Probiotic characterization of Lactobacillus helveticus BGTRM7-58 from Khiki cheese: safety, antimicrobial activity, antioxidant capacity, and anti-biofilm effects against Staphylococcus aureus

The Quick Summary

This study looked at a helpful germ called Lactobacillus helveticus from a special Iranian cheese. Scientists checked if it was safe to eat and if it could fight bad germs and stop them from making sticky layers. They found this germ was good at stopping a nasty germ, Staphylococcus aureus, from sticking to surfaces.

Practical Implications

This research suggests that Lactobacillus helveticus BGTRM7-58 could be developed as a biopreservative or a functional starter culture. Its use could enhance the safety and shelf life of various food products by inhibiting common pathogens like Staphylococcus aureus.

Potential Use in Indonesia

These findings could be applied in Indonesia to improve the safety of traditional fermented foods and street food, which are common in tropical climates and traditional markets. Incorporating Lactobacillus helveticus into products like tape or local dairy could reduce spoilage and the risk of foodborne pathogens, supporting local food systems and consumer health.

Original Abstract

Traditional Iranian cheeses, especially “Khiki cheese,” represent valuable sources of indigenous lactic acid bacteria with potential probiotic properties. This study evaluated the probiotic attributes, safety profile, antimicrobial efficacy, antioxidant capacity, and anti-biofilm activity of Lactobacillus helveticus BGTRM7-58, a strain isolated from Khiki cheese. The strain demonstrated considerable anti-adhesion capability against Staphylococcus aureus. The cell-free supernatant (CFS) exhibited……

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