Abstract Background Latilactobacillus sakei (Lb. sakei) could be isolated from various fermented foods, that could adapted under low-temperature conditions. Objective This study investigated the potential probiotic properties of Lb. sakei J15, a strain isolated from kimchi that exhibits high β-galactosidase activity at low temperatures. Methods The growth characteristics of Lb. sakei J15 under different temperatures, salt concentrations, and carbon sources were investigated. Results These results showed that Lb. sakei J15 exhibited the highest β-galactosidase activity (789.31 mU/mg) at a low temperature (15 °C), along with high survival rates under acidic (pH 3.0) and bile salt (0.3%) conditions, reaching 91.5% and 66.0%, respectively. Additionally, Lb. sakei J15 demonstrated strong tolerance in a simulated gastrointestinal digestion system, with survival rates of 63.0% after 3 h of gastric digestion and 47.0% after 8 h of intestinal digestion. The strain also exhibited notable antioxidant activity, with DPPH and ABTS radical scavenging rates of 43.0% and 71.9%, respectively, as well as a high auto-aggregation ability (96.1%). Furthermore, Lb. sakei J15 effectively utilized fructooligosaccharides (FOS) and galactooligosaccharides (GOS) as carbon sources. It also showed high lysozyme tolerance (93.7% survival rate) and displayed no hemolytic activity. Conclusions In conclusion, Lb. sakei J15 showed potential as a starter culture for low-temperature dairy fermentation. Highlights Lb. sakei J15 had potential probiotc effects.
Tan et al. (Thu,) studied this question.