Abstract

Traditional fermented foods represent rich ecological niches for beneficial microbes, particularly lactic acid bacteria (LAB). This study aimed to isolate and evaluate the probiotic potential of LAB strains from twelve Indonesian fermented foods of both plant-based and animal-based origin. A total of 50 isolates were assessed for morphological and biochemical characteristics, acid and bile salt tolerance, and antibacterial activity against common foodborne pathogens. Several isolates, including NN3 (naniura), PI2 (pekasam fish), and TC03 (tauco), demonstrated strong resistance to acidic and bile salt conditions and exhibited broad-spectrum antimicrobial activity. The probiotic traits observed suggest ecological adaptation to substrate-specific stressors such as salt, protein content, and fermentation type. These results highlight the untapped potential of traditional fermented foods as sources of functionally diverse LAB.