从发酵大豆（Akhuni）中筛选潜在的益生菌分离物，并针对主要临床病原体铜绿假单胞菌的靶向抗生物膜活性

Probiotic microorganisms derived from traditional fermented foods have attracted increasing attention because of their potential to improve human health and serve as functional food ingredients. However, the probiotic characteristics and bioactive metabolite profiles of many indigenous isolates remain insufficiently characterized. This study aimed to isolate and comprehensively characterize potential probiotic microbial strains from the traditional soybean-based fermented food Akhuni, from India and evaluate their functional properties. For probiotic characterization, the gastrointestinal stress tolerance and cell adhesion ability were assessed. The potential strain was identified, and phylogenetic analysis was carried out. Antimicrobial activity was checked against Pseudomonas aeruginosa, which is very hard to eradicate due to its high resistance to multiple antibiotics and its thick biofilm formation. The test was conducted by agar well diffusion assay, growth kinetics analysis and further estimated by determining the MIC value. Anti-Biofilm activity of the isolate was also assessed and validated using anti-pyocyanin and anti-quorum-sensing tests and SEM imaging. The isolate FSG6 showed promising results across all probiotic characterization tests. It demonstrated a high survivability percentage and adhesion ability in gastrointestinal conditions. 16 S rDNA sequencing revealed it to be a strain of Pediococcus sp. FSG6 recorded significant antimicrobial and antibiofilm activity against P. aeruginosa with high anti-pyocyanin and anti-quorum-sensing activity. This study represents one of the earliest reports to describe the presence of Pediococcus sp. in akhuni, which expands the current understanding of microbial diversity of these traditional foods and highlights the untapped potential of these indigenous isolates for future probiotic and other value-added applications.