ArticleHeliyon2023
Characterization of lactic acid bacteria isolated from street pickles of Dhaka, Bangladesh.
Article in Heliyon, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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Who cites it
7 citing papers in PubMed.
- Development, functional profiling, and probiotic evaluation of indigenous LAB from Nigerian fermented foods: Antimicrobial mechanisms, in vivo validation, and applications in food preservation and mycotoxin risk reduction.World journal of microbiology & biotechnology · 2026Article
- Valorization of Fruit and Vegetable Peels Waste as Probiotic Consortium for Sustainable Aquaculture of Cyprinus Carpio.Probiotics and antimicrobial proteins · 2026Article
- Unveiling the technological and biopreservative potential of wild lactic acid bacteria from Moroccan traditional dairy products: A pathway to sustainable food fermentation.Brazilian journal of microbiology : [publication of the Brazilian Society for Microbiology] · 2025Article
- Fermented pickles improve gut microbiota and immune profile in women in a community trial in rural Pakistan.Scientific reports · 2025Article
- A NovelAnimals : an open access journal from MDPI · 2025Article
- Assessment of the Safety and Probiotic Properties ofMicroorganisms · 2024Article
- Isolation, identification, and evaluation of lactic acid bacteria with probiotic potential from traditional fermented sour meat.Frontiers in microbiology · 2024Article
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Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Traditionally fermented pickles are a popular street food in Bangladesh famous for their unique flavors and health benefits. Pickles are often prepared by fermentation using lactic acid bacteria (LAB) that can act as probiotics. The study was aimed to isolate and characterize lactic acid bacteria from pickle samples collected from streets of Dhaka city, as well as assess the microbial quality of pickles for food safety. A total of 30 pickle samples of different kinds were collected from streets of Dhaka city. Isolation and identification were conducted using conventional cultural and biochemical tests, followed by molecular confirmation of identity. Antibiotic susceptibility of isolates was investigated against 7 antibiotics of different groups. Antimicrobial activity of LAB isolates was analyzed by well-diffusion assay and phenotypic enterocin activity assay. Physiological characterizations of LAB were performed to determine their tolerance to temperature, salt, pH, bile, carbohydrate fermentation pattern, proteolytic activity and biofilm formation. Fifty isolates were obtained from pickle samples, of which 18% was identified as LAB, including
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