Are pickles a probiotic
Pro Research Analysisby 
Searched over 200M research papers
Are Pickles a Probiotic?
Introduction to Probiotics in Pickles
Pickles, particularly those that are fermented, have been a staple in various cultures for centuries. Recent studies have shown that these fermented foods can be a rich source of probiotics, which are beneficial bacteria that contribute to gut health. This article explores the probiotic potential of pickles based on various research findings.
Probiotic Bacteria in Fermented Pickles
Lactobacillus Species in Pickles
Several studies have identified various strains of Lactobacillus in fermented pickles, which exhibit significant probiotic properties. For instance, Lactobacillus plantarum, isolated from different types of pickles, has shown the ability to survive in acidic conditions and bile salts, which are essential characteristics for probiotics to thrive in the gastrointestinal tract1 2 4 6 9. Additionally, Lactobacillus brevis and Lactobacillus paracasei have also been identified in pickles, demonstrating similar probiotic potentials1 4 10.
Bacillus Species in Pickles
Bacillus species, such as Bacillus licheniformis and Bacillus subtilis, have also been isolated from fermented pickles. These strains have shown promising probiotic properties, including acid and bile tolerance, cholesterol removal, and antimicrobial activity3 7. Bacillus licheniformis, in particular, has been highlighted for its stability and safety in food applications7.
Health Benefits of Probiotic Pickles
Antimicrobial and Antioxidant Activities
Probiotic strains isolated from pickles have demonstrated antimicrobial activities against various pathogens. For example, Enterococcus durans from turmeric pickle showed strong antagonistic activity against Listeria monocytogenes, Bacillus cereus, and Staphylococcus aureus5. Additionally, some strains like Lactobacillus plantarum have exhibited antioxidant activities, which can contribute to overall health by reducing oxidative stress1 5.
Cholesterol Reduction
Several studies have reported that probiotic strains from pickles can help in reducing cholesterol levels. Lactobacillus plantarum E680, isolated from Chinese traditional fermented pickles, was found to significantly reduce total cholesterol and low-density lipoprotein (LDL) cholesterol levels in hypercholesterolemic mice9. This suggests that consuming probiotic pickles could potentially aid in managing cholesterol levels.
Gut Health and Immune System Support
Probiotic bacteria from pickles can colonize the intestinal tract, thereby preventing the growth of harmful pathogens and supporting gut health. They can also enhance the immune system, as seen with various Lactobacillus strains that have been shown to decrease pathogen numbers and improve immune responses8.
Conclusion
In summary, fermented pickles are indeed a source of probiotics, particularly strains of Lactobacillus and Bacillus, which exhibit various health benefits. These include antimicrobial and antioxidant activities, cholesterol reduction, and support for gut health and the immune system. Therefore, incorporating fermented pickles into the diet can be a beneficial way to enhance probiotic intake and promote overall health.
Sources and full results
Most relevant research papers on this topic
Probiotic and Antioxidant Potential of the Lactobacillus Spp. Isolated from Artisanal Fermented Pickles
The Lactobacillus sp. strain PCR140 (NMCC91) isolated from artisanal fermented pickles shows promising probiotic and antioxidant potential, making it suitable for use in both food and medical industries.
Characterization of a probiotic starter culture with anti-Candida activity for Chinese pickle fermentation.
Lactobacillus plantarum AT4 is a promising probiotic starter for Chinese pickle fermentation, with anti-Candida activity and comparable sensory value to commercial products.
Characterization of probiotic potential of Bacillus species isolated from a traditional brine pickle
Bacillus licheniformis PUFSTP35, found in fermented mango pickle, shows the most potential for use as a beneficial probiotic.
In Vitro StudyIn Vitro Properties of Potential Probiotic Indigenous Lactic Acid Bacteria Originating from Traditional Pickles
Traditional ubuk pickle strains show promising probiotic properties, with L. plantarum and L. brevis showing greater potential than P. ethanolidurans.
In Vitro Study
Rigorous Journal
Highly CitedStudies on traditional Indian (turmeric) pickle as probiotic pickle for therapeutic uses in view of COVID-19 pandemic
Traditional turmeric pickle with Enterococcus durans TP2 strain is a promising probiotic candidate for enhancing the therapeutic potential of turmeric and promoting overall health benefits.
Isolation and Evaluation of the Probiotic Activity of Lactic Acid Bacteria Isolated from Pickled Brassica juncea (L.) Czern. et Coss.
Lactic acid bacteria isolated from pickled Vietnamese cabbage show probiotic properties, with Lactiplantibacillus plantarum showing more than commercial strains Bacillus clausii and Lactobacillus acidophilus.
Safety and Stability Assessment of Potential Probiotic Strains from Fermented Mango Brine Pickle
Two potential probiotic strains, Bacillus licheniformis KT921419 and B. methylotrophicus KT921422, show no adverse safety characteristics and maintain viability in mango brine pickle for 6 months at room temperature, making them unique in food applications.
Applications of Probiotic Bacteria to the Vegetable Pickle Products
Probiotic bacteria in vegetable pickles can decrease pathogen numbers, improve immune system, and prevent irritable bowel syndrome.
Probiotic characteristics of Lactobacillus plantarum E680 and its effect on Hypercholesterolemic mice
Lactobacillus plantarum E680, found in Chinese fermented pickles, shows potential as a novel probiotic for developing cholesterol-lowering functional foods.
In Vitro StudyRigorous Journal