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<p>This study aimed to isolate, identify, and evaluate the probiotic potential of lactic acid bacteria derived from <i>Prunus yedoensis</i> and assess its antibacterial activity and antioxidant properties. One strain was isolated and identified as <i>Lacticaseibacillus paracasei</i>, 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 <i>Salmonella</i> and <i>Escherichia coli</i> 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 <i>L. paracasei</i>, particularly its safety, acid tolerance, and antibacterial properties, supporting its potential use in food fermentation and probiotic formulations.</p>

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Identification and Characterization of Lacticaseibacillus paracasei HKWS110 Isolated from Prunus yedoensis

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2025年11月1日

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  • Narangerel Mijid,
  • Batchimeg Namshir,
  • Gil-Ha Kim,
  • Natsag Lkhagvasuren,
  • Woan Sub Kim

摘要

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.