Study of the probiotic properties of <i>Lacticaseibacillus casei</i> subsp<i>. casei</i> NCIM 5752 and the optimization of whey-based media for the production of its biomass using response surface methodology.

ABSTRACT: In this study, Lacticaseibacillus casei NCIM 5752, a new isolate has been explored for probiotic properties and has shown significant bile salt hydrolase activity and cholesterol-reducing activity (56.7 ± 0.27%) in the presence of bile salts. It also tested negative for the production of lecithinase and gelatinase, indicating its non-pathogenic nature. The test strain was able to tolerate pH of 2.0 and 3.0 with 63.42 and 94.7% of the cells survived after 3 h. L. casei showed auto-aggregation of 85.3% and surface hydrophobicity of 22.5% in xylene and 19.4% in hexane. Paneer whey was explored as a basic raw material for alternative media formulation for growing lactic acid bacteria. Paneer whey was found to contain lactose (4.15%), protein (0.42%), and rich in mineral content.

SUBMITTER: Nanjaiah M 

PROVIDER: S-EPMC10803690 | biostudies-literature | 2024 Feb

REPOSITORIES: biostudies-literature