Characterization of a Potential Probiotic Strain in Koumiss

Koumiss is a traditional fermented dairy product in Inner Mongolia pastoral areas, which deeply loved by the local people; however, there has been little research on characteristics of probiotics. This study comprehensively explored properties potential probiotics koumiss, combining vitro assays and whole-genome sequencing. The biochemical identification phylogenetic tree results showed that branches this strain were close to Lacticaseibacillus paracasei, indicating was L. paracasei. agar diffusion assay could effectively inhibit growth pathogenic bacteria. We have also identified CHAP structural domain at genomic level, may be associated with antibacterial activity strain. well tolerated simulated gastrointestinal environment, growing pH = 2.5, 0.3% bile salts, 5% NaCl while exhibiting hydrophobicity, aggregation, antioxidant properties. In experiments genome, levels resistance (resistance genes) antibiotics used not present addition, we did observe toxic effects acute oral administration mice, no virulence genes level. Therefore, for probiotic development.