Discovering Probiotic Bacteria in Shalgam Juice through Advanced DNA Sequencing Techniques

What is it about?

The study investigates lactic acid bacteria (LAB) isolated from Shalgam juices from Türkiye, characterizing their probiotic potential using 16S rRNA gene sequencing. The dominant strains included Pediococcus acidilactici, Lacticaseibacillus sp., L. paracasei, and Enterococcus faecalis, exhibiting resilience under low pH and bile salt conditions. Certain strains demonstrated high resistance to antibiotics, hydrophobicity, and the ability to produce short-chain fatty acids (SCFAs) like acetate, butyrate, and propionate. The research underscores the probiotic potential of LAB from Shalgam juice, highlighting their possible applications in fermented foods. Furthermore, most strains showed proteolytic and β-galactosidase enzyme activities, antimicrobial activity, and the ability to adhere to epithelial and mucosal surfaces.

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Photo by Zulfugar Karimov on Unsplash

Photo by Zulfugar Karimov on Unsplash

Why is it important?

This research is crucial as it explores the identification and probiotic potential of lactic acid bacteria (LAB) from traditionally produced Shalgam juice in Türkiye, aiming to expand the understanding of LAB's beneficial properties and potential uses. As probiotics are increasingly utilized in food and pharmaceutical industries, discovering novel strains with robust probiotic attributes can enhance health benefits and offer new avenues for fermented food production. The study contributes to the field by identifying strains that not only survive gastrointestinal conditions but also exhibit antimicrobial and enzyme activities, which are valuable for industrial applications and consumer health. Key Takeaways: 1. Probiotic Potential: The research identifies LAB strains from Shalgam juice with strong probiotic characteristics, including survival under gastrointestinal stress conditions and antimicrobial activity, suggesting their suitability for use in fermented foods. 2. Industrial Value: The LAB strains show proteolytic and β-galactosidase enzyme activities, enhancing their industrial value by potentially improving food processing and nutritional profiles. 3. Short-Chain Fatty Acids Production: Selected LAB strains produce significant amounts of short-chain fatty acids, which are beneficial for gut health, highlighting their potential as probiotic candidates for enhancing digestive health in functional foods.