Characterization and evaluation of probiotic potential in vitro and in situ of Lacticaseibacillus paracasei isolated from tenate cheese

What is it about?

The objectives of this investigation were isolate bacteria from different food and evaluate their probiotic potential. Lactic acid bacteria with probiotic potential were isolated from different artisan foods, including dairy products and vegetables from Hidalgo state, Mexico. A selection based on resistance to low pH, high concentration of bile salts, and antagonistic activity against pathogenic bacteria allowed for the selection of the isolated bacteria with the highest biological potential in vitro. This strain was isolated from tenate cheese, and it was identified as Lactobacillus paracasei through molecular techniques and biochemical tests. Lactobacillus paracasei presented low resistance to antibiotics and high antagonistic activity against bacteria of clinical importance in situ (fresh cheese), which makes it a strain with a high potential for use as a probiotic.

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