https://doi.org/10.17113/ftb.64.01.26.9074

Article in press

Autochthonous Human Milk Lactobacilli Strains as Potential Probiotic Starter Cultures

Katarina Butorac, Martina Banić^*, Dina El Khalifa, Ena Habuš, Nina Čuljak, Andreja Leboš Pavunc, Jasna Novak, Jagoda Šušković and Blaženka Kos

Laboratory for Antibiotic, Enzyme, Probiotic and Starter Cultures Technology, University of Zagreb Faculty of Food Technology and Biotechnology, Pierottijeva 6, 10000 Zagreb, Croatia

Copyright © 2024 This is a Diamond Open Access article published under CC-BY licence. Copyright remains with the authors, who grant third parties the unrestricted right to use, copy, distribute and reproduce the article as long as the original author(s) and source are acknowledged.

Article history:

Received: 13 February 2025

Accepted: 25 July 2025

Keywords:

human milk; microbiota; functional starter cultures; lactic acid bacteria; functionality

Summary:

Research background. Human milk is enriched with bioactive molecules and beneficial bacteria that contribute to shaping the newborn's microbiota. In this study, we aimed to evaluate lactic acid bacteria strains isolated from human milk of healthy Croatian women as potential functional starter cultures.

Experimental approach. In order to define novel potential probiotics for use in dairy products, eight lactobacilli strains were analysed for their proteolytic, antimicrobial and antioxidant activity as well as their survival rate during freeze-drying.

Results and conclusions. Based on the results obtained, the exopolysaccharide-producing Limosilactobacillus fermentum MC1, the surface (S)-layer-producing Levilactobacillus brevis MB2 and the plantaricin-producing Lactiplantibacillus plantarum MB18 strains are candidates for the production of fermented dairy products with potential functional and nutritional relevance for the host. The selected strains exerted high casein degradation capacity, a broad spectrum of antimicrobial activity and a promising 2,2-diphenyl-1-picrylhydrazyl hydrate radical scavenging activity. They also fulfilled the primary technological criterion by having a high survival rate during freeze-drying.

Novelty and scientific contribution. The data presented emphasise the importance of human milk as a valuable source of lactic acid bacteria with unique technological and functional properties, which are important both as a basis for scientific research and for the development of novel starter cultures for functional products.