Assessment of the Probiotic Properties of Pediococcus acidilactici, Pediococcus pentosaceus, and Lactiplantibacillus plantarum Strains Isolated From Fermented Maize Grains

Amidou S Ouili ¹, Iliassou Mogmenga ², Assiètta Ouattara ¹

⁰Laboratoire de Microbiologie et de Biotechnologies Microbiennes, Université Joseph KI-ZERBO, 03 BP 7021, Ouagadougou 03, Burkina Faso.

Journal of Food Protection +

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April 23, 2025

View abstract on PubMed

Summary

Eleven lactic acid bacteria (LAB) strains from corn kernels show promising probiotic potential. Isolates Z2 and Z3 exhibit excellent survival, aggregation, antioxidant, and pathogen inhibition capabilities, marking them as strong candidates for further research.

Area Of Science

Microbiology
Food Science
Probiotics

Background

Lactic acid bacteria (LAB) are recognized for their health benefits.
Identifying novel LAB strains with robust probiotic properties is crucial for functional food development.
Corn kernels serve as a potential source for unique LAB isolates.

Purpose Of The Study

To evaluate the probiotic potential of 11 LAB strains isolated from corn kernels.
To characterize their safety, survival under simulated gastrointestinal conditions, and functional properties.
To identify superior strains for potential application as probiotics.

Main Methods

Phenotypic and biochemical characterization followed by 16S rRNA gene sequencing for bacterial identification.
Antibiotic sensitivity testing and hemolytic activity assays for safety assessment.
In vitro assays for simulated gastrointestinal tolerance (pepsin, bile salts, phenol), auto- and co-aggregation, hydrophobicity, antioxidant capacity, pathogen inhibition, and enzymatic activity.

Main Results

Eight strains identified as Pediococcus acidilactici, two as Pediococcus pentosaceus, and one as Lactiplantibacillus plantarum.
All strains were non-hemolytic, indicating safety. High survival rates were observed under simulated gastrointestinal conditions.
Significant auto- and co-aggregation, hydrophobicity, antioxidant activity, and inhibition of foodborne pathogens were demonstrated. Proteolytic and lipolytic activities were also noted.

Conclusions

Corn kernel-derived LAB strains, particularly Pediococcus acidilactici and Lactiplantibacillus plantarum, possess significant probiotic properties.
Isolates Z2 (Pediococcus pentosaceus) and Z3 (Pediococcus acidilactici) demonstrated a broad spectrum of beneficial characteristics, including excellent survival and functional activities.
These promising strains warrant further investigation for their application in probiotic foods and supplements.

Keywords:

Antimicrobial Burkina Faso Maize Microorganisms Probiotics