ArticleProbiotics and antimicrobial proteins2019
In Vitro Evaluation of Probiotic Potential of Lactic Acid Bacteria Isolated from Yunnan De'ang Pickled Tea.
Article in Probiotics and antimicrobial proteins, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 20 papers.
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Who cites it
20 citing papers in PubMed, 40 citations in OpenAlex.
- Valorization of Citrus limetta peel powder for probiotic encapsulation: enhanced gastrointestinal and storage stability of Lactiplantibacillus plantarum RAD1 isolated from fermented radish (Raphanus sativus L.).World journal of microbiology & biotechnology · 2026Article
- Impact of processing techniques on chemical compositions and sensory attributes across five types of Yunnan large-leaf teas.Food chemistry: X · 2026Article
- A sapropel-derivedFrontiers in microbiology · 2026Article
- Antibacterial Activity, Probiotic Potential, and Biocontrol Efficacy of Two Lactic Acid Bacteria AgainstFoods (Basel, Switzerland) · 2025Article
- Phenotypic and genomic analyses of the probioticFrontiers in microbiology · 2025Article
- Evaluation of Safety and Probiotic Properties ofFood science & nutrition · 2025Article
- An integrative multi-omics approach reveals metabolic mechanism of flavonoids during anaerobic fermentation of de'ang pickled tea.Food chemistry: X · 2024Article
- Microbial Population and Physicochemical Properties of Miang Fermented in Bamboo Tubes by the Luar Ethnic Group in Lao PDR.Foods (Basel, Switzerland) · 2024Article
- FolE gene expression for folic acid productivity from optimized and characterized probiotic Lactobacillus delbrueckii.Journal, genetic engineering & biotechnology · 2023Article
- Article
- Identification of Lactobacillus strains from human mother milk and cottage cheese revealed potential probiotic properties with enzymatic activity.Scientific reports · 2022Article
- Probiotic Potential and Effects on Gut Microbiota Composition and Immunity of Indigenous Gut Lactobacilli in Apis cerana.Probiotics and antimicrobial proteins · 2022Article
- Evaluation of the Probiotic Potential ofPolish journal of microbiology · 2022Article
- Complete genome sequence ofJournal of animal science and technology · 2022Article
- Molecular identification and in vitro evaluation of probiotic functional properties of some Egyptian lactic acid bacteria and yeasts.Journal, genetic engineering & biotechnology · 2021Article
- Characterization of Riboflavin-Producing Strains of Lactobacillus plantarum as Potential Probiotic Candidate through in vitro Assessment and Principal Component Analysis.Probiotics and antimicrobial proteins · 2021Article
- Aggrandizement of fermented cucumber through the action of autochthonous probiotic cum starter strains ofAnnals of microbiology · 2021Article
- Probiotic Potential ofFrontiers in microbiology · 2021Article
- Determination of competition and adhesion abilities of lactic acid bacteria against gut pathogens in a whole-tissue model.Bioscience of microbiota, food and health · 2020Article
- Antilisterial efficacy of Lactobacillus brevis MF179529 from cow: an in vivo evidence.BMC complementary and alternative medicine · 2019Article
Corrections and comments
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Authors and funding
11 authors at 2 institutions in 1 country.
Funding
Abstract
This study aimed to investigate the probiotic potential of lactic acid bacteria (LAB) strains isolated from De'ang pickled tea, a traditional food consumed by the De'ang nationality of Yunnan, China. Twenty-six LAB strains isolated from De'ang pickled tea were subjected to identification based on 16S rRNA gene sequence analysis. Twenty-four belonged to Lactobacillus plantarum, one belonged to Enterococcus casseliflavus, and one belonged to Lactobacillus acidophilus. Eighteen out of 26 LAB strains which showed a higher capability to tolerate simulated gastrointestinal juices were chosen to further evaluate their probiotic properties. Varied adhesive abilities and auto-aggregative capacities of selected LAB strains were dependent on species and even strains. All tested LAB strains were resistant to kanamycin, streptomycin, gentamycin, and vancomycin and sensitive to tetracycline and chloramphenicol. Ten out of the 18 strains are resistant to ampicillin, and the remaining strains are sensitive to ampicillin; 4 out of the 18 strains showed resistance to erythromycin. Compared to reference strain Lactobacillus rhamnosus strain GG, these LAB strains had a greater or comparative antimicrobial activity against Salmonella typhimurium or Escherichia coli. In contrast, eight out of the 18 strains suppressed growth of Shigella flexneri. Two L. plantarum strains, ST and STDA10, not only exhibited good probiotic properties but also showed a good ability of scavenging DPPH and ABTS
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Registered trials
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