The Isolation of Technogenic Strains of Lactococcus lactis Subspecies lactis: Using Biological Techniques, Matrix-Assisted Laser Desorption/Ionization Time-of-Flight Mass Spectrometry (MALDI-TOF MS) and Assessment of the Probiotic Potential of a Promising Strain

Introduction: Research into lactic acid bacteria, which are widely used in the food industry, has revealed a lack of information regarding the intricate characteristics of individual probiotic strains, including their identification, elucidation of biochemical properties, and evaluation of antagonistic activity.

Purpose: To isolate and comprehensively characterize Lactococcus lactis strain No. 15 in terms of its morphological, physiological, and biochemical properties, as well as to assess its probiotic potential and stress tolerance, in order to identify a novel strain with optimal functional characteristics for application in the production of fermented dairy products.

Materials and Methods: To achieve these goals, we used MALDI-MS to identify the strain, then evaluated its functional characteristics through a series of biochemical tests including API testing, enzyme activity assessment, and antagonist activity against pathogenic microorganisms. We also conducted in vitro modeling of stress resistance under simulated gastrointestinal conditions.

Results: The strain demonstrated remarkable viability and exhibited robust beta-galactosidase and other important hydrolytic enzyme activities. Additionally, it showed a strong antagonistic effect against Staphylococcus aureus VKPM No. 6646 and Klebsiella aerogenes VKMP No. 13214, as well as resistance to low pH and bile salts.

Conclusion: Lactococcus lactis subsp. lactis № 15 has potential for use in the production of fermented dairy products with enhanced functional and technological properties. The data collected can serve as a basis for the development of new bacterial starters with high safety and efficacy in food production.

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