The water kefir grains are a multi-species starter culture used to produce fermented beverages of sucrose solution with or without fruit extracts. The water kefir grains are known in Mexico as Tibicos, which are mainly used to produce Tepache, a traditional Mexican drink made by fermenting pineapple peel. The microbiota of Tibicos mainly include lactic acid bacteria (LAB) and since most probiotics belong to this group, Tibicos may represent a potential source of probiotic bacteria. Moreover, several bacteria isolated from kefir samples have been recognized as probiotics. Hence, the aim of this study was to assess the probiotic properties of a Lactobacillus strain isolated from Tibicos. The isolated, designed as CT12, was identified as Lactobacillus paracasei by sequencing 16S RNA gene. L. paracasei CT12 showed a survival rate of ca. 57% and 40% following simulated gastric and intestinal digestion, respectively. Besides, the strain was sensitive to ampicillin and erythromycin, and exhibited hydrophobicity (97–99%), autoaggregation (ca. 70%) and mucin adhesion properties (up to 90%), while no possessed haemolytic capacity. Furthermore, its cell-free supernatant displayed relevant antimicrobial, antifungal and antioxidant capacity. Hence, L. paracasei CT12 appears to possess a potential probiotic value.

中文翻译：

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从水开菲尔谷物 (Tibicos) 中分离的副干酪乳杆菌 CT12 的益生菌潜力

水开菲尔粒是一种多品种发酵剂，用于生产含有或不含水果提取物的蔗糖溶液发酵饮料。水开菲尔谷物在墨西哥被称为 Tibicos，主要用于生产 Tepache，一种由菠萝皮发酵制成的墨西哥传统饮料。Tibicos 的微生物群主要包括乳酸菌 (LAB)，由于大多数益生菌都属于这一类，Tibicos 可能是益生菌的潜在来源。此外，从开菲尔样品中分离出的几种细菌已被认为是益生菌。因此，本研究的目的是评估从 Tibicos 中分离的乳杆菌菌株的益生菌特性。分离的，设计为CT12，通过对16S RNA基因测序鉴定为副干酪乳杆菌。L. paracasei CT12 的存活率约为。模拟胃和肠道消化后分别为 57% 和 40%。此外，该菌株对氨苄青霉素和红霉素敏感，并表现出疏水性（97-99%）、自聚集（约 70%）和粘蛋白粘附特性（高达 90%），但不具有溶血能力。此外，其无细胞上清液显示出相关的抗菌、抗真菌和抗氧化能力。因此，副干酪乳杆菌 CT12 似乎具有潜在的益生菌价值。抗真菌和抗氧化能力。因此，副干酪乳杆菌 CT12 似乎具有潜在的益生菌价值。抗真菌和抗氧化能力。因此，副干酪乳杆菌 CT12 似乎具有潜在的益生菌价值。