Selection of new lactobacilli strains with potentially probiotic properties

Mihaela Cotârleț; Marina Pihurov; Bogdan Păcularu-Burada; Aida Mihaela Vasile; Gabriela Elena Bahrim; Leontina Grigore-Gurgu

doi:10.35219/foodtechnology.2023.1.02

Mihaela Cotârleț Dunarea de Jos University, 111 Domneasca Street, 800201, Galati, Romania https://orcid.org/0000-0002-1378-1542
Marina Pihurov Dunarea de Jos University, 111 Domneasca Street, 800201, Galati, Romania https://orcid.org/0000-0003-1581-7569
Bogdan Păcularu-Burada Dunarea de Jos University, 111 Domneasca Street, 800201, Galati, Romania https://orcid.org/0000-0003-0230-2654
Aida Mihaela Vasile Dunarea de Jos University, 111 Domneasca Street, 800201, Galati, Romania https://orcid.org/0000-0002-7697-6638
Gabriela Elena Bahrim Dunarea de Jos University, 111 Domneasca Street, 800201, Galati, Romania https://orcid.org/0000-0001-8210-1793
Leontina Grigore-Gurgu Dunarea de Jos University, 111 Domneasca Street, 800201, Galati, Romania https://orcid.org/0000-0003-3746-7029

DOI: https://doi.org/10.35219/foodtechnology.2023.1.02

Keywords: wild lactic acid bacteria, artisanal cultures, rDNA 16S sequencing, probiotic potential, safety assessment, health benefits

Abstract

In recent years, there has been an increasing interest among food industry producers for functional foods. In this context, the study aims to isolate new lactic acid bacteria strains with probiotic potential that could further be used to obtain valuable metabiotics with good technological potential and health benefits. In the current study, twenty-nine newly LAB strains were isolated from various natural sources, including artisanal cultures (like, kefir grains and kombucha membrane), and selected through fermentation potential on unconventional plant-base substrates, consisting red lentils flour, red potato peel powder, and okara. The strains identified using 16S rDNA sequencing, as Lacticaseibacillus paracasei (encoded BL13, BL80, BL87) and Lactiplantibacillus plantarum (encoded BL21) were further screened considering their in vitro probiotic properties. The safety assessment evaluation highlighted that Lacticaseibacillus paracasei (BL13) and Lactiplantibacillus plantarum (BL21) selected as performant strains have antimicrobial potential against Escherichia coli and Staphylococcus aureus, being also susceptible to tetracycline, chloramphenicol and ampicillin. Furthermore, Lactiplantibacillus plantarum (encoded BL21) proved good adhesion properties on the HT-29 cell line. These strains are new promising probiotic starter cultures candidates with approachable potential to be used for obtaining functional food and ingredients through fermentation processes, that could offer health benefits.

Selection of new lactobacilli strains with potentially probiotic properties

Abstract

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