S.R. SONI AND H.S. MALPANI
Abstract
Autochthonous Probiotics, Fermented food, Microbial diversity, LAB, Ethnic food ecosystem. AbstractâFood is essential for survival, and the interaction between food microbes and the gut Microbiota dictates human well-being. Indigenous fermented foods (IFFs) are rich sources of lactic acid bacteria (LAB) and yeasts with high probiotic potential, having co-evolved with human diets across diverse geographical locations, such as India, Nepal, Ethiopia, and Africa. The present study investigates the evolution from simple physical testing to complex multi-criteria decision-making (MCDM) methods for strain selection. Tools such as TOPSIS rank strains by considering multiple factors along with PCA (Principal Component Analysis) and scoring systems. Comprehensive in vitro assays and genotyping (16S rRNA) identified elite candidates. Autochthonous strains - such as Lactiplantibacillus plantarum and Saccharomyces cerevisiae âare typically superior to commercial allochthonous strains. They colonize the gut more effectively, resist stresses, and produce beneficial substances. Mechanisms include modulating the gut-kidney axis to lower uric acid levels and assisting diabetes treatment by inhibiting ??amylase and ? -glucosidase. Furthermore, they enhance immunity by activating natural killer cells. Studies in Haryana identified L. fermentum MS005 and L. plantarum MS007 as elite candidates based on their high closeness coefficient (Ci) scores. Ultimately, autochthonous strains have greater potential as elite probiotics than allochthonous strains.