ArticleProbiotics and antimicrobial proteins2018
In Vitro Characterization of Lactobacillus Strains Isolated from Fruit Processing By-Products as Potential Probiotics.
Article in Probiotics and antimicrobial proteins, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 41 papers.
What it found
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Who cites it
41 citing papers in PubMed.
- Phenotypic, Genomic, and In Vivo Characterization of a Host-Derived Limosilactobacillus fermentum RLF77 with Potential to Prevent Post-weaning Diarrhea in Rabbits.Probiotics and antimicrobial proteins · 2026Article
- Probiotics and Postbiotics Derived from Saline/Marine Plant-Based Feedstocks.Probiotics and antimicrobial proteins · 2026Review
- Sustainable control of Phytophthora capsici in bell pepper using encapsulated Limosilactobacillus fermentum and reduced fungicide doses.Scientific reports · 2026Article
- Article
- Antibacterial and Anti-virulence Properties of Cell-free Supernatant from a Mixture of Limosilactobacillus fermentum Strains Against Enterotoxigenic Escherichia coli.Probiotics and antimicrobial proteins · 2025Article
- Probiotic Potential of Traditional and Emerging Microbial Strains in Functional Foods: From Characterization to Applications and Health Benefits.Microorganisms · 2025Review
- Screening and Genome Analysis of Potential ProbioticMicroorganisms · 2025Article
- Prebiotic properties and antioxidant effect of crude extracts and polysaccharides from Agaricus bisporus and Pleurotus ostreatus mushrooms.Scientific reports · 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
- Characterization of Lactiplantibacillus plantarum strains isolated from Algerian fruits for probiotic and biotechnological applications.Antonie van Leeuwenhoek · 2025Article
- Antimicrobial Activity of Probiotic Bacteria Isolated from Plants: A Review.Foods (Basel, Switzerland) · 2025Review
- Limosilactobacillus fermentum Strains as Novel Probiotic Candidates to Promote Host Health Benefits and Development of Biotherapeutics: A Comprehensive Review.Probiotics and antimicrobial proteins · 2024Review
- Article
- Exploring the Effects of Freeze-Dried Sourdoughs withMicroorganisms · 2024Article
- Safety Evaluation of a Novel Potentially Probiotic Limosilactobacillus fermentum in Rats.Probiotics and antimicrobial proteins · 2024Article
- A Mix of Potentially ProbioticMicroorganisms · 2024Article
- Effects of Simulated Gastrointestinal Conditions on Combined Potentially Probiotic Limosilactobacillus fermentum 296, Quercetin, and/or Resveratrol as Bioactive Components of Novel Nutraceuticals.Probiotics and antimicrobial proteins · 2024Article
- Biopreservation of Fresh Sardines (Foods (Basel, Switzerland) · 2024Article
- Assessment of probiotic properties of lactic acid bacteria isolated from an artisanal Colombian cheese.Heliyon · 2023Article
- Application of Potentially Probiotic Fruit-Derived Lactic Acid Bacteria Loaded into Sodium Alginate Coatings to Control Anthracnose Development in Guava and Mango During Storage.Probiotics and antimicrobial proteins · 2023Article
Corrections and comments
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Authors and funding
6 authors.
Funding
Abstract
Nine wild Lactobacillus strains, namely Lactobacillus plantarum 53, Lactobacillus fermentum 56, L. fermentum 60, Lactobacillus paracasei 106, L. fermentum 250, L. fermentum 263, L. fermentum 139, L. fermentum 141, and L. fermentum 296, isolated from fruit processing by-products were evaluated in vitro for a series of safety, physiological functionality, and technological properties that could enable their use as probiotics. Considering the safety aspects, the resistance to antibiotics varied among the examined strains, and none of the strains presented hemolytic and mucinolytic activity. Regarding the physiological functionality properties, none of the strains were able to deconjugate bile salts; all of them presented low to moderate cell hydrophobicity and were able to autoaggregate, coaggregate with Listeria monocytogenes and Escherichia coli, and antagonize pathogenic bacteria. Exposure to pH 2 sharply decreased the survival of the examined strains after 1- or 2-h exposure; variable decreases were noted after 3-h exposure to pH 3. Overall, exposure to pH 5 and to bile salts (0.15, 0.3, and 1%) did not decrease the strains' survival. Examined strains presented better ability to survive from the exposure to simulated gastrointestinal conditions in laboratorial media and milk than in grape juice. Considering the technological properties, all the strains were positive for proteolytic activity and EPS and diacetyl production, and most of them had good tolerance to 1-4% NaCl. These results indicate that wild Lactobacillus strains isolated from fruit processing by-products could present performance compatible with probiotic properties and technological features that enable the development of probiotic foods with distinct characteristics.
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Registered trials
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