Ethnomicrobiological Practices and Probiotic Potential of Fermented Foods Consumed by Tribal Communities of Marathwada Region, India

Traditional knowledge of tribal communities includes unique practices of natural fermentation, food preservation, and indigenous microbial applications that contribute to gut health and disease resistance. The present study explores the ethnomicrobiology of fermented foods consumed by tribal groups in the Marathwada region of Maharashtra with special focus on isolation of beneficial probiotic bacteria, antimicrobial activity, and microbial diversity profiling. Samples of 7 traditionally fermented foods and beverages were collected from Gond, Bhil, Pardhi and Kolam tribes. Microbial isolation was performed using selective media followed by biochemical characterization and antimicrobial assay against human pathogens (E. coli, S. aureus, Salmonella typhi, and P. aeruginosa). Results confirmed presence of dominant probiotic strains including Lactobacillus plantarum, L. fermentum, Leuconostoc mesenteroides, and Saccharomyces cerevisiae. Several isolates exhibited strong inhibitory effects against test pathogens. The study validates that tribal fermented foods act as natural bio-preservatives, immunomodulators, and probiotic reservoirs. Hence, these foods hold potential for development of community-based nutraceuticals, promoting both tribal health and microbial conservation.