Identification and selection of lactic acid bacteria for the development of a fermented wheat drink.

Lactic acid bacteria (LAB) are key in the production of fermented foods, as they enhance flavour, nutritional value, preservation, and provide health benefits. In this study, 85 strains of Gram-positive, catalase-negative bacteria were isolated and characterized from wheat grains, of which 33 were selected using RAPD-PCR and identified through 16S ribosomal DNA sequencing. Phylogenetic analysis of the 16S rDNA sequences grouped the strains into six species: E. faecium, E. durans, E. mundtii, P. pentosaceus, P. acidilactici, and L. plantarum. Strains of Enterococcus exhibited haemolytic activity and were therefore excluded from further analyses. The remaining strains were sensitive to most antibiotics commonly used in clinical settings and were not capable of degrading mucin. Regarding probiotic potential, most strains showed good tolerance to acidic pH, resistance to gastrointestinal conditions, as well as self-aggregation and hydrophobicity properties. Most strains also demonstrated favourable functional properties in terms of exopolysaccharide production, antioxidant activity, and enzymatic activities of interest such as β-galactosidase. Based on a heat map analysis and data normalization, three strains (L. plantarum WB1.2, P. acidilactici WR13, and WTS17) with the highest probiotic potential were selected to ferment a wheat-based beverage. The three strains showed good fermentative performance according to physicochemical (pH and total acidity) and microbiological (CFU/mL) parameters recorded during fermentation. Although further studies are needed, the results indicate that these three strains possess probiotic, functional, and safety characteristics, positioning them as promising candidates for use as starter cultures in food fermentations.