Indigenous Fermented Foods Research Articles

Bile Salt Hydrolase Activity of Cholesterol-Lowering Probiotic Lactic Acid Bacteria Isolated from Indigenous Fermented Foods

Bile Salt Hydrolase Activity of Cholesterol-Lowering Probiotic Lactic Acid Bacteria Isolated from Indigenous Fermented Foods

The isolation and identification of lactic acid bacteria from Indonesian traditional fermented food

Abstract Indigenous Indonesian fermented food is considered a source of probiotics because it usually contains lactic acid bacteria (LAB). Some LAB strains meet the requirement to be probiotics with some functional properties for positive health impacts. However, those functional properties of probiotics have not been fully investigated and need to be continued to complete. To investigate more about LAB from traditional Indonesian fermented foods, the isolation and identification of LAB from some traditional Indonesian fermented foods was done. It was isolated LAB from kimchi (Tangerang), mandai (Banjarmasin), menteng fruit (Banjarmasin), petis (Tangerang and Semarang), salty vegetable (Tangerang), fermented cassava (Tangerang), and fermented durian (Lampung). LAB was isolated in MRS medium with 1% CaCO3, then isolates were characterized biochemically by Gram staining and catalase test. Twenty-one isolates were characterized as gram-positive, and catalase-negative. This strain was further identified by 16S rDNA sequence analysis, the sequences were then checked for similarities using the Basic Local Alignment Search Tool. The result showed that 2 strains of Weissella paramesenteroides found was from Kimci, 1 strain of Pediococcus pentosaceus from mandai, 2 strains of Lactobacillus plantarum from menteng fruit, 1 strain of Leuconostoc pseudomesenteroides from petis Tangerang, 1 strain Bacillus sp from petis Semarang, 1 strain Lactobacillus plantarum from salty vegetable, 2 strain Weissella paramesenteroides from fermented cassava, 4 strain Lactobacillus plantarum and 2 strain Lactobacillus sp from tempoyak.

The predominant lactic acid bacteria and yeasts involved in the spontaneous fermentation of millet during the production of the traditional porridge Hausa koko in Ghana

Spontaneous fermentation of cereals like millet involves a diverse population of microbes from various sources, including raw materials, processing equipment, fermenting receptacles, and the environment. Here, we present data on the predominant microbial species and their succession at each stage of the Hausa koko production process from five regions of Ghana. The isolates were enumerated using selective media, purified, and phenotypically characterised. The LAB isolates were further characterised by 16S rRNA Sanger sequencing, typed using (GTG)5 repetitive-PCR, and whole genome sequencing, while 28S rRNA Sanger sequencing was performed for yeast identification. The pH of the millet grains ranged from mean values of 6.02—6.53 to 3.51—3.99 in the final product, depending on the processors. The mean LAB and yeast counts increased during fermentation then fell to final counts of log 2.77–3.95 CFU/g for LAB and log 2.10–2.98 CFU/g for yeast in Hausa koko samples. At the various processing stages, the counts of LAB and yeast revealed significant variations (p < 0.0001). The species of LAB identified in this study were Limosilactobacillus pontis, Pediococcus acidilactici, Limosilactobacillus fermentum, Limosilactobacillus reuteri, Pediococcus pentosaceus, Lacticaseibacillus paracasei, Lactiplantibacillus plantarum, Schleiferilactobacillus harbinensis, and Weissella confusa. The yeasts were Saccharomyces cf. cerevisiae/paradoxus, Saccharomyces cerevisiae, Pichia kudriavzevii, Clavispora lusitaniae and Candida tropicalis. The identification and sequencing of these novel isolates and how they change during the fermentation process will pave the way for future controlled fermentation, safer starter cultures, and identifying optimal stages for starter culture addition or nutritional interventions. These LAB and yeast species are linked to many indigenous African fermented foods, potentially acting as probiotics in some cases. This result serves as the basis for further studies into the technological and probiotic potential of these Hausa koko microorganisms.

The effect of molasses addition on physicochemical and sensory characteristics of tempeh-based soy sauce

Tempeh is an indigenous traditional fermented food from Indonesia that is rich in protein and phenolics. Unfortunately, tempeh is highly perishable, with a shelf life of 36-48 hours at room temperature. Making soy sauce from tempeh can increase tempeh’s functional value and shelf life. However, tempeh-based soy sauce has different sensory characteristics than koji-based soy sauce. Therefore, molasses can be used to increase consumer preferences. Molasses is a sweetener that has a unique aroma of caramels and dark color. This research aims to determine the effect of molasses addition on the physicochemical and sensory characteristics of tempeh soy sauce based on consumer preferences. Four different concentrations of molasses (0%, 2%, 4% and 6%) in tempeh soy sauce were used in this research, with commercial soy sauce as a benchmark. After soy sauce was fermented for 2 months, L*, a* and b* values, total dissolved solids (TDS), hedonic and just about right (JAR) tests were analyzed. Results showed that adding molasses significantly increased L*, a*, b* and TDS values. Commercial soy sauce and tempeh-based soy sauce with 4% molasses and 6% molasses additions were not significantly different and were the most preferred. Based on the penalty test, commercial soy sauce and the addition of 4% molasses do not have the characteristics of entering the critical corner.

Changes in chemical characteristics and dynamics population of microorganisms in pre-fermentation treatment of lamtoro seed (Leucaena leucocephala) during mlanding tempeh’s production

Mlanding tempeh is an indigenous fermented food from lamtoro (Leucaena leucocephala) seed that uses usar as the inoculum in its production. Lamtoro seed contains antinutritional compounds namely phytic acid and tannin, and toxin compounds namely mimosine. Antinutritional compounds decrease the quality of nutrients in mlanding tempeh. The purpose of the research was to investigate the changes in nutritional compounds, antinutritional and toxin compounds, total phenols, antioxidants activity, dietary fiber and dynamics population of microorganisms in pre-fermentation treatment in lamtoro seed during mlanding tempeh’s production. The analysis was carried out at the pre-fermentation stage, namely before the inoculation process. The result showed the change of nutrient compounds, antinutritional and toxin compounds, total phenols, antioxidants activity, dietary fiber, and dynamics population of microorganisms in prefermentation treatment in lamtoro seed during mlanding tempeh’s production. Moisture, protein, and fat content increased, whereas ash, carbohydrate, phytic acid, tannin, and mimosine decreased. The total phenols content, antioxidant activity, and dietary fiber content of lamtoro seed also decreased. Meanwhile, the population of microorganisms (yeast and lactic acid bacteria) increased in pre-fermentation treatment in lamtoro seed during mlanding tempeh’s production.

Chemical and functional properties of nutrient-dense beverages developed from underutilised crops

Beverages are typically seen as wholesome snacks that can be included in a daily diet. Despite being part of the regular diet, the majority of these beverages are low in nutrients and high in calories. Worldwide, a variety of industrial processes, raw ingredients and microorganisms are used to manufacture fermented food. Many indigenous or traditional fermented foods and beverages are still prepared today as a form of domestic art. They are created in small businesses, communities and homes. Among the fermented foods that are important to people's diets worldwide are beverages that might have a non-dairy origin. In this study, Moringa oleifera Leaf Powder (MoLP) was used to fortify two beverages, including Amasi (Bambara groundnut) and Mageu (sorghum), at 0% (control), 1% and 5%. After fortifying the fermented and unfermented variations, the beverages' biochemical, chemical and functional properties were analysed. The effects of MoLP (1% and 5%) on the stress, viscosity and torque characteristics of Amasi were significant (p ?0.05). For all of the samples, Amasi and Mageu's values for protein, ash and moisture increased significantly (p ?0.05) due to the inclusion of MoLP. These findings indicate that MoLP-fortified beverages can act as a source of nutrients to address micronutrient deficiencies in children and adults.

On the Molecular Selection of Exopolysaccharide-Producing Lactic Acid Bacteria from Indigenous Fermented Plant-Based Foods and Further Fine Chemical Characterization.

Exopolysaccharides (EPSs) produced by lactic acid bacteria present a particular interest for the food industry since they can be incorporated in foods via in situ production by selected starter cultures or applied as natural additives to improve the quality of various food products. In the present study, 43 strains were isolated from different plant-based fermented foods and identified by molecular methods. The species found were distinctively specific according to the food source. Only six Lactiplantibacillus plantarum strains, all isolated from sauerkraut, showed the ability to produce exopolysaccharide (EPS). The utilization of glucose, fructose and sucrose was explored with regard to EPS and biomass accumulation by the tested strains. Sucrose was clearly the best carbon source for EPS production by most of the strains, yielding up to 211.53 mg/L by strain Lactiplantibacillus plantarum ZE2, while biomass accumulation reached the highest levels in the glucose-based culture medium. Most strains produced similar levels of EPS with glucose and fructose, while fructose was utilized more poorly for biomass production, yielding about 50% of biomass compared to glucose for most strains. Composition analysis of the EPSs produced by strain Lactiplantibacillus plantarum ZE2 from glucose (EPS-1) and fructose (EPS-2) revealed that glucose (80-83 mol%) and protein (41% w/w) predominated in both analyzed EPSs. However, the yield of EPS-1 was twice higher than that of EPS-2, and differences in the levels of all detected sugars were found, which shows that even for the same strain, EPS yield and composition vary depending on the carbon source. These results may be the basis for the development of tailored EPS-producing starter cultures for food fermentations, as well as technologies for the production of EPS for various applications.

Traditional Asian plant‐based fermented foods as vitamin B12 sources: A mini‐review

AbstractPlant‐based foods, such as vegetables and beans, are deficient in vitamin B12 (B12). If plant‐based foods containing adequate B12 can be produced microbially, incorporating them into a vegetarian diet would prevent B12 deficiency. Asian indigenous fermented foods from soybeans, vegetables, and tea leaves, are commercially accessible. The B12 level in the fermented products has been characterized to determine whether they may serve as a viable source of B12 in humans. Since their B12 content is very low (&lt;0.5 μg/100 g wet weight), most traditional Asian plant‐based fermented foods do not appear to serve as adequate daily B12 sources. However, some stinky tofu and pickled vegetable products contain &gt;10 μg of B12 per 100 g wet weight. Nonetheless, further clinical research is warranted to clarify whether these products can increase the serum B12 levels of humans.

Shrimp paste: different processing and microbial composition across Southeast Asia

Among the indigenous fermented foods, shrimp paste has been traditionally consumed in Southeast Asia as a condiment to its delicacy and nutritional value. In addition, shrimp paste is added to main dishes to enhance the salty and umami taste. Shrimp paste is named differently in Southeast Asia countries and possesses varied processing methods and microbial composition. This paper aimed to review the production process and microbial composition of shrimp paste in various Southeast Asia countries: mam tom in Vietnam, kapi in Cambodia and Thailand, belacan in Malaysia, terasi in Indonesia, ngapi in Myanmar, and bagoong-alamang in Philippines. Generally, the shrimp paste is made by mixing the ground shrimp with salt at the beginning, followed by fermentation and drying process. Interestingly, some shrimp paste is made through multiple fermentation and drying process to obtain desired consistency. Lactic acid bacteria were identified in most of shrimp paste in Southeast Asia.

Gamma-aminobutyric acid (GABA) production by potential probiotic strains of indigenous fermented foods origin and RSM based production optimization

The study aimed to evaluate the γ-aminobutyric acid (GABA) producing lactic acid bacterial strains of fermented food origin to be used as potential psychobiotic. A total of 268 isolates were screened for GABA production using the pH indicator method. Five of the isolates were identified as potential GABA producers and were shortlisted further for confirmation of GABA production by NMR and HPLC analysis. One of the strains (G2), identified as Weissella confusa showed the highest production of GABA (246.2 mg/L) while the remaining strains produced only trace amounts. These five strains were assessed for safety and probiotic properties. The strain G2 exhibited the most prominent probiotic properties. It showed good tolerance towards pH(2 and 3), bile salt(0.3–1%), gastro-intestinal fluid, NaCl(1–4%), phenol(0.4–0.6%), auto-aggregation(83%), strong hydrophobicity to xylene(70%) and chloroform(78%), significant antimicrobial activity, susceptibility to antibiotics and strong adherence to Caco-2 cells. From the optimization of culture conditions for GABA production by RSM based approach, G2 was found to produce 293.33 mg/L with a 34h fermentation time, 29.1 °C temperature, and at 1% mono-sodium glutamate concentration. Further studies are needed to assess the efficacy and stability of the isolate in the food matrix and in vivo gut environment, to utilize it as a potential psychobiotic.

Study on a Few Traditional Fermented Food Practices of Mising Community of Dhemaji District, Upper Assam, India

Among different ethnic tribes in the Himalayan region of India indigenous fermented foods is a significant part of the diet. For the development of various flavours, aromas and textures fermentation is considered one of the oldest and most economical methods. Through this method, different microbial populations are manipulated to produce biologically enriched food.[1] One of the oldest methods for processing and preserving food is fermentation has been known worldwide from ancient civilizations. Fermentation of food materials is used as a way for enhancement of flavour, and preservation of food by the ethnic and indigenous people of this region from time immemorial.[2] Microbes are the major ingredient in the production of different fermented food and beverages. By using different substrates and non-pathogenic micro-organisms as starters fermented foods are prepared, and these are then sold in the local market for consumption.[3] All non-Aryan ethnic tribes of Northeast India had a tradition of having their brand of homemade traditional fermented food. Indigenous fermented food of this region is closely connected to practically all aspects of their socio-cultural, and religious ceremonies and ritual events.[4] The different ethnic tribe from various region of India especially people from North-East India has very distinct and region-specific procedure for fermenting food and utilizing various specific substrate.[5–7] The Mising tribes belong to the Indo-Mongoloid group of the Indian population. Read more . . .

FINDING OF POSITIVE ATTRIBUTING VALUES FROM A MEAT-DERIVED FOOD OF NORTHEAST INDIA, SATHU

Fermented meat and meat-derived products are rich in significant microorganisms, along with their by-products, which provide quality, safety, and desired prophylaxis functions with them. This itself lends to a naturally good nutritional heritage and is considered an emerging biomarker product. Exploring their positive attributes may contribute prophylactic properties towards health care and profit to the food and feed industries. Our main objectives are to identify native potential bacteria in the regional indigenous meat-derived fermented food, Sathu. Besides, the study of their positive attributing properties of antibiotic sensitivity, anti-microbial, and cytotoxicity effects on the food using biological molecular methods is also necessary. Our findings from the 16S-rDNA sequencing method identified Lactobacillus brevis (KJR2) as the predominant microbial community followed by Bacillus australimaris (KJRc8). Phenotypic characterization revealed both the isolates possess the ability to exist in the harsh environment of gastric conditions. The two isolates were also susceptible to antibiotics, with more sensitivity towards ampicillin, penicillin, streptomycin, and neomycin. Confer of resistance to Penicillin was found to strain, KJR2. The two strains also revealed antagonistic effects against B.subtilis, E.faecalis, and E. coli. Moreover, the food showed cytotoxicity against cancer cell lines, when studied as a part of human efficacy.

Review on Vitamin Producing and Probiotic Properties of Lactobacillus, Derived from Tribal Fermented Foods

Though almost all natural food sources contain vitamins, vitamin deficiencies are still prevalent in the World. In India, both macro and micronutrient deficiency diseases are very common due to low consumption of nutritional foods, consumption of foods with low nutritive value, improper cooking methods, poor socio-economic conditions etc. Lactic acid bacteria (LAB) are the best choice after food stuffs to reduce the burden of nutrient deficiency diseases. Recently lactic acid bacteria have been hugely used in the food industry for fermentation due to its numerous functions and health benefits. Fermentation with probiotic lactic acid bacteria not only enhances the nutritive value and digestibility of the foods but also enhances vitamin concentration due to their vitamin producing capability. Certain strains of lactic acid bacteria can synthesize B-group vitamins such as folate, cobalamine, riboflavin etc. This review listed current papers showing the probiotic and vitamin-producing properties of tribal fermented foods derived from Lactic acid bacteria including Lactobacillus. This review expects that the probiotic vitamin producing Lactobacillus strains can be used as a starter culture for the fermentation process to prepare indigenous fermented foods and helps in preventing clinical and subclinical vitamin deficiencies among tribal community.

Survival and Acidification Potential of Lactobacillus Plantarum MNC 21 Stored in Air-Dried Sorghum Flours

Increased commercialization of indigenous fermented foods requires availability of affordable starter cultures. The starters should also maintain functionality when stored at ambient conditions, especially where erratic power supply makes constant refrigeration unachievable. This study evaluated the survival of Lactobacillus plantarum MNC 21 starter culture air-dried (at 25 or 30°C) in sorghum flour and stored at 25°C for 30 days. Two sorghum varieties (malted and un-malted) were used. To determine their fermentation efficiency during storage, sterile sorghum malt slurries were inoculated with the dried culture and fermented at 30°C for 24 h. Acidification potential was determined at 5 days intervals by measuring microbial counts, pH and titratable acidity. Microbial concentrations dropped from 8-9 log cfu/g on day 0 to 1 log cfu/g on day 30. Sorghum variety and whether it was malted or un-malted did not affect culture survival. Culture dried at 25°C had better survival during the first 10 days (8-9 log cfu/g) than that dried at 30°C (8 log cfu/g) but survival between days 20-30 was similar (1-4 log cfu/g). The acidification potential (ability to reduce pH to ≤4.5) decreased with storage time: 4 h (day 0), 24 h (day 15), &gt; 24 h (day 20) to no acidification (days 25-30). Air drying of starter cultures in sorghum flours coupled with storage at ambient temperatures could be adopted as a short-term preservation method. This low-cost technology is suitable for processors in developing countries where maintenance of a cold chain is hampered by unreliable electricity supply.

A popular fermented soybean food of Northeast India exerted promising antihyperglycemic potential via stimulating PI3K/AKT/AMPK/GLUT4 signaling pathways and regulating muscle glucose metabolism in type 2 diabetes.

This study examined the antidiabetic efficacy of popular fermented soybean foods (FSF) of Northeast (NE) India. Results showed that among different FSF, aqueous extract of Hawaijar (AEH), a traditional FSF of Manipur, NE India, significantly augmented glucose utilization in cultured myotubes treated with high glucose (HG, 25 mM). Furthermore, AEH also upregulated glucose uptake, glucose-6-phosphate level, and phopho-PI3K/phospho-AKT/phospho-AMPK/GLUT4 protein expression in HG-treated myotubes. In vivo studies demonstrated that AEH supplementation (50, 100, or 200 mg/kg body weight/day, oral gavaging, 16 weeks) reduced body weight, fasting blood glucose, glycated hemoglobin, insulin resistance, and glucose intolerance in rats fed with high-fat diet (HFD). AEH supplementation stimulated phopho-PI3K/phospho-AKT/phospho-AMPK/GLUT4 signaling cascades involved in glucose metabolism of muscle tissues in diabetic rats. Chemical profiling of AEH (SDS-PAGE, immunoblotting, and HRMS) suggests the possible role of bioactive proteins/peptides and isoflavones underlying the antihyperglycemic potential AEH. Results from this study will be helpful for developing food-based prophylactics/therapeutics in managing hyperglycemia. PRACTICAL APPLICATIONS: Fermented soybean foods are gaining acceptance due to multiple health benefits. This study for the first time reports the antidiabetic potential of Hawaijar, an indigenous fermented soybean food of North-East India. Higher abundance of bioactive compounds (isoflavones and proteins/peptides) in Hawaijar may be responsible for the alleviation of impaired glucose metabolism associated with diabetes. The findings may be helpful for the development of a novel therapeutic to achieve better control of hyperglycemia and improve the lives of the patient population with diabetes.

Co-occurrence of Lactobacillus Species During Fermentation of African Indigenous Foods: Impact on Food Safety and Shelf-Life Extension.

The benefits derived from fermented foods and beverages have placed great value on their acceptability worldwide. Food fermentation technologies have been employed for thousands of years and are considered essential processes for the production and preservation of foods, with the critical roles played by the autochthonous fermenting food-grade microorganisms in ensuring food security and safety, increased shelf life, and enhanced livelihoods of many people in Africa, particularly the marginalized and vulnerable groups. Many indigenous fermented foods and beverages of Africa are of plant origin. In this review, the predominance, fermentative activities, and biopreservative role of Lactobacillus spp. during production of indigenous foods and beverages, the potential health benefit of probiotics, and the impact of these food-grade microorganisms on food safety and prolonged shelf life are discussed. During production of African indigenous foods (with emphasis on cereals and cassava-based food products), fermentation occurs in succession; the first group of microorganisms to colonize the fermenting substrates are lactic acid bacteria (LAB) with the diversity and dominance of Lactobacillus spp. The Lactobacillus spp. multiply rapidly in the fermentation matrix, by taking up nutrients from the surrounding environments, and cause rapid acidification in the fermenting system via the production of organic compounds that convert fermentable sugars into mainly lactic acid. Production of these compounds in food systems inhibits spoilage microorganisms, which has a direct effect on food quality and safety. The knowledge of microbial interaction and succession during food fermentation will assist the food industry in producing functional foods and beverages with improved nutritional profiling and technological attributes, as Lactobacillus strains isolated during fermentation of several African indigenous foods have demonstrated desirable characteristics that make them safe for use as probiotic microorganisms and even as a starter culture in small- and large-scale/industrial food production processes.

Traditional fermented foods and beverages: Indigenous practices of food processing in Benin Republic

This article provides the socio-cultural, health benefits and descriptive overview of common traditional fermented food products in Benin Republic. A wide range of indigenous fermented foods locally named Tchoukoutou, Tchakpalo, Gowé, Agbelima, Mawè, Ogi, Lafoun, Afitin, Iru, Sonru, Lanhouin, Gari and Dèguè is produced in Benin Republic. These foods are mainly processed from the fermentation of cereals (Tchoukoutou, Tchakpalo, Mawè, Ogi), roots (Lafoun, Gari), non-timber forest products (Afitin, Iru, Sonru), milk (Dèguè) and fish (Lanhouin). Their consumption and acceptability depend on socio-cultural, geographical, and economic factors. These traditional fermented food products contain useful microorganisms and metabolites that improve digestion, boost immunity and promote a healthy weight. Besides their health and nutritional benefits, they are also an important source of income for local households, especially women, resulting in an improved living standard for the population. Some traditional fermented food products like gowé provide an average profit of around $ 1.66 to $ 663.90 per month. Future prospects should be focused on the industrial production of these products. Emphasis needs to be placed on microbial activity, long-term conservation and packaging.

Drying Kinetics of Indigenous Fermented Foods of the Himalaya region (Gundruk, Sinki, and Maseura)

Indigenous fermented foods Gundruk (fermented mustard leaves), Sinki (fermented radish taproot), and Maseura (fermented lentils) are mostly sun dried, and thus often deteriorate during the uncontrolled drying process. Herein, cabinet drying was done at 50, 55, and 60°C after fermentation, and the moisture loss was systematically recorded. The data were converted to moisture ratio and fitted to five semi-theoretical drying mathematical models: Modified Henderson and Pabis, Logarithmic, Two-Term, Midilli et al., and Approximate diffusion. All the models were validated using statistical parameters, namely: R2, RMSE, χ2, and SSE. The Midilli et al. model gave excellent fit for all three products, with R2 greater than 0.97. The effective diffusivity values increased with an increase in air temperature for all the samples. The activation energy values were found to be 56.25, 21.63 and 15.08 kJ/ mol while the diffusivity constants were found to be 1268.51, 0.028, and 8.655× 10-3 m2/s for Gundruk, Sinki, and Maseura, respectively.

Drying Kinetics of Indigenous Fermented Foods of the Himalaya region (Gundruk, Sinki, and Maseura)

Indigenous fermented foods Gundruk (fermented mustard leaves), Sinki (fermented radish taproot), and Maseura (fermented lentils) are mostly sun dried, and thus often deteriorate during the uncontrolled drying process. Herein, cabinet drying was done at 50, 55, and 60°C after fermentation, and the moisture loss was systematically recorded. The data were converted to moisture ratio and fitted to five semi-theoretical drying mathematical models: Modified Henderson and Pabis, Logarithmic, Two-Term, Midilli et al., and Approximate diffusion. All the models were validated using statistical parameters, namely: R2, RMSE, χ2, and SSE. The Midilli et al. model gave excellent fit for all three products, with R2 greater than 0.97. The effective diffusivity values increased with an increase in air temperature for all the samples. The activation energy values were found to be 56.25, 21.63 and 15.08 kJ/ mol while the diffusivity constants were found to be 1268.51, 0.028, and 8.655× 10-3 m2/s for Gundruk, Sinki, and Maseura, respectively.

In Vitro Evaluation of Probiotic Properties of Lactobacillus plantarum UBLP40 Isolated from Traditional Indigenous Fermented Food.

In this study, traditional indigenous fermented food isolate Lactobacillus plantarum UBLP40 was screened for in vitro probiotic properties, antibiotic susceptibility, hemolytic activity, production of lactic acid, hydrogen peroxide, bile salt hydrolase and phytase, and antioxidative activity. Results showed that Lact. plantarum UBLP40 can survive simulated gastrointestinal conditions, adhere to mucin, possess a hydrophobic cell surface, ability to auto-aggregation, and possessed antimicrobial activity against Micrococcus luteus MTCC 106, methicillin-resistant Staphylococcus aureus subsp. aureus ATCC® BAA-1720, Pseudomonas aeruginosa MTCC 1688, and Escherichia coli MTCC 1687. Lact. plantarum UBLP40 produced 48.59 U/mg phytase and 1.78 ± 0.01 gm % lactic acid and showed the ability to produce hydrogen peroxide and bile salt hydrolase. Moreover, the usual antibiotic susceptible profile and non-hemolytic activity indicated the safety of the strain. The intracellular extract of UBLP40 showed 13.8 ± 1.4% (equivalent to ~8µM butylated hydroxytoluene) α,α-diphenyl-β-picrylhydrazyl (DPPH) radical scavenging activity, reducing activity equivalent to 1µg L-cysteine, Fe2+ chelation equivalent to 5µM ethylenediaminetetraacetic acid, and exhibited 17.73 ± 4.40µM glutathione per gram of protein. In conclusion, this study demonstrates that Lact. plantarum UBLP40 is a potential probiotic candidate.