Lactic acid bacteria from Amazonian fruits: Isolation and evaluation of probiotic potential

Abstract

BACKGROUND

Lactic acid bacteria (LAB) are a well-recognized group of probiotic microorganisms with proven health benefits and wide-ranging applications in food, pharmaceutical, and cosmetic industries. Although LAB have been extensively studied in fermented foods, their occurrence in plant-based environments, particularly in tropical fruits, remains poorly characterized. The Amazon biome, with its exceptional biodiversity and unique climatic conditions, offers an untapped reservoir of microbial diversity that could harbor novel probiotic strains. This study investigated three Amazonian fruits, such as Genipa americana, Pouteria caimito (domesticated fruits), and Solanum mammosum (native fruit) for the isolation and characterization of potentially probiotic LAB.

RESULTS

From 72 total isolates, 06 strains obtained from P. caimito were non-hemolytic and selected for in vitro probiotic assessment. Molecular identification revealed that these isolates belonged to the genera Lactobacillus, Pediococcus, and Lactiplantibacillus. Among them, isolate POU-25 (Lactiplantibacillus plantarum) exhibited superior probiotic features, including tolerance to acid and bile salts, strong autoaggregation and coaggregation with pathogens, and high surface hydrophobicity, traits associated with gastrointestinal survival and host adhesion.

CONCLUSION

These findings expand the current understanding of LAB diversity in Amazonian fruits and position Lactiplantibacillus plantarum POU-25 as a promising candidate for future use in functional foods and beverages. Moreover, its potential for the sustainable biosynthesis of value-added compounds, such as lactic acid, underscores its industrial relevance in the pharmaceutical and cosmetic sectors. © 2026 Society of Chemical Industry (SCI).