Palm Wine Isolate Fructobacillus fructosus Shows Probiotic Potential In Vitro

An in vitro study of the bacterial strain Fructobacillus fructosus MRS-3, isolated from traditional palm wine, demonstrated functional probiotic potential alongside a baseline biological safety profile. Taxonomic identification of the isolate was confirmed as Fructobacillus fructosus (GenBank accession PV123975.1) through 16S rRNA gene sequencing and phylogenetic analysis. Laboratory screening assays revealed that the isolate is capable of growth across a broad range of pH levels, salt concentrations, and temperatures.

In simulated gastrointestinal survivability evaluations, the strain exhibited tolerance to both acidic and bile salt environments. Measured viable cell counts under acidic conditions ranged from 5.3 to 5.9 log CFU/mL, while counts under bile salt exposure reached 5.4 to 5.98 log CFU/mL. Furthermore, the strain demonstrated pronounced cell surface traits in vitro, displaying an auto-aggregation rate of 94.8% and cell-surface hydrophobicity of 90% toward xylene, 90.9% toward toluene, and 76% toward hexane.

The researchers also documented that strain MRS-3 co-aggregated with selected indicator strains and exhibited measurable adhesion to Caco-2 intestinal epithelial cells. Baseline biological safety testing showed no hemolytic activity in a hemolysis assay, alongside antibiotic susceptibility inhibition zones spanning 18 to 27 mm under the experimental conditions evaluated against reference minimum inhibitory concentration breakpoints.

Although the empirical findings establish a functional in vitro baseline for this specialized fructophilic lactic acid bacterium from traditional fermented ecosystems, the authors emphasized that the observed phenotypic traits require future targeted in vivo validation before any probiotic efficacy can be confirmed in living organisms.

Subject of Research: In vitro probiotic and safety evaluation of Fructobacillus fructosus MRS-3

Article Title: Fructobacillus fructosus isolated from palm wine: functional screening and safety evaluation as a potential probiotic

Article References: Sudarsini, B., & Indira, M. (2026). Fructobacillus fructosus isolated from palm wine: functional screening and safety evaluation as a potential probiotic. 3 Biotech, 16(12), Article 490. https://doi.org/10.1007/s13205-026-05116-z

Image Credits: AI Generated

DOI: 10.1007/s13205-026-05116-z

Keywords: Fructobacillus fructosus, probiotics, palm wine, lactic acid bacteria, gastrointestinal tolerance, in vitro screening, bacterial safety, Caco-2 adhesion, Fructobacillus, fructosus, isolated, palm