ArticleLife (Basel, Switzerland)2022
Characterization of Probiotic Properties of
Article in Life (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 20 papers, 1 of them a synthesis that pooled it.
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Who cites it
20 citing papers in PubMed, 1 synthesis or guideline pooled it, 30 citations in OpenAlex.
- The Effect of Probiotic Lactobacillus Strains on Porphyromonas gingivalis, the Etiological Factor of Periodontal Diseases-A Systematic Review.Probiotics and antimicrobial proteins · 2026Pooled it
- The effect of Lactobacillus casei on postpartum depression: a randomized controlled trial.BMC psychiatry · 2025Trial
- Functional and flavour-enhancing properties of Staphylococcus sp. from Napham.NPJ science of food · 2026Article
- Aroma compound production and probiotic functionality of Bacillus paralicheniformis isolates from Berma, a fermented fish product of Tripura, India.Scientific reports · 2026Article
- Understanding the probiotic potential of a healthy human vaginal flora, Lactobacillus gasseri K9: genomic and in vitro aspects.Journal, genetic engineering & biotechnology · 2026Article
- Isolation, Characterization and Liposome-Mediated Encapsulation of Potential Probiotic Lactic Acid Bacteria Isolated from Fermented Products.Current microbiology · 2026Article
- Exploring the Diversity and Applications of Lactic Acid Bacteria from Tunisian Traditional Fermented Foods.Microorganisms · 2026Review
- Investigating the probiotic and flavor-producing functions of Bacillus sp. FPIK1 sourced from fermented bamboo shoots of Assam.Microbial cell factories · 2025Article
- Dynamic Modelling ofFoods (Basel, Switzerland) · 2025Article
- Probiotic and aroma-producing Bacillus sp. isolates from teles, a traditional fermented fish from Assam, India: functional characterisation and potential application in fermented foods.BMC microbiology · 2025Article
- Supplementation with Live and Heat-TreatedNutrients · 2025Article
- Lacticaseibacillus paracasei AD22 Stress Response in Brined White Cheese Matrix: In Vitro Probiotic Profiles and Molecular Characterization.Probiotics and antimicrobial proteins · 2025Article
- Screening and Whole-Genome Analysis of Probiotic Lactic Acid Bacteria with Potential Antioxidants from Yak Milk and Dairy Products in the Qinghai-Tibet Plateau.Antioxidants (Basel, Switzerland) · 2025Article
- Functional and molecular characterization of millet associated probiotic bacteria.BMC microbiology · 2024Article
- Comprehensive Safety Assessment ofCurrent issues in molecular biology · 2024Article
- Effect ofFood science & nutrition · 2024Article
- Dynamic Modelling to Describe the Effect of Plant Extracts and Customised Starter Culture onFoods (Basel, Switzerland) · 2023Article
- Article
- Characterization and selection of probiotic lactic acid bacteria from different dietary sources for development of functional foods.Frontiers in microbiology · 2023Article
- Article
Corrections and comments
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Authors and funding
9 authors at 3 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Lben is a dairy fermented food that is largely consumed in Tunisia for its numerous health benefits that are related to the existence of probiotics. Lactic Acid Bacteria (LAB) are well known for their beneficial probiotic properties for humans, especially when administered in adequate amounts. The aim of this study was to isolate and investigate the probiotics properties of Lacticaseibacillus paracasei L2 from Lben. The isolated strain was identified by 16S r-RNA gene sequences and MALDI- TOF MS. To evaluate the probiotic potential of the isolated bacterium, in vitro tests were performed, including adhesion ability to HCT-116 cells, survival in acid and bile salt conditions, lysozyme resistance, biofilm formation, hemolytic activity, antioxidant activity, and antimicrobial activity. Our results revealed that the selected Lacticaseibacillus paracasei L2 strain expressed a high adherence to HCT-116 cells (45.03%), survived under acidic conditions (pH3), and showed a resistance to bile salts. The strain was considered as safe (α-hemolysis). L. paracasei L2 showed a high biofilm-formation ability (OD 570 > 1.7) after 24 h of incubation. It also demonstrated an important antioxidant activity in the range of 85.31% for the intact cells. However, an antimicrobial activity against pathogens, namely Staphylococcus aureus, was detected with an IZ that was above 19 mm. In conjunction with the results obtained and the technological properties of Lacticaseibacillus paracasei L2 (proteolytic property, autolytic activity, acidifying activity, and EPS production), this strain may be used as a probiotic for manufacturing fermented foods.
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