Lacticaseibacillus paracasei 12B0-2: Study of the Functional Properties of a Buffalo Whey Isolate

The buffalo whey resulting from cheese production contains lactic acid bacteria (LAB) that may have probiotic potential. The isolate Lacticaseibacillus paracasei 12B0-2 from buffalo whey was investigated to identify its potential as a probiotic candidate. Its harmlessness was evaluated through hemolytic activity, presence of the gelatinase enzyme and its susceptibility to antimicrobials. The production of exopolysaccharides (EPS), biofilm formation and antimicrobial activity were considered. Gastrointestinal tract (GIT) tolerance, adhesion capacity using Caco-2 cells, and aggregation and hydrophobicity capabilities were determined. Microencapsulation of the isolate was evaluated in sodium alginate. L. paracasei 12B0-2 did not show hemolytic activity or gelatinase production and was sensitive to most of the antimicrobials tested. It produced EPS, showed moderate biofilm formation and promising antimicrobial activity. Its cells were tolerant to the GIT, presenting 99.46 % survival. It showed 75.82 % adhesion to Caco-2 cells, 38.29 % auto-aggregation, 38.36 % co-aggregation with Escherichia coli ATCC 10536 and 35.83 % with Listeria monocytogenes ATCC 7644. It had 15.9 % hydrophobicity with n-hexadecane and 14.41 % with xylene. Finally, its microencapsulated cells had 93.89 % GIT survival. Concluding that L. paracasei 12B0-2 has potential as a probiotic bacterium.