FUNCTIONAL CHARACTERIZATION OF LACTIC ACID BACTERIA ISOLATED FROM FERMENTED WATERMELON JUICE
DOI:
https://doi.org/10.31861/biosystems2026.01.003Keywords:
lactic acid bacteria, fermented plant substrates, probiotic properties, fermented watermelon juice, biotechnologyAbstract
Fermented plant-based products are an important source of lactic acid bacteria (LAB); however, most studies focus on traditional substrates, while spontaneously fermented fruit juices, particularly watermelon juice, remain poorly investigated. The limited data on the species composition and probiotic properties of lactic acid bacteria isolated from such substrates determine the need for further research. To isolate, identify, and evaluate the probiotic properties of a LAB isolate obtained from fermented watermelon juice. Standard microbiological and physiological-biochemical research methods were used. Isolation and cultivation were performed on MRS medium at 37 °C. Identification was carried out based on morphological and physiological-biochemical characteristics using Bergey’s Manual and ABIS online software. Stress resistance was assessed by cell survival at pH 2.0 and in the presence of 0.5 % bile salts. Antagonistic activity was determined by the agar diffusion method, antibiotic susceptibility by the disk diffusion method, and autoaggregation properties by changes in the optical density of the cell suspension. A lactic acid bacteria isolate was obtained from fermented watermelon juice and identified as Limosilactobacillus fermentum based on a combination of morphological and physiological-biochemical characteristics. Low resistance to acidic conditions (pH 2.0) and high resistance to bile salts (0.5 %) were established. The isolate exhibited antagonistic activity against Gram-positive bacteria (Bacillus subtilis, Staphylococcus aureus) and showed no activity against Gram-negative microorganisms or yeasts of the genus Candida. A typical antibiotic susceptibility profile and moderate autoaggregation ability (up to 42.93 %) were determined. The obtained results may be used for further investigation of the probiotic properties of the Lmb. fermentum strain, as well as in the development of functional fermented beverages and biotechnological products.
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