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<p>Natural probiotics have gained immense popularity in recent years leading to an accelerated exploration of novel microbial sources. Traditionally fermented Goan coconut toddy vinegar provides a unique ecological niche for beneficial bacteria such as Lactic acid bacteria (LAB) and acetic acid bacteria (AAB). However, the probiotic potential of these traditional vinegars still remains underexplored. In this study, three strains of <i>Lactiplantibacillus plantarum, namely</i> GCK-V1, GCK-V2 and GCK-V3 were isolated from toddy vinegar samples and systematically evaluated for their probiotic properties. Among the isolates, GCK-V1 exhibited superior probiotic and functional properties. It exhibited notable acid tolerance (52.26 ± 0.47% at pH 3.5) and high survival (89.31 ± 2.30%) under simulated gastrointestinal conditions. The strain also showed strong auto-aggregation (82.03 ± 0.97%) and moderate cell surface hydrophobicity (26.07 ± 0.46%), along with antagonistic activity against common foodborne pathogens. Furthermore, functional assays revealed inhibitory activity against α-amylase (97.86 ± 0.65%) and α-glucosidase (91.02 ± 0.67%), suggesting antidiabetic potential. Safety evaluations confirmed the absence of hemolytic, DNase, and gelatinase activities positioning this strain as a promising candidate for incorporation into functional food formulations. Further genomic and <i>in-vivo</i> assessments will validate its efficacy and safety.</p>

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Isolation, identification, and in vitro probiotic characterization of Lactiplantibacillus plantarum isolated from Goan coconut toddy vinegar

  • 期刊论文

  • 发表日期：

    2026年5月25日

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  • Johanna Gonsalves,
  • Dilecta D’Costa

摘要

Natural probiotics have gained immense popularity in recent years leading to an accelerated exploration of novel microbial sources. Traditionally fermented Goan coconut toddy vinegar provides a unique ecological niche for beneficial bacteria such as Lactic acid bacteria (LAB) and acetic acid bacteria (AAB). However, the probiotic potential of these traditional vinegars still remains underexplored. In this study, three strains of Lactiplantibacillus plantarum, namely GCK-V1, GCK-V2 and GCK-V3 were isolated from toddy vinegar samples and systematically evaluated for their probiotic properties. Among the isolates, GCK-V1 exhibited superior probiotic and functional properties. It exhibited notable acid tolerance (52.26 ± 0.47% at pH 3.5) and high survival (89.31 ± 2.30%) under simulated gastrointestinal conditions. The strain also showed strong auto-aggregation (82.03 ± 0.97%) and moderate cell surface hydrophobicity (26.07 ± 0.46%), along with antagonistic activity against common foodborne pathogens. Furthermore, functional assays revealed inhibitory activity against α-amylase (97.86 ± 0.65%) and α-glucosidase (91.02 ± 0.67%), suggesting antidiabetic potential. Safety evaluations confirmed the absence of hemolytic, DNase, and gelatinase activities positioning this strain as a promising candidate for incorporation into functional food formulations. Further genomic and in-vivo assessments will validate its efficacy and safety.