ArticleProbiotics and antimicrobial proteins2018
Evaluation of Probiotic Potential of Bacteriocinogenic Lactic Acid Bacteria Strains Isolated from Meat Products.
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 16 papers.
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Who cites it
16 citing papers in PubMed, 36 citations in OpenAlex.
- In Vitro Probiotic Potential of Lactic Acid Bacteria Isolated from Brazilian Dry-Cured Loin (Socol).Microorganisms · 2025Article
- Probiotic Potential of Lactic Acid Bacteria Isolated from Moroccan Traditional Food Products.Microorganisms · 2025Article
- Screening and Phenotyping of Lactic Acid Bacteria in Boza.Microorganisms · 2025Article
- Isolation, identification, and evaluation of the antioxidant properties of lactic acid bacteria strains isolated from meat environment.PloS one · 2025Article
- Evaluation of Probiotic Potential and Functional Properties ofFoods (Basel, Switzerland) · 2024Article
- Improving quality of poultry and its meat products with probiotics, prebiotics, and phytoextracts.Poultry science · 2024Review
- Promising biotherapeutic prospects of different probiotics and their derived postbiotic metabolites: in-vitro and histopathological investigation.BMC microbiology · 2023Article
- Research Update on the Impact of Lactic Acid Bacteria on the Substance Metabolism, Flavor, and Quality Characteristics of Fermented Meat Products.Foods (Basel, Switzerland) · 2022Review
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- Role of Exposure to Lactic Acid Bacteria from Foods of Animal Origin in Human Health.Foods (Basel, Switzerland) · 2021Review
- Autochthonous Probiotics in Meat Products: Selection, Identification, and Their Use as Starter Culture.Microorganisms · 2020Review
- Characterization of Probiotic Properties of Antifungal Lactobacillus Strains Isolated from Traditional Fermenting Green Olives.Probiotics and antimicrobial proteins · 2020Article
- Screening of Bacteriocinogenic Lactic Acid Bacteria and Their Characterization as Potential Probiotics.Microorganisms · 2020Article
- In vitro Probiotic Potential and Safety Evaluation (Hemolytic, Cytotoxic Activity) ofMicroorganisms · 2020Article
- Comparative Analysis of Inhibition-Based and Indicator-Independent Colorimetric Assay for Screening of Bacteriocin-Producing Lactic Acid Bacteria.Probiotics and antimicrobial proteins · 2019Article
Corrections and comments
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Authors and funding
7 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
In this study, the probiotic potential of five bacteriocin-producing lactic acid bacteria (LAB) strains, isolated from meat products, was investigated. They were presumptively identified as Lactococcus lactis subsp. cremoris CTC 204 and CTC 483, L. lactis subsp. hordinae CTC 484, and Lactobacillus plantarum CTC 368 and CTC 469 according to morphological, biochemical, and physiological characteristics. Analysis of genetic variability (random amplified polymorphic (RAPD)-PCR) and whole-cell proteins (SDS-PAGE) revealed similarity between Lactobacillus strains and variability among Lactococcus strains. The evaluation of the probiotic potential showed that the five LAB strains were tolerant to pH 2.0, and only strain CTC 469 was tolerant to the lowest concentration of the bile salts evaluated (0.1%). All strains showed survival or growth ability at 4, 25, and 37 °C, and tolerance at - 20 °C. Although strain CTC 204 in TSB Broth supplemented with MgSO
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