Isolation and Probiotic Characterization of Lactic Acid Bacteria from the Phylloplanes of Edible and Culinary Leaves
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The phylloplane of edible and culinary plants hosts diverse microbial communities, including underexplored lactic acid bacteria (LAB) with probiotic potential. This study isolated LAB from the leaf surfaces of eight plant species and evaluated their probiotic attributes. Isolates were tested for acid, bile, NaCl, and phenol tolerance; temperature resistance; haemolytic activity; antibiotic susceptibility; auto-aggregation; and hydrophobicity. All showed γ-haemolysis, indicating non-pathogenicity. Lactobacillus acidophilus and LAB-10 demonstrated strong acid (pH 2.0–3.5) and bile tolerance, high hydrophobicity (72% and 60%), and strong auto-aggregation (42% and 36%). They tolerated up to 6% NaCl, 0.4% phenol, and grew optimally at 37–40□°C. Antibiotic resistance varied among isolates. These findings reveal the phylloplane as a promising reservoir of functionally potent probiotic LAB strains for potential use in functional foods and therapeutics.
Illustration of the isolation and screening of lactic acid bacteria (LAB) from the phylloplanes of edible and culinary plants, highlighting key probiotic traits. Eight plant species served as microbial reservoirs, with LAB isolates evaluated for gastrointestinal stress tolerance, NaCl and phenol resistance, non-hemolytic (γ-haemolysis) behavior, auto-aggregation, and hydrophobicity. Lactobacillus acidophilus exhibited outstanding probiotic potential with 72% hydrophobicity and 42% auto-aggregation. This study reveals the phylloplane as a promising source of functional probiotic LAB with potential applications in functional foods and therapeutic development.
