ArticleCurrent microbiology2020
Probiotic Potential of Lactobacillus paracasei CT12 Isolated from Water Kefir Grains (Tibicos).
Article in Current microbiology, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 22 papers.
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Who cites it
22 citing papers in PubMed, 56 citations in OpenAlex.
- Review on kefir beverages from milk and water: health benefits, processing and applications.Food science of animal resources · 2026Review
- Antimicrobial and probiotic potential of Lactobacillus from traditional dairy products against uropathogenic gram-negative bacteria.Antonie van Leeuwenhoek · 2026Article
- In Vitro and In Silico Assessment of the Probiotic and Technological Potential of Lacticaseibacillus rhamnosus MW019593 Isolated from Algerian Cow's Milk.Probiotics and antimicrobial proteins · 2026Article
- Investigation of Probiotic Properties ofFood science & nutrition · 2025Article
- The core microbiomes and associated metabolic potential of water kefir as revealed by pan multi-omics.Communications biology · 2025Article
- Plant-based probiotic foods: current state and future trends.Food science and biotechnology · 2024Review
- Sauerkraut-derived LAB strains as potential probiotic candidates for modulating carbohydrate digestion attributing bacterial organic acid profiling to antidiabetic activity.Food science & nutrition · 2024Article
- Challenges in water kefir production and limitations in human consumption: A comprehensive review of current knowledge.Heliyon · 2024Review
- Microbial viability and nutritional content of water kefir grains under different storage conditions.Food science & nutrition · 2024Article
- Article
- Characterization ofInternational journal of microbiology · 2024Article
- Antioxidant and anti-inflammatory properties of water kefir microbiota and its bioactive metabolites for health promoting bio-functional products and applications.AIMS microbiology · 2024Review
- Genome-Wide and 16S rRNA Sequencing-Based Analysis on the Health Effects ofMicroorganisms · 2023Article
- Article
- Fungi as a Source of Edible Proteins and Animal Feed.Journal of fungi (Basel, Switzerland) · 2023Review
- Quality Characteristics of Novel Sourdough Breads Made with FunctionalFoods (Basel, Switzerland) · 2022Article
- Evaluation of Probiotic and Antidiabetic Attributes ofFrontiers in microbiology · 2022Article
- Novel Insights for Metabiotics Production by Using Artisanal Probiotic Cultures.Microorganisms · 2021Review
- Health-Promoting Properties ofFoods (Basel, Switzerland) · 2021Review
- In Vitro Assessment of Probiotic Potential of Saccharomyces Cerevisiae DABRP5 Isolated from Bollo Batter, a Traditional Goan Fermented Food.Probiotics and antimicrobial proteins · 2021Article
Corrections and comments
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Authors and funding
7 authors at 2 institutions in 1 country.
Funding
Abstract
The water kefir grains are a multi-species starter culture used to produce fermented beverages of sucrose solution with or without fruit extracts. The water kefir grains are known in Mexico as Tibicos, which are mainly used to produce Tepache, a traditional Mexican drink made by fermenting pineapple peel. The microbiota of Tibicos mainly include lactic acid bacteria (LAB) and since most probiotics belong to this group, Tibicos may represent a potential source of probiotic bacteria. Moreover, several bacteria isolated from kefir samples have been recognized as probiotics. Hence, the aim of this study was to assess the probiotic properties of a Lactobacillus strain isolated from Tibicos. The isolated, designed as CT12, was identified as Lactobacillus paracasei by sequencing 16S RNA gene. L. paracasei CT12 showed a survival rate of ca. 57% and 40% following simulated gastric and intestinal digestion, respectively. Besides, the strain was sensitive to ampicillin and erythromycin, and exhibited hydrophobicity (97-99%), autoaggregation (ca. 70%) and mucin adhesion properties (up to 90%), while no possessed haemolytic capacity. Furthermore, its cell-free supernatant displayed relevant antimicrobial, antifungal and antioxidant capacity. Hence, L. paracasei CT12 appears to possess a potential probiotic value.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.