Isolation, Identification, and Characterization of Probiotic Properties of Lactic Acid Bacterial Strains Isolated from Rose Blossom of Rosa damascena Mill

This study on the isolation, identification, and characterization of the probiotic properties of lactic acid bacterial strains from the rose blossom of Rosa damascena Mill. (R. damascena) is crucial for discovering novel, plant-derived probiotics with potential health benefits and applications in food, medicine, and cosmetics. Nine lactic acid bacterial (LAB) strains were isolated from rose blossom of R. damascena, and they were identified to the species level by applying physiological and biochemical (API 50 CHL), and molecular genetic (16S rRNA gene sequencing) methods. The isolates were identified as belonging to the Lactobacillus helveticus, Lactobacillus acidophilus, and Lactiplantibacillus plantarum species. Some probiotic properties of the newly isolated and identified LAB strains were examined: their antibacterial activity against pathogens by the agar well diffusion method, and their antibiotic resistance profile by the agar paper disc diffusion method. The LAB strains studied demonstrated significant antibacterial activity against the Escherichia coli, Staphylococcus aureus, Salmonella Abony, Proteus vulgaris, Listeria monocytogenes, and Enterococcus faecalis pathogens and were resistant to most of the antibiotics used in clinical practice, which in turn suggested the possibility of their joint inclusion in therapy, in the composition of probiotic preparations. A batch fermentation process was conducted with Lactiplantibacillus plantarum 5/20, and the kinetic parameters of the batch fermentation process were determined in order to obtain a concentrate with a high viable cell count (1013CFU/cm3). The resultant concentrate was freeze-dried, and freeze-dried preparations with a high viable cell count (over 1012 CFU/g) were obtained. Research on LAB strains isolated from R. damascena could reveal valuable LAB strains with significant probiotic properties. These strains will be suitable for various applications in the composition of starter cultures for functional beverages and foods, as well as probiotic preparations, showcasing the untapped potential of plant-associated microbiota.