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. 2023 Oct 17;12(20):3810.
doi: 10.3390/foods12203810.

Isolation and Evaluation of the Probiotic Activity of Lactic Acid Bacteria Isolated from Pickled Brassica juncea (L.) Czern. et Coss

Nguyen Hong Khoi Nguyen  1   2 , Bach Long Giang  3 , Tran Thanh Truc  1   4
Affiliations

Isolation and Evaluation of the Probiotic Activity of Lactic Acid Bacteria Isolated from Pickled Brassica juncea (L.) Czern. et Coss

Nguyen Hong Khoi Nguyen et al. Foods. .

Abstract

The naturally occurring lactic acid bacteria can be isolated from various sources. Pickled Brassica juncea (L.) Czern. et Coss. was used to isolate lactic acid bacteria (LAB). This study was conducted to compare the probiotic properties of probiotics isolated from pickled Vietnamese cabbage with some commercial strains of probiotics available on the Vietnamese market. The results showed that two strains (Lactobacillus fermentum and Lactiplantibacillus plantarum) isolated from pickled Vietnamese cabbage and three commercial strains of probiotics (Bacillus subtilis, Bacillus clausii, Lactobacillus acidophilus) all showed probiotic properties. Probiotic properties were evaluated through the ability to survive in low pH, pepsin, pancreatin, and bile salt media, the hydrophobicity of the bacteria, the antibiotic resistance, and the resistance to pathogenic bacteria. The isolated strain Lactiplantibacillus plantarum had fewer probiotic properties than Bacillus subtilis but more than the two commercial strains Bacillus clausii and Lactobacillus acidophilus, and the isolated Lactobacillus fermentum showed the fewest probiotic properties of the five strains.

Keywords: Brassica juncea (L.) Czern. et Coss.; isolation; lactic acid bacteria (LAB); probiotic activity.

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Figures

Figure A1
Figure A1
Antibiotic ability of isolated probiotics compared with commercial probiotics: (Dx) Doxycycline antibiotic; (Ax) Amoxicillin antibiotic; (Ef) Enrofloxacin antibiotic; (Ge) Gentamicin antibiotic.
Figure A2
Figure A2
Antibacterial ability of isolated probiotics compared with commercial probiotics: (A) Bacillus cereus NRRL B-3711; (B) Camplyobacter jejuni DSM 24114; (C) Citrobacter freundii RLS1; (D) Escherichia coli NRRL B-409; (E) Listeria monocytogenes CIP 106; (F) Proteus mirabilis ADL-72; (G) Shigella boydii ATCC8700; (H) Salmonella typhimurium DSM 10506; (I) Staphylococcus aureus NRRL B-313; (J) Vibrio parahaemolyticus DSM2172 and (1) L. acidophilus; (2) B. clausii; (3) B. subtilis; (4) L. fermentum; (5) L. plantarum; (KS) Ciprofloxacin antibiotic.
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Grants and funding

Nguyen Tat Thanh University provided half of the funding for this paper through the lecturer’s scientific research project of 30 million VND, and the authors contributed the remaining half.

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