Fifty-two Leuconostoc strains isolated from artisanal Manchego cheese and craft beer were analysed for some safety traits, postbiotic potential, α-glucosidase inhibitory activity, and response against technological stress conditions. Twelve of the strains produced biogenic amine concentrations higher than 200 mg/L and were discarded. All the strains except for three were susceptible to streptomycin, clindamycin, erythromycin, and chloramphenicol, and the results for ampicillin and tetracycline varied with both the species and the strains. None of the strains were β-haemolytic nor showed DNAse, coagulase, lipase, or gelatinase activities. Concentrations of γ-amino butyric acid, ornithine and tryptophan varied with the strains and with the medium of growth, reaching values up to 603.42, 251.00, and 1020.08 mg/L, respectively. Lactic acid was the most produced organic acid followed by acetic and propionic acids. The α-glucosidase inhibitory activity was an intraspecific property (maximum value of 49.16%). Overall, strains C2, C4, C5, C8, B4, B9, and B15 showed the best results and could be considered potential candidates for use in functional dairy products. Among them, those from artisanal Manchego cheese had a better response against technological stress factors. This is the first study to report the production of postbiotic compounds by Leuconostoc strains in sheep's milk.

五十二明串珠菌分析了从手工 Manchego 奶酪和精酿啤酒中分离的菌株的一些安全性状、后生物潜力、α-葡萄糖苷酶抑制活性和对技术压力条件的反应。十二个菌株产生高于 200 mg/L 的生物胺浓度并被丢弃。除3株外，其余菌株均对链霉素、克林霉素、红霉素和氯霉素敏感，氨苄青霉素和四环素结果因品种和菌株而异。没有菌株是β-溶血性的，也没有显示出DNA酶、凝固酶、脂肪酶或明胶酶活性。γ-氨基丁酸、鸟氨酸和色氨酸的浓度随菌株和培养基的不同而不同，分别达到603.42、251.00和1020.08 mg/L。乳酸是产生最多的有机酸，其次是乙酸和丙酸。α-葡萄糖苷酶抑制活性是种内特性（最大值为 49.16%）。总体而言，菌株 C2、C4、C5、C8、B4、B9 和 B15 表现出最佳结果，可被视为用于功能性乳制品的潜在候选者。其中，手工Manchego奶酪对技术压力因素的反应更好。这是第一项报告后生元化合物生产的研究 那些来自手工 Manchego 奶酪的奶酪对技术压力因素的反应更好。这是第一项报告后生元化合物生产的研究 那些来自手工 Manchego 奶酪的奶酪对技术压力因素的反应更好。这是第一项报告后生元化合物生产的研究羊奶中的明串珠菌菌株。