ArticleMicroorganisms2019
Fermented Seeds ("Zgougou") from Aleppo Pine as a Novel Source of Potentially Probiotic Lactic Acid Bacteria.
Article in Microorganisms, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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Who cites it
9 citing papers in PubMed, 25 citations in OpenAlex.
- Impact of Tunisian Fermented Zgougou and Related Lactobacilli on Caco-2 Cell Barrier Integrity: Upregulation of Key Tight Junction Proteins.Food science & nutrition · 2026Article
- Exploring the Diversity and Applications of Lactic Acid Bacteria from Tunisian Traditional Fermented Foods.Microorganisms · 2026Review
- Analysis of Bacterial Diversity in Jersey Cow Colostrum and Mature Milk and the Study of the Probiotic Functions ofFood science & nutrition · 2025Article
- Screening, isolation, identification and evaluation of bacteria with probiotic potential from traditional palmyra palm nectar.Frontiers in cellular and infection microbiology · 2025Article
- The Impacts of Acidophilic Lactic Acid Bacteria on Food and Human Health: A Review of the Current Knowledge.Foods (Basel, Switzerland) · 2023Review
- Postbiotic Metabolite ofPharmaceutics · 2023Article
- Selection of Wild Lactic Acid Bacteria Strains as Promoters of Postbiotics in Gluten-Free Sourdoughs.Microorganisms · 2020Article
- Article
- Use of Autochthonous Lactobacilli to Increase the Safety of Zgougou.Microorganisms · 2019Article
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Authors and funding
4 authors at 2 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Microorganisms inhabiting fermented foods represent the main link between the consumption of this food and human health. Although some fermented food is a reservoir of potentially probiotic microorganisms, several foods are still unexplored. This study aimed at characterizing the probiotic potential of lactic acid bacteria isolated from zgougou, a fermented matrix consisting of a watery mixture of Aleppo pine's seeds. In vitro methods were used to characterize the safety, survival ability in typical conditions of the gastrointestinal tract, and adherence capacity to surfaces, antimicrobial, and antioxidant activities. Strains belonged to the
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