Enhancing Food Sustainability through Probiotics Isolated from Fermented Cauliflower

Kamila Rachwał, Klaudia Gustaw () and Ilona Sadok
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Kamila Rachwał: Department of Biotechnology, Microbiology and Human Nutrition, Faculty of Food Science and Biotechnology, University of Life Science in Lublin, 8 Skromna Street, 20-704 Lublin, Poland
Klaudia Gustaw: Department of Biotechnology, Microbiology and Human Nutrition, Faculty of Food Science and Biotechnology, University of Life Science in Lublin, 8 Skromna Street, 20-704 Lublin, Poland
Ilona Sadok: Department of Chemistry, Faculty of Medicine, Collegium Madicum, The John Paul II Catholic University of Lublin, Konstantynów 1J, 20-708 Lublin, Poland

Sustainability, 2024, vol. 16, issue 19, 1-23

Abstract: In the face of increasing challenges to sustainable food production, biotechnology offers solutions to support the environmental and health aspects of the food industry. This study explores the probiotic potential of L. plantarum and L. brevis isolated from fermented cauliflower. The probiotic properties of the strains and their biochemical characteristics were comprehensively assessed. They have been shown to be resistant to conditions in the human gastrointestinal tract and are able to adhere to colonic epithelial cells. Beneficial properties, such as antimicrobial activity and the production of phenolic acid and exopolysaccharides, were confirmed. The safety of these isolates was established, highlighting their suitability as pro- and prebiotics, and as fermentation starters. In particular, C5 and C2 strains have shown promising industrial potential, with C5 excelling in overall performance and C2 exhibiting strong antagonism to pathogenic strains and superior adhesion to intestinal cells. The resilience of strain C5 under various stress conditions and the exceptional exopolysaccharide production by strain C2 further underscore their unique capabilities and potential applications. These distinct properties make them particularly suitable for applications in functional foods and health-oriented products. These results emphasize the importance of fermented foods in promoting sustainable agricultural practices and consumer health, contributing to a more sustainable food industry.

Keywords: probiotic potential; fermented cauliflower; intestinal cell adhesion; digestive tract survival; antimicrobial activity; Lactiplantibacillus plantarum; Levilactobacillus brevis (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2024
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