Selection of new lactobacilli strains with potentially probiotic properties

• DOI: 10.35219/foodtechnology.2023.1.02
• Publication Date: 2023-09-20T16:20:35Z
• Authors: Mihaela Cotârleț; Marina Pihurov; Bogdan Păcularu-B...; Aida Mihaela Vasile; Gabriela Elena Ba...; Leontina Grigore-...
• Keywords: Lactobacillus paracasei

In recent years, there has been an increasing interest among food industry producers for functional foods. this context, the study aims to isolate new lactic acid bacteria strains with probiotic potential that could further be used obtain valuable metabiotics good technological and health benefits. current study, twenty-nine newly LAB were isolated from various natural sources, including artisanal cultures (like, kefir grains kombucha membrane), selected through fermentation on unconventional plant-base substrates, consisting red lentils flour, potato peel powder, okara. The identified using 16S rDNA sequencing, as Lacticaseibacillus paracasei (encoded BL13, BL80, BL87) Lactiplantibacillus plantarum BL21) screened considering their in vitro properties. safety assessment evaluation highlighted (BL13) (BL21) performant have antimicrobial against Escherichia coli Staphylococcus aureus, being also susceptible tetracycline, chloramphenicol ampicillin. Furthermore, proved adhesion properties HT-29 cell line. These are promising starter candidates approachable obtaining ingredients processes, offer