Probiotic Characterization of Lactic Acid Bacteria Isolated from Traditional Pickles: A Functional and Safety Assessment

Pickles, fermented vegetable products, are a source of functionally important microorganisms. In the present study, 360 lactic acid bacteria originating from traditional pickles in Türkiye were evaluated to ascertain their probiotic, safety, and technological properties. Of these, nine were identified as Lactiplantibacillus plantarum, three as Levilactobacillus brevis, and one as Lactiplantibacillus paraplantarum. The 13 isolates demonstrated a survival rate of between 65.12% and 99.91% at 2 hours, and between 62.56% and 99.91% at 3 hours in simulated gastric juice. The isolates also exhibited tolerance to 3% bile salts, with survival rates ranging from 98.15% to 132.17%. The isolates inhibited S. aureus ATCC 29213 and S. Typhimurium RSHMB 95091. In addition, their auto-aggregation levels increased during the incubation period. In addition, two L. plantarum strains exhibited strong bile salt hydrolysis activity, while the majority of the strains demonstrated moderate bile salt hydrolysis activity. The isolates demonstrated resistance to vancomycin, gentamicin, kanamycin and streptomycin, and susceptibility to erythromycin and chloramphenicol. It was observed that none of the isolates possessed virulence genes or genes related to biogenic amine production. In addition, L. plantarum strains were found to possess the gad gene, which is responsible for the production of gamma amino butyric acid. The study concluded that probiotic properties are strain-specific and that these strains are potential probiotic candidates.

Keywords:
Lactiplantibacillus plantarum; Levilactobacillus brevis; pickle; probiotic

The pickle strains exhibited high survival rates in gastric juice and bile salts.

The isolates had antimicrobial activity against S. aureus and S. Typhimurium.

No virulence genes or biogenic amine production were detected in any isolate.

Several strains possessed the gad gene, indicating a capacity for GABA production.