The objectives of this study were the selection of lactic acid bacteria (LAB) isolated from raw milk and studying their technological properties and antibacterial activities against bacteria as the cause of cattle mastitis. Biochemical and molecular identification using 16S–23S rRNA gene spacer analysis and 16S rRNA gene sequencing highlighted the presence of three species: Lactiplantibacillus plantarum, Lactococcus lactis, and Levilactobacillus brevis. The enzymatic characterization followed by the determination of technofunctional properties showed that LAB strains did not exhibit any hemolytic effect and were able to produce protease and lipase enzymes. Isolates showed very high antagonistic activity against Gram-positive and Gram-negative bacteria by producing H2O2, bacteriocin(s), and organic acid(s). APIZYM micromethod demonstrated that all selected strains are capable of producing valine arylamidase, cystine arylamidase, N-acetyl-β-glucosaminidase, and ᾳ-mannosidase. The antibiotic susceptibility assay showed that all selected strains were sensible to the majority of tested antibiotics. Based on these results, it can be concluded that the technological properties of the selected LAB allow considering their industrial use in order to formulate bioactive functional foods or drug(s).

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This study was aimed to estimate the antioxidants, antibacterial, and antifungal activities of methanolic extract from soybean seeds against pathogenic microorganisms. The methanolic extract was prepared from defatted soybean flour. Total phenolics content (TPC), total flavonoid content (TFC), and the major phenolic, flavonoid, and isoflavone compounds in soybean extract were estimated by HPLC. On the other hand, biological activities such as antioxidants, antibacterial, and antifungal activities were evaluated. The value of phenolic compounds was 8.59 mg GAE/g extract, while the value of flavonoids was 0.82 mg QE/g extract. The chemicals listed below were chromatographed and identified: syringic acid, quercetin, gallic acid, benzoic acid, genistein, daidzein, p-coumaric acid, glycitein, and ferulic acid. The methanolic extract showed the antibacterial and antifungal activity against tested microorganisms. Considering the results, it is possible to employ the methanolic extract from soybean seeds, which is rich in phenolic chemicals, as an antioxidant, antibacterial, and antifungal agent. It functions well as a pure, natural product.

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