Isolation and identification of lactic acid bacterial from naturally fermented Hoa Loc mango (Mangifera indica L.) juice

This study aimed to isolate and identify lactic acid bacteria from Hoa Loc mango (Mangifera indica L.) juice for potential application in fermented mango products. Five lactic acid bacteria strains were successfully isolated, forming predominantly round, milky-white colonies with diameters ranging from 1.5 to 3.5 mm. Phenotypic characterization indicated that most isolates were Gram-positive, short rod-shaped, and catalase-negative. Lactic acid production ranged from 1.53 to 1.80 mg/mL among the isolates. Strain HL2 exhibited the highest lactic acid yield and was therefore selected for molecular identification using 16S rRNA gene sequencing, which confirmed its identity as Lactiplantibacillus plantarum. These findings contribute to the diversification of lactic acid bacteria resources from natural fermentation systems and provide a scientific foundation for further exploration of this strain’s potential in the development of fermented products derived from Hoa Loc mango.