Evaluation of probiotic, safety, and anti-pathogenic properties of Levilactobacillus brevis HL6, and its potential application as bio-preservatives in peach juice

Abstract

The inclusion of probiotics in food products is increasingly common as a method to develop functional foods that provide potential health advantages. This study examined the probiotic characteristics of Levilactobacillus brevis HL6, and its potential use in peach juice. The strain demonstrated resilience to low pH levels, bile salts, and gastrointestinal conditions. Its cell surface hydrophobicity (48.53%), auto-aggregation (35.20%), co-aggregation (23.10%), adhesion capacity (11.10%), antioxidant activity (46.80%), and cholesterol removal ability (41.50%) were remarkable. Staphylococcus aureus was most sensitive to Lev. brevis cell-free supernatants, while Escherichia coli was most resistant. The strain demonstrated no hemolytic or DNase activity and did not possess the ability to produce biogenic amines. Additionally, it exhibited susceptibility to nearly all antibiotics tested. Hence, this strain was incorporated into the peach juice model as a probiotic component at concentrations of 0, 0.1, and 0.2 g.L−1 During storage at 4 °C, the pH and acidity levels of the probiotic peach juices remained stable. The peach juice containing 0.2 g.L−1 probiotic had the highest viable cells (8.01 log CFU/mL) and overall acceptance compared to other samples. Peach juice could potentially serve as a suitable medium for Lev. brevis, paving the way for the formation of a health-promoting beverage.