Characterization and in vitro assessment of probiotic potential of <i>Lactiplantibacillus plantarum</i> BXM2 from fermented honey passion fruit beverage

Abstract A potential probiotic strain BXM2 was isolated from naturally fermented honey passion fruit beverage, and identified as Lactiplantibacillus plantarum using 16S rDNA sequence analysis, rpoA gene analysis combined with API bacterial identification method. evaluated for its technological properties, such growth efficiency, gastrointestinal tolerance, antibacterial activity antibiotic resistance. The results showed that the optimum efficiency of achieved under fermentation temperature ranged 30°C to 37°C. initial content (8.50 log CFU/mL) decreased 7.53 CFU/mL after 3 h treatment in simulated gastric fluid (pH = 3.0) 8.12 6 intestinal 8.0) ( p &lt; .05). active against oral pathogens Streptococcus mutans , Prevotella intermedia ) foodborne Escherichia coli Staphylococcus aureus Shigella sonnei Salmonella Typhimurium Proteus mirabilis average diameters inhibition zones ranging 11.00 21.67 mm. Autoaggregation rate 55.41% coaggregation rates tested 34.05% 86.42%. resistance test safe sensitive most antibiotics. This study provides valuable information future investigation industrial application this selected BXM2.