Identification and Characterization of Lacticaseibacillus paracasei HKWS110 Isolated from Prunus yedoensis

• 발행기관: 한국축산식품학회
• 저자명: Narangerel Mijid Batchimeg Namshir Gil-Ha Kim Natsag Lkhagvasuren Woan Sub Kim
• 간행물 정보: 『Food Science of Animal Resources』제45권 제6호, 1840~1855쪽, 전체 16쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2025.11.30

국문 초록

This study aimed to isolate, identify, and evaluate the probiotic potential of lactic acid bacteria derived from Prunus yedoensis and assess its antibacterial activity and antioxidant properties. One strain was isolated and identified as Lacticaseibacillus paracasei, showing 99.9% homology. The strain demonstrated 72.63% survival under acidic conditions and was confirmed to be non-hemolytic and safe for food fermentation. The strain’s cell-free supernatant demonstrated significant antioxidant activity, with a 70.40% 2,2-diphenyl-1-picrylhydrazyl radical scavenging ability, and antibacterial activity against Salmonella and Escherichia coli as confirmed through paper disc diffusion and 96 well plate methods. The cell-free supernatant retained its antibacterial activity under various heat treatments, indicating thermal stability. However, adjusting the pH of the cell-free supernatant to 7.0 resulted in the loss of antibacterial activity, suggesting that organic acids are the primary inhibitory factors. These results highlight the probiotic potential of L. paracasei, particularly its safety, acid tolerance, and antibacterial properties, supporting its potential use in food fermentation and probiotic formulations.

목차

Introduction

Materials and Methods

Results and Discussion

Conclusion

Conflicts of Interest

Author Contributions

Ethics Approval

References

키워드

Prunus yedoensis lactic acid bacteria probiotics Lacticaseibacillus paracasei antibacterial activity