Probiotic content of fermented pickles
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Probiotic Bacteria in Fermented Pickles
Fermented pickles are a rich source of probiotic microorganisms, especially lactic acid bacteria (LAB) such as Lactiplantibacillus plantarum, Lactiplantibacillus pentosus, Levilactobacillus brevis, Lentilactobacillus parabuchneri, Pediococcus parvulus, and Leuconostoc mesenteroides. These bacteria are commonly found in traditional pickles from various regions, including Persian, Chinese, and Middle Eastern pickled vegetables, and are recognized for their ability to survive acidic and salty environments, which are typical of pickle fermentation processes 13457810.
Probiotic Viability and Content in Pickles
Studies show that fermented pickles can maintain high levels of viable probiotic bacteria, often exceeding 6 log CFU/g (colony-forming units per gram) at the end of fermentation and during storage. This is true for both free and microencapsulated probiotic strains, with microencapsulation further improving the survivability of probiotics during storage 1310. The dominant LAB, especially L. plantarum, consistently demonstrates strong acid and bile tolerance, making it a reliable probiotic candidate in pickled products 1510.
Functional and Health-Related Properties
Probiotic strains isolated from pickles exhibit several beneficial properties, including:
- Antimicrobial Activity: Many LAB and Bacillus strains from pickles can inhibit harmful bacteria and even fungi like Candida, contributing to food safety and potential health benefits 12610.
- Antioxidant and Anti-inflammatory Effects: Certain strains, such as Limosilactobacillus fermentum and Bacillus licheniformis, show strong antioxidant activity and can reduce inflammation, as demonstrated in cell studies 678.
- Enzyme Production: Some probiotic bacteria and yeasts from pickles produce enzymes like β-galactosidase, protease, amylase, and phytase, which can improve digestion, flavor, and nutrient availability 19.
- Cholesterol Assimilation: Yeast strains like Pichia kudriavzevii from mango pickles can assimilate cholesterol, suggesting a potential role in cholesterol management .
- Anti-Candida Activity: Specific LAB strains, such as L. plantarum AT4, have demonstrated the ability to inhibit Candida, making pickles a possible functional food for managing fungal infections .
Microbial Diversity in Pickled Vegetables
Metagenomic studies reveal that pickled vegetables contain a diverse range of probiotic bacteria, with LAB being the most dominant group. Other beneficial genera, such as Weissella and Bacillus, are also present. However, some samples may contain unwanted bacteria like Enterobacteriaceae, highlighting the importance of hygienic processing to ensure safety and maximize probiotic benefits 24.
Enhancing Probiotic Content in Pickles
The probiotic content of pickles can be enhanced by using selected starter cultures, including both free and microencapsulated forms of LAB. The addition of prebiotics, such as inulin, and the use of selenium-enriched LAB can further improve the functional properties and survivability of probiotics in pickled products 38.
Conclusion
Fermented pickles are a valuable source of diverse probiotic bacteria, primarily lactic acid bacteria, with proven health-promoting properties such as antimicrobial, antioxidant, and anti-inflammatory effects. The probiotic content in pickles can be maintained at high levels through careful fermentation and storage practices, and can be further enhanced by using selected starter cultures and microencapsulation techniques. These findings support the role of pickles as a functional food with potential health benefits for consumers 134578910.
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