B.B. Lal Kaushal, Trisha Dey, Alok Kumar Mishra
Background.This research focuses on the extraction and characterization of lactic acid bacteria (LAB) from several fermented food sources, including bamboo shoots, dosa batter, curry, idli, milk, and curd, in order to assess their probiotic potential and the modulatory effects of prebiotics such as inulin. Material and methods.A total of sixteen LAB isolates were screened, of which six were evaluated for morphology, biochemistry, and function, including acid and bile tolerance, antibiotic susceptibility, lactic acid generation, hydrophobicity, β-galactosidase activity, and antibiofilm characteristics. Result.All the isolates demonstrated significant growth in acidic pH as well as the presence of bile and promising antibiofilm activity against Staphylococcus aureus and lactose intolerance (β-galactosidase activity).Strain-specific safety features were confirmed by antibiotic susceptibility profile, while lactic acid measurement and salt aggregation experiments further verified their functional resilience.Molecular sequencing identified isolate TD2 as Bacillus paramycoides, which was utilized for green synthesis of silver nanoparticles (AgNPs).The resulting AgNPs exhibited an apparent absorption peak at 427 nm, implying that they were synthesized.This also indicated that the production of nanoparticles using microorganisms could be beneficial to the environment.Conclusions.The results collectively underscore the relevance and importance of fermented foods as rich sources of LAB, with probiotic and prebiotic benefits.They also highlight the dual application of some isolates in nanobiotechnology.These results indicate that food functionalization and probiotics can be combined to produce functional foods and biotherapeutic products based on green nanotechnology.