Some Lactobacillus paracasei have certain pathogenicity, so the safety evaluation of food derived L. paracasei is still a scientific problem worthy of further discussion. Six strains of L. paracasei were isolated from soy sauce residue in our laboratory, which were HT31, HT90, HT111, HT155, HT159 and HT197. In order to develop its application value, this paper evaluated its safety by drug sensitivity test, plasmid extraction test, hemolysis test, indole test and amino acid decarboxylase test. The results showed that six strains were resistant to gentamicin and compound sulfamethoxazole, and none contain plasmids; five strains (HT31, HT90, HT155, HT159, HT197) were sensitive to penicillin, cephalothin, erythromycin and chloramphenicol, and moderately resistant to ciprofloxacin, HT111 was sensitive to penicillin, cephalothin, erythromycin, chloramphenicol and ciprofloxacin, indicating that gentamicin and compound sulfamethoxazole had strong inhibitory effect on six strains, while the other five antibiotics had weak inhibitory effect on six strains. In the study of harmful metabolites, none of the strains produced spermine, cadaverine, putrescine and tryptophan enzyme; HT197 was β- hemolysis, and HT31, HT90, HT111, HT155, HT159 were α- hemolysis, in which HT31 and HT111 were slight hemolysis. In conclusion, HT197 had relatively low safety and cannot be used as a probiotic and fermentation strain; HT31, HT90, HT111, HT155 and HT159 were relatively safe in drug resistance detection and production of harmful metabolites, and there was no evidence β- hemolysis. Thus, the five strains of L. paracasei have good safety, which provides a scientific basis for their application as starter in food and solving the waste of soy sauce residue resources.
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