Characterization of the probiotic potential of lactic acid bacteria isolated from spontaneous fermentation of jalapeno peppers (Capsicum annuum L.)

The aim of this study was to isolate and characterize lactic acid bacteria (LAB) from spontaneous fermentation of jalapeno pepper. Three strains of LAB were isolated from the spontaneous fermentation of peppers: Lactobacillus brevis P.16564, Lactobacillus brevis P.36564, and Lactobacillus rossiae P.26562, which were identified by amplification of the 16S rRNA gene. All strains showed marked viability after exposure to simulated gastric and pancreatic juice. Strain P.36564 showed greater viability when exposed to sequential stress from gastric and pancreatic juice. All strains showed antimicrobial activity on Escherichia coli (ATCC 25922) and Salmonella sp. (ATCC 700623). As for safety aspects, all strains are considered safe for human consumption. All strains have a high percentage of hydrophobicity and autoaggregation. The percentage of coaggregation of LAB with E. coli was low. These results suggest that LAB isolated from pepper may have a probiotic potential. Practical applications The spontaneous fermented pepper is an excellent source of lactic acid bacteria (LAB). In this study, it was possible to obtain strains of LAB with excellent probiotic potential and antimicrobial activity against Salmonella sp. (ATCC 700623) and E. coli (ATCC 25922). The isolated strains of peppers could be used in the preparation of different fermented foods. The results of this research demonstrate the potential of the strains for future use by the fermented food industry.