The bacterial strain Lacticase ibacillus paracasei NKM 5.4 (VTCC 12785), isolated from fermented pork sausage samples, exhibits good probiotic properties and the ability to ferment milk.

Abstract

The invention relates to the bacterial strain Lacticaseibacilỉus paracasei NKM 5.4 isolated from fermented pork sausage (nem chua) with a 1,441 bp I6S rRNA gene sequence shown in SEQ ID NO. 1 and registered at Genbank under number OR029106. Strain NKM 5.4 has a survival rate of over 53.87% and 100% in simulated gastric and pancreatic fluid environments, respectively; and a binding rate of 4.87% with intestinal epithelial cells (PT29 strain). It exhibits resistance to several tested microorganisms including Vibrio vulnificus VTCC 70092, Aeromonas dhakensis VTCC 70106, Escherichia coli VTCC 12272, Campylobacter jejuni VTCC 70176, and Listeria monocytogenes VTCC 70147; has DPPH free radical scavenging activity of 51.32%; is capable of producing beta-galactosidase; and is capable of fermenting milk. With these characteristics, strain NKM 5.4 is suitable for application in the production of probiotic products and as a starter culture for yogurt fermentation.