Screening, isolation, identification and evaluation of bacteria with probiotic potential from traditional palmyra palm nectar
Year: 2025
Type: article
Abstract: Introduction Traditional fermented foods are rich reservoirs of probiotic microorganisms, yet several remain scientifically underexplored. The current research focused on the screening, isolation, identification, and assessment of potential probiotic isolates exhibiting β-galactosidase activity from naturally fermented Palmyra palm ( Borassus flabellifer ) nectar, a culturally significant, traditional beverage consumed in India. Methods A total of 80 bacterial isolates were obtained under aseptic conditions and screened through cultural, microscopic, and biochemical analyses. Fifty-six Gram-positive, catalase-negative isolates were shortlisted for probiotic evaluation. Selected isolates were assessed for simulated gastrointestinal conditions, cell surface properties (auto-aggregation, hydrophobicity, co-aggregation and Biofilm production), β-galactosidase and exopolysaccharide production, antioxidant activity, antibiotic susceptibility, and safety through hemolysis and DNase activity. Results Seventeen isolates exhibited desirable adhesion-related traits, of which seven strains demonstrated superior probiotic potential. These strains tolerated acidic and bile conditions, produced high levels of exopolysaccharides (573-785 mg/L) and β-galactosidase (110.25-221.09 U/mL), and showed significant cell surface hydrophobicity (35.87-69.93%), auto-aggregation (59.29-82.76%), and co-aggregation with pathogens Salmonella Typhi (MTCC 733) 46.58 - 70.87% and S. flexneri (ATCC 12022) 53.45 - 78.85%. They also exhibited substantial hydroxyl radical scavenging activity (57.68-70.66%) and were safe and antibiotic-susceptible. Discussion The findings highlight the probiotic potential and functional attributes of Palmyra nectar - derived bacteria. Their ability to survive gut-like conditions, hydrolyze lactose, adhere to intestinal mucosa, and provide antioxidant benefits supports their application in functional foods and nutraceuticals aimed at improving gut health and lactose digestion.
Institution: Alagappa University
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: gold
Estimated APC paid: $3,801
OpenAlex ID: W4415781889