Volume 21, Issue 157 (2025)
FSCT 2025, 21(157): 82-99 |
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Alizadeh behbahani B, Hojjati M, Goodarzi ShamsAbadi B. Investigation of the probiotic, antimicrobial, and safety characteristics of the strain Levilactobacillus brevis KKP 3945 isolated from local yogurt. FSCT 2025; 21 (157) :82-99
URL: http://fsct.modares.ac.ir/article-7-73820-en.html
URL: http://fsct.modares.ac.ir/article-7-73820-en.html
1- 1Associate Professor, Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran. , behrooz66behbahani@gmail.com
2- 2Professor, Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran.
3- 3PhD. student, Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran.
2- 2Professor, Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran.
3- 3PhD. student, Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran.
Abstract: (106 Views)
This research was conducted to investigate the probiotic potential of the strain Levilactobacillus brevis KKP 3945 isolated from local yogurt. Initially, the strain was evaluated for probiotic characteristics such as acid resistance (pH 2, 3, and 4), hydrophobicity, bile resistance (0.3%, 0.5%, and 0.7%), antioxidant activity (DPPH and ABTS), and cholesterol assimilation. The antimicrobial activity of the strain against six indicator foodborne pathogens (Escherichia coli, Staphylococcus aureus, Bacillus subtilis, Listeria monocytogenes, Salmonella typhimurium, and Shigella dysenteriae) was assessed using disk diffusion agar and well diffusion agar methods. The ability to produce biogenic amines, absence of hemolytic and DNase activity was also evaluated. According to the results, this strain exhibited resistance to bile salts up to 0.5% concentration. A significant decrease in the number of viable cells was observed when the pH was reduced from 4 to 2, decreasing from 9.30 to 8.78 Log CFU/mL. Additionally, the number of viable cells of the strain at pH 4 decreased from 9.30 to 8.25 Log CFU/mL with an increase in time from 0 to 3 hours. The highest inhibitory effect of the strain was observed against S. aureus, while the lowest inhibition was observed against E. coli. The strain showed negative results for hemolytic and DNase activity, and its ability to reduce cholesterol levels was determined to be 44.44 ± 0.6%. The percentage of free radical inhibition in the DPPH and ABTS methods was 48.3% and 50.5%, respectively. Lev. brevis KKP 3945 was found to be sensitive to antibiotics such as nitrofurazone, nalidixic acid, penicillin, and ciprofloxacin. The results indicated that Lev. brevis KKP 3945 possessed acceptable probiotic characteristics and could be utilized as a probiotic bacterium in food products.
Keywords: Levilactobacillus brevis, Antimicrobial activity, Resistance to acid, Resistance to bile salts.
Article Type: Original Research |
Subject:
Food Microbiology
Received: 2024/02/12 | Accepted: 2024/04/22 | Published: 2025/02/19
Received: 2024/02/12 | Accepted: 2024/04/22 | Published: 2025/02/19
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