Identification and Characterization of Lacticaseibacillus paracasei HKWS110 Isolated from Prunus yedoensis

This study aimed to isolate, identify, and evaluate the probiotic potential of lactic acid bacteria derived from <i>Prunus yedoensis</i> and assess its antibacterial activity and antioxidant properties. One strain was isolated and identified as <i>Lacticaseibacillus paracasei</i>, showing 99.9% homology. The strain demonstrated 72.63% survival under acidic conditions and was confirmed to be non-hemolytic and safe for food fermentation. The strain's cell-free supernatant demonstrated significant antioxidant activity, with a 70.40% 2,2-diphenyl-1-picrylhydrazyl radical scavenging ability, and antibacterial activity against <i>Salmonella</i> and <i>Escherichia coli</i> as confirmed through paper disc diffusion and 96 well plate methods. The cell-free supernatant retained its antibacterial activity under various heat treatments, indicating thermal stability. However, adjusting the pH of the cell-free supernatant to 7.0 resulted in the loss of antibacterial activity, suggesting that organic acids are the primary inhibitory factors. These results highlight the probiotic potential of <i>L. paracasei</i>, particularly its safety, acid tolerance, and antibacterial properties, supporting its potential use in food fermentation and probiotic formulations.