ArticleFoods (Basel, Switzerland)2025
Characterization of Biofilm-Forming Lactic Acid Bacteria from Traditional Fermented Foods and Their Probiotic Potential.
Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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Who cites it
2 citing papers in PubMed.
- In vitro characterization of probiotic properties of isolated and grown co-cultures on halophyte-based substrate.International microbiology : the official journal of the Spanish Society for Microbiology · 2026Article
- Remodeling of Bamboo (Foods (Basel, Switzerland) · 2026Article
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3 authors.
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Abstract
A biofilm is a self-protective material formed by microorganisms to resist adverse environments. As an important group of microorganisms in the food industry and the human intestine, lactic acid bacteria (LAB) demonstrate enhanced probiotic activity in their biofilm state. In this study, a total of 90 LAB isolates from various traditional fermented foods across China were evaluated for their biofilm-forming capacity using the crystal violet staining method. Of these, eight isolates showed strong biofilm-forming capacity. These eight isolates were further evaluated for environmental stress responses, including tolerance to high acid and high bile salt concentrations, resistance to simulated gastrointestinal conditions, and adherence to Caco-2 cells. Four isolates with strong resistance to these stresses and adhesion to Caco-2 cells were selected for comparison between their planktonic and biofilm forms. Among these, the two isolates demonstrating the highest biofilm production capacity were AQ-4 and SY1-3, which were isolated from fermented pear juice and apple juice, respectively. Isolate AQ-4 was then identified as
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