Isolation and screening of microbes were the first and important step to explore the diversity of naturally occurring beneficial bacteria. This study hypothesized that lactic acid bacteria (LAB) naturally associated with flowers and vegetables possess unique probiotic traits that could outperform conventional strains in both human and agricultural applications due to their environmental adaptability and enzymatic versatility. The current study is focused on the probiotic potency of LAB associated with flowers and vegetables. A total of 71 strains of bacteria were isolated and 51 were selected based on the LAB characteristics. To ensure probiotic efficacy, a series of in vitro tests were conducted to determine the probiotic potential of the isolates including survival in gut conditions (acid, bile and gastric juice tolerance). Seven strains exhibited remarkable tolerance to low pH, bile salt and gastric juice. The safety evaluation (hemolytic, deoxyribonuclease (DNase) and gelatinase activities) of the selected strains proved the non-pathogenic nature and hence generally recognized as safe (GRAS) status, further identified as Pediococcus pentosaceus and Limosilactobacillus fermentum strains by 16S rRNA sequencing. The carbohydrate utilization pattern coincides with the molecular identification and the enzymatic profiling of 7 isolates showed the ability to produce protease and cellulase, proving their adaptability to the natural habitat. This study shows that naturally occurring LAB from unexplored plant-based niches have dual functions as probiotics for humans and plants. This study is the initial step to establishing low-cost probiotic innovations derived from indigenous microbial resources, improving human health.
