Unlocking the Probiotic with Antioxidant-Rich Potential from Wine Coffee: In vitro Screening and Characterization
DOI:
https://doi.org/10.25186/.v20i.2341Abstract
Food 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.
Key words: Fermentation; functional food; Lacticaseibacillus paracasei; Lactiplantibacillus plantarum; probiotic potential.
References
AKINYEMI, M. O. et al. Probiotic potentials of lactic acid bacteria and yeasts from raw goat milk in Nigeria. Probiotics and Antimicrobial Proteins, 16(1):163-180, 2024.
AKMAN, P. K. et al. Potential probiotic lactic acid bacteria isolated from fermented gilaburu and shalgam beverages. LWT, 149:111705, 2021.
ALANG, H. et al. Identification of lactic acid bacteria as a probiotic candidate isolated from the fresh milk of Toraja Belang buffalo, South Sulawesi, Indonesia. Drug Invention Today, 11(3):539-547, 2019.
ALANG, H. et al. Optimization and characterization of enterocin Enterococcus faecalis K2B1 isolated from Toraja’s belang buffalo milk, South Sulawesi, Indonesia. Biodiversitas Journal of Biological Diversity, 21(3):27, 2020.
AMARAL, D. M. F. et al. Enterococcus faecium and Enterococcus durans isolated from cheese: Survival in the presence of medications under simulated gastrointestinal conditions and adhesion properties. Journal of Dairy Science, 100(2):933-949, 2017.
AYIVI, R. D. et al. Lactic acid bacteria: Food safety and human health applications. Dairy, 1(3):202-232, 2020.
BRINGEL, F. et al. Lactobacillus plantarum subsp. argentoratensis subsp. nov., isolated from vegetable matrices. International Journal of Systematic and Evolutionary Microbiology, 55(4):1629-1634, 2005.
BUSTOS, A. Y. et al. Lactic fermentation improved Textural behaviour, phenolic compounds and antioxidant activity of Chia (Salvia hispanica L.) dough. Food Technology and Biotechnology, 55(3):381-389, 2017.
CASSIMIRO, D. M. D. J. et al. Wet fermentation of Coffea canephora by lactic acid bacteria and yeasts using the self-induced anaerobic fermentation (SIAF) method enhances the coffee quality. Food Microbiology, 110:104161, 2023.
CHAIRUDDIN, Z. et al. Mapping of coffee land zoning based on sensory attributes of wine coffee. Coffee Science, 17:e172071, 2023.
CHEN, T. et al. Functional probiotics of lactic acid bacteria from Hu sheep milk. BMC Microbiology, 20(1):228, 2020.
CONG, S. et al. Isolation and identification of blueberry-derived lactic acid bacteria and their probiotic, antioxidant, and fermentation properties. Food Bioscience, 62:104497, 2024.
CRUZ, P. O. D. et al. Efficacy of potentially probiotic fruit-derived Lactobacillus fermentum, L. paracasei and L. plantarum to remove aflatoxin M1 in vitro. Toxins, 13(1):4, 2020.
DEHGHANI CHAMPIRI, I. et al. Lacticaseibacillus paracasei LB12, a potential probiotic isolated from Traditional Iranian Fermented Milk (Doogh). Current Microbiology, 80(10):333, 2023.
EFSA, P. O. N. B. H. (BIOHAZ) et al. Update of the list of QPS‐recommended biological agents intentionally added to food or feed as notified to EFSA 15: suitability of taxonomic units notified to EFSA until September 2021. EFSA Journal, 20(1):e07045, 2022.
ELHALIS, H.; COX, J.; ZHAO, J. Coffee fermentation: Expedition from traditional to controlled process and perspectives for industrialization. Applied Food Research, 3:100253, 2023.
FAUZI, M. et al. Identification of lactic acid bacteria isolated from developed dried coffee starter culture used as a fermentation agent to produce Robusta civet coffee. Biodiversitas Journal of Biological Diversity, 24(7):3715-3722, 2023.
FOOD AND DRUG ADMINISTRATION. Generally Recognized as Safe (GRAS). Available in: <https://www.fda.gov/food/food-ingredients-packaging/generally-recognized-safe-gras>. Access in: April 25, 2025.
GAFFAR, A.; JATMIKO, Y. D.; PRIHANTO, A. A. Multiplex PCR for the detection of Salmonella spp. in Indonesian traditional shrimp paste (Terasi). Berkala Penelitian Hayati, 27(2):98-104, 2022.
GARNER, C. D. et al. Molecular identification of veterinary yeast isolates by use of sequence-based analysis of the D1/D2 region of the large ribosomal subunit. Journal of Clinical Microbiology, 48(6):2140-2146, 2010.
GASPAR, S.; RAMOS, F. Caffeine: Consumption and health effects. In: CABALLERO, B.; FINGLAS, P. M.; TOLDRÁ, F. (Eds.). Encyclopedia of Food and Health. Oxford: Academic Press, p. 573-578, 2016.
HAMDOUCHE, Y. et al. Discrimination of post-harvest coffee processing methods by microbial ecology analyses. Food Control, 65:112-120, 2016.
HAN, Q. et al. In vitro comparison of probiotic properties of lactic acid bacteria isolated from Harbin dry sausages and selected probiotics. Journal of Functional Foods, 32:391-400, 2017.
HARYANI, Y. et al. Characterization, molecular identification, and antimicrobial activity of lactic acid bacteria isolated from selected fermented foods and beverages in Malaysia. FEMS Microbiology Letters, 370:fnad023, 2023.
HILL, D. et al. The Lactobacillus casei Group: History and Health Related Applications. Frontiers in Microbiology, 9:2107, 2018.
JUNQUEIRA, A. C. D. O. et al. Isolation and selection of fructose-consuming lactic acid bacteria associated with coffee bean fermentation. Food Biotechnology, 36(1):58-75, 2022.
KAGA, Y. et al. The effects of fermentation with lactic acid bacteria on the antioxidant and anti-glycation properties of edible cyanobacteria and microalgae. LWT, 135:110029, 2021.
KWAK, H. S.; JEONG, Y.; KIM, M. Effect of yeast fermentation of green coffee beans on antioxidant activity and consumer acceptability. Journal of Food Quality, 5967130, 2018.
KWON, Y. J. et al. Safety assessment of Lactiplantibacillus (formerly Lactobacillus) plantarum Q180. Journal of Microbiology and Biotechnology, 31(10):1420-1429, 2021.
LEE, B.-H. et al. Microbial diversity of anaerobic-fermented coffee and potential for inhibiting ochratoxin-produced Aspergillus niger. Foods, 12(15):2967, 2023.
LEE, J.; KIM, S.; KANG, C.-H. Screening and probiotic properties of lactic acid bacteria with potential immunostimulatory activity isolated from kimchi. Fermentation, 9(1):4, 2022.
LEONG, K. et al. Diversity of lactic acid bacteria associated with fresh coffee cherries in Taiwan. Current Microbiology, 68(4):440-447, 2014.
LIAO, Q. et al. The influence of pH on heat stress response by probiotic Lactobacillus plantarum LP-Onlly. Annals of Microbiology, 60(2):341-348, 2010.
LJUNGH, Å.; LAN, J.; YANAGISAWA, N. Isolation, selection and characteristics of Lactobacillus paracasei subsp. paracasei F19. Microbial Ecology in Health and Disease, 14(1):4-6, 2002.
LÖNNERMARK, E. et al. Intake of Lactobacillus plantarum reduces certain gastrointestinal symptoms during treatment with antibiotics. Journal of Clinical Gastroenterology, 44(2):106-112, 2010.
MA, G. et al. The analysis of drug resistance of the strains of lactic acid bacteria isolated from yoghurt made in China and outside of China. IOP Conference Series: Materials Science and Engineering, 774(1):012141, 2020.
MANOVINA, M. et al. Potential probiotic properties and molecular identification of lactic acid Bacteria isolated from fermented millet porridge or ragi koozh and jalebi batter. Animal Gene, 26:200134, 2022.
MARTÍN, I. et al. Study of lactic acid bacteria isolated from traditional ripened foods and partial characterization of their bacteriocins. LWT, 173:114300, 2023.
MUZAIFA, M.; ABUBAKAR, Y.; NILDA, C. Physicochemical and sensory profile of commercial wine coffee in the Gayo Highlands, Indonesia. Coffee Science, 19: e192168, 2024.
OBIOHA, P. I. et al. Identification and characterization of the lactic acid bacteria associated with the traditional fermentation of dairy fermented product. Brazilian Journal of Microbiology, 52(2):869-881, 2021.
PAUL, C. et al. Isolation, identification and probiotic potential of lactic acid bacteria and yeasts from commercial yogurt and homemade non-dairy fermented food “KANJI”. International Journal of Gastronomy and Food Science, 34:100787, 2023.
RAJOKA, M. S. R. et al. Identification, characterization, and probiotic potential of Lactobacillus rhamnosus isolated from human milk. LWT, 84:271-280, 2017.
ROY, S.; MANDAL, S. Lactiplantibacillus plantarum isolates from natural honey (Malda, India): Probiotic potentiality and antibacterial activity analysis by in vitro methods. Food and Humanity, 3:100348, 2024.
SADIQ, M. B. Lactic acid bacteria as potential probiotics. em: probiotics, prebiotics and synbiotics. In: Probiotics, prebiotics and synbiotics: Technological advancements towards safety and industrial applications. John Wiley & Sons, Ltd, p. 57-72, 2022.
SCHILLINGER, U. et al. A genus-specific PCR method for differentiation between Leuconostoc and Weissella and its application in identification of heterofermentative lactic acid bacteria from coffee fermentation. FEMS Microbiology Letters, 286(2):222-226, 2008.
SENGUN, I. Y. et al. Identification of lactic acid bacteria found in traditional Shalgam juice using 16S rRNA sequencing and evaluation of their probiotic potential in vitro. Food Bioscience, 60:104300, 2024.
SHEHATA, M. G. et al. Screening of isolated potential probiotic lactic acid bacteria for cholesterol lowering property and bile salt hydrolase activity. Annals of Agricultural Sciences, 61(1):65-75, 2016.
SILVA, C. F. et al. Microbial diversity during maturation and natural processing of coffee cherries of Coffea arabica in Brazil. International Journal of Food Microbiology, 60(2-3):251-260, 2000.
SILVA, L. C. F. et al. Enhancing sensory quality of coffee: The impact of fermentation techniques on Coffea arabica cv. Catiguá MG2. Foods, 13(5):653, 2024.
SILVA-BEA, S. et al. In vivo monitoring of Lactiplantibacillus plantarum in the nasal and vaginal mucosa using infrared fluorescence. Applied Microbiology and Biotechnology, 106(18):6239-6251, 2022.
SON, S.-H. et al. Antioxidant and immunostimulatory effect of potential probiotic Lactobacillus paraplantarum SC61 isolated from Korean traditional fermented food, jangajji. Microbial Pathogenesis, 125:486-492, 2018.
SUI, Y. et al. In vitro probiotic characterization of Lactobacillus strains from fermented tangerine vinegar and their cholesterol degradation activity. Food Bioscience, 39:100843, 2021.
SULAIMAN, I.; IRFAN, I.; SYAHPUTRA, R. The influence of temperature and duration of brewing on the sensorial value of Gayo Arabica wine coffee, a comparison of hedonic and cupping test methods. Coffee Science, 17: e172032, 2023.
SURYANI, E. M.; JATMIKO, Y. D.; MUSTAFA, I. Detection of plantaricin-encoding gene and its partial purification in Lactobacillus plantarum BP102. Jurnal Biodjati, 8(2):233-247, 2023.
THERDTATHA, P. et al. Production of functional Arabica and Robusta green coffee beans: Optimization of fermentation with microbial cocktails to improve antioxidant activity and metabolomic profiles. Biocatalysis and Agricultural Biotechnology, 53:102869, 2023.
TRINDADE, D. P. D. A. et al. Isolation and identification of lactic acid bacteria in fruit processing residues from the Brazilian Cerrado and its probiotic potential. Food Bioscience, 48:101739, 2022.
VELMOUROUGANE, K. Impact of natural fermentation on physicochemical, microbiological and cup quality characteristics of Arabica and Robusta coffee. Proceedings of the National Academy of Sciences, India Section B: Biological Sciences, 83(2):233-239, 2013.
VILELA, D. M. et al. Molecular ecology and polyphasic characterization of microbiota associated with semi-dry processed coffee (Coffea arabica L.). Food Microbiology, 27(8):1128-1135, 2010.
WAFARETTA, E. et al. Sensory evaluation of Poncokusumo liberica coffee based on bean size and post-harvest processing. Coffee Science, 19: e192239, 2024.
YASMIN, I. et al. In Vitro probiotic potential and safety evaluation (hemolytic, cytotoxic activity) of Bifidobacterium strains isolated from raw camel milk. Microorganisms, 8(3):354, 2020.
ZÁRATE, G.; SANTOS, V.; NADER-MACIAS, M. E. Protective effect of vaginal Lactobacillus paracasei CRL 1289 against urogenital infection produced by Staphylococcus aureus in a mouse animal model. Infectious Diseases in Obstetrics and Gynecology, Article ID 48358, 6 pages, 2007.
ZHANG, H. et al. Identification and characterization of Staphylococcus aureus strains with an incomplete hemolytic phenotype. Frontiers in Cellular and Infection Microbiology, 6:18, 2016.
ZHAO, N. et al. Isolation of yeast and LAB from dry coffee pulp and monitoring of organic acids in inoculated green beans. Foods, 12(13):2622, 2023.
ZHOU, N. et al. Antibiotic resistance of lactic acid bacteria isolated from Chinese yogurts. Journal of Dairy Science, 95(9):4775-4783, 2012.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2025 Coffee Science - ISSN 1984-3909The copyright of the articles published in this journal belongs to the authors, with the journal holding the first publication rights. As the articles are published in this journal under open access, they may be freely used, with proper attribution, for educational and non-commercial purposes
