Evaluation of probiotic, safety, and anti-pathogenic properties of Levilactobacillus brevis HL6, and its potential application as bio-preservatives in peach juice

• DOI: 10.1016/j.lwt.2023.115601
• Publication Date: 2023-12-02T09:58:17Z
• Authors: Behrooz Alizadeh ...; Hossein Jooyandeh; Mohammad Hojjati; Mitra Ghodsi Shei...
• Keywords: Lactobacillus brevis; Strain (injury)

The inclusion of probiotics in food products is increasingly common as a method to develop functional foods that provide potential health advantages. This study examined the probiotic characteristics Levilactobacillus brevis HL6, and its use peach juice. strain demonstrated resilience low pH levels, bile salts, gastrointestinal conditions. Its cell surface hydrophobicity (48.53%), auto-aggregation (35.20%), co-aggregation (23.10%), adhesion capacity (11.10%), antioxidant activity (46.80%), cholesterol removal ability (41.50%) were remarkable. Staphylococcus aureus was most sensitive Lev. cell-free supernatants, while Escherichia coli resistant. no hemolytic or DNase did not possess produce biogenic amines. Additionally, it exhibited susceptibility nearly all antibiotics tested. Hence, this incorporated into juice model component at concentrations 0, 0.1, 0.2 g.L−1 During storage 4 °C, acidity levels juices remained stable. containing had highest viable cells (8.01 log CFU/mL) overall acceptance compared other samples. Peach could potentially serve suitable medium for brevis, paving way formation health-promoting beverage.