Traditional Fermented Food Research Articles

Lactic Acid Bacteria from Northern Thai (Lanna) Fermented Foods: A Promising Source of Probiotics with Applications in Synbiotic Formulation

Northern Thai culture offers a rich variety of traditional fermented foods beneficial for gastrointestinal health. In this study, we characterized lactic acid bacteria (LAB) from various indigenous fermented foods as potential probiotic candidates and determined their properties for application in commercial synbiotic formulation. Five isolates demonstrating high tolerance to low pH (2.0) and 0.3% bile salts were collected and characterized. These included three strains of Lactiplantibacillus plantarum isolated from nham (NB1, NP2, and NP11) and two strains of Limosilactobacillus fermentum isolated from pla-som (PS4 and PS7). All the selected LAB isolates exhibited γ-hemolytic activity, strong antimicrobial activity, and high resistance to gastric and duodenal digestion conditions. Among the LAB isolates, L. plantarum NB1 demonstrated the highest capacity for adhesion to Caco-2 cells, auto-aggregation, and antioxidant activity, differing significantly (p < 0.05) from the other isolates. Furthermore, the NB1 strain exhibited preferential growth in the presence of commercial prebiotics (fructooligosaccharide, lactose, and inulin) and good survival after lyophilization, which is a desirable characteristic for a powdered ingredient. Therefore, the NB1 strain is a suitable probiotic candidate for applications in synbiotic formulation or as a functional food ingredient.

Bacterial community improves the volatile components coupled with abiotic factors during the spontaneous fermentation of Chinese strong-aroma Baijiu.

Flavor components largely depend on microbial activity and environmental conditions during traditional fermented food production. However, the microbial and abiotic contributions to the flavor of Chinese strong-aroma Baijiu (SAB) remain poorly understood. In this study, the composition and functional profiles of the fungal and bacterial communities changed significantly after fourteen days of grain fermentation. Acetilactobacillus jinshanensis, Issatchenkia orientalis and Kazachstani humilis became the dominant species as fermentation proceeded. Pathways related to lipid, protein and secondary metabolite metabolism were enriched during the middle and later stages of grain fermentation. Ethyl caproate, hexyl caproate, and ethyl lactate were identified as the main volatile components in fermented grain. Lactobacillus species were significantly related to volatile components. Compared with fungi, bacterial diversity accounted for 96% of the variation in volatile components coupled with temperature, acidity and reducing sugar. This work provides insights into the production optimization and flavor enhancement of SAB by optimizing abiotic factors and microbial compositions.

Unveiling microbial dynamics in terasi spontaneous fermentation: Insights into glutamate and GABA production.

Terasi, a traditional Indonesian seafood product made from shrimp, undergoes fermentation facilitated by a consortium of microorganisms, including Lactic Acid Bacteria (LAB) and yeast, which contribute to its distinctive umami flavor. This study investigates the microbial dynamics and production of key metabolites, including γ-aminobutyric acid (GABA), during terasi fermentation. Total Plate Count (TPC) and High-Performance Liquid Chromatography (HPLC) were used to monitor changes in glutamate and GABA levels, with glutamate increasing from 105.18mg/mL on day 3-139.19mg/mL on day 14, and GABA rising from 90.49mg/mL to 106.98mg/mL over the same period. Metagenomic analysis using high-throughput sequencing of bacterial 16S rRNA identified Firmicutes, Proteobacteria, Actinobacteria, and Bacteroidota as dominant phyla. While LAB populations remained relatively stable, yeast became detectable from day 4. Notably, core bacterial genera such as Vibrio, Macrococcus, Staphylococcus, Exiguobacterium, Jeotgalicoccus, Prevotella, Salinicoccus, Bacillus, Pseudarthrobacter, and Vagococcus were highly abundant and played significant roles in GABA production, likely due to their glutamate decarboxylase activity. These findings reveal a clear correlation between microbial succession and metabolite production, offering valuable insights into the fermentation process of terasi. This study enhances the understanding of traditional food fermentation and presents opportunities to optimize beneficial compounds in terasi products.

PEMANFAATAN TEMPE SEBAGAI KOMODITI LOKAL UNTUK PASAR GLOBAL

Tempeh, one of Indonesia's traditional fermented foods, has great potential to become an international culinary commodity because of its high nutritional content and relevance to healthy and sustainable food trends. However, the main problems faced are the use of tempeh which is only processed into household food, lack of product innovation, and packaging that is not attractive for the global market. Small businesses also face problems with a lack of understanding of good marketing strategies. This community service aims to provide business actors and entrepreneurial students with an understanding of the potential of tempeh as a competitive local commodity in the global market. Hygienic production processes, high-quality fermentation methods, creative packaging and digital marketing techniques are taught to participants in this service. The methods used include technical training, live demonstrations and interactive discussions guided by expert speakers in the field of food technology. Participants are also trained to utilize digital platforms such as marketplaces and social media to expand market reach. The results of the service show that business actors are able to understand the importance of production and packaging standards to meet export requirements. Product innovations, such as crispy tempeh and energy balls, received a positive response as diversification that suits global market tastes. Digital-based marketing strategies also provide opportunities to reach global consumers. By overcoming these challenges, tempeh has great potential to compete in international markets as a superior local product in Indonesia.

Evolution of Fermented Food Products in the Republic of Congo: A Meta-analytic Review

Approximately 61 reports on traditional fermented food (TFF) were published in the Republic of Congo between 1986 and 2024. Research on fermented foods has experienced many delays but has seen significant growth. Several studies related to TFFs have been conducted on bacterial identification, antibacterial and antifungal properties, extraction of flavonoid and phenolic compounds, extraction of biosurfactant and bacteriocins, bacteria-bacteria, bacteria-yeast interactions, enzyme engineering, bioethanol production, soil bioremediation, protein expression and purification, and gene cloning. To date, no review has offered an objective meta-analysis of all previous studies on TFFs. This review aims to establish a research timeline by tracking previously documented scientific publications in terms of TFF year after year while analyzing, commenting, and taking stock of scientific information. The reader is guided through the highlights of pioneers in the history of TFF research. With this review, the timeline of progress in fermented food research will allow a growing understanding of the complex role thet microorganisms play in the fermentation process.

Autoinducer-2 promotes microbial degradation of microcystin-LR by Leuconostoc mesenteroides BSH-02.

Microcystin-LRs (MC-LR) produced by harmful cyanobacterial blooms (HCBs) pose significant hepatotoxic risks to both the environment and public health. Despite the identification and characterization of a limited number of MC-LR degrading bacteria, the challenge of safely removing MC-LRs from freshwater systems without disrupting aquatic ecosystems remains substantial. This study focused on the isolation of lactic acid bacteria from Bapshikhe, a traditional Korean fermented food, and investigated the mechanisms underlying the degradation of MC-LRs by these bacteria. This study also tested the hypothesis that cell wall-associated proteinases in probiotic bacteria play crucial roles in the degradation process. In addition, we verified the hypothesis that the MC-LR degradation mechanism of lactic is correlated with AI-2, a QS-inducing factor. MC-LR degrading bacteria, BSH-02, were successfully isolated from Bapshike, a Korean traditional fermented food, and identified by phylogenetic analysis as Leuconostoc mesenteroides. The BSH-02 strain effectively suppressed cyanobacterial blooms and degraded MC-LR. Ethylenediaminetetraacetic Acid (EDTA), a primary proteinase inhibitor of the BSH-02 strain, reduced the rate of microcystin removal. Based on these studies, the MC-degrading mechanism of BSH-02 was found to involve a metallopeptidase, aligning with mechanisms previously described in other studies. In addition, a correlation between metallopeptidases and AI-2 was identified using RT-qPCR. To the best of our knowledge, this is the first report of Leuconostoc mesenteroides degrading MC-LR. These findings suggest that Leuconostoc mesenteroides strain BSH-02 has high potential for the bioremediation of MC LR-contaminated water bodies.

Short-Term Supplementation of Sauerkraut Induces Favorable Changes in the Gut Microbiota of Active Athletes: A Proof-of-Concept Study.

Since the gut microbiota is important for athlete health and performance, its optimization is increasingly gaining attention in sports nutrition, for example, with whole fermented foods. Sauerkraut is a traditional fermented food rich in pro-, pre-, and postbiotics, which has not yet been investigated in the field of sports nutrition. To determine whether sauerkraut could be used for gut microbiota optimization in sports nutrition, a proof-of-concept study was conducted. The microbiota composition of organic pasteurized sauerkraut was analyzed, and then healthy active athletes were provided with the same sauerkraut for 10 days as an intervention. The effects of sauerkraut on the athlete's gut microbiota, laboratory parameters, and bowel function were assessed. Significant changes in the gut microbiota composition were seen on taxonomic and functional levels, independent of baseline microbiota composition, even after short-term supplementation. Most notably, there was an increase in several health-promoting genera of the family Lachnospiraceae, as well as significant alterations in metabolic pathways regarding cell wall synthesis and the metabolism of nucleotide bases. An increase in the proportion of lymphocytes and a decrease in B12 vitamin levels was observed, as well as a risk of indigestion in certain athletes, which significantly resolved after seven days of supplementation in all athletes. It is unclear whether the observed effects are attributable to the sauerkraut's own microbiome or its pre- and postbiotics since it is a whole food. Our study has demonstrated that the concept of whole fermented foods, such as sauerkraut, could potentially be feasible and effective in sports nutrition for gut microbiota optimization.

Potential Probiotic Yeasts of the Pichia Genus Isolated from ‘Dadih’, a Traditional Fermented Food of West Sumatra, Indonesia

Potential Probiotic Yeasts of the Pichia Genus Isolated from ‘Dadih’, a Traditional Fermented Food of West Sumatra, Indonesia

Investigation of Microbial Community of Korean Soy Sauce (Ganjang) Using Shotgun Metagenomic Sequencing and Its Relationship with Sensory Characteristics.

The microbial community of a soy sauce is one of the most important factors in determining the sensory characteristics of that soy sauce. In this study, the microbial communities and sensory characteristics of twenty samples of Korean soy sauce (ganjang) were investigated using shotgun metagenome sequencing and descriptive sensory analysis, and their correlations were explored by partial least square (PLS) regression analysis. The metagenome analysis identified 1332 species of bacteria, yeasts, molds, and viruses across 278 genera, of which Tetragenococcus, Bacillus, and Enterococcus accounted for more than 80% of the total community. In the fungal community, Zygosaccharomyces rouxii, Candida versatilis, Rhodotorula taiwanensis, Debaryomyces hansenii, and Aspergillus oryzae were dominant, while the viral community consisted entirely of bacteriophages, with Bacillus phages SIOphi accounting for 93%. According to the results of the PLS analysis, desirable sensory characteristics, such as umami, sweet, and roasted soybean, as well as preference, were associated with Tetragenococcus, Lysinibacillus, Enterococcus, Staphylococcus, Lactobacillus, Pediococcus, and Weissella. The musty flavor, which is a typical property of traditional fermented foods, was related to Halomonas and Psychrobacte, while the bitter, acrid taste and sour smell were closely associated with Chromohalobacter. The results of this study provide comprehensive information on the microbial community of ganjang and may be used to select starter cultures for soy sauces.

Metagenomic Insights into the Bacterial Diversity of Balinese Fermented Sausage (Urutan) from the Household Industry

Fermented urutan is a dry fermented sausage made from a mixture of pork and Balinese spices, traditionally prepared using conventional methods. However, variations in spices and raw materials may affect the bacterial diversity of urutan. This study aimed to reveal the bacterial diversity of urutan from household industries using a metagenomic approach. A bacterial diversity analysis was conducted using Nanopore Sequencing Technology (ONT). Samples were collected from household industries in two regencies: Tabanan and Gianyar. The results show that Bacillota (98%) had the highest abundance in all samples at the phylum level. At the genus level, variations in bacterial composition were observed, with Staphylococcus (8–89%), Weissella (5–32%), and Lactococcus (3–39%) being the most abundant. The richness and diversity of bacterial species were greater in the KH group (Gianyar regency) than in the BRT group (Tabanan regency). A correlation analysis revealed that five genera—Staphylococcus, Lactococcus, Mammalicoccus, Macrococcoides, and Citrobacter—showed a strong correlation with the pH, water activity (aW), and acidity of fermented urutan. These findings provide insights into the bacterial community and could aid in the development of starter cultures to improve the consistency and quality of traditional fermented foods.

Diversity of cultivable lactic acid bacteria and bacilli in traditional fermented foods in Vietnam

Diversity of cultivable lactic acid bacteria and bacilli in traditional fermented foods in Vietnam

The effect of fermentation temperature and duration on the physicochemical, microbial, and sensory attributes of kocho

Although Kocho is a traditional fermented food widely consumed in Ethiopia, improper fermentation conditions continue to pose a significant challenge. This study aimed to examine the impact of fermentation temperature and duration on kocho quality, utilizing a completely randomized design (CRD). Standard methodologies were employed to evaluate the physicochemical properties, microbial composition, and sensory characteristics of kocho. Data analysis was conducted using Minitab software version 19.2. The fermentation conditions had a significant effect (p < 0.05) on the physicochemical, microbial, and sensory attributes of kocho. Across all fermentation conditions, crude protein content ranged from 3.82 to 4.98%, crude fat content ranged from 0.76 to 1.18%, crude fiber content ranged from 1.71 to 3.18%, total ash content ranged from 1.86 to 2.32%, and carbohydrate content was between 85.74 and 87.86%. The recorded pH values were between 4.10 and 5.88, with titratable acidity (TA) ranging from 0.16 to 0.49%. Microbial analysis revealed varying levels of total mesophilic bacteria (TMB), yeast and mold, and lactic acid bacteria (LAB), which ranged from 4.96 to 8.48 log cfu/g, 2.43–6.05 log cfu/g, and 4.54–8.85 log cfu/g, respectively. The kocho sample fermented for 12 days at 32 °C achieved the highest mean scores in sensory attributes, including color (4.2), odor (4.1), taste (4.3), appearance (4.4), and overall acceptance (4.3). The optimal sensory quality of kocho was attained using a 2% fermented kocho starter culture at a fermentation temperature of 32 °C for 12 days.

Screening of Lactic Acid Bacteria Strains from Chinese Fermented Food (Suanshui) and its Protective Effect on Acute Liver Injury in Mice.

Suanshui is a traditional fermented vegetable food in the southwest of China that is a rich source of probiotics. This study aimed to screen probiotics from Suanshui that have a protective effect against liver injury using in vivo and in vitro experiments. Eleven strains were isolated according to acid-producing capacity and probiotic properties, including antibacterial activity against pathogenic bacteria, tolerance to artificial gastrointestinal fluid and bile salts, heat resistance, antioxidant capacity, hydrophobicity, autoaggregation capacity, and adhesion capacity. Three probiotic strains, LAB36 (Lacticaseibacillus paracasei, (L. paracasei)), LAB19 (Lactiplantibacillus plantarum (L. plantarum)), and LAB51 (Limosilactobacillus fermentum (L. fermentum)), were obtained by the TOPSIS comprehensive evaluation. Furthermore, in an in vitro model of inflammation induced by LPS treatment of AML12, metabolites derived from the intestinal contents of mice treated with the three strains significantly decreased the gene expression of IL-1β, TNF-α, and Caspase 3 in the LAB (19, 36, 51) + LPS group (P < 0.05) and significantly increased the gene expression of Bcl-2 compared with those in the untreated LPS group (P < 0.05). In addition, the LAB36 + LPS group also exhibited significantly decreased gene expression of TLR4 and Bax (P < 0.05). In vivo experiments, LAB36 pretreatment significantly decreased the levels of ALT, AST, and inflammatory factors (IL-1β and IL-6) in the serum, improved the antioxidant capacity, and reduced apoptosis in the livers of the model mice (liver injury induced by D-GalN/LPS). In summary, LAB36 isolated from Suanshui has a protective effect on liver injury.

PROBIOTIC AND β-LACTAM SENSITIVITY ASSESSMENT OF LACTIC ACID BACTERIA ISOLATED FROM TRADITIONALLY FERMENTED PRODUCTS OF MEGHALAYA

Objective: The present study aimed to isolate, identify, and analyze the probiotic properties and β-lactam sensitivity in the Lactic Acid Bacteria (LAB) prevalent in Tungtap and Lung-seij, common traditionally fermented ethnic products throughout Meghalaya. Methods: Bacterial pure colonies were identified using conventional biochemical tests and 16S rRNA Sanger sequencing. Slightly modified standard protocols were followed for the assessment of different probiotic properties. Results: The selected LAB isolates were found Gram-positive, catalase, and oxidase-negative and exhibited resistance to most of the β-lactam antibiotics used in this study. No significant antibacterial activity was shown against tested strains. However, they showed strong bile salt and acid tolerance, as well as high auto aggregation and moderate hydrophobicity properties, which represent their probiotics properties. Extracellular Polymeric Substances (EPS) yield was highest for the TT2 isolate, while TT10 showed maximal siderophore production. Biofilm formation varied, with BS2 and BS5 showing strong adherence. Sequencing results confirm that the majority of the isolates belonged to the Lactiplantibacillus and Ligilactibacillus genera. Moreover, further genetic analysis confirmed the presence of β-lactamase genes in the selected isolates. Conclusion: The presence of these genes suggests that the isolates may become reservoirs for Antimicrobial Resistance Genes (ARG) in traditional fermented foods. Further study is required to establish whether the isolates are transmitting their antimicrobial resistance genes during co-culture under different stress conditions and transportation.

Pickled radish alleviates the progression of colitis in mice by reducing inflammation and repairing intestinal barrier

Scope: Pickled radish is a traditional fermented food known for its health benefits, however, evidence supporting its role in regulating gastrointestinal function is limited. This study aimed to investigate the beneficial effect of pickled radish on DSS-induced colitis in mice. Method and Results: Divide the mice into four groups: control, DSS model, low-dose (DSS+ 5 % pickled radish powder), and high-dose (DSS+ 10 % pickled radish powder). Colitis was induced by 3 % DSS administration in drinking water for eight days. Body weight loss, disease activity index (DAI), colon length, histology, and levels of inflammatory markers were measured to evaluate the effects of pickled radish on colitis. The results indicate that pickled radish significantly eased symptoms of colitis in mice induced by DSS, dose-dependently reducing DAI, reversed colon shortening, alleviating pathological damage to colon tissue and inflammatory response. Mechanistic investigation revealed that pickled radish upregulated the expression of tight junction-related genes (Zo-1, E-cadherin) and down-regulated inflammation-related genes (Il-1β, Il-6, TNF-α). Moreover, low-dose pickled radish significantly reversed the imbalance of gut microbiota and increased SCFAs. Conclusion: These findings suggest the potential of pickled radish in functional foods targeting the improvement of gastrointestinal health.

Combined application of multi-omics techniques and multivariate statistical analysis reveals the core functional microorganisms of Qula in Tibet, China

Tibetan Qula, a traditional fermented food processed from yak milk, is valued for its high nutritional content and distinctive flavor, but the vast territory of Tibet often results in quality heterogeneity. To identify the core microorganisms with metabolic activities in Qula, we conducted a comprehensive investigation of 10 samples from 7 regions of Tibet using integrated multi-omics techniques and multivariate statistical analysis. All samples were higher in protein content (36.43∼60.25%), acidity (86.72∼216.52 °T) and lactic acid bacteria count (3.69∼6.14 logCFU/g), while lower in fat (2.40∼11.35%) and moisture contents (5.84∼12.02%). High-throughput sequencing showed significant differences in microbial diversity and community composition among samples, but Lactococcus, Lactobacillus, Leuconostoc, Acetobacter, Penicillium and Aspergillus were core microorganisms due to their high abundance and wide distribution. Notably, they also played an important role in maintaining community interactions, especially Acetobacter. Of the 60 volatiles detected by GC-MS, 23 compounds such as hexanal, heptanal, butanoic acid, hexanoic acid and ethyl octanoate were identified as the dominant flavors. In contrast, the 62 non-volatiles obtained from metabolomics were primarily composed of carbohydrates, organic acids, fatty acids and amino acids, with lactose, lactic acid, palmitic acid and alanine being the most abundant metabolites in their respective categories. Correlation analysis indicated that core microorganisms were predominantly involved in the formation and transformation of metabolites, while Lactococcus, Rhodotorula and Trichothecium facilitated the accumulation of various flavors. This study provides a comprehensive analysis of the microbial and metabolic characteristics of Tibetan Qula, offering a scientific foundation for quality enhancement through biofortification technology.

Lactococcus lactis subsp. lactis LJL7m20 strongly inhibits growth of the Bacillus cereus group from sufu

Sufu, a traditional fermented soybean curd, is prone to contamination by Bacillus cereus. In this study, 133 lactic acid bacteria (LAB) strains were initially screened from spring and winter Mao-tofu samples for their ability to inhibit the growth of B. cereus ATCC 14579T. Among these strains, five Lactococcus lactis strains exhibited a good safety profile and were capable of growing in pH 4–9 and salt concentrations of 6%–8%. Antimicrobial experiments conducted on the B. cereus group from sufu factories showed that L. lactis LJL7m20 strain had the strongest inhibitory effect. Whole-genome sequencing revealed the presence of three genes associated with high osmotic stress response and eight distinct two-component systems that may contribute to the strain's tolerance, enhancing its survival in high-salt environments. The strain was further identified as L. lactis subsp. lactis through a combination of phenotypic and genotypic analysis. Additionally, bacteriocins nisin Z and nisin A/Q were identified using the BAGEL4 and antiSMASH databases. ELISA further confirmed the strain's ability to produce nisin. A fermentation validation study demonstrated that inoculation with the strain contributed to reduce the number of B. cereus group in sufu pehtzes. This study provides a theoretical foundation for the use of new biocontrol bacteria to improve the safety of traditional fermented soybean foods.

Anti-Aging Effect of Traditional Plant-Based Food: An Overview.

Aging is a complex process that involves many physiological mechanisms that gradually impair normal cellular and tissue function and make us more susceptible to diseases and death. It is influenced by intrinsic factors like cellular function and extrinsic factors like pollution and UV radiation. Recent scientific studies show that traditional plant-based foods and supplements can help mitigate the effects of aging. Nutraceuticals, which are dietary supplements with medicinal properties, have gained attention for their ability to prevent chronic and age-related diseases. Antioxidants like flavonoids, carotenoids, ascorbic acid, terpenes, tannins, saponins, alkaloids, minerals, etc. found in plants are key to managing oxidative stress, which is a major cause of aging. Well-known plant-based supplements from Bacopa monnieri, Curcuma longa, Emblica officinalis, Ginkgo biloba, Glycyrrhiza glabra, and Panax ginseng have been found to possess medicinal properties. These supplements have been shown to improve cognitive function, reduce oxidative stress, improve overall health, and potentially extend life and enhance the excellence of life. The obtained benefits from these plant species are due to the presence of their bioactive secondary metabolites, such as bacosides in Bacopa monnieri, curcumin in Curcuma longa, ginsenosides in Panax ginseng, and many more. These compounds not only protect against free radical damage but also modulate key biological pathways of aging. Also, traditional fermented foods (tempeh and kimchi), which are rich in probiotics and bioactive compounds, support gut health, boost immune function, and have anti-aging properties. The molecular mechanisms behind these benefits are the activation of nutrient-sensing pathways like AMPK, SIRT/NAD+, and mTOR, which are important for cellular homeostasis and longevity. This review shows the potential of traditional plant-based foods and dietary supplements for healthy aging, and more studies are needed to prove their efficacy and safety in humans. Incorporating these natural products into our diet may be a practical and effective way to counteract the effects of aging and overall well-being. The foremost goal of this review is to emphasize the importance of supporting the body's antioxidant system by consuming the right balance of natural ingredients in the diet.

Isolation of yeast from some Ethiopian traditional fermented beverages and in vitro evaluation for probiotic traits

Traditional fermented foods and beverages are important sources of probiotic microbes. The purpose of this study was to isolate yeast from Ethiopian fermented beverages and assess their probiotic activity in an in vitro setting. Yeast isolation, identification, and in vitro probiotic trait screening were conducted in accordance with established protocols. Eleven isolates were obtained. Of them, GB1D5, RTj3D3 and DMTD2 were low hydrogen sulfide producers and were selected. The D1/2 genotyping of selected isolates revealed that they were strains of Saccharomyces cerevisiae. All strains grew well at low pH, body temperature, bile salt concentrations (0.3–0.6 (w/v)) and survived at simulated gastrointestinal conditions with survival percentages of 12.8 ± 4.9 to 14.4 ± 5.0 % and 5.3 ± 1.7–5.9 ± 1.8 %, respectively. They demonstrated surface hydrophobicity ranging from 61.3 to 68.7 %; and 80.7–86 % auto-aggregation percentages after 24 h of incubation. They also showed hydroxyl radical scavenging activity ranging between 91.6 and 92.3 % and mild inhibitory activity against Escherichia coli (ATCC 893614) and Staphylococcus aureus (ATCC 892760). The PCA revealed that two strains (DMTD2 and RTj3D3) have a strong association with most probiotic properties, which affirms their promising candidacy. Safety assessments indicated that they were resistant to antibacterial antibiotics, susceptible to antifungals, and negative for protease, gelatinase, biogenic amine production, and hemolytic activity. All these suggest that they are promising candidates for the production of food containing probiotics. Examining their performance in vivo circumstances is recommended.

Isolation, identification, and characterization of Bacillus subtilis SMP-2 from panitenga and exploring its potential for biosurfactant production

A traditional Assamese fermented food, Panitenga, was explored for potential probiotic isolation. A potent bacterial strain exhibiting biosurfactant production ability was isolated, characterized, and identified as Bacillus subtilis SMP-2. Environmental parameters were optimized for maximum cell growth and biosurfactant production that was found to be pH 6, 30°C, 130 rpm, with glycerol as the carbon (C) source, yeast extract as the nitrogen (N) source, and a C/N ratio of 3:1. At these optimized conditions, the strain yielded 8.13 ± 0.9 g/L of lipopeptide biosurfactant. This biosurfactant remarkably reduced the surface tension of water from 72 mN/m to 37 ± 0.36 mN/m, possessed a low critical micelle concentration (CMC) of 125 mg/L, and exhibited antimicrobial properties. It persisted to be stable across a wide range of physical conditions, including variations in pH, temperature, and salinity. The significantly high production yield and noteworthy properties of the biosurfactant from Bacillus subtilis SMP-2 make it a promising candidate for applications in microbial-enhanced oil recovery (MEOR), bioremediation of oil spills, production of cosmetics and pharmaceuticals, contributing to economic growth and sustainable development.