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One-Health | Probiotics | Lactic Acid Bacteria
One-Health | Probiotics | Lactic Acid Bacteria
Tanjilur Rahman1,2, Golam Mostofa1, Tanim Jabid Hossain1.2*
Summary: Lactic acid bacteria (LAB) are versatile Gram-positive microbes with a long record of safe use in food and therapeutics. This review advances the concept of LAB as multi-kingdom probiotics within a unified One Health framework, spanning plant growth promotion (PGPR), soil resilience, bioremediation, food safety, and human health. Many LAB strains hold GRAS (Generally Recognized as Safe) or QPS (Qualified Presumption of Safety) status and have been used for centuries in food fermentation to enhance sensory and nutritional quality, shelf life, and microbial safety. Selected LAB are also used as probiotic supplements to support digestion, immune function, and metabolism. Beyond these traditional roles, emerging studies indicate that LAB can (1) enhance nutrient availability and produce phytohormones that support plant growth, (2) suppress phytopathogens, (3) improve soil function, and (4) contribute to environmental remediation via biosorption of heavy metals, transformation of organic pollutants, and adsorption of microplastics. Based on this synthesis of mechanistic and ecological evidence, we propose a conceptual shift: redefining LAB as multi-host, cross-domain One Health agents that bridge established food-safety credentials (GRAS) to applications in plant, soil and environmental stewardship (grass). Realizing this potential will require coordinated interdisciplinary research - standardized field trials, mechanistic omics, safety profiling, and clear regulatory pathways - to translate LAB innovations into sustainable solutions for food security, environmental quality, and public health.
Extremophile | Ecophysiology | Biotechnology
Extremophile | Ecophysiology | Biotechnology
Iqbal Hossain Nafiz1,2, Jasmin Akter1,2, Khadiza Akhter1,2, Md Sajib Khan1,2, Shariful Hasan3, Mohammed Sajjad Hossain Bappi1,2, Tanjilur Rahman1,2, Ibrahim Khalil Faisal1,2, Mohammad Nazmul Ahmed Chowdhury1,2, Subrina Akter Zedny1,2, Ferdausi Ali3, Md. Kamal Uddin3, Tanim Jabid Hossain1,2 *
Summary: Alkaliphiles and alkalitolerant microbesorganisms adapted to growth in strongly alkaline environmentshave been predominantly studied in natural alkaline habitats. In contrast, alkaline consumer products, despite frequent human contact, remained unexplored. Here, we present a systematic survey of the taxonomic, physiological, and functional diversity of culturable alkalitolerant bacteria recovered from five widely used household products: baking soda, bar soap, liquid soap, detergent powder, and talc powder. Of 100 isolates, 83 distinct taxa were delineated by 16S rRNA gene sequencing. The assemblage was dominated by Gram-positive taxa, primarily Bacillota (54%) and Actinomycetota (29%), while Gram-negative Pseudomonadota (17%) were mainly recovered from baking soda. Physiological assays showed that nearly all isolates grew at pH 9–10, whereas viability declined markedly between pH 11 and 12, indicating a critical survival threshold. Eighteen isolates tolerated pH 13 and were selected for further characterization; most of these displayed limited acid tolerance (≤5.0), moderate halotolerance (≤10% NaCl), and thermal tolerance up to 50 °C. Functional screening revealed widespread amylase and protease activity at alkaline pH, whereas cellulase production and bioemulsifier (oil-displacement/E24) activity were limited to a smaller subset of isolates. Notably, Bacillus sp. BK917 displayed particularly broad enzymatic versatility. These findings demonstrate that everyday alkaline products constitute distinct anthropogenic niches that harbour ecophysiologically adaptable alkalitolerant bacteria and identify strains for biochemical and omics-based follow-up to elucidate mechanisms of survival in synthetic alkaline environments.
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