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Probiotic potential of lactic acid bacteria obtained from fermented curly kale juice

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...

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Autores principales: Szutowska, Julia, Gwiazdowska, Daniela
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer Berlin Heidelberg 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7965858/
https://www.ncbi.nlm.nih.gov/pubmed/33104821
http://dx.doi.org/10.1007/s00203-020-02095-4
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author Szutowska, Julia
Gwiazdowska, Daniela
author_facet Szutowska, Julia
Gwiazdowska, Daniela
author_sort Szutowska, Julia
collection PubMed
description 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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spelling pubmed-79658582021-04-01 Probiotic potential of lactic acid bacteria obtained from fermented curly kale juice Szutowska, Julia Gwiazdowska, Daniela Arch Microbiol Original Paper 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. Springer Berlin Heidelberg 2020-10-26 2021 /pmc/articles/PMC7965858/ /pubmed/33104821 http://dx.doi.org/10.1007/s00203-020-02095-4 Text en © The Author(s) 2020 https://creativecommons.org/licenses/by/4.0/Open AccessThis article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons licence, and indicate if changes were made. The images or other third party material in this article are included in the article's Creative Commons licence, unless indicated otherwise in a credit line to the material. If material is not included in the article's Creative Commons licence and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this licence, visit http://creativecommons.org/licenses/by/4.0/ (https://creativecommons.org/licenses/by/4.0/) .
spellingShingle Original Paper
Szutowska, Julia
Gwiazdowska, Daniela
Probiotic potential of lactic acid bacteria obtained from fermented curly kale juice
title Probiotic potential of lactic acid bacteria obtained from fermented curly kale juice
title_full Probiotic potential of lactic acid bacteria obtained from fermented curly kale juice
title_fullStr Probiotic potential of lactic acid bacteria obtained from fermented curly kale juice
title_full_unstemmed Probiotic potential of lactic acid bacteria obtained from fermented curly kale juice
title_short Probiotic potential of lactic acid bacteria obtained from fermented curly kale juice
title_sort probiotic potential of lactic acid bacteria obtained from fermented curly kale juice
topic Original Paper
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7965858/
https://www.ncbi.nlm.nih.gov/pubmed/33104821
http://dx.doi.org/10.1007/s00203-020-02095-4
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