Introduction
Lactic acid bacteria (LAB) have gained significant attention in food microbiology due to their natural ability to enhance food safety and extend shelf life through biopreservation. These microorganisms synthesize a wide range of antimicrobial compounds, including organic acids, hydrogen peroxide, and bacteriocins, which effectively inhibit foodborne pathogens. Traditionally fermented milk represents a rich and diverse ecological niche for LAB, making it a valuable source for isolating strains with functional and technological importance. Investigating LAB from such traditional products not only supports sustainable food preservation strategies but also contributes to the development of safer and more natural alternatives to chemical preservatives in the dairy industry.
Isolation and Screening of LAB from Traditionally Fermented Milk
In this study, thirty-two traditionally fermented dairy samples were systematically analyzed to isolate LAB strains with potential antimicrobial activity. The isolates were subjected to initial screening using agar spot and well diffusion assays to evaluate their antagonistic effects against two major foodborne pathogens, Listeria monocytogenes CECT 4032 and Staphylococcus aureus CECT 976. All isolated strains demonstrated noticeable inhibitory activity, confirming the antimicrobial richness of traditionally fermented milk. The strong suppression of pathogenic growth highlights the effectiveness of traditional fermentation practices in enriching functional microbial populations.
Antimicrobial Activity Against Foodborne Pathogens
The LAB isolates exhibited pronounced antimicrobial effects, with particularly strong inhibition observed against Listeria monocytogenes, a pathogen of major concern in dairy products. The consistent antagonistic behavior across all tested strains suggests the production of bioactive antimicrobial compounds that interfere with pathogen survival and proliferation. These findings reinforce the potential application of LAB as natural biopreservatives capable of enhancing food safety while reducing reliance on synthetic antimicrobial agents.
Molecular Identification and Taxonomic Characterization
Following phenotypic screening, five representative LAB isolates were selected for molecular identification using 16S rRNA gene sequencing. The analysis revealed that four isolates belonged to the genus Enterococcus, including one Enterococcus faecium and three Enterococcus durans, while one isolate was identified as a Lactococcus species. This taxonomic diversity reflects the complex microbial ecology of traditionally fermented milk and emphasizes the relevance of these genera in dairy fermentation and preservation processes.
Safety and Functional Assessment of Selected LAB Strains
A comprehensive evaluation of safety-related attributes and functional properties was conducted on the selected LAB strains. Importantly, none of the isolates exhibited proteolytic or lipolytic activities, which is a favorable characteristic for controlled dairy fermentation. Additionally, assessments of auto-aggregation and co-aggregation abilities indicated promising functional traits that may contribute to pathogen exclusion and microbial stability in food systems. These properties support the safe incorporation of these strains into food applications.
Technological Potential and Application in Dairy Biopreservation
The absence of undesirable enzymatic activities combined with strong antimicrobial performance underscores the technological suitability of the identified LAB strains for dairy fermentation and biopreservation. Their ability to inhibit major foodborne pathogens while maintaining desirable fermentation characteristics positions them as valuable candidates for developing natural starter cultures or protective adjuncts. Utilizing such LAB strains aligns with consumer demand for clean-label products and promotes the sustainable production of safer fermented dairy foods.
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