Probiotic Potential of Lactobacillus paracasei CT12 Isolated from Water Kefir Grains (Tibicos)
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Probiotic Potential of Lactobacillus paracasei CT12 Isolated from Water Kefir Grains (Tibicos) Haydee Eliza Romero‑Luna1 · Audry Peredo‑Lovillo2 · Adrián Hernández‑Mendoza3 · Humberto Hernández‑Sánchez4 · Patricia Isidra Cauich‑Sánchez5 · Rosa María Ribas‑Aparicio6 · Gloria Dávila‑Ortiz1 Received: 6 January 2020 / Accepted: 24 April 2020 © Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract The water kefir grains are a multi-species starter culture used to produce fermented beverages of sucrose solution with or without fruit extracts. The water kefir grains are known in Mexico as Tibicos, which are mainly used to produce Tepache, a traditional Mexican drink made by fermenting pineapple peel. The microbiota of Tibicos mainly include lactic acid bacteria (LAB) and since most probiotics belong to this group, Tibicos may represent a potential source of probiotic bacteria. Moreover, several bacteria isolated from kefir samples have been recognized as probiotics. Hence, the aim of this study was to assess the probiotic properties of a Lactobacillus strain isolated from Tibicos. The isolated, designed as CT12, was identified as Lactobacillus paracasei by sequencing 16S RNA gene. L. paracasei CT12 showed a survival rate of ca. 57% and 40% following simulated gastric and intestinal digestion, respectively. Besides, the strain was sensitive to ampicillin and erythromycin, and exhibited hydrophobicity (97–99%), autoaggregation (ca. 70%) and mucin adhesion properties (up to 90%), while no possessed haemolytic capacity. Furthermore, its cell-free supernatant displayed relevant antimicrobial, antifungal and antioxidant capacity. Hence, L. paracasei CT12 appears to possess a potential probiotic value.
* Gloria Dávila‑Ortiz [email protected] 1
Laboratorio de Proteínas Vegetales, Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Mexico City, Mexico
2
Laboratorio de Bioquímica de Los Alimentos, Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Mexico City, Mexico
3
Laboratorio de Química Y Biotecnología de Productos Lácteos, Centro de Investigación en Alimentación Y Desarrollo A. C, Carretera Gustavo Enrique Astiazarán Rosas, 46, Hermosillo, Sonora 83304, México
4
Laboratorio de Biotecnología de Alimentos, Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Mexico City, Mexico
5
Laboratorio de Bacteriología Médica, Departamento de Microbiología, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Mexico City, Mexico
6
Laboratorio de Producción Y Control de Biológicos, Departamento de Microbiología, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Mexico City, Mexico
Introduction There are a variety of traditional fermented beverages of prehispanic origin in Mexico, prepared from fruit and vegetable substrates, such as Pulque, Colonche and Tepache, amo
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