Journal of food science and technology(Iran)

Journal of food science and technology(Iran)

Assessment of the Technological Properties of Lactobacillus acidophilus TMPC 41127 Isolated from Traditional Khiki Cheese

Document Type : Original Research

Authors
Behrooz Alizadeh behbahani 1
Parisa Ghasemi 2
Alireza Vasiee 3
Zeinab Mousavi 4
1 Associate Professor, Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran.
2 PhD student, Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran.
3 Assistant Professor, Department of Food Safety and Quality Control, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran.
4 M.Sc. student, Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran.
10.48311/fsct.2026.84091.0
Abstract
In this study, the technological characteristics of the probiotic strain Lactobacillus acidophilus TMPC 41127, isolated from Khiki cheese, were investigated to evaluate its potential for industrial applications. The assessed characteristics included thermal resistance, exopolysaccharide (EPS) production, acidifying ability, proteolytic activity, and autolytic activity. The results showed that the L. acidophilus TMPC 41127 strain exhibited acceptable thermal resistance, with the highest survival rate (53.74%) recorded at 50°C. The strain was also classified as a strong acidifier, as it was able to reduce the initial pH of 6.49 to 4.85 within 24 hours. Furthermore, it demonstrated a significant capacity for producing mucoid EPS. Its proteolytic activity was confirmed by the formation of a halo with a diameter of 22.03 mm. Finally, the strain's autolytic activity was at a moderate level (20.21%) at 4°C and a weak level (14.07%) at -20°C. These findings collectively confirm that the native L. acidophilus TMPC 41127 strain possesses desirable technological traits, making it a strong candidate for use as a starter culture in the fermented food industry and as a potential probiotic in functional foods.
 
Keywords
Lactobacillus acidophilus TMPC 41127
Technological characteristics
Proteolytic activity
Exopolysaccharide

Subjects

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