Food-borne pathogens pose health challenges to consumers and are serious concerns in the food industry. Accordingly, we investigated the probiotic properties of Lactococcus lactis C15 and the biological properties of the bacteriocin it produces. The results show C15 exhibited strong gastrointestinal tolerance, excellent cell surface properties, high adhesion ability to Caco-2 cells (>90%), and good safety in vitro. The active peptide produced by C15 has inhibitory activity against pathogens, even after exposure to elevated temperatures (60-121 degrees C) and low pH values (pH 2-5). L. lactis C...
