Multifunctional Properties of Vinegar‐Derived Acetic Acid Bacteria and Lactic Acid Bacteria: Innovative Potential Probiotics

ABSTRACT Vinegar is a special fermented product in our daily lives. In this study, vinegar‐derived acetic acid bacteria (AAB) and lactic acid bacteria (LAB) strains were evaluated in terms of multifunctional properties such as viability in harsh conditions, safety, technological properties, antimicrobial activity, in vitro adhesion. All AAB strains grew at pH 2, 3, and 4, while all LAB strains except for five Lacticaseibacillus paracasei strain (IGFVL5, IGFVL4, IGMVL5, and IGMVL6) and Lactiplantibacillus plantarum IGFVL12 grew only at pH 3 and 4. However, all these strains exhibited high viability in the presence of bile salts, pepsin, pancreatin, and phenol at various levels (18.63%–200.09%). Besides, most AAB strains resisted ampicillin, chloramphenicol, and erythromycin, whereas LAB strains were susceptible. Although all AAB strains grew at 1.5% and 10% NaCl, nine LAB strains grew at these conditions. Only La. paracasei IGFVL19 and Lac. plantarum IGFVL17 had β‐galactosidase activity, while the proteolytic activity of twelve strains ranged from 0.003 to 0.043 mg tyrosine/mL. Eight AAB and eleven LAB strains had antibacterial activity, with inhibition zones ranging from 6.33 to 18.00 mm against all test bacteria (Salmonella Typhimurium NRRL B‐4420, E. coli O157:H7 ATCC 43895, Escherichia coli DSM 1103, Bacillus subtilis ATCC 6037, Listeria monocytogenes Scott A, Enterococcus faecalis ATCC 29212, and Staphylococcus aureus ATCC 6538P). Moreover, AAB and LAB strains, except for Acetobacter pasteurianus (IGFVA7), A. ghanensis (IGFVA8 and IGFVA10), A. fabarum IGFVA13, La. paracasei (IGFVL4, IGAVL1, and IGVAL2) showed auto‐aggregation ability ranging from 0.82% to 54.47% and these percentages increased depending on the incubation time. Lastly, according to the cumulative probiotic scores from all the results La. paracasei IGFVL19, La. paracasei IGFVL21, and Lev. brevis IGFVL18 have potential to be used as innovative probiotics for applications in the food industry with further in vivo tests.