نوع مقاله : مقاله پژوهشی
عنوان مقاله English
نویسندگان English
In this research, the technological and biological characteristics of the native strain Levilactobacillus brevis strain M3R3, isolated from "Khiki" cheese, were comprehensively evaluated. The goal of this study was to determine the potential of this strain as an efficient starter culture and a promising probiotic for industrial applications. The results of the thermal resistance assessment showed that this strain has remarkable stability and was able to maintain acceptable cellular viability at 50 °C, 60 °C, 70 °C, and even 80 °C, with survival rates of 60.07%, 44.01%, 32.22%, and 27.81%, respectively. In the investigation of enzymatic activities, this strain demonstrated a notable ability for proteolysis by creating a hydrolysis halo with a diameter of 21.49 ± 0.13 mm, as well as high autolytic activity (51.11% at 37 °C). Furthermore, this strain was capable of producing significant amounts of exopolysaccharides (EPS), which created a mucoid appearance around the colonies. Its acidifying activity in skim milk (ΔpH24h; 1.34) was classified as a moderate acidifier. These results indicate that the Lev. brevis M3R3 strain is a highly suitable candidate for use in fermented dairy products and as an effective probiotic due to its resistance to thermal stress, enzymatic capabilities, and EPS production.
کلیدواژهها English
