Characterization of Weissella cibaria isolates from fermented curd and evaluation of their probiotic potential

Abstract In this study, two bacterial isolates were obtained from curd samples fermented using lemon (Citrus limon) and imli (Tamarindus indica) and identified as Weissella cibaria strains GCC_24LM and GCC_24IM through biochemical and 16S rRNA gene sequencing. In vitro assays demonstrated notable tolerance to acidic gastric juice, bile salts, and pancreatin, suggesting their ability to survive gastrointestinal transit. The strain also displayed moderate cell surface hydrophobicity, cellular autoaggregation, and biofilm formation, enhancing their potential for gut colonization. Both strains exhibited negative results for hemolytic, DNase, and gelatinase activity, indicating safety, while variable resistance profiles have been observed in antibiotic susceptibility testing. Importantly, GCC_24LM showed a high cholesterol assimilation rate of 96.66%. Although both strains fail to exhibit antagonistic activity against pathogens, their overall probiotic traits suggest promising applications. These findings support the potential of W. cibaria strains as emerging probiotic candidates for functional food development.