Putative probiotic lactic acid bacteria isolated from sauerkraut fermentations

Area of Science:

• Microbiology
• Food Science
• Probiotics Research

Background:

• Probiotics are live microorganisms conferring health benefits.
• Sauerkraut, a fermented cabbage product, is a potential source of probiotics due to lactic acid bacteria succession.
• Identifying novel probiotic sources is crucial for health and food industries.

Purpose of the Study:

• To isolate and characterize probiotic microorganisms from sauerkraut fermentations.
• To evaluate the safety and probiotic potential of recovered lactic acid bacteria.
• To identify promising bacterial strains for food applications.

Main Methods:

• Performed four sauerkraut fermentations and isolated lactic acid bacteria.
• Phenotypically and genotypically characterized 114 isolates to the genus level.
• Assessed safety (e.g., β-hemolysis, antimicrobial resistance) and probiotic potential (bile and low pH tolerance, antimicrobial activity).

Main Results:

• Identified 114 lactic acid bacteria isolates, predominantly Lactobacillus spp. (52%) and Leuconostoc spp. (33%).
• Evaluated isolates for safety and probiotic traits: 88% bile-resistant, 20% acid-tolerant, some with antimicrobial resistance and activity against Listeria monocytogenes.
• Selected six promising candidates, with three Lactobacillus strains demonstrating significant probiotic potential and acid tolerance.

Conclusions:

• Sauerkraut fermentation is a viable source for isolating potential probiotic microorganisms.
• Three novel Lactobacillus strains exhibit promising probiotic characteristics, including antimicrobial activity and acid tolerance.
• These identified strains are suitable for future applications in the food industry, especially in vegetable-based products like sauerkraut.