# Study of the Probiotic Potential of Lactic Acid Bacteria Isolated from Artisanal Colonial Cheese and Evaluation of Microencapsulation as a Protective Method Under Simulated Gastrointestinal Conditions

## TL;DR

This study identifies beneficial bacteria from artisanal cheese and shows how microencapsulation can protect them during digestion, supporting safe functional food development.

## Contribution

The study identifies specific lactic acid bacteria from artisanal colonial cheese and evaluates inulin-based microencapsulation for their gastrointestinal survival.

## Key findings

- Three Lacticaseibacillus casei and one Lactiplantibacillus plantarum strains showed stable viability during simulated digestion.
- Inulin spray-drying microencapsulation improved bacterial survival, especially at refrigerated temperatures.
- L. plantarum LAB01 and LAB02 maintained high viability (above 6.0 log CFU/g) after 45 days of refrigerated storage.

## Abstract

Artisanal colonial cheese (ACC) produced from raw milk is a rich reservoir of autochthonous lactic acid bacteria (LAB), but strain-level evidence supporting safe downstream application and technological stability remains limited. In this study, 10 LAB isolates from ACC were screened for phenotypic safety, antimicrobial susceptibility, and probiotic-related traits, and their viability was further assessed after inulin-based spray-drying microencapsulation under different storage temperatures. All isolates showed no hemolytic or mucinolytic activity and did not produce gelatinase, supporting an initial safety profile, and all strains were sensitive to at least two antimicrobial classes. Strain prioritization identified Lacticaseibacillus casei LAB06, LAB09, and LAB10 and Lactiplantibacillus plantarum LAB03 as the most robust candidates for downstream development because they maintained stable cell counts throughout simulated gastrointestinal digestion. Inulin spray-drying yielded structurally stable microcapsules and supported refrigerated storage, with substantially lower viability losses at 4 °C than at 25 °C; notably, L. plantarum LAB01 and LAB02 showed the best refrigerated shelf-life, remaining above 6.0 log CFU/g after 45 days. Together, these results position ACC as a source of promising LAB candidates and highlight cold-chain-compatible microencapsulation as a strategy to support safe functional food development with potential public health benefits.