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Abstract
In this study, a survey of the probiotic potential of 5 lactic acid bacteria strains (Lactobacillus pentosus: M1, M2, M3, M4, M5) was conducted. The results indicated that all five strains exhibited high acid tolerance at pH 2.5 after four hours, with survival rates ranging from 81.73% to 106.57%. The strain L. pentosus M2 demonstrated the highest autoaggregation ability at 99.24%, while L. pentosus M3 exhibited the lowest at 15.83%. Coaggregation assays and hydrophobicity assay of the strains were generally at an average level; however, L. pentosus M2 showed superior coaggregation assays with Staphylococcus aureus and Salmonella typhimurium, with rates of 17.14% and 23.70%, respectively, compared to the other strains. Most strains displayed very high tolerance to pepsin, bile salts, and pancreatic juice. The survival rate of L. pentosus strains in a pepsin medium ranged from 86.40% to 95.57%, with L. pentosus M2 having the highest survival rate at 95.57% and L. pentosus M3 the lowest at 86.40%. In bile salt and pancreatic juice conditions, the survival rates of L. pentosus strains (M1, M2, M3, M4, M5) were 95.83%, 96.54%, 90.90%, 93.59%, and 87.40%, respectively.
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How to Cite
Tran Thanh Quynh Anh, Do Thi Bich Thuy, & Nguyen Thi Van Anh. (2025). Characterization of probiotic potential in Lactobacillus pentosus strains. E-Journal of Agricultural Science and Technology, 9(1), 4752–4762. https://doi.org/10.46826/huaf-jasat.v9n1y2025.1216
Section
FOOD TECHNOLOGY - ENGINEERING
Copyright @ 2017-2025 by E-Journal of Agricultural Science and Technology
References
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Bhagat, D., Raina, N., Kumar, A., Katoch, M., Khajuria, Y., Slathia, P. S., & Sharma, P. (2020). Probiotic properties of a phytase producing Pediococcus acidilactici strain SMVDUDB2 isolated from traditional fermented cheese product, Kalarei. Scientific Reports, 10(1), 1–11.
Cotter, P. D., Hill, C., & Ross, R. P. (2005). Food microbiology: Bacteriocins: Developing innate immunity for food. Nature Reviews Microbiology, 3(10), 777–788.
De Souza, B. M. S., Borgonovi, T. F., Casarotti, S. N., Todorov, S. D., & Penna, A. L. B. (2019). Lactobacillus casei and Lactobacillus fermentum Strains Isolated from Mozzarella Cheese: Probiotic potential, safety, acidifying kinetic parameters and viability under gastrointestinal tract conditions. Probiotics and Antimicrobial Proteins, 11(2), 382–396.
Dlamini, Z. C., Langa, R. L. S., Aiyegoro, O. A., & Okoh, A. I. (2019). Safety evaluation and colonisation abilities of four lactic acid bacteria as future probiotics. Probiotics and Antimicrobial Proteins, 11(2), 397–402.
Dogra, Tanvi, Mehra, Rahul, Kumar, Harish, Thakur, & Meenu. (2021). Probiotic potential of lactic acid bacteria isolated from traditional fermented food “Maleda” of northern indian state. Annals. Food Science and Technology, 22(1).
EL-Sayed, A. I. M., El-Borai, A. M., Akl, S. H., EL-Aassar, S. A., & Abdel-Latif, M. S. (2022). Identification of Lactobacillus strains from human mother milk and cottage cheese revealed potential probiotic properties with enzymatic activity. Scientific Reports, 12(1).
Escobar-Sánchez, M., Carrasco-Navarro, U., Juárez-Castelán, C., Lozano-Aguirre Beltrán, L., Pérez-Chabela, M. L., & Ponce-Alquicira, E. (2023). Probiotic properties and proteomic analysis of Pediococcus pentosaceus 1101. Foods, 12(1), 1–22.
Fernandez-Pacheco, P., Arévalo-Villena, M., Bevilacqua, A., Corbo, M. R., & Briones Pérez, A. (2018). Probiotic characteristics in Saccharomyces cerevisiae strains: Properties for application in food industries. LWT, 97, 332–340.
Gandomi, H., Farhangfar, A., Basti, A. A., Misaghi, A., & Noori, N. (2019). Auto and co-aggregation, hydrophobicity and adhesion properties of Lactobacillus plantarum strains isolated from Siahmazgi traditional cheese. Food & Health Journal, 2(1), 1–5.
Grujović, M., Mladenović, K. G., Nikodijević, D. D., & Čomić, L. R. (2019). Autochthonous lactic acid bacteria—presentation of potential probiotics application. Biotechnology Letters, 41(11), 1319–1331.
Kabore, D., Sawadogo-Lingani, H., H.Dicko, M., Diawara, B., & Jakobsen, M. (2012). Acid resistance, bile tolerance and antimicrobial properties of dominant lactic acid bacteria isolated from traditional “maari” baobab seeds fermented condiment. African Journal of Biotechnology, 11(5), 1197–1206.
Kwun, S. Y., Bae, Y. W., Yoon, J. A., Park, E. H., & Kim, M. D. (2020). Isolation of acid tolerant lactic acid bacteria and evaluation of α-glucosidase inhibitory activity. Food Science and Biotechnology, 29(8), 1125–1130.
Lebeer, S., Vanderleyden, J., & De Keersmaecker, S. C. J. (2010). Host interactions of probiotic bacterial surface molecules: Comparison with commensals and pathogens. Nature Reviews Microbiology, 8(3), 171–184.
Li, M., Wang, Y., Cui, H., Li, Y., Sun, Y., & Qiu, H. (2020). Characterization of lactic acid bacteria isolated from the gastrointestinal tract of a wild boar as potential probiotics. Frontiers in Veterinary 7, 1–10.
Markowiak, Paulina, and Katarzyna Ślizewska. (2017). “Effects of Probiotics, Prebiotics, and Synbiotics on Human Health.” Nutrients 9.
Masood, M. I., Qadir, M. I., Shirazi, J. H., & Khan, I. U. (2011). Beneficial effects of lactic acid bacteria on human beings. Critical Reviews in Microbiology, 37(1), 91–98.
Mozzi, R. R., Raya, G. M. Vignolo, Safety of Lactic Acid Bacteria, Charles M. A. P. (2010). Biotechnology of lactic acid bacteria: Novel Applications, Blackwell Publishing. USA, 393.
Mulaw, G., Sisay Tessema, T., Muleta, D., & Tesfaye, A. (2019). In vitro evaluation of probiotic properties of lactic acid bacteria isolated from some traditionally fermented Ethiopian food products. International Journal of Microbiology, 1-11
Nithya, A., Misra, S., Panigrahi, C., & Genu, C. (2023). Probiotic potential of fermented foods and their role in non-communicable diseases management : An understanding through recent clinical evidences. Food Chemistry Advances, 3(June 2022), 100381.
Oh, A., Daliri, E. B. M., & Oh, D. H. (2018). Screening for potential probiotic bacteria from Korean fermented soybean paste: In vitro and Caenorhabditis elegans model testing. LWT - Food Science and Technology, 88(August 2017), 132–138.
Riaz Rajoka, M. S., Mehwish, H. M., Siddiq, M., Haobin, Z., Zhu, J., Yan, L., Shao, D., Xu, X., & Shi, J. (2017). Identification, characterization, and probiotic potential of Lactobacillus rhamnosus isolated from human milk. Lwt, 84, 271–280.
Sanchart, C., Watthanasakphuban, N., Boonseng, O., Nguyen, T. H., Haltrich, D., & Maneerat, S. (2018). Tuna condensate as a promising low-cost substrate for glutamic acid and GABA formation using Candida rugosa and Lactobacillus futsaii. Process Biochemistry, 70(January), 29–35.
Srinivash, M., Krishnamoorthi, R., Mahalingam, P. U., Malaikozhundan, B., & Keerthivasan, M. (2023). Probiotic potential of exopolysaccharide producing lactic acid bacteria isolated from homemade fermented food products. Journal of Agriculture and Food Research, 11(October 2022), 100517.
Yan, J., Huang, Y., Gao, Z., Zhang, Z., Gu, Q., & Li, P. (2023). Probiotic potential of Lactiplantibacillus plantarum ZFM4 isolated from pickles and its effects on human intestinal microecology. Lwt, 184(18), 114954.
Zawistowska-Rojek, A., Kośmider, A., Stępień, K., & Tyski, S. (2022). Adhesion and aggregation properties of Lactobacillaceae strains as protection ways against enteropathogenic bacteria. Archives of Microbiology, 204(5), 1–13.