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Published:
Sep 16, 2026DOI:
10.4314/tjpr.v25i8.3Keywords:
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Main Article Content
Probiotic potential, antioxidant, and antimicrobial properties of Lactobacillus spp. isolated from indigenous food plants in Ilocos Norte, Philippines
Abstract
Purpose: To evaluate the <i>in vitro</i> probiotic, antioxidant, and antimicrobial properties of <i>Lactobacillus</i> spp. isolated from Philippine indigenous food plants (IFPs) as potential sources of non-dairy probiotic strains.
Methods: Four isolates were assessed for gastrointestinal tolerance across a pH range of 2.0 – 8.0 and at bile concentrations of 0.5 and 1 %. Cell-surface characteristics, such as auto-aggregation and cell surface hydrophobicity, were measured. Bile salt hydrolase (BSH) activity was qualitatively evaluated. Ethyl acetate fractions of cell-free supernatants (EAFPs) were tested for antioxidant capacity using the DPPH assay and for antimicrobial effects against <i>Staphylococcus aureus</i>, <i>Escherichia coli</i>, and <i>Pseudomonas aeruginosa</i>.
Results: <i>Lentilactobacillus hilgardii</i> DSB22 showed the highest survival at pH 2 (50.22 ± 3.32 %) and 1 % bile (80.50 ± 4.37 %) after 6 h. It also demonstrated superior auto-aggregation (79.35 ± 0.56 %) and cell surface hydrophobicity (63.36 ± 0.40 %). All isolates were BSH positive. The EAFP of <i>L. hilgardii</i> DSB22 exhibited strong radical scavenging capacity (73.51 ± 0.58 %) and the greatest antimicrobial effect, especially against <i>S. aureus</i> (18.33 ± 2.89 mm).
Conclusion: <i>Lentilactobacillus hilgardii</i> DSB22 exhibits robust probiotic potential, and IFPs represent valuable sources of non-dairy probiotic strains.
