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Isolation and in vitro characterization of bacterial isolates from fermented pearl millet

Janani Latha Ravi1, Sandeep Singh Rana1

  • 1Department of Bioscience, School of Biosciences and Technology, Vellore Institute of Technology, Vellore, India.

Frontiers in Microbiology
|July 10, 2026
PubMed
Abstract

Insights

Three bacterial strains isolated from fermented pearl millet, including Bacillus aryabhattai, Pediococcus pentosaceus, and Lactiplantibacillus plantarum, show promising in vitro characteristics for potential probiotic applications.

Area of Science:

  • Microbiology
  • Food Science
  • Probiotics

Background:

  • Fermented foods are rich sources of beneficial microorganisms.
  • Pearl millet fermentation harbors diverse bacterial communities with potential health benefits.

Purpose of the Study:

  • To isolate and characterize bacterial strains from fermented pearl millet.
  • To evaluate the in vitro probiotic potential of selected isolates.

Main Methods:

  • Isolation and identification of bacterial strains using 16S rRNA gene sequencing.
  • Assessment of in vitro characteristics including acid and bile tolerance, antioxidant activity, and antimicrobial activity.

Main Results:

  • Three isolates identified as Bacillus aryabhattai, Pediococcus pentosaceus, and Lactiplantibacillus plantarum exhibited tolerance to acidic pH and bile salts.
  • Isolates demonstrated antagonistic activity against foodborne pathogens, antioxidant properties, and varying cell surface hydrophobicity.
  • Pediococcus pentosaceus PJ8 showed high DPPH radical scavenging activity, while Lactiplantibacillus plantarum PJ23 inhibited E. coli growth.

Conclusions:

  • The selected bacterial strains possess promising in vitro probiotic properties.
  • These findings suggest potential applications of these isolates in functional foods or as probiotics.
Keywords:
Lactiplantibacillus plantarumPediococcus pentosaceusantagonistic activityantioxidant activitybacterial isolatesfermented pearl millet

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