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Updated: Feb 14, 2026
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Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods
Published on: September 10, 2016
25.3K
Autochthonous Human Milk Lactobacillus Strains as Potential Probiotic Starter Cultures
Katarina Butorac1, Martina Banić1, Dina El Khalifa1
1Laboratory for Antibiotic, Enzyme, Probiotic and Starter Cultures Technology, University of Zagreb Faculty of Food Technology and Biotechnology, Pierottijeva 6, 10000 Zagreb, Croatia.
Food Technology and Biotechnology
|February 13, 2026
Summary
Human milk harbors lactic acid bacteria strains with valuable functional properties. Selected strains show promise as starter cultures for novel fermented dairy products, enhancing nutritional relevance.
Area of Science:
- Microbiology
- Food Science
- Probiotics
Background:
- Human milk is a key source of bioactive molecules and bacteria influencing infant microbiota.
- Lactic acid bacteria (LAB) from human milk are being explored for functional applications.
Purpose of the Study:
- To evaluate LAB strains from Croatian human milk for potential use as functional starter cultures.
- To identify strains with desirable technological and functional properties for dairy product development.
Main Methods:
- Eight lactobacilli strains were isolated and analyzed.
- Assays included proteolytic, antimicrobial, and antioxidant activities.
- Survival rates during freeze-drying were determined.
Main Results:
- Three strains (Limosilactobacillus fermentum MC1, Levilactobacillus brevis MB2, Lactiplantibacillus plantarum MB18) were identified as promising candidates.
- These strains demonstrated high casein degradation, broad-spectrum antimicrobial activity, and significant antioxidant capacity.
- All selected strains exhibited high survival rates after freeze-drying.
Conclusions:
- Human milk is a rich source of LAB with unique technological and functional traits.
- Selected LAB strains are suitable for developing functional fermented dairy products.
- These findings support the use of human milk-derived LAB in food industry innovation.
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