The health benefits attributed to probiotics generate interest in the search of competent strains adapted to several ecological niches, especially those related to traditional beverages and foods of each country. Pineapple tepache, a traditional Mexican fermented beverage, was used for the isolation of lactic acid bacteria with probiotic potential, one of which withstood the in vitro tests. The isolated strain AB-05, which exhibited the tested probiotic functional properties, was designated as Lactobacillus pentosus ABHEAU-05. The sequence was registered in GenBank under access code MK587617. This study is the first report of a lactic acid bacterium with in vitro digestion resistance isolated from pineapple tepache. The survival of L. pentosus ABHEAU-05 in a symbiotic medium was proven using fermented milk enriched with inulin. The in vitro digestion-resistant probiotic activity of lactobacilli was measured through analysis of pH and proteolysis. Results showed that L. pentosus grew properly in fermented milk; therefore, this microorganism could be used in the manufacture of this kind of products. The concentration of L. pentosus reached up to 8.5 log CFU/ml after 40 h of fermentation. In addition, the production of peptides and the decrease in pH indicated the vigorous and active metabolic state of the lactic acid bacterium tested. The activity and the concentration of this microorganism were maintained during refrigeration. The results of this research conclude that L. plantarum ABHEAU-05 is an in vitro digestion-resistant microorganism that can be used as a starter culture for the production of functional foods of dairy origin.

益生菌带来的健康益处引起了人们对寻找适合多种生态位的有效菌株的兴趣，特别是与每个国家的传统饮料和食品相关的菌株。菠萝tepache是一种传统的墨西哥发酵饮料，用于分离具有益生菌潜力的乳酸菌，其中一种乳酸菌经受住了体外测试。分离出的菌株 AB-05 表现出经测试的益生菌功能特性，被命名为戊糖乳杆菌ABHEAU-05。该序列已在 GenBank 中注册，访问代码为 MK587617。该研究首次报道了从菠萝tepache中分离出的具有体外消化抗性的乳酸菌。. L. pentosus ABHEAU-05 在共生培养基中的存活证明使用富含菊粉的发酵乳。在体外的乳杆菌的消化抗性益生菌活性通过pH和蛋白酶解的分析来测量。结果表明，戊糖乳杆菌在发酵乳中生长良好；因此，这种微生物可用于制造此类产品。L. pentosus的浓度发酵 40 小时后达到 8.5 log CFU/ml。此外，肽的产生和 pH 值的降低表明所测试的乳酸菌处于旺盛和活跃的代谢状态。这种微生物的活性和浓度在冷藏过程中保持不变。该研究的结果得出结论，植物乳杆菌ABHEAU-05 是一种体外抗消化微生物，可用作生产乳制品功能性食品的发酵剂。