Characterization of Probiotic Bacteria and Yeasts Isolated from Traditional Salt-Fermented Grains and Spice Seeds in Bangladesh
DOI:
https://doi.org/10.5530/ajphs.2026.16.100Keywords:
Characterization of Probiotic, Probiotic bacteria, Probiotic yeasts, Salt-fermented grains, Salt-fermented spice seedsAbstract
Background: Traditional dried seeds are widely consumed as staple foods and spices in Bangladesh. Traditional salt-fermented grains and spice seeds are rich sources of diverse microorganisms, including lactic acid bacteria (LAB) and yeasts; many of them possess probiotic properties. The aim of this study is to characterize these microorganisms to identify suitable probiotic candidates for functional applications. Methods: Total twenty-seven varieties of dried seeds collected from local markets in Dhaka were fermented traditionally using 3% NaCl for 3–5 days at ambient temperature (25–35 °C). Isolates were obtained by enrichment in de Man, Rogosa and Sharpe (MRS) broth for bacteria and potato dextrose (PD) broth for yeasts, followed by streaking on MRS and PD agar plates. Distinct single colonies were identified through morphological observation, Gram staining, and short biochemical tests. All isolates were characterized for probiotic properties by acid and salt tolerance, temperature tolerance, sugar fermentation tests and antibacterial activity. Results: Total 27 lactic acid bacteria and 4 yeasts from 27 samples were isolated and were presumptively identified as Lactobacillus spp., Lactococcus spp., and yeasts. All identified LAB demonstrated strong survival under highly acidic (pH 1.5) and alkaline (pH 8.5) conditions, high salinity (up to 6% NaCl), and a wide temperature range (4–55 °C). The selected bacteria showed promising antibacterial properties against pathogenic bacteria. Conclusion: Traditional salt-fermented grains and spice seeds have been shown to be sources of diverse microorganisms, including lactic acid bacteria (LAB) and yeasts and have probiotic potential.
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