to: The safety and potential probiotic properties analysis of Streptococcus alactolyticus strain FGM isolated from the chicken cecum

Limosilactobacillus reuteri INIA P572 is a strain able to produce the antimicrobial compound reuterin in dairy products, exhibiting a protective effect against some food-borne pathogens. In this study, we investigated some probiotic properties of this strain such as resistance to gastrointestinal passage or to colonic conditions, reuterin production in a colonic environment, and immunomodulatory activity, using different in vitro and in vivo models. The results showed a high resistance of this strain to gastrointestinal conditions, as well as capacity to grow and produce reuterin in a human colonic model. Although the in vitro assays using the RAW 264.7 macrophage cell line did not demonstrate direct immunomodulatory properties, the in vivo assays using a Dextran Sulphate Sodium (DSS)-induced colitic mice model showed clear immunomodulatory and protective effects of this strain.

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Probiotic Properties of Lactobacillus Species Isolated from Fermented Palm Sap in Thailand

Probiotics and Antimicrobial Proteins ◽

10.1007/s12602-021-09754-y ◽

2021 ◽

Author(s):

Phoomjai Sornsenee ◽

Kamonnut Singkhamanan ◽

Surasak Sangkhathat ◽

Phanvasri Saengsuwan ◽

Chonticha Romyasamit

Keyword(s):

Lactobacillus Species ◽

Probiotic Properties

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Process Optimization for Development of a Novel Water Kefir Drink with High Antioxidant Activity and Potential Probiotic Properties from Russian Olive Fruit (Elaeagnus angustifolia)

Food and Bioprocess Technology ◽

10.1007/s11947-020-02563-1 ◽

2021 ◽

Author(s):

Pariya Darvishzadeh ◽

Valérie Orsat ◽

José Luis Martinez

Keyword(s):

Antioxidant Activity ◽

Process Optimization ◽

Probiotic Properties ◽

Elaeagnus Angustifolia ◽

Russian Olive ◽

Olive Fruit ◽

High Antioxidant Activity ◽

Water Kefir

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Evaluation of Probiotic Properties of Pediococcus acidilactici M76 Producing Functional Exopolysaccharides and Its Lactic Acid Fermentation of Black Raspberry Extract

Microorganisms ◽

10.3390/microorganisms9071364 ◽

2021 ◽

Vol 9 (7) ◽

pp. 1364

Author(s):

Young-Ran Song ◽

Chan-Mi Lee ◽

Seon-Hye Lee ◽

Sang-Ho Baik

Keyword(s):

Lactic Acid ◽

Radical Scavenging Activity ◽

Radical Scavenging ◽

Lactic Acid Fermentation ◽

Probiotic Properties ◽

Scavenging Activity ◽

Black Raspberry ◽

Pediococcus Acidilactici ◽

Acid Fermentation ◽

Total Anthocyanin

This study aimed to determine the probiotic potential of Pediococcus acidilactici M76 (PA-M76) for lactic acid fermentation of black raspberry extract (BRE). PA-M76 showed outstanding probiotic properties with high tolerance in acidic GIT environments, broad antimicrobial activity, and high adhesion capability in the intestinal tract of Caenorhabditis elegans. PA-M76 treatment resulted in significant increases of pro-inflammatory cytokine mRNA expression in macrophages, indicating that PA-M76 elicits an effective immune response. When PA-M76 was used for lactic acid fermentation of BRE, an EPS yield of 1.62 g/L was obtained under optimal conditions. Lactic acid fermentation of BRE by PA-M76 did not significantly affect the total anthocyanin and flavonoid content, except for a significant increase in total polyphenol content compared to non-fermented BRE (NfBRE). However, fBRE exhibited increased DPPH radical scavenging activity, linoleic acid peroxidation inhibition rate, and ABTS scavenging activity of fBRE compared to NfBRE. Among the 28 compounds identified in the GC-MS analysis, esters were present as the major groups. The total concentration of volatile compounds was higher in fBRE than that in NfBRE. However, the undesirable flavor of terpenes decreased. PA-M76 might be useful for preparing functionally enhanced fermented beverages with a higher antioxidant activity of EPS and enhanced flavors.

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Characterization of a Lactobacillus brevis strain with potential oral probiotic properties

BMC Microbiology ◽

10.1186/s12866-018-1369-3 ◽

2018 ◽

Vol 18 (1) ◽

Cited By ~ 14

Author(s):

Fang Fang ◽

Jie Xu ◽

Qiaoyu Li ◽

Xiaoxuan Xia ◽

Guocheng Du

Keyword(s):

Lactobacillus Brevis ◽

Probiotic Properties

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Microbiological and Chemical Properties of Chokeberry Juice Fermented by Novel Lactic Acid Bacteria with Potential Probiotic Properties during Fermentation at 4 °C for 4 Weeks

Foods ◽

10.3390/foods10040768 ◽

2021 ◽

Vol 10 (4) ◽

pp. 768

Author(s):

Christos Bontsidis ◽

Athanasios Mallouchos ◽

Antonia Terpou ◽

Anastasios Nikolaou ◽

Georgia Batra ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Chemical Properties ◽

Storage Period ◽

Probiotic Strain ◽

Physicochemical Characteristics ◽

Probiotic Properties ◽

Acid Fermentation ◽

Chokeberry Juice ◽

Fermented Juice

On the frame of this research survey, a novel potentially probiotic strain (Lactobacillus paracasei SP5) recently isolated from kefir grains was evaluated for chokeberry juice fermentation. Chokeberry juice was retrieved from the variety Aronia melanocarpa, a plant known to provide small, dark berries and to be one of the richest sources of antioxidants. The juice was subsequently fermented inoculating L. paracasei SP5 for 48 h at 30 °C. The fermented juices were left at 4 °C and tested regarding microbiological and physicochemical characteristics for 4 weeks. The potentially probiotic strain was proved capable of performing lactic acid fermentation at 30 °C. Cell viability of L. paracasei was detected in high levels during fermentation and the whole storage period, while the fermented juice showed higher levels of viability in juice with 40.3 g/L of initial sugar concentration. No ethanol was detected in the final fermented juice. Fermented chokeberry juice was characterized by aromatic desirable volatiles, which were retained in adequate levels for the whole storage period. Specifically, the occurrence of organic esters detected in fermented juices is considered as positive evidence of the provision of fruity and floral notes to the final product. During storage, total phenolics content and antioxidant activity were observed in higher levels in fermented chokeberry juice compared with non-fermented juice. Subsequently, fermentation of chokeberry juice by potentially probiotic lactic acid bacteria could provide high industrialization potential, providing the market with a nutritional beverage of good volatile quality with an enhanced shelf-life compared with an unfermented fresh juice.

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