Preprint Article Version 1 Preserved in Portico This version is not peer-reviewed

Novel Probiotic for Peppers Fermentation with Safe and Health-Promoting Potential

Micaela Ivana Nuñez
,
María Cecilia Verni
,
Fernando Eloy Argañaraz Martinez
ORCID logo ,
Jaime Daniel Babot
ORCID logo ,
Victoria Terán
,
Mariana Elizabeth Danilovich
,
Elena Cartagena
* ORCID logo ,
María Rosa Alberto
ORCID logo ,
Mario Eduardo Arena
ORCID logo
Version 1 : Received: 5 March 2024 / Approved: 6 March 2024 / Online: 6 March 2024 (13:35:09 CET)

A peer-reviewed article of this Preprint also exists.

Nuñez, I.M.; Verni, M.C.; Argañaraz Martinez, F.E.; Babot, J.D.; Terán, V.; Danilovich, M.E.; Cartagena, E.; Alberto, M.R.; Arena, M.E. Novel Lactic Acid Bacteria Strains from Regional Peppers with Health-Promoting Potential. Fermentation 2024, 10, 209. Nuñez, I.M.; Verni, M.C.; Argañaraz Martinez, F.E.; Babot, J.D.; Terán, V.; Danilovich, M.E.; Cartagena, E.; Alberto, M.R.; Arena, M.E. Novel Lactic Acid Bacteria Strains from Regional Peppers with Health-Promoting Potential. Fermentation 2024, 10, 209.

Abstract

This study provides a comprehensive investigation of lactic acid bacteria (LAB) isolated from Argentinean Capsicum annum L. The 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. Rep-PCR analysis grouped the isolates into 11 clonal groups. Lp. plantarum LVP 40 and LV 46; Levilactobacillus brevis LVP 41, Pediococcus pentosaseus LV P43, and Lt. curvatus LVP44, displayed both safety and resilience against adverse conditions such a slow pH, bile, and simulated gastric and intestinal juices. Moreover, the LAB strains exhibited high hydrophobicity and auto-aggregation percentages, NaCl tolerance, and 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. Noteworthy 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 probiotic 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.

Keywords

red and green peppers; lactic acid bacteria; probiotics; antimutagenic activity; antipathogenic activity; biosurfactants

Subject

Biology and Life Sciences, Food Science and Technology

Copyright: This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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