Authors : Vani Mathakala; Mannepula Sreedharamurthy; P. Uma Maheswari Devi

Volume/Issue : Volume 11 - 2026, Issue 5 - May

Google Scholar : https://tinyurl.com/yc84tfas

Scribd : https://tinyurl.com/3btx67r8

DOI : https://doi.org/10.38124/ijisrt/26May1053

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Abstract : Introduction: Traditional fermented foods serve as vast, yet often underexplored, reservoirs of probiotic microorganisms. This study investigates the screening, isolation, and characterization of potential probiotic bacteria from naturally fermented Palmyra palm (Borassus flabellifer) fruit extract.A primary focus was placed on identifying isolates with high β-galactosidase activity to address lactose intolerance.  Methods: Five bacterial isolates were initially collected under aseptic conditions. After preliminary screening via cultural, microscopic, and biochemical assays, five Gram-positive, catalase-negative isolates were shortlisted for comprehensive probiotic evaluation. These candidates were subjected to Survival assays under simulated gastrointestinal conditions (acid and bile tolerance). Cell surface characterization, including auto-aggregation, co-aggregation with pathogens, hydrophobicity, and biofilm formation. Functional quantification of β-galactosidase, safety and antioxidant profiling, including antibiotic susceptibility, and hydroxyl radical scavenging.

Keywords : Borassus flabellifer, Probiotic Isolates, Characterization, Antibiotic Sensitivity, Antimicrobial Activity and DPPH Radical Scavenging Activity.

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