ArticleArchives of microbiology2021
Probiotic potential of lactic acid bacteria obtained from fermented curly kale juice.
Article in Archives of microbiology, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. An erratum has been issued. Cited by 14 papers.
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Who cites it
14 citing papers in PubMed, 39 citations in OpenAlex.
- Functional and sensory enhancement of cucumber juice by RSM-optimized Lactobacillus rhamnosus NCDC-347 fermentation.Antonie van Leeuwenhoek · 2026Article
- Formulation and evaluation of probiotic starter culture: impact on Ethiopian cottage cheese "Ayib" safety, stability, sensory acceptability and antioxidant potential.One health outlook · 2025Article
- Investigation of Probiotic Properties ofFood science & nutrition · 2025Article
- Production of red beetroot juice by different methods: Kinetics of microbial growth, sugar consumption, and acid production.Heliyon · 2024Article
- The consequences of fermentation metabolism on the qualitative qualities and biological activity of fermented fruit and vegetable juices.Food chemistry: X · 2024Review
- Multilocus sequence typing ofFood science and biotechnology · 2024Article
- Evaluation of the probiotic potential of yeast isolated from kombucha in New Zealand.Current research in food science · 2024Article
- Evaluating the Probiotic Potential of Lactic Acid Bacteria Implicated in Natural Fermentation of Table Olives, cv.Molecules (Basel, Switzerland) · 2023Article
- Antioxidant and Antibacterial Effects of Potential Probiotics Isolated from Korean Fermented Foods.International journal of molecular sciences · 2022Article
- Evaluation of Probiotic and Antidiabetic Attributes ofFrontiers in microbiology · 2022Article
- Lactic Acid Bacteria as Antimicrobial Agents: Food Safety and Microbial Food Spoilage Prevention.Foods (Basel, Switzerland) · 2021Review
- Comparative profiling of lactic acid bacteria isolates in optimized and spontaneous fermentation of cowpea leaves.Food science & nutrition · 2021Article
- Phenotypic Traits and Immunomodulatory Properties ofFrontiers in microbiology · 2021Article
- A CURE for Microbiology Experiment: Isolation and Characterization of Antimicrobial-Producing Lactic Acid Bacteria From Fermented Sichuan Pickle Against Pathogenic Bacteria.Biochemistry and molecular biology education : a bimonthly publication of the International Union of Biochemistry and Molecular BiologyArticle
Corrections and comments
- Erratum issued
Authors and funding
2 authors at 1 institution in 1 country.
Funding
Abstract
The aim of the paper was to analyse changes in lactic acid bacteria (LAB) populations during spontaneous fermentation of green curly kale juice (Brasicca oleracea L. var. acephala L.) and to determine the probiotic potential of LAB isolates. The analyses revealed that changes in LAB populations were specific for spontaneously fermented vegetable juices. The initial microbiota, composed mostly of Leuconostoc mesenteroides bacteria, was gradually replaced by Lactobacillus species, mainly Lactobacillus plantarum, Lactobacillus sakei, and Lactobacillus coryniformis. Screening tests for the antimicrobial properties and antibiotic susceptibility of isolates allowed for the selection of 12 strains with desirable characteristics. L. plantarum isolates were characterized by the widest spectrum of antimicrobial interactions, both towards Gram-positive and Gram-negative bacteria. Also, L. plantarum strains exhibited the best growth abilities under low pH conditions, and at different NaCl and bile salt concentrations. All strains showed different levels of antibiotic sensitivity, although they were resistant to vancomycin and kanamycin. The present study has shown that bacterial isolates obtained from spontaneously fermented kale juice could constitute valuable probiotic starter cultures, which may be used in fermentation industry.
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