Probiotic Tolerance and Antagonistic Properties of Lactiplantibacillus Plantarum JB03

AbstractProbiotics from fermented food enhance gut health. During present study lactic acid bacteria (LAB) were isolated from jalebi batter and characterized as a novel source of probiotic. For this purpose the samples of batter were collected from Rohtak (Haryana) and cultured on MRS agar. The isolates were screened by employing Gram staining and catalase tests. Probiotic traits showed tolerance to bile (0.3%), phenol (0.4%) and low pH (2); antagonism against two gram-positive and two gram-negative, antibiotic susceptibility; H2O2 production; safety (hemolytic/DNase); and biochemical tests (IMViC, carbohydrate fermentation). Strain JB03 showed superior performance in tolerance, antagonism, H2O2 production, and antioxidant activity. 16S rRNA sequencing identified it as Lactiplantibacillus plantarum (99% similarity, GenBank PV880778.1). It exhibited high GI survival, antimicrobial activity, safe antibiotic profile, no H2O2, no hemolytic/DNase activity, negative IMViC, and fermentation of different carbohydrates. L. plantarum JB03 holds strong probiotic potential for functional foods.

• Publication year

  2025

• Venue

  BIOINFOLET - A Quarterly Journal of Life Sciences

• Publication date

  Unknown publication date

• Fields of study

  Not labeled

• Identifiers
  DOI 10.5958/0976-4755.2025.00138.0
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar

• No claims are published for this paper.

• No concepts are published for this paper.

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