Isolation and Probiotic Characterization of Lactic Acid Bacteria from the Phylloplanes of Edible and Culinary Leaves

The phylloplane of edible and culinary plants harbours diverse microbial communities, including lactic acid bacteria (LAB), which remain underexplored for their probiotic potential. This study aimed to isolate LAB from the leaf surfaces of eight plant species: Sauropus androgynus, Piper betle, Centella asiatica, Artocarpus heterophyllus, Pandanus amaryllifolius, Musa paradisiaca, Curcuma longa , and Ricinus communis . The isolates were characterized for essential probiotic traits, including tolerance to acid, bile salts, NaCl, and phenol, temperature resistance, haemolytic activity, antibiotic susceptibility, auto-aggregation, and cell surface hydrophobicity. All LAB isolates exhibited γ-haemolytic activity, confirming their non-pathogenic nature. Notably, Lactobacillus acidophilus and LAB-10 displayed superior gastrointestinal stress tolerance, high hydrophobicity (72% and 60%, respectively), and strong auto-aggregation (42% and 36%). These strains tolerated NaCl concentrations up to 6%, phenol (0.4%), and grew optimally at 37–40□°C and pH 2.0–3.5. Antibiotic susceptibility varied, with some isolates resistant to multiple antibiotics. This study highlights the phylloplane as a valuable source of probiotic LAB strains with functional attributes suitable for potential applications in functional foods and therapeutic formulations.