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<p>Food spoilage caused by microbial contamination remains a significant challenge throughout the food production, processing, and storage chain, contributing substantially to global food waste and economic losses. In this study, <i>L. fermentum</i> MB1 was isolated from home-made curd and systematically evaluated for its probiotic and bio-active properties. The strain exhibited survival under acidic conditions (pH 2.0–3.0), moderate hydrophobicity (28.00–31.66%), and progressive auto-aggregation (29.00% at 12 h). It also showed strong co-aggregation with foodborne pathogens and was confirmed as γ-hemolytic, indicating safety. Antibacterial assays revealed broad inhibitory activity against both Gram-positive and Gram-negative food pathogens, while antifungal tests demonstrated effectiveness against common food spoilage fungi. Metabolite characterization through FTIR, HPTLC, and HR-LCMS confirmed the presence of diverse bioactive compounds. Additionally, the strain inhibited quorum-sensing–regulated traits, including biofilm formation, pigment production, and bacterial motility. Overall, these findings establish <i>L. fermentum</i> MB1 as a functionally strong probiotic candidate with significant potential for food biopreservation and the development of natural antimicrobial alternatives.</p>

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Metabolic Profiling and Antimicrobial Activity of Limosilactobacillus fermentum MB1: Implications for Food Biopreservation

  • 期刊论文

  • 发表日期：

    2025年9月27日

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  • Nosyba A. Ibrahim,
  • Mitesh Patel,
  • Abdel Moneim Elhadi Sulieman,
  • Haroon Elrasheid Tahir,
  • Reyaz Hassan Mir,
  • Syeda Bushra Fatima,
  • Mohd Adnan

摘要

Food spoilage caused by microbial contamination remains a significant challenge throughout the food production, processing, and storage chain, contributing substantially to global food waste and economic losses. In this study, L. fermentum MB1 was isolated from home-made curd and systematically evaluated for its probiotic and bio-active properties. The strain exhibited survival under acidic conditions (pH 2.0–3.0), moderate hydrophobicity (28.00–31.66%), and progressive auto-aggregation (29.00% at 12 h). It also showed strong co-aggregation with foodborne pathogens and was confirmed as γ-hemolytic, indicating safety. Antibacterial assays revealed broad inhibitory activity against both Gram-positive and Gram-negative food pathogens, while antifungal tests demonstrated effectiveness against common food spoilage fungi. Metabolite characterization through FTIR, HPTLC, and HR-LCMS confirmed the presence of diverse bioactive compounds. Additionally, the strain inhibited quorum-sensing–regulated traits, including biofilm formation, pigment production, and bacterial motility. Overall, these findings establish L. fermentum MB1 as a functionally strong probiotic candidate with significant potential for food biopreservation and the development of natural antimicrobial alternatives.