Characterization of Lactic Acid Bacteria Isolated from Gambir with Potential Probiotic Properties

Gambir is commonly used as a key ingredient in betel quid and is one of Indonesia's major agricultural commodities. West Sumatra is the primary production region, contributing approximately 80-90% of the country's total gambir production. This study aimed to investigate the potential of lactic acid bacteria (LAB) isolated from gambir, assessing their potential probiotic qualities using biochemical and molecular approaches. Biochemical characterization included catalase activity testing and fermentation pattern analysis, while molecular identification was carried out through the 16S rRNA gene sequence. The results revealed that the isolated LAB strains were Gram-positive, bacilli-shaped, catalase-negative, and exhibited hetero-fermentative behavior. Further biochemical analysis confirmed their ability to ferment a variety of sugars but not produce gas from glucose. Basic Local Alignment Search Tool analysis showed that the bacterial isolate from gambir, labeled with the sample code GM2, was closely related to Lactiplantibacillus pentosus, a species recognized for its probiotic potential. The isolates showed antimicrobial activity against common foodborne pathogens like Salmonella spp. and other pathogens, suggesting their potential use in food preservation. The present study also demonstrated the LAB isolates’ tolerance to low pH and bile salts, which are key attributes for probiotic candidates. Thus, the findings of the current study suggest that LAB from gambir possess promising characteristics for application in probiotic products and as biocontrol agents in food safety.