Scientists discovered helpful bacteria living in a traditional Middle Eastern pickled vegetable dish called Makdous. They found two types of bacteria that seem especially promising: they can make food safer by fighting harmful germs, reduce damage from oxidation (a process that harms our cells), and survive the journey through our digestive system. These bacteria could be used to create healthier fermented foods that are both safer to eat and better for our bodies. This research suggests that traditional foods might contain natural solutions for keeping our food supply safer and more nutritious.

The Quick Take

  • What they studied: Can bacteria naturally found in traditional pickled eggplants be used to make fermented foods safer and healthier?
  • Who participated: Scientists isolated 33 different bacteria samples from traditionally made Makdous (pickled eggplants). No human participants were involved—this was laboratory research on bacteria.
  • Key finding: Two specific bacterial strains (SB4 and SB14) showed exceptional ability to fight dangerous food-poisoning bacteria like Listeria and Staph, while also protecting cells from damage. These strains survived harsh stomach conditions better than other bacteria tested.
  • What it means for you: These bacteria could eventually be added to fermented foods to make them safer and potentially offer health benefits, though more testing in humans is needed before products reach store shelves.

The Research Details

Researchers collected samples from traditionally fermented Makdous (a Middle Eastern dish of pickled eggplants) and grew the bacteria in laboratory conditions. They identified which bacteria were present using genetic testing (16S rRNA sequencing), which is like reading the bacteria’s instruction manual to identify them accurately.

Once identified, they tested how well each bacterial strain could survive in salty, acidic conditions similar to fermented foods and the human stomach. They also measured how much protective substance (exopolysaccharide) each strain produced—this is like a protective coating that helps bacteria survive tough conditions.

Finally, they tested the five most promising strains to see if they could fight harmful bacteria, reduce cell-damaging oxidation, and stick to intestinal cells (which helps them survive digestion). This multi-step approach helped them find the best candidates for use in functional foods.

This research approach is important because it combines traditional food knowledge with modern science. Instead of creating bacteria in a lab, scientists looked at what nature already produces in traditional foods. This increases the chances that the bacteria will work well in real fermented foods and may be safer since they’ve been eaten for generations.

This is solid laboratory research published in a respected scientific journal. The scientists used standard genetic identification methods and tested multiple properties of each bacterial strain. However, this is early-stage research—all testing was done in laboratory dishes, not in human bodies. The sample size of 33 bacterial isolates is reasonable for this type of screening study. Results are promising but need human testing before any health claims can be made.

What the Results Show

Scientists identified 33 bacterial isolates from the traditional Makdous samples. The vast majority (29 out of 33) were identified as Levilactobacillus brevis, with 4 being Lactiplantibacillus plantarum. These are both types of lactic acid bacteria—the same “good bacteria” found in yogurt and other fermented foods.

When they tested how well these bacteria could survive in harsh conditions, five strains stood out as particularly tough: SB4 and SB6 (both brevis), and SB12, SB14, and SB16 (all plantarum). These five were then tested more thoroughly for probiotic properties.

The two clear winners were Levilactobacillus brevis SB4 and Lactiplantibacillus plantarum SB14. The SB4 strain was exceptionally good at killing two dangerous food-poisoning bacteria: Listeria monocytogenes and Staphylococcus aureus. The SB14 strain was the best at protecting cells from oxidative damage (the kind of damage that contributes to aging and disease).

Both winning strains showed strong ability to clump together (autoaggregation) and stick to surfaces (hydrophobicity), which are important traits for bacteria to survive in the digestive system. They also produced protective substances that help them survive fermentation and digestion. Interestingly, both strains performed as well as or better than a well-known probiotic reference strain (Lacticaseibacillus rhamnosus GG) that’s already used in commercial products.

This research builds on decades of knowledge about lactic acid bacteria in fermented foods. The bacteria identified here are known types that have been studied before, but this is one of the first studies to comprehensively evaluate bacteria specifically from traditional Makdous. The findings align with previous research showing that traditional fermented foods often contain beneficial bacteria, supporting the idea that ancestral food practices may have nutritional wisdom.

This study only tested bacteria in laboratory conditions—in petri dishes and test tubes. Real human digestion is much more complex. The study didn’t test whether these bacteria actually survive in the human body or provide health benefits to people. Additionally, only 33 bacterial isolates were tested, which is a relatively small sample. The research also didn’t evaluate long-term safety or potential side effects. Finally, the study focused on one traditional food product, so results may not apply to other fermented foods.

The Bottom Line

Based on this research alone, there are no direct recommendations for consumers yet. This is early-stage research that suggests these bacteria are promising candidates for future functional foods. Before any products could be recommended, these bacteria would need to be tested in human studies to confirm they’re safe and actually provide health benefits. Confidence level: Low to Moderate (this is promising laboratory research, but human evidence is needed).

Food scientists and manufacturers interested in developing safer fermented products should pay attention to this research. People interested in traditional foods and their health benefits may find this interesting. However, this research is not yet ready for individual consumers to act on. People with compromised immune systems should wait for human safety data before consuming any new probiotic products based on this research.

If these bacteria move forward to human testing, it typically takes 2-5 years to complete safety and efficacy studies. Commercial products using these strains, if approved, would likely not be available for 3-7 years. Any health benefits would need to be evaluated in individual studies—some might appear within weeks, while others could take months of regular consumption.

Want to Apply This Research?

  • Once fermented vegetable products containing these bacteria become available, users could track daily consumption (servings per day) and monitor digestive health markers like bloating, regularity, and energy levels using a simple 1-10 scale.
  • When these products become available, users could set a goal to consume one serving of fermented vegetables containing these specific bacterial strains daily, similar to how people track probiotic yogurt consumption.
  • Users could maintain a weekly log of digestive comfort, energy levels, and any changes in how they feel, comparing weeks when they consume the fermented product versus weeks without it. This personal tracking could help identify individual responses before larger studies are completed.

This research describes laboratory findings about bacteria isolated from traditional fermented vegetables. These results have not been tested in humans, and no health claims can be made at this time. This is early-stage research showing promise, but it is not yet ready for consumer application. Anyone considering probiotic supplements or fermented foods for health purposes should consult with their healthcare provider, especially if they have a compromised immune system, are pregnant, or are taking medications. Do not use this information to replace medical advice from qualified healthcare professionals.