Probiotic and antimicrobial potential of Enterococcus faecalis CC3 isolated from traditional Vietnamese pickled Brassica juncea
Article Sidebar
Abstract Views: 300
File Views: 219
Main Article Content
Abstract
Abstract. Thuy NP, Anh LTL, Linh NT, Tuu NT, Phong VT. 2026. Probiotic and antimicrobial potential of Enterococcus faecalis CC3 isolated from traditional Vietnamese pickled Brassica juncea. Biodiversitas 27 (2): d270208. https://doi.org/10.13057/biodiv/d270208. Vietnamese pickled mustard greens (Brassica juncea), known as Dua cai muoi chua, harbor diverse microbial communities with potential biotechnological applications. This study aimed to isolate and characterize Lactic Acid Bacteria (LAB) from these traditional pickles to evaluate their probiotic and antimicrobial properties. Sixty samples collected from Vinh Long province, Vietnam, yielded 64 presumptive LAB isolates. These were screened for acid and bile tolerance, antibiotic susceptibility, hemolytic activity, and antimicrobial efficacy against Escherichia coli, Salmonella enterica, and Staphylococcus aureus. Among the candidates, isolate CC3 exhibited superior resilience, maintaining high viability after 12 hours at pH 2.0 and in the presence of 1.0% bile salts. Identified as Enterococcus faecalis via 16S rRNA gene sequencing (GenBank Accession No. PX928037), strain CC3 demonstrated broad-spectrum antimicrobial activity, producing significant inhibition zones against S. aureus (22.59 ± 1.59 mm), E. coli (21.29 ± 1.53 mm), and S. enterica (20.66 ± 1.88 mm). Safety assessments confirmed CC3 as γ-hemolytic (non-hemolytic) and sensitive to clinically relevant antibiotics, including Ampicillin and Chloramphenicol. Furthermore, PCR analysis verified the absence of virulence genes (esp, gelE, cylA, cylM), vancomycin resistance genes (vanA, vanB), and biogenic amine-producing genes (hdc1, hdc2, tdc). These findings highlight the microbial diversity of indigenous fermented vegetables and suggest E. faecalis CC3 as a promising candidate for probiotic applications or as a biopreservative starter culture.
Article Details
Issue
Section
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
References
Abubakr MAS. 2018. Antimicrobial activities of lactic acid bacteria strains isolated from human breast milk against human pathogenic strains. Intl J Clin Dev Anat 4 (1): 27-31. https://doi.org/10.11648/j.ijcda.20180401.14.
Alebiosu KM, Adetoye A, Ayeni FA. 2017. Antimicrobial activities of lactic acid bacteria against Pseudomonas aeruginosa, Providencia vermicola, Alcaligenes faecalis, and methicillin-resistant S. aureus. West Afr J Pharm 28 (2): 132-142. https://doi.org/10.60787/wapcp-28-2-163.
Ayyash MM, Abdalla AK, AlKalbani NS, Baig MA, Turner MS, Liu SQ, Shah NP. 2021. Invited review: Characterization of new probiotics from dairy and nondairy products-Insights into acid tolerance, bile metabolism and tolerance, and adhesion capability. J Dairy Sci 104 (8): 8363-8379. https://doi.org/10.3168/jds.2021-20398.
Banik A, Anjum H, Habib H, Abony M, Begum A, Ahmed Z. 2023. Characterization of lactic acid bacteria isolated from street pickles of Dhaka, Bangladesh. Heliyon 9 (6): e17508. https://doi.org/10.1016/j.heliyon.2023.e17508.
Braïek OB, Smaoui S. 2019. Enterococci: Between emerging pathogens and potential probiotics. BioMed Res Intl 2019: 5938210. https://doi.org/10.1155/2019/5938210.
Câmara SPA, Dapkevicius A, Silva CCG, Malcata FX, Dapkevicius MLNE. 2020. Artisanal Pico cheese as a reservoir of Enterococcus species possessing virulence and antibiotic resistance properties: Implications for food safety. Food Biotechnol 34 (1): 25-41. https://doi.org/10.1080/08905436.2019.1710844.
Cao Z, Pan H, Li S, Shi C, Wang S, Wang F, Ye P, Jia J, Ge C, Lin Q, Zhao Z. 2019. In vitro evaluation of probiotic potential of lactic acid bacteria isolated from Yunnan De’ang pickled tea. Probiotics Antimicrob Proteins 11 (1): 103-112. https://doi.org/10.1007/s12602-018-9395-x.
Castorena-Alba MM, Vázquez-Rodríguez JA, López-Cabanillas Lomelí M, González-Martínez BE. 2018. Cholesterol assimilation, acid, and bile survival of probiotic bacteria isolated from food and reference strains. CYTA J Food 16 (1): 36-41. https://doi.org/10.1080/19476337.2017.1335347.
Coton M, Coton E, Lucas P, Lonvaud A. 2004. Identification of the gene encoding a putative tyrosine decarboxylase of Carnobacterium divergens 508. Development of molecular tools for the detection of tyramine-producing bacteria. Food Microbiol 21 (2): 125-130. https://doi.org/10.1016/j.fm.2003.10.004.
Darbandi A, Asadi A, Mahdizade Ari M, Ohadi E, Talebi M, Halaj Zadeh M, Darb Emamie A, Ghanavati R, Kakanj M. 2022. Bacteriocins: Properties and potential use as antimicrobials. J Clin Lab Anal 36 (1): e24093. https://doi.org/10.1002/jcla.24093.
De Las Rivas B, Marcobal Á, Carrascosa AV, Muñoz R. 2006. PCR detection of foodborne bacteria producing the biogenic amines histamine, tyramine, putrescine, and cadaverine. J Food Prot 69 (10): 2509-2514. https://doi.org/10.4315/0362-028X-69.10.2509.
Ding W, Shi C, Chen M, Zhou J, Long R, Guo X. 2017. Screening for lactic acid bacteria in traditional fermented Tibetan yak milk and evaluating their probiotic and cholesterol-lowering potentials in rats fed a high-cholesterol diet. J Funct Foods 32: 324-332. https://doi.org/10.1016/j.jff.2017.03.021.
Dutka-Malen S, Evers S, Courvalin P. 1995. Detection of glycopeptide resistance genotypes and identification to the species level of clinically relevant enterococci by PCR. J Clin Microbiol 33 (1): 24-27. https://doi.org/10.1128/jcm.33.1.24-27.1995.
Eaton TJ, Gasson MJ. 2001. Molecular screening of Enterococcus virulence determinants and potential for genetic exchange between food and medical isolates. Appl Environ Microbiol 67 (4): 1628-1635. https://doi.org/10.1128/AEM.67.4.1628-1635.2001.
Erdoğan AK, Filiz BE. 2023. Menaquinone content and antioxidant properties of fermented cabbage products: Effect of different fermentation techniques and microbial cultures. J Funct Foods 102: 105467. https://doi.org/10.1016/j.jff.2023.105467.
Fadare OS, Anyadike CH, Momoh AO, Bello TK. 2023. Antimicrobial properties, safety, and probiotic attributes of lactic acid bacteria isolated from Sauerkraut. Afr J Clin Exp Microbiol 24 (1): 61-72. https://doi.org/10.4314/ajcem.v24i1.8.
Fijan S. 2016. Antimicrobial effect of probiotics against common pathogens. In: Rao V, Rao A (eds). Probiotics and Prebiotics in Human Nutrition and Health. InTechOpen, Rijeka. https://doi.org/10.5772/63141.
Guney D, Başdoğan MGB, Sengun I. 2025. Probiotic characterisation of lactic acid bacteria isolated from pickles and their potential application as presumptive probiotic starter culture in cucumber pickles. J Food Meas Charact 19 (3): 2077-2097. https://doi.org/10.1007/s11694-025-03101-3.
Han KI, Shin HD, Lee Y, Baek S, Moon E, Park YB, Cho J, Lee JH, Kim TJ, Manoharan RK. 2024. Probiotic and postbiotic potentials of Enterococcus faecalis EF-2001: A safety assessment. Pharmaceuticals 17 (10): 1383. https://doi.org/10.3390/ph17101383.
Hanchi H, Mottawea W, Sebei K, Hammami R. 2018. The genus Enterococcus: Between probiotic potential and safety concerns-an update. Front Microbiol 9: 1791. https://doi.org/10.3389/fmicb.2018.01791.
Hatem EA, Hashad A, Bayomi EB, Kamal AA. 2024. Antimicrobial effect of isolated lactic acid bacteria and Bacillus spp. Sci J Fac Sci Menoufia Univ 28 (28): 49-67. https://doi.org/10.21608/sjfsmu.2024.326749.1009.
Hussein AO, Khalil K, Zaini NAM, Al Atya AK, Aqma WS. 2025. Antimicrobial activity of Lactobacillus spp. isolated from fermented foods and their inhibitory effect against foodborne pathogens. PeerJ 13: e18541. https://doi.org/10.7717/peerj.18541.
Kanak EK, Yılmaz SÖ, Altindiş M, Tanriverdi ES, Otlu B. 2023. Determination of safety status and probiotic properties of Enterococcus strains isolated from traditional cheeses in Turkey. J Appl Microbiol 134 (1): lxac005. https://doi.org/10.1093/jambio/lxac005.
Kang W, Pan L, Peng C, Dong L, Cao S, Cheng H, Wang Y, Zhang C, Gu R, Wang J. 2020. Isolation and characterization of lactic acid bacteria from human milk. J Dairy Sci 103 (11): 9980-9991. https://doi.org/10.3168/jds.2020-18704.
Kathiriya MR, Vekariya YV, Hati S. 2023. Understanding the probiotic bacterial responses against various stresses in the food matrix and gastrointestinal tract: A review. Probiot Antimicrob Proteins 15 (4): 1032-1048. https://doi.org/10.1007/s12602-023-10104-3.
Kushnir I. 2020. The influence of the pH and various concentrations of salt and bile on the growth of enterococci isolated from natural ecosystems. Tehnol Virob Perer Prod Tvarin 158 (2): 76-81. https://doi.org/10.33245/2310-9289-2020-158-2-76-81.
Le Jeune C, Lonvaud‐Funel A, Ten Brink B, Hofstra H, van der Vossen J. 1995. Development of a detection system for histidine decarboxylating lactic acid bacteria based on DNA probes, PCR, and activity test. J Appl Bacteriol 78 (3): 316-326. https://doi.org/10.1111/j.1365-2672.1995.tb05032.x.
Lee SJ, Jeon HS, Yoo JY, Kim JH. 2021. Some important metabolites produced by lactic acid bacteria originated from kimchi. Foods 10 (9): 2148. https://doi.org/10.3390/foods10092148.
Li YQ, Gu CT. 2019. Enterococcus pingfangensis sp. nov., Enterococcus dongliensis sp. nov., Enterococcus hulanensis sp. nov., Enterococcus nangangensis sp. nov., and Enterococcus songbeiensis sp. nov., isolated from Chinese traditional pickle juice. Intl J Syst Evol Microbiol 69 (10): 3191-3201. https://doi.org/10.1099/ijsem.0.003608.
Lin X, Bakyrbay S, Liu L, Tang X, Liu Y. 2023. Microbiota succession and chemical composition involved in lactic acid bacteria-fermented pickles. Fermentation 9 (4): 330. https://doi.org/10.3390/fermentation9040330.
Liu W, Chen M, Duo L, Wang J, Guo S, Sun H, Menghe B, Zhang H. 2020. Characterization of potentially probiotic lactic acid bacteria and bifidobacteria isolated from human colostrum. J Dairy Sci 103 (5): 4013-4025. https://doi.org/10.3168/jds.2019-17602.
Liu Y, Gao S, Cui Y, Wang L, Duan J, Yang X, Liu X, Zhang S, Sun B, Yu H. 2024. Characteristics of lactic acid bacteria as potential probiotic starters and their effects on the quality of fermented sausages. Foods 13 (2): 198. https://doi.org/10.3390/foods13020198.
Luo Y, De Souza C, Ramachandran M, Wang S, Yi H, Ma Z, Zhang L, Lin K. 2022. Precise oral delivery systems for probiotics: A review. J Control Release 352: 371-384. https://doi.org/10.1016/j.jconrel.2022.10.030.
Nami Y, Bakhshayesh RV, Jalaly HM, Lotfi H, Eslami S, Hejazi MA. 2019. Probiotic properties of Enterococcus isolated from artisanal dairy products. Front Microbiol 10: 300. https://doi.org/10.3389/fmicb.2019.00300.
Nguyen DV, Ta THT, Le LAT, Dang VHT, Tran TT, Dao MN, Nguyen TN, Bui LAT. 2025. Selection and characterization of probiotic Enterococcus strains isolated from Vietnamese fermented foods. J Appl Biol Biotechnol 13 (3): 21-30. https://doi.org/10.7324/JABB.2025.219667.
Nguyen NHK, Giang BL, Truc TT. 2023. Isolation and evaluation of the probiotic activity of lactic acid bacteria isolated from pickled Brassica juncea (L.) Czern. et Coss. Foods 12 (20): 3810. https://doi.org/10.3390/foods12203810.
Özer C, Yıldırım HK. 2019. Some special properties of fermented products with cabbage origin: Pickled cabbage, sauerkraut, and kimchi. Turk J Agric Food Sci Technol 7 (3): 490-497. https://doi.org/10.24925/turjaf.v7i3.490-497.2350.
Rabaoui G, Sánchez-Juanes F, Tebini M, Naghmouchi K, Bellido JLM, Ben-Mahrez K, Réjiba S. 2023. Potential probiotic lactic acid bacteria with anti-Penicillium expansum activity from different species of Tunisian edible snails. Probiotics Antimicrob Proteins 15 (1): 82-106. https://doi.org/10.1007/s12602-021-09882-5.
Rahmawati N, Syukri M, Darmawi D, Zachreini I, Yusuf M, Idroes R. 2021. Identification of Lactic Acid Bacteria from Etawa Goat Milk Kopelma Darussalam Village, Banda Aceh. IOP Conf Ser Earth Environ Sci 667 (1): 012022. https://doi.org/10.1088/1755-1315/667/1/012022.
Sadeghi A. 2016. In vitro assessment of some probiotic properties of Lactobacillus fermentum isolated from pickled garlic. J Food Qual Hazards Control 3 (2): 67-72.
Serrano-Nino JC, Solis-Pacheco JR, Gutierrez-Padilla JA, Cobian-Garcia A, Cavazos-Garduno A, González-Reynoso O, Aguilar-Uscanga BR. 2016. Isolation and identification of lactic acid bacteria from human milk with potential probiotic role. J Food Nutr Res 4 (3): 170-177. https://doi.org/10.12691/jfnr-4-3-7.
Suwannaphan S. 2021. Isolation, identification, and potential probiotic characterization of lactic acid bacteria from Thai traditional fermented food. AIMS Microbiol 7 (4): 431-446. https://doi.org/10.3934/MICROBIOL.2021026.
Tatsaporn T, Kornkanok K. 2020. Using potential lactic acid bacteria biofilms and their compounds to control biofilms of foodborne pathogens. Biotechnol Rep 26: e00477. https://doi.org/10.1016/j.btre.2020.e00477.
Tokatlı M, Gülgör G, Baʇder Elmac S, Arslankoz Işleyen N, Özçelik F. 2015. In vitro properties of potential probiotic indigenous lactic acid bacteria originating from traditional pickles. BioMed Res Intl 2015: 315819. https://doi.org/10.1155/2015/315819.
Unban K, Chaichana W, Baipong S, Abdullahi AD, Kanpiengjai A, Shetty K, Khanongnuch C. 2021. Probiotic and antioxidant properties of lactic acid bacteria isolated from indigenous fermented tea leaves (Miang) of North Thailand and promising application in synbiotic formulation. Fermentation 7 (3): 195. https://doi.org/10.3390/fermentation7030195.
Yaacob SNS, Wahab RA, Misson M, Sabullah MK, Huyop F, Zin NM. 2022. Lactic acid bacteria and their bacteriocins: New potential weapons in the fight against methicillin-resistant Staphylococcus aureus. Future Microbiol 17 (9): 683-699. https://doi.org/10.2217/fmb-2021-0256.
Zeng Y, Li Y, Wu QP, Zhang JM, Xie XQ, Ding Y, Cai SZ, Ye QH, Chen MT, Xue L. 2020. Evaluation of the antibacterial activity and probiotic potential of Lactobacillus plantarum isolated from Chinese homemade pickles. Can J Infect Dis Med Microbiol 2020 (1): 8818989. https://doi.org/10.1155/2020/8818989.
Zommiti M, Feuilloley MGJ, Connil N. 2020. Update of probiotics in the human world: A nonstop source of benefits till the end of time. Microorganisms 8 (12): 1907. https://doi.org/10.3390/microorganisms8121907.