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Plant-Based fermented foods harbor autochthonous lactic acid bacteria with broad antimicrobial activity, bacteriocin diversity, and probiotic potential

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Randomized trial identifies antimicrobial and probiotic potential of lactic acid bacteria in fermented foods, suggesting health benefits.

This research aims to isolate and assess the antimicrobial and probiotic potential of lactic acid bacteria from plant-based fermented foods.
Isolated lactic acid bacteria from plant-based fermented foods.
Assessed antimicrobial activity using agar-well diffusion technique.
Performed gastric survivability assays and 16S rRNA sequencing.
Thirteen LAB strains demonstrated inhibitory activity against multiple pathogens including Methicillin-Resistant Staphylococcus aureus and E. coli O157:H7.
LAB strains exhibited viable counts from 3.0 to 6.0 log CFUmL−1 in co-culture experiments.
All identified LAB strains produced at least 1 bacteriocin gene and showed non-hemolytic properties.

Reuben et al. (2026) studied this question.

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