Lactiplantibacillus plantarum* Ch13 was found to survive the harsh conditions of the intestinal tract and displayed better adhesion ability to the intestinal epithelium than the commercial probiotic strain Lac. plantarum 299v (DSM9843).
“This is a candidate to be further studied in order to characterize its potential health benefits,” wrote the scientists in Probiotics & Antimicrobial Proteins.
* Lactiplantibacillus plantarum was formerly known as Lactobacillus plantarum. For more information on the taxonomic changes to the genus Lactobacillus, please click HERE.
Traditional fermented food and beverages
The researchers focused on “Masato de Yuca”, an Amazonian beverage made from cassava (Manihot esculenta), and “Chicha de Siete Semillas”, which is made from different cereal, pseudo-cereal, and legume flours.
“These artisanal foods are a natural source for the isolation of novel microorganisms, since they are obtained through spontaneous, non-controlled fermentations, thus keeping the biodiversity of the natural microbiota; then, they constitute a valuable source of microbial diversity, ready to be explored,” they explained.
“However, in spite of the high potential of these heritage-fermented foods, studies about their microbiota and their genetic diversity are scarce or non-existent in some cases.”
Study details
After obtaining permission of local authorities according to the Nagoya protocol, the researchers isolated lactic acid bacteria from the two fermented beverages. From an initial 33 isolates, the researchers obtained 16 strains. They noted that in Chicha all the isolated strains were Lac. plantarum, while in Masato the strains consisted of Lac. plantarum, Limosilactobacillus fermentum (formerly Lactobacillus fermentum), Pediococcus acidilactici, and Weissella confuse.