Abstract
Probiotics can act as a natural barrier against several pathogens, such Helicobacter pylori, a bacterium linked to stomach cancer. The aim of the present study was to isolate and identify lactic acid bacteria (LAB) from pulque and aguamiel, and evaluate their probiotic potential and antimicrobial effect on Escherichia coli, Staphylococcus aureus, and Helicobacter pylori. Ten isolates were selected and evaluated for in vitro resistance to antibiotics and gastrointestinal conditions, and antimicrobial activity against E. coli and S. aureus and the effect on H. pylori strains. 16S rRNA identification was performed. Ten potential probiotic isolates were confirmed as belonging to the genera Lactobacillus and Pediococcus. All the strains were susceptible to clinical antibiotics, except to vancomycin. Sixty percent of the isolates exhibited antimicrobial activity against E. coli and S. aureus. The growth of H. pylori ATCC 43504 was suppressed by all the LAB, and the urease activity from all the H. pylori strains was inhibited, which may decrease its chances for survival in the stomach. The results suggest that LAB isolated from pulque and aguamiel could be an option to establish a harmless relationship between the host and H. pylori, helping in their eradication therapy.
Highlights
Pulque is a viscous, non-distilled alcoholic beverage produced and consumed in Mexico, obtained by the fermentation of maguey sap from the species Agave atrovensis and A. americana.Typically, fermentation occurs under non-aseptic conditions, which promotes the presence of a great variety of microorganisms including those naturally present in the aguamiel and those incorporated during collection, transport, inoculation, and manipulation [1,2]
lactic acid bacteria (LAB) isolates were sensitive to the majority of antibiotics evaluated, except for isolates P24-6, P24-7, and P24-8, which were moderately resistant to levofloxacin and to tetracycline, respectively
Through the identification of the bacterial species isolated in this study, we found that the lactobacilli were mostly Lactobacillus plantarum, except
Summary
Non-distilled alcoholic beverage produced and consumed in Mexico, obtained by the fermentation of maguey sap (aguamiel) from the species Agave atrovensis and A. americana. Fermentation occurs under non-aseptic conditions, which promotes the presence of a great variety of microorganisms including those naturally present in the aguamiel and those incorporated during collection, transport, inoculation, and manipulation [1,2]. Several studies describe the presence of Saccharomyces cerevisiae, species of Kluyveromyces, Zymomona, Leuconostoc, and Lactobacillus [1,3,4]. These microorganisms in fermented products are associated with human health benefits and probiotic potential.
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