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Endo, A., Okada, S., Reclassification of the genus Leuconostoc and proposals of Fructobacillus fructosus gen. nov., comb. nov., Fructobacillus durionis comb. nov., Fructobacillus ficulneus comb. nov. and Fructobacillus pseudoficulneus comb. nov. INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY 2008, 58, 2195-2205.

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Article

Lactic Acid Bacteria Isolated from Fruits: A Review on Methods for Evaluation of Probiotic Potential

1School of Nutrition, Federal University of Goiás (FANUT/UFG), Rua 227, s/n, St Leste Universitário, Goiânia, Goiás, 74605-080, Brazil

2Federal Institute of Southeast of Minas Gerais, Food Science and Technology Department (DCTA/IF Sudeste MG), Rio Pomba, MG, CEP 36180-000, Brazil


Journal of Food and Nutrition Research. 2022, Vol. 10 No. 10, 711-726
DOI: 10.12691/jfnr-10-10-9
Copyright © 2022 Science and Education Publishing

Cite this paper:
Jéssica Pereira Barbosa, Dennia Pires de Amorim Trindade, Eliane Maurício Furtado Martins, Patrícia Amaral Souza Tette. Lactic Acid Bacteria Isolated from Fruits: A Review on Methods for Evaluation of Probiotic Potential. Journal of Food and Nutrition Research. 2022; 10(10):711-726. doi: 10.12691/jfnr-10-10-9.

Correspondence to: Patrícia  Amaral Souza Tette, School of Nutrition, Federal University of Goiás (FANUT/UFG), Rua 227, s/n, St Leste Universitário, Goiânia, Goiás, 74605-080, Brazil. Email: patricia.amaral@ufg.br

Abstract

This Lactic acid bacteria (LAB) are known to have many health-promoting properties, among them probiotic activity. Fruits and their by-products are colonized with certain types of these microorganisms on their surfaces and contain them as part of their composition. This review provides information about methods of isolation, characterization, and identification of LAB from fruits and their by-products, including methods of evaluating the probiotic potential of these microorganisms and development of probiotic products. The strategies reported in this review are useful to help researchers in their choice of methods, aimed at the future development of potentially probiotic fruit products with LAB isolates from fruits that address the needs of specific groups in the population that cannot obtain probiotics from dairy products.

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