Assessment of Probiotic Properties and Technological Potential of <i>Lacticaseibacillus paracasei</i>

In response to increasing concerns regarding the overuse of chemical additives in food and antibiotics in health care, probiotics are gaining significant attention as natural and safer alternatives. Lacticaseibacillus paracasei is widely recognized for its important role in food preservation and its health-promoting properties. This study aimed to assess the probiotic potential of L. paracasei by evaluating its antimicrobial activity against selected pathogenic bacteria, antioxidant capacity, technological properties, and safety profile. Five L. paracasei strains isolated at Mohammed First University of Oujda (Morocco) were evaluated for their functional properties. The isolates inhibited the growth of several pathogenic bacteria and showed antioxidant activities ranging from 21% to 80.82%. They also demonstrated good aggregation capacity, efficient acidification behavior, and tolerance to gastrointestinal-like conditions. Among them, strain Lb3 was particularly notable for its high antioxidant potential, strong antimicrobial action, and favorable technological traits. Antibiotic testing revealed resistance to a few compounds but maintained sensitivity to clinically relevant agents, supporting their safety profile. In conclusion, L. paracasei , particularly strain Lb3, displays key attributes required for a functional probiotic and holds significant promise as a natural biopreservative in food applications.