Characterization and in-vitro screening of probiotic potential of novel Weissella confusa strain GCC_19R1 isolated from fermented sour rice

Abstract Fermented sour rice is a unique traditional food of Indian subcontinent, particularly in the eastern and north-eastern part India, which according to belief, may have therapeutic prophylactic applications against various disorders. The study aims characterize potential fermentative-bacteria from rice, followed by in-vitro assessment for safety security human consumption. samples were collected 23 households Cachar district Assam, was prepared soaking cooked water an overnight period 12–16 h. Isolation enumeration bacteria fermented carried on MRS agar plates. isolates identified biochemical tests 16S rDNA sequencing. In-vitro performed assess probiotic properties, colonization haemolytic activity antagonistic other pathogens. predominant as Weissella confusa strain GCC_19R1 (GenBank: MN394112). isolate showed significant growth presence artificial gastric-juice, bile pancreatin. A moderate percentage hydrophobicity (35.8% n-hexadecane 32.56% toluene) autoaggregation (38.7%) also recorded. survived well at acidic pH, 12.5% NaCl, able ferment glucose, arabinose sucrose. fulfilled criteria concerning activity, inhibits bacteria, found be resistant towards antibiotics that are commonly used GI-tract infections. From gathered data, it could concluded novel W. responsible fermentation. can starter culture production rice. Further in-vivo studies needed better explicate their aspects, nutritional parameters health benefits.