Microbiological and Functional Assessment of Lactobacillus casei: Probiotic, Antimicrobial, and Antioxidant Properties
Open accessAbstract
Probiotics are beneficial microorganisms that promote health when consumed in adequate amounts. This research explores the probiotic characteristics of Lactobacillus casei, emphasizing its antimicrobial and antioxidant activities. The bacterial strain was obtained from cultured dairy sources and identified using 16S rDNA sequencing. To assess its potential for its ability to survive in the gastrointestinal tract, the strain was subjected to tolerance assays for acidic pH, bile salts, and sodium chloride (NaCl), demonstrating a high capacity to withstand these harsh conditions. The anti microbial activity of L. casei was analyzed utilizing the well-diffusion assay, revealing significant inhibitory effects against a range of foodborne pathogens. The strain effectively suppressed the growth of Bacillus subtilis, Pseudomonas aeruginosa, Escherichia coli, Staphylococcus aureus, and Candida albicans, indicating its potential as a natural antimicrobial agent. Additionally, an antibiotic susceptibility test was performed, showing that L. casei exhibited resistance to ceftriaxone, gentamicin, and cefotaxime, while remaining susceptible to commonly used antibiotics such as erythromycin, ofloxacin, and ampicillin. This selective antibiotic sensitivity profile supports its safety as a probiotic candidate. Furthermore, the antioxidant potential of L. casei was assessed using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging assay. The cell-free supernatant of L. casei exhibited a strong dose-dependent antioxidant effect, with an IC50 value of 15.62 mg/ml. This highlights its potential as a natural source of antioxidants, which may contribute to oxidative stress reduction in various applications. Overall, these findings reinforce the suitability of L. casei as a promising probiotic strain with notable antimicrobial and antioxidant properties. Its potential applications extend to functional foods and pharmaceutical formulations, where it may enhance gut health, inhibit pathogenic microorganisms, and provide natural antioxidant benefits.
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LAB strains possess metabolic enzymes such as esterases, decarboxylases, and reductases that synthesize or biotransform precursor molecules into phenolic and flavonoid compounds during fermentation.
“It is widely documented that LAB strains possess metabolic enzymes, such as esterases, decarboxylases, and reductases, which actively synthesize or biotransform precursor molecules into the phenolic and flavonoid compounds detected during fermentation73,74.”
From Probiotic potential of Lactobacillus acidophilus TMPC 41127 isolated from traditional cheese in inhibiting Salmonella Typhi biofilms and virulence genes (2026) · cites this paper as [73]
Section 3.7 (page unavailable) says the L. casei cell-free supernatant contains phenolic acids and flavonoids. It does not say that esterases, decarboxylases, or reductases synthesize or biotransform precursors into those compounds during fermentation. (LLM, conf=0.78)
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Cited by
Sorted by citations
Alizadeh Behbahani, B., Ghasemi, P., Vasiee, A., & Mousavi, Z. (2026) · Scientific Reports · doi:10.1038/s41598-026-51296-2 · Cited by 11 · see citing works
“It is widely documented that LAB strains possess metabolic enzymes, such as esterases, decarboxylases, and reductases, which actively synthesize or biotransform precursor molecules into the phenolic and flavonoid compounds detected during fermentation 73,74 .”
Behbahani, B. A., Ghasemi, P., Vasiee, A., & Mousavi, Z. E. (2026) · Journal of Food Measurement & Characterization · doi:10.1007/s11694-026-04882-x
- Authors
- Gaber, H. S., Saied, E., & Mahdy, H. M.
- Affiliations
- Al-Azhar University (EG)
- Corresponding author
- Saied, Ebrahim
- ORCID
- Saied, Ebrahim
- Venue
- Al-Azhar Bulletin of Science
- Publisher
- Egyptian Knowledge Bank
- Published
- 2025-01-01
- Volume
- 36
- Issue
- 1
- ISSN
- 1110-2535 (ISSN-L)
- 2636-3305
- OpenAlex
- W4410616708
- Cited by
- 1
- References
- 19
- Citations by year
- 2026: 1
- FWCI
- 0.48
- Type
- journal article
- Language
- en
- Open access
- diamond
- doi.org
- Licence
- cc-by
- Locations
- Al-Azhar Bulletin of Science (publishedVersion, cc-by)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
- Life Sciences › Immunology and Microbiology › Microbiology › Reproductive tract infections research
- Health Sciences › Nursing › Nutrition and Dietetics › Infant Nutrition and Health
- Keywords
- Lactobacillus casei, probiotics, antimicrobial activity, antioxidant activity, foodborne pathogens, bile salt tolerance, acid resistance, sodium chloride tolerance, antibiotic susceptibility, DPPH radical scavenging, functional foods, gut health
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