ISSN 2410-7751 (Print)
ISSN 2410-776X (Online)
Biotechnologia Acta Т. 19, No. 1, 2026
P. 27-37, Bibliography 61, Engl.
UDC: 579.6:579.864.1
https://doi.org/10.15407/biotech19.01.027
Full text: (PDF, in English)
PROBIOTIC PROPERTIES OF LACTIC ACID BACTERIA ISOLATED FROM SOUR BREWING WORT
O.S. Putria1, A.I. Romanenko1, S.A. Marushchenko1, P.R. Zubyk1, A.D. Khablenko1,2, S.G. Danylenko2
1 National Technical University of Ukraine "Igor Sikorsky Kyiv Polytechnic Institute"
2 Institute of Food Resources of the National Academy of Agrarian Sciences of Ukraine
The study of the probiotic potential of lactic acid bacteria isolated from sour brewing wort is a promising direction for developing new functional fermented products, as these strains may exhibit enhanced antagonistic activity and improved survival under stress conditions.
Aim. To isolate, identify, and determine selected probiotic properties of lactic acid bacteria derived from sour brewing wort.
Methods. The following method was used to prepare the brewing wort. Isolation of lactic acid bacteria (LAB) strains was carried out from brewing wort that had been spontaneously fermented for 12 months. Identification was performed using physiological and biochemical analyses of LAB metabolic characteristics. Antagonistic activity of the isolate was assessed using the well-diffusion method, antibiotic susceptibility by the disk-diffusion method, and adhesive properties by spectrophotometry. Enzymatic activities were determined qualitatively.
Results. A culture of Lactiplantibacillus pentosus isolated from brewing wort was identified. Its strong antagonistic effect against the test culture, S. aureus, was demonstrated, with an inhibition zone of 30.0 ± 0.10 mm. Resistance to aminoglycosides and penicillins was established, consistent with the typical antibiotic susceptibility profile of LAB. Adhesion indicators – autoaggregation and hydrophobicity – were 44.80 ± 2.62% and 46.20 ± 3.00%, respectively. No studied enzymatic activities were observed.
Conclusions. Lpb. Pentosus isolated from sour brewing wort exhibits antagonism toward S. aureus, resistance to aminoglycosides, penicillins, and glycopeptides, moderate autoaggregation, and high cell wall hydrophobicity. The studied enzymatic activities were not detected. The results indicate potential probiotic activity and the need for further studies on stress tolerance.
Keywords: lactic acid bacteria, sour wort, Lactiplantibacillus pentosus, antagonism, adhesive properties, enzymatic activity, probiotics, biotechnology.
© Palladin Institute of Biochemistry of the National Academy of Sciences of Ukraine, 2026
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