Characterization of Lactobacillus plantarum strains for functionality, safety and γ-amino butyric acid production

• Probiotic Lactobacillus plantarum strains are novel probiotics.
• Antimicrobial activity against food spoilage organisms, enteropathogens, and fungi.
• L. plantarum strains produce bile salt hydrolase, β-galactosidase, γ-amino butyric acid.
• L. plantarum strains do not harbor any virulent factor and safe for use in food fermentations.

Eight acid and bile tolerant Lactobacillus plantarum strains isolated from fruits and fermented foods were identified and characterized in vitro for probiotic attributes. The strains tolerated enzymes of simulated oro-gastro-intestinal fluids, pH extremes, bile and retained more than 50% viability during the simulated oro-gastro-intestinal transit. Isolates were able to adhere mucin and autoaggregate strain specifically. Most of the L. plantarum strains exhibited antimicrobial activity against indicator strains and produced health-promoting enzymes β-galactosidase and bile salt hydrolase (BSH). Strains OR, GP and HB produced γ-amino butyric acid (GABA) involved in various metabolic reactions. Safety evaluation assured the safe use of strains in food fermentations. The functional characterization of these strains isolated from fruits and fermented foods accentuated their potential as starter cultures in the manufacturing of functional probiotic products.