Volume 21, Issue 153 (2024)
FSCT 2024, 21(153): 192-206 |
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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: (756 Views)
In this study, molecular identification of Lactiplantibacillus pentosus v390 was performed using 16S rRNA gene analysis with FYM27 and R1492 primers. The viability of the strain was assessed under acidic conditions at pH 5.2, 5.3, and 5.4, and resistance to bile at concentrations of 0%, 3.0%, 5.0%, and 7.0% was investigated. Antioxidant activity, cholesterol absorption, hydrophobicity, potential for DNase enzyme production, biogenic amines, hemolytic activity, and resistance to common therapeutic antibiotics were evaluated. The antimicrobial effect of the strain against pathogenic bacteria (Shigella dysenteriae, Salmonella enterica serovar Typhimurium, Escherichia coli, Staphylococcus aureus, Listeria monocytogenes, and Bacillus subtilis) was examined using the well and disk diffusion method. The results showed that the L. pentosus v390 strain had the ability to survive at different pH levels, but after three hours of storage at pH 5.2, the bacterial count decreased. The strain demonstrated growth capability at various bile salt concentrations. L. pentosus v390 was intermediate to the antibiotic Nitrofurazone, resistant to Nalidixic and Imipenem antibiotics, and sensitive to Vancocin, Gentamicin, Chloramphenicol, Penicillin, and Ciprofloxacin antibiotics. The hydrophobicity, antioxidant activity (DPPH and ABTS), and cholesterol absorption of the strain were 38.0 ± 50.46%, 40.0 ± 20.37%, 45.0 ± 9.39%, and 47.0 ± 50.36%, respectively. No DNase enzyme production, biogenic amines, or hemolytic activity were observed from the strain. L. pentosus v390 exhibited stronger antimicrobial effects against Gram-positive bacteria. The results indicated that L. pentosus v390 has desirable probiotic properties that require further research to confirm its application potential in food product development.
Article Type: Original Research |
Subject:
Food Microbiology
Received: 2024/03/4 | Accepted: 2024/04/9 | Published: 2024/09/22
Received: 2024/03/4 | Accepted: 2024/04/9 | Published: 2024/09/22
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