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Evaluation of Probiotic, Antimicrobial, and Antibiofilm Activities of the Postbiotic from Lactobacillus delbrueckii subsp. bulgaricus MG5226 Against Escherichia coli and Its Effects on the Caco-2 Cell Line
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B Alizadeh Behbahani *    , H Jooyandeh , M Hojjati , S Echresh , Z Mousavi |
| Agricultural Sciences and Natural Resources University of Khuzestan , behrooz66behbahani@gmail.com |
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Abstract: (29 Views) |
Background and Objective: The long-standing importance of consuming dairy products, attributed to the presence of beneficial microbial flora and their metabolites, has consistently highlighted their role in human health. The aim of the present study was to isolate and identify Lactobacillus delbrueckii subsp. bulgaricus MG5226 present in local yogurt using molecular methods.
Materials and Methods: For the molecular identification of L. delbrueckii subsp. bulgaricus MG5226, 16S rRNA primers were used. Probiotic, antimicrobial, and immune tests of the strain included survival in acidic and bile conditions, hydrophobicity, aggregation and co-aggregation, adhesion ability, anti-adhesion, agar disc and agar well methods, minimum inhibitory concentration, modified two-layer method, cholesterol reduction, antioxidant activity, biofilm formation and destruction, hemolytic activity, DNase production, biogenic amine production, and antibiotic resistance.
Results: The strain showed tolerance to bile salts and changes in pH. In addition, it exhibited significant cell surface hydrophobicity (64.80%), self-aggregation (43.90%), and cholesterol removal (40.53%). The strain demonstrated antimicrobial and antioxidant activity and was sensitive to a wide range of antibiotics. The competition, inhibition, and displacement rates against Escherichia coli in the presence of L. delbrueckii subsp. bulgaricus MG5226 were 46.50%, 44.70%, and 26.80%, respectively. The strain did not show hemolytic activity, biogenic amine production, or DNase activity.
Conclusion: This study found that local yogurt contains L. delbrueckii subsp. bulgaricus MG5226, which positively impacts the quality and flavor of the yogurt. Therefore, this bacterium can also be used as a starter culture in the production of industrial yogurts. |
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| Keywords: Antioxidant capacity, Antimicrobial activity, Probiotic potential, Biofilm |
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Full-Text [PDF 1351 kb]
(16 Downloads)
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Article type: Research |
Subject:
Food Science
Received: 2025/12/30 | Accepted: 2026/02/25
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