Probiotic Tolerance and Antagonistic Properties of Lactiplantibacillus Plantarum JB03

Probiotics from fermented food enhance gut health. During present study lactic acid bacteria (LAB) were isolated from jalebi batter and characterized as a novel source of probiotic. For this purpose the samples of batter were collected from Rohtak (Haryana) and cultured on MRS agar. The isolates were screened by employing Gram staining and catalase tests. Probiotic traits showed tolerance to bile (0.3%), phenol (0.4%) and low pH (2); antagonism against two gram-positive and two gram-negative, antibiotic susceptibility; H₂O₂ production; safety (hemolytic/DNase); and biochemical tests (IMViC, carbohydrate fermentation). Strain JB03 showed superior performance in tolerance, antagonism, H₂O₂ production, and antioxidant activity. 16S rRNA sequencing identified it as Lactiplantibacillus plantarum (99% similarity, GenBank PV880778.1). It exhibited high GI survival, antimicrobial activity, safe antibiotic profile, no H₂O₂, no hemolytic/DNase activity, negative IMViC, and fermentation of different carbohydrates. L. plantarum JB03 holds strong probiotic potential for functional foods.