ArticleCurrent microbiology2015
In vitro screening of selected probiotic properties of Lactobacillus strains isolated from traditional fermented cabbage and cucumber.
Article in Current microbiology, 2015. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 43 papers.
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Who cites it
43 citing papers in PubMed.
- Unravelling Probiotic-Associated Traits and Protective Efficacy of Limosilactobacillus fermentum Strains Against Colitis.Probiotics and antimicrobial proteins · 2026Article
- Screening of Lipid-Lowering Acid Bacteria from Traditional Koumiss to Develop a New Probiotic Starter Culture.Probiotics and antimicrobial proteins · 2026Article
- Prospecting and characterization of potential probiotic lactobacilli from animal gut and food sources.Scientific reports · 2026Article
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- Isolation and characterization of novelJournal of food science and technology · 2025Article
- Isolation, identification and in vitro probiotic characterisation of yeast strains found in fermented turnip juice.Journal of food science and technology · 2025Article
- Spontaneously fermented Allium cepa L. as a source of lactic acid bacteria with probiotic potential.Scientific reports · 2025Article
- Genomic and Phenotypic Insight into the Probiotic Potential of Lactic Acid Bacterial spp. Associated with the Human Gut Mucosa.Probiotics and antimicrobial proteins · 2025Article
- Novel Applications of Lactic Acid and Acetic Acid Bacteria Preparations in Shaping the Technological and Microbiological Quality of Ready-to-Cook Minced Pork.Foods (Basel, Switzerland) · 2025Article
- Identification and Multifunctional Properties of Lactic Acid Bacteria Isolated From Fermented Turnip Juice.Food science & nutrition · 2025Article
- Nutritional, Microbiological, and Organoleptic Assessment of Probiotic Yoghurt Fortified withACS omega · 2025Article
- As next-generation probiotics: acetic acid bacteria isolated from Kombucha beverages produced with Anatolian hawthorn leaves.International microbiology : the official journal of the Spanish Society for Microbiology · 2025Article
- The impact of novel probiotics isolated from the human gut on the gut microbiota and health.Diabetes, obesity & metabolism · 2025Review
- Characteristics and in vitro properties of potential probiotic strain Fructobacillus tropaeoli KKP 3032 isolated from orange juice.Folia microbiologica · 2025Article
- Isolation, identification, and evaluation of the antioxidant properties of lactic acid bacteria strains isolated from meat environment.PloS one · 2025Article
- Sauerkraut-derived LAB strains as potential probiotic candidates for modulating carbohydrate digestion attributing bacterial organic acid profiling to antidiabetic activity.Food science & nutrition · 2024Article
- High Prevalence of Antibiotic Resistance in Traditionally Fermented Foods as a Critical Risk Factor for Host Gut Antibiotic Resistome.Microorganisms · 2024Article
- Investigating the Probiotic Potential of Vegan Puree Mixture: Viability during Simulated Digestion and Bioactive Compound Bioaccessibility.Nutrients · 2024Article
- Characterization of Lactic Acid Bacterium Exopolysaccharide, Biological, and Nutritional Evaluation of Probiotic Formulated Fermented Coconut Beverage.International journal of food science · 2024Review
Corrections and comments
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Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Most important during probiotic selection are gastric acid and bile tolerance, the adhesion to the luminal epithelium to colonize the lower gastrointestinal tract of a human and safety for human consumption. The aim of this study was to evaluate the selected probiotic in vitro properties of Lactobacillus spp. Strains isolated from traditional fermented food. A total 38 strains were isolated from the pickled samples and 14 were identified as Lactobacillus spp. The survival of almost all strains after incubation at pH 2.5 did not change markedly, and remained at above 90 % (10(9) CFU/mL). The strains also exhibited a high survival rate at pH 3.5 (>90 %), whereas pH 1.5 all were died. Just four strains could survive 90 min. at pH 1.5 (<39 %). The incubation with 0.2 % bile salt solution resulted in a survival rates of 81-94 % after 24 h, whereas after incubation in 2 and 4 % bile salt solution it was 59-94 %. All tested strains showed very good and good resistance to 0.4 % phenol addition, however only Lb. johnsonii K4 was able to multiply. The hydrophobic nature of the cell surface of the tested strains was moderated recording hydrophobicity of Lb. johnsonii K4 and Lb. rhamnosus K3 above 60 %. Safety evaluation excluded four of tested strains as candidate probiotics, according to antibiotic resistance patterns and certain metabolic activities. On the basis on the results 10 of the selected Lactobacillus strains are safe and can survive under gastrointestinal conditions, which requires them to future in vitro and in vivo probiotic studies.
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