ArticleProbiotics and antimicrobial proteins2020
Safety and Stability Assessment of Potential Probiotic Strains from Fermented Mango Brine Pickle.
Article in Probiotics and antimicrobial proteins, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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3 citing papers in PubMed, 10 citations in OpenAlex.
- Probiotic Potential, Antibacterial, and Antioxidant Capacity of Aspergillus luchuensis YZ-1 Isolated From Liubao Tea.Probiotics and antimicrobial proteins · 2024Article
- Article
- In Vitro Assessment of Probiotic Potential of Saccharomyces Cerevisiae DABRP5 Isolated from Bollo Batter, a Traditional Goan Fermented Food.Probiotics and antimicrobial proteins · 2021Article
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Authors and funding
4 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Fermented foods are known to be rich source of valuable nutrients and probiotics. Previously, our study reported the isolation and characterization of eight potential probiotic strains from traditional mango brine pickle, which has been conventionally consumed for ages in raw form in Southern India. The present study reports on the safety assessment of these strains for the selection of prospective probiotic candidates. Hydrogen peroxide production, histidine decarboxylase activity (production of histamine), DNase activity, and presence of the virulence factor genes (assessed by PCR) were carried out to evaluate its safety. Bacillus licheniformis KT921419 and B. methylotrophicus KT921422 was found to show no adverse safety characteristics. These two strains were further assessed for their ability to survive in the native substrate (mango brine pickle) as single and mixed inoculums. Above strains maintained significant viability in mango brine pickle for a period of 6 months during storage at the room temperature. Results clearly proved the safety and stability of two of the potential probiotic strains, which can be further utilized in food applications under harsh conditions of high salt, low pH, and room temperature making these strains unique.
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