Wine as potential resources of probiotic bacteria

Miroslava Kačániová, Attila Kántor, Soňa Felsöciová, Jana Žiarovská, Simona Kunová, Margarita Terentjeva, Eva Ivanišová

Abstract


Wine has long been under the view of researchers to test it for prospective benefits to human health. Many recent studies have claimed how moderate consumption of wine, can be beneficial for us. The aim of this study were assessed antagonistic activity of the LAB strains, Lactobacillus brevis, Lactobacillus hilgardii and Lactobacillus plantarum isolated from wine against foodborne pathogenic bacteria as well as their probiotic potential. In this study, antagonistic activities and probiotic potential of lactic acid bacteria (LAB) derived from a Slovakian wine were demonstrated. The cell free supernatants (CFS) from Lactobacillus brevis, Lactobacillus hilgardii and Lactobacillus plantarum inhibited the growth of foodborne pathogenic bacteria. The detection of antimicrobial activity was carried out by well diffusion method against five species of Gram-negative bacteria: Escherichia coli CCM 3988, Klebsiella pneumoniae CCM 2318, Salmonella enterica subsp. enterica CCM 3807, Shigella sonei CCM 1373, Yersinia enterocolitica CCM 5671 and five Gram-positive bacteria: Bacillus thuringiensis CCM 19, Enterococcus faecalis CCM 4224, Listeria monocytogenes CCM 4699, Stapylococcus aureus subsp. aureus CCM 2461, Streptococcus pneumonia CCM 4501. These results suggest that the LAB strains derived from wine exerted antagonistic activities against foodborne pathogenic bacteria with probiotic potential.


Keywords


Lactic acid bacteria, wine, probiotic effect, pathogenic strains

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