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Isolation and Identification of Lactococcus lactis and Weissella cibaria Strains from Fermented Beetroot and an Investigation of Their Properties as Potential Starter Cultures and Probiotics
The presence of certain microorganisms in dairy products or silage is highly desirable. Among them are probiotic strains of lactic acid bacteria (LAB), which show many beneficial features, including antimicrobial properties that support the development of beneficial microflora; in addition, owing to...
Autores principales: | , , , , , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2022
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9368051/ https://www.ncbi.nlm.nih.gov/pubmed/35954024 http://dx.doi.org/10.3390/foods11152257 |
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author | Maślak, Ewelina Złoch, Michał Arendowski, Adrian Sugajski, Mateusz Janczura, Izabela Rudnicka, Joanna Walczak-Skierska, Justyna Buszewska-Forajta, Magdalena Rafińska, Katarzyna Pomastowski, Paweł Białczak, Dorota Buszewski, Bogusław |
author_facet | Maślak, Ewelina Złoch, Michał Arendowski, Adrian Sugajski, Mateusz Janczura, Izabela Rudnicka, Joanna Walczak-Skierska, Justyna Buszewska-Forajta, Magdalena Rafińska, Katarzyna Pomastowski, Paweł Białczak, Dorota Buszewski, Bogusław |
author_sort | Maślak, Ewelina |
collection | PubMed |
description | The presence of certain microorganisms in dairy products or silage is highly desirable. Among them are probiotic strains of lactic acid bacteria (LAB), which show many beneficial features, including antimicrobial properties that support the development of beneficial microflora; in addition, owing to their biochemical activity, they influence the nutritional, dietary, and organoleptic properties of food products. Before being placed on the market, each strain requires separate testing to determine its probiotic properties and effectiveness. The aim of this study was to isolate LAB strains from a pickled beetroot sample that could be used in the dairy industry and with the potential to be considered as a probiotic in the future. Two strains identified using the MALDI technique were selected—Lactococcus lactis and Weissella cibaria. The optimal growth conditions of the strains were determined, and their proteolytic properties were assessed with the use of the o-PA reagent and spectrophotometry. The lipid profile was analyzed using the SALDI (surface-assisted laser desorption/ionization) technique and silver nanoparticles. High-performance liquid chromatography was used to assess the ability of the strains to synthesize beneficial metabolites, such as B vitamins (B2, B3, and B9) or lactic acid, and gas chromatography was used to analyze the substances responsible for organoleptic properties. Moreover, the ability to inhibit the growth of pathogenic strains was also tested in the selected strains. Both tested strains demonstrated the desired properties of starter cultures for future use in functional food production, showing that fermented plant products can serve as valuable potential probiotic sources. |
format | Online Article Text |
id | pubmed-9368051 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2022 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-93680512022-08-12 Isolation and Identification of Lactococcus lactis and Weissella cibaria Strains from Fermented Beetroot and an Investigation of Their Properties as Potential Starter Cultures and Probiotics Maślak, Ewelina Złoch, Michał Arendowski, Adrian Sugajski, Mateusz Janczura, Izabela Rudnicka, Joanna Walczak-Skierska, Justyna Buszewska-Forajta, Magdalena Rafińska, Katarzyna Pomastowski, Paweł Białczak, Dorota Buszewski, Bogusław Foods Article The presence of certain microorganisms in dairy products or silage is highly desirable. Among them are probiotic strains of lactic acid bacteria (LAB), which show many beneficial features, including antimicrobial properties that support the development of beneficial microflora; in addition, owing to their biochemical activity, they influence the nutritional, dietary, and organoleptic properties of food products. Before being placed on the market, each strain requires separate testing to determine its probiotic properties and effectiveness. The aim of this study was to isolate LAB strains from a pickled beetroot sample that could be used in the dairy industry and with the potential to be considered as a probiotic in the future. Two strains identified using the MALDI technique were selected—Lactococcus lactis and Weissella cibaria. The optimal growth conditions of the strains were determined, and their proteolytic properties were assessed with the use of the o-PA reagent and spectrophotometry. The lipid profile was analyzed using the SALDI (surface-assisted laser desorption/ionization) technique and silver nanoparticles. High-performance liquid chromatography was used to assess the ability of the strains to synthesize beneficial metabolites, such as B vitamins (B2, B3, and B9) or lactic acid, and gas chromatography was used to analyze the substances responsible for organoleptic properties. Moreover, the ability to inhibit the growth of pathogenic strains was also tested in the selected strains. Both tested strains demonstrated the desired properties of starter cultures for future use in functional food production, showing that fermented plant products can serve as valuable potential probiotic sources. MDPI 2022-07-28 /pmc/articles/PMC9368051/ /pubmed/35954024 http://dx.doi.org/10.3390/foods11152257 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Maślak, Ewelina Złoch, Michał Arendowski, Adrian Sugajski, Mateusz Janczura, Izabela Rudnicka, Joanna Walczak-Skierska, Justyna Buszewska-Forajta, Magdalena Rafińska, Katarzyna Pomastowski, Paweł Białczak, Dorota Buszewski, Bogusław Isolation and Identification of Lactococcus lactis and Weissella cibaria Strains from Fermented Beetroot and an Investigation of Their Properties as Potential Starter Cultures and Probiotics |
title | Isolation and Identification of Lactococcus lactis and Weissella cibaria Strains from Fermented Beetroot and an Investigation of Their Properties as Potential Starter Cultures and Probiotics |
title_full | Isolation and Identification of Lactococcus lactis and Weissella cibaria Strains from Fermented Beetroot and an Investigation of Their Properties as Potential Starter Cultures and Probiotics |
title_fullStr | Isolation and Identification of Lactococcus lactis and Weissella cibaria Strains from Fermented Beetroot and an Investigation of Their Properties as Potential Starter Cultures and Probiotics |
title_full_unstemmed | Isolation and Identification of Lactococcus lactis and Weissella cibaria Strains from Fermented Beetroot and an Investigation of Their Properties as Potential Starter Cultures and Probiotics |
title_short | Isolation and Identification of Lactococcus lactis and Weissella cibaria Strains from Fermented Beetroot and an Investigation of Their Properties as Potential Starter Cultures and Probiotics |
title_sort | isolation and identification of lactococcus lactis and weissella cibaria strains from fermented beetroot and an investigation of their properties as potential starter cultures and probiotics |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9368051/ https://www.ncbi.nlm.nih.gov/pubmed/35954024 http://dx.doi.org/10.3390/foods11152257 |
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