Vol. 9, Issue 1, Part E (2025)

Weissella cibaria strains, beyond their role in traditional fermentations, are being studied for their probiotic potential, particularly in preventing periodontal diseases. These strains also enhance food safety, nutrition, and sensory quality. Among them, W. cibaria MTCC 5948 has demonstrated notable functional and safety attributes. In vitro tests on W. cibaria MTCC 5948 assessed 10 safety parameters, confirming its sensitivity to tetracycline and erythromycin but resistance to several other antibiotics. The strain was negative for hemolytic reaction, phenylalanine degradation, indole production, gelatin liquefaction, nitroreductase activity and beta-glucronidase activity indicating a low risk of harmful effects. The enzyme profiling highlighted activities such as lipase, arylamidases, phosphatases, and galactosidases. Under oral conditions, the strain demonstrated promising survival rates of 67.95% and 95.16% after lysozyme and hydrogen peroxide exposure.