Investigation of probiotic properties of Lactiplantibacillus plantarum isolated from hawthorn vinegar
Küçük Resim Yok
Tarih
2024
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Taylor & Francis Ltd
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Probiotic microorganisms are gaining attention because of their beneficial effects on human health. Vinegar is produced by fermenting carbohydrate-rich foods with yeasts and acetic acid bacteria. Hawthorn vinegar is notable for its high concentration of aromatic compounds, amino acids, vitamins, minerals, and organic acids. In this study, probiotic bacteria was isolated from traditionally fermented hawthorn vinegar. Following genotypic characterization, the isolated bacteria was evaluated for its capacity to grow and survive in a low pH environment, antibiotic susceptibility, surface adhesion qualities, cholesterol precursor degradation, and adherence to HCT116 cells. The data indicate that the isolated strain is Lactiplantibacillus plantarum (L. plantarum IIT), and it exhibits probiotic potential. The strain can break down four distinct cholesterol precursors and was resistant to N30, K30, VA30 and S10 antibiotics. Additionally, it demonstrates a high adhesion capacity to HCT116 cells (96.63%) and exhibits cytotoxic effects on these cells.
Açıklama
Anahtar Kelimeler
Cholesterol, hawthorn vinegar, Lactiplantibacillus plantarum, probiotic, HCT-116
Kaynak
Cyta-Journal of Food
WoS Q Değeri
Q3
Scopus Q Değeri
Q2
Cilt
22
Sayı
1
