Abstract
This study investigated the antipathogenic activity and probiotic potential of indigenous lactic acid bacteria (LAB) isolated from Chinese homemade pickles. In total, 27 samples were collected from different sites in China. Fifty-nine yielded pure colonies were identified by 16S rRNA gene sequencing as LAB and were initially evaluated for the antibacterial activity in vitro. Initial screening yielded Lactobacillus plantarum GS083, GS086, and GS090, which showed a broad-spectrum antibacterial activity against food-borne pathogens, especially multidrug-resistant pathogens. Meanwhile, organic acids were mainly responsible for the antimicrobial activity of the LAB strains, and the most abundant of these was lactic acid (19.32 ± 0.95 to 24.79 ± 0.40 g/l). Additionally, three L. plantarum strains demonstrated several basic probiotic characteristics including cell surface hydrophobicity, autoaggregation, and survival under gastrointestinal (GI) tract conditions. The safety of these isolates was also evaluated based on their antibiotic susceptibility, hemolytic risk, bile salt hydrolase activity, and existence of virulence or antibiotic resistance genes. All strains were safe at both the genomic and phenotypic levels. Therefore, L. plantarum GS083, GS086, and GS090 are fairly promising probiotic candidates and may be favorable for use as preservatives in the food industry.
Highlights
Fermentation is a traditional method used to prolong the shelf life and improve the flavors of food [1]
59 lactic acid bacteria (LAB) strains were isolated from 27 samples of pickles with different fermentation methods from around China (Figure 1). e results of 16S rRNA gene sequencing and homology searching using BLAST confirmed that these strains included Lactobacillus (42), Lactococcus (6), Weissella (5), Enterococcus (3), Pediococcus (2), and Leuconostoc (1)
59 LAB strains were isolated from Chinese pickles including those from the genera Lactobacillus, Lactococcus, Weissella, Enterococcus, Pediococcus, and Leuconostoc, and their antibacterial activity and probiotic potential were further investigated
Summary
Fermentation is a traditional method used to prolong the shelf life and improve the flavors of food [1]. Fermented foods such as pickles are widely utilized by most families in China and have been continually consumed for thousands of years. LAB are classified as “generally recognized as safe” microorganisms and are widely used in the food industry [3]. In addition to their probiotic functions, LAB can improve food flavor and nutritional value by generating aromatic compounds and converting isoflavone glucosides into aglycones [4, 5].
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
