Unlocking the Probiotic with Antioxidant-Rich Potential from Wine Coffee: In vitro Screening and Characterization

dc.contributor.authorJatmiko, Yoga Dwi
dc.contributor.authorSuharjono, Suharjono
dc.contributor.authorArdyati, Tri
dc.contributor.authorMustafa, Irfan
dc.contributor.authorMustamin, Aryan
dc.contributor.authorPuja, Lintang Ratu
dc.contributor.authorArifah, Siti Nur
dc.contributor.authorAtho'illah, Mochammad Fitri
dc.date.accessioned2025-07-08T19:33:09Z
dc.date.issued2025-05-19
dc.description.abstractFood companies are becoming interested in lactic acid bacteria (LAB) due to their promising health benefits. LAB can be isolated from several bioresources; nothing is known about the probiotic potential of fermented coffee products like wine coffee. The study aimed to determine the probiotic potential of LAB isolated from wine coffee with antioxidant properties. Characterization of probiotics included antioxidant activity, acidity resistance, bile salt tolerance, antibacterial activity, antibiotic sensitivity, and haemolytic activity. The promising probiotics were identified using 16S rDNA sequences. The current results demonstrated that twenty-five isolates were found in wine coffee, and all showed antioxidant activities. Isolate E1 has the highest antioxidant activity (64.31%) among others. Isolates D4 and E2 were proposed as potential probiotics due to survival at low pH (pH 2) and bile salt (2%), inhibit Bacillus cereus ATCC 1178, Escherichia coli ATCC 25922, Staphylococcus aureus ATCC 29213, and Salmonella Typhimurium TRD1, and do not display haemolytic activity. Isolates D4 and E2 demonstrated resistant to Kanamycin and Aztreonam. Based on molecular identification, isolates E2 and D4 were identified as Lactiplantibacillus plantarum, E1 was identified as Lacticaseibacillus paracasei. These LAB isolates are promising probiotic candidates and require further validation of their strain-specific potential.
dc.identifier.citationJATMIKO, Y. D. et al. Unlocking the Probiotic with Antioxidant-Rich Potential from Wine Coffee: In vitro Screening and Characterization. Coffee Science, Lavras, v. 20, p. 01-12, 2025.
dc.identifier.issneISSN: 1984-3909
dc.identifier.urihttps://doi.org/10.25186/.v20i.2341
dc.identifier.uri${dspace.url}/handle/123456789/14753
dc.language.isoen
dc.publisherEditora UFLA
dc.relation.ispartofseriesCoffee Science; v. 20, 2025.
dc.subjectFermentation
dc.subjectFunctional food
dc.subjectLacticaseibacillus paracasei
dc.subjectLactiplantibacillus plantarum
dc.subjectProbiotic potential
dc.titleUnlocking the Probiotic with Antioxidant-Rich Potential from Wine Coffee: In vitro Screening and Characterization
dc.typeArtigo

Arquivos

Pacote original

Agora exibindo 1 - 1 de 1
Nenhuma Miniatura Disponível
Nome:
2341.pdf
Tamanho:
1.66 MB
Formato:
Adobe Portable Document Format

Licença do pacote

Agora exibindo 1 - 1 de 1
Nenhuma Miniatura Disponível
Nome:
license.txt
Tamanho:
1.71 KB
Formato:
Item-specific license agreed upon to submission
Descrição: