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<p>This study aimed to isolate and identify lactic acid bacteria from traditionally fermented Makdous, with a focus on selecting strains suitable for safe and functional fermentation. A total of 33 isolates were identified by 16S rRNA gene sequencing as <i>Levilactobacillus brevis</i> (<i>n</i> = 29) and <i>Lactiplantibacillus plantarum</i> (<i>n</i> = 4). Technological characterisation, comprising acidification, exopolysaccharide production, and tolerance to salt, acid, and acetic acid, was followed by multivariate analysis, which identified five promising strains: <i>Lev. brevis</i> SB4 and <i>Lp. plantarum</i> SB6, SB12, SB14, and SB16. These strains, alongside the reference <i>Lacticaseibacillus rhamnosus</i> GG, were further evaluated for in vitro probiotic properties. Among them, <i>Lev. brevis</i> SB4 and <i>Lp. plantarum</i> SB14 stood out due to high autoaggregation, surface hydrophobicity, antioxidant activity, and antimicrobial effects. Notably, <i>Lp. plantarum</i> SB14 showed the highest radical scavenging activity, while SB4 demonstrated potent inhibition against <i>Listeria monocytogenes</i> ATCC 13932 and <i>Staphylococcus aureus</i> ATCC 43300. These findings suggest that SB4 and SB14 are strong candidates as multifunctional starters to enhance the safety, quality, and health-promoting potential of fermented vegetable products and other functional food applications.</p>

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Multifunctional lactic acid bacteria isolated from traditional Makdous

  • 期刊论文

  • 发表日期：

    2025年11月8日

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  • Halil İbrahim Kahve,
  • Furkan Aydın,
  • Deniz Koçan

摘要

This study aimed to isolate and identify lactic acid bacteria from traditionally fermented Makdous, with a focus on selecting strains suitable for safe and functional fermentation. A total of 33 isolates were identified by 16S rRNA gene sequencing as Levilactobacillus brevis (n = 29) and Lactiplantibacillus plantarum (n = 4). Technological characterisation, comprising acidification, exopolysaccharide production, and tolerance to salt, acid, and acetic acid, was followed by multivariate analysis, which identified five promising strains: Lev. brevis SB4 and Lp. plantarum SB6, SB12, SB14, and SB16. These strains, alongside the reference Lacticaseibacillus rhamnosus GG, were further evaluated for in vitro probiotic properties. Among them, Lev. brevis SB4 and Lp. plantarum SB14 stood out due to high autoaggregation, surface hydrophobicity, antioxidant activity, and antimicrobial effects. Notably, Lp. plantarum SB14 showed the highest radical scavenging activity, while SB4 demonstrated potent inhibition against Listeria monocytogenes ATCC 13932 and Staphylococcus aureus ATCC 43300. These findings suggest that SB4 and SB14 are strong candidates as multifunctional starters to enhance the safety, quality, and health-promoting potential of fermented vegetable products and other functional food applications.