Novel Lactic Acid Bacteria Strains from Regional Peppers with Health-Promoting Potential

NUÑEZ, IVANA MICAELA; VERNI, MARÍA CECILIA; ARGAÑARAZ MARTINEZ, FERNANDO ELOY; BABOT, JAIME DANIEL; TERÁN, VICTORIA; DANILOVICH, MARIANA ELIZABETH; CARTAGENA, ELENA; ALBERTO, MARÍA ROSA; ARENA, MARIO EDUARDO

Fermentation

MDPI

Lugar: Basel; Año: 2024 vol. 10

first_pagesettingsOrder Article ReprintsOpen AccessArticleNovel Lactic Acid Bacteria Strains from Regional Peppers with Health-Promoting Potentialby Ivana Micaela Nuñez 1,María Cecilia Verni 1,Fernando Eloy Argañaraz Martinez 2ORCID,Jaime Daniel Babot 3ORCID,Victoria Terán 1,Mariana Elizabeth Danilovich 1,2,Elena Cartagena 1,2,*ORCID,María Rosa Alberto 1,2,†ORCID andMario Eduardo Arena 1,2,†ORCID1Instituto de Biotecnología Farmacéutica y Alimentaria (INBIOFAL) CONICET–UNT, Avenida N Kirchner 1900, San Miguel de Tucumán CP 4000, Argentina2Facultad de Bioquímica, Química y Farmacia, Universidad Nacional de Tucumán (UNT), Ayacucho 471, San Miguel de Tucumán CP 4000, Argentina3Reference Centre for Lactobacilli (CERELA-CONICET), Chacabuco 145, San Miguel de Tucumán CP 4000, Argentina*Author to whom correspondence should be addressed.†These authors contributed equally to this work.Fermentation 2024, 10(4), 209; https://doi.org/10.3390/fermentation10040209Submission received: 1 March 2024 / Revised: 4 April 2024 / Accepted: 9 April 2024 / Published: 11 April 2024(This article belongs to the Special Issue Recent Trends in Lactobacillus and Fermented Food, 2nd Edition)Downloadkeyboard_arrow_down Browse Figures Review Reports Versions NotesAbstractThis study provides a comprehensive investigation of lactic acid bacteria (LAB) isolated from Argentinean Capsicum annum L. This research covers important aspects, including genotypic characterization, bacterial stress tolerance, adhesion ability, safety evaluation, and functional and technological properties. The predominant isolates were identified as Lactilactobacillus curvatus and Lactiplantibacillus plantarum. A Rep-PCR analysis grouped the isolates into 11 clonal groups. Lp. plantarum LVP 40 and LV 46, Levilactobacillus brevis LVP 41, Pediococcus pentosaceus LV P43, and Lt. curvatus LVP44 displayed both safety and resilience against adverse conditions such as a slow pH, bile, and simulated gastric and intestinal juices. Moreover, the LAB strains exhibited high hydrophobicity and auto-aggregation percentages, NaCl tolerance, and a substantial acidifying capacity. LAB supernatants demonstrated promising surfactant and emulsifying properties. Likewise, they differentially inhibited Staphylococcus aureus and Pseudomonas aeruginosa biofilms, showcasing their potential as antipathogenic agents. Noteworthily, some strains displayed considerable co-aggregation with these pathogens, and several isolates showed an effective antimutagenic and detoxifying power, further emphasizing their multifaceted capabilities. Five pepper bacterial strains showcased beneficial properties, suggesting their potential for gut health enhancement. In summary, these LAB strains hold promise as vegetable fermentation starters, contributing to food safety and versatile applications in food science.