Feasibility of biofilm production capacity by Levilactobacillus brevis isolated from motal cheese and evaluation of biofilm resistance produced in vitro and in yogurt

Abstract

Traditional dairy products are a unique source which have been considered for the extraction of indigenous probiotic strains in recent years. In this study, biofilm formation power of Levilactobacillus brevis that isolated from Mutal traditional cheese were investigated. Survival was assessed during 21 days of storage time and at the presence of residues antibiotics as well as gastrointestinal conditions. The results showed after 120 min of treatment in high acidic conditions (pH 2.0), the survival rate decreased only 0.75 log CFU/mL in biofilm formed. The antibiotic susceptibility evaluated of probiotic to enrofloxacin, sulfadimidine, tetracycline, and oxytetracycline showed reducing the bacterial population in the biofilm form only 2.6 log. probiotic strain that isolated from indigenous dairy sources showed excellent resistance in the biofilm state. Therefore, extracting strong probiotic strains from indigenous resources, it can significantly improve functional products and fermentory engineering.

Keywords

• Probiotics
• Biofilm
• Levilactobacillus brevis
• Yogurt
• Antibiotic residues
• Indigenous dairy sources