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The analyses revealed that changes in LAB populations were specific for spontaneously fermented vegetable juices. The initial microbiota, composed mostly of <jats:italic>Leuconostoc mesenteroides<\/jats:italic> bacteria, was gradually replaced by <jats:italic>Lactobacillus<\/jats:italic> species, mainly <jats:italic>Lactobacillus plantarum, Lactobacillus sakei<\/jats:italic>, and <jats:italic>Lactobacillus coryniformis.<\/jats:italic> Screening tests for the antimicrobial properties and antibiotic susceptibility of isolates allowed for the selection of 12 strains with desirable characteristics. <jats:italic>L. plantarum<\/jats:italic> isolates were characterized by the widest spectrum of antimicrobial interactions, both towards Gram-positive and Gram-negative bacteria. Also, <jats:italic>L. plantarum<\/jats:italic> strains exhibited the best growth abilities under low pH conditions, and at different NaCl and bile salt concentrations. All strains showed different levels of antibiotic sensitivity, although they were resistant to vancomycin and kanamycin. The present study has shown that bacterial isolates obtained from spontaneously fermented kale juice could constitute valuable probiotic starter cultures, which may be used in fermentation industry.<\/jats:p>","DOI":"10.1007\/s00203-020-02095-4","type":"journal-article","created":{"date-parts":[[2020,10,26]],"date-time":"2020-10-26T16:02:51Z","timestamp":1603728171000},"page":"975-988","update-policy":"https:\/\/doi.org\/10.1007\/springer_crossmark_policy","source":"Crossref","is-referenced-by-count":42,"title":["Probiotic potential of lactic acid bacteria obtained from fermented curly kale juice"],"prefix":"10.1007","volume":"203","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-5819-2015","authenticated-orcid":false,"given":"Julia","family":"Szutowska","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0972-6225","authenticated-orcid":false,"given":"Daniela","family":"Gwiazdowska","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"297","published-online":{"date-parts":[[2020,10,26]]},"reference":[{"issue":"2","key":"2095_CR1","doi-asserted-by":"publisher","first-page":"282","DOI":"10.1016\/j.fm.2012.10.005","volume":"33","author":"AA Argyri","year":"2013","unstructured":"Argyri AA, Zoumpopoulou G, Karatzas KAG, Tsakalidou E, Nychas GJE, Panagou EZ, Tassou CC (2013) Selection of potential probiotic lactic acid bacteria from fermented olives by in vitro tests. 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