The naturally occurring lactic acid bacteria can be isolated from various sources. Pickled (L.) Czern. et Coss. was used to isolate lactic acid bacteria (LAB). This study was conducted to compare the probiotic properties of probiotics isolated from pickled Vietnamese cabbage with some commercial strains of probiotics available on the Vietnamese market. The results showed that two strains ( and ) isolated from pickled Vietnamese cabbage and three commercial strains of probiotics (, , ) all showed probiotic properties. Probiotic properties were evaluated through the ability to survive in low pH, pepsin, pancreatin, and bile salt media, the hydrophobicity of the bacteria, the antibiotic resistance, and the resistance to pathogenic bacteria. The isolated strain had fewer probiotic properties than but more than the two commercial strains and , and the isolated showed the fewest probiotic properties of the five strains.
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| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC10606517 | PMC |
| http://dx.doi.org/10.3390/foods12203810 | DOI Listing |
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