Characterization of Probiotic Properties of Lactic Acid Bacteria Isolated from Fermented Plant Raw Materials

• Дата: 2026
• Автори: Khablenko, A.D., Danylenko, S.G., Dugan, O.M., Polischuk, V.Yu., Yalovenko, O.I., Holubchyk, D.S., Хабленко, А.Д., Даниленко, С.Г., Дуган, О.М., Поліщук, В.Ю., Яловенко, О.І., Голубчик, Д.С.
• Формат: Стаття
• Мова: Англійська
• Опубліковано: PH "Akademperiodyka" of the NAS of Ukraine 2026
• Онлайн доступ: https://ojs.microbiolj.org.ua/index.php/mj/article/view/392
• Назва журналу: Microbiological Journal

Search and application of effective probiotic microorganisms are of great scientific and practical importance for biotechnology and the food industry. Particular attention is drawn to lactic acid bacteria (LAB) isolated from fermented plant raw materials, as a source of natural isolates with high adaptive potential. Further investigation of their properties opens up prospects for the development of new plant-based functional products with probiotic properties. Aim. To isolate LAB cultures from fermented vegetables and berries and to study their probiotic properties. Methods. LAB were isolated from fermented plant raw materials (cabbage, cucumbers, cherries) by the method of serial dilutions followed by plating on MRS agar medium. Species identification was carried out based on morphological characteristics, physiological and biochemical tests, and carbohydrate fermentation profiles using the ABIS online service. Probiotic properties were evaluated by: (a) resistance to low pH (pH 2.0) and bile (0.5%) in phosphate buffer; (b) antimicrobial activity (agar diffusion method); (c) autoaggregation ability (measuring optical density at 600 nm); (d) enzymatic activity (amylolytic and proteolytic); and (e) antibiotic resistance (disk diffusion method). Statistical analysis of the obtained results was performed using Duncan’s test at a significance level of p < 0.05. Results. A total of 45 LAB cultures with similar colony and cell morphology were isolated from different plant sources. Identification revealed that the isolates belonged to Lacticaseibacillus rhamnosus, Lactiplantibacillus plantarum, and Lacticaseibacillus casei species. All cultures showed resistance to acidic conditions (pH 2.0) and bile salts; however, the most stress-tolerant strain was Lpb. plantarum S2. No proteolytic or amylolytic activities were observed in any of the strains. Antagonistic activity was detected against test cultures of conditionally pathogenic bacteria such as B. subtilis, S. aureus, and E. coli. Antibiotic resistance to aminoglycosides, glycopeptides, and polypeptides was identified, while sensitivity to chloramphenicol, tetracycline, erythromycin, and rifampicin was established. The cultures demonstrated high autoaggregation levels, with the highest observed after 24 hours for Lpb. plantarum S2. Conclusions. Lactic acid bacteria were isolated from fermented cabbage, cucumbers, and cherries. The best results – high resistance to acidic conditions and bile salts, as well as antagonistic and autoaggregation properties – were shown by the isolate Lactiplantibacillus plantarum S2.