Evaluation of Vaginal Probiotic Properties of Food‐Derived Lactic Acid Bacteria: The Inhibition of Gardnerella vaginalis and the Adhesion Capability

ABSTRACT This study aimed to evaluate the vaginal probiotic properties of certain lactic acid bacteria (LAB) strains isolated from fermented foods. Initially, 9 strains with a survival rate exceeding 1% under acidic conditions (pH 4.5) were selected from 43 LAB strains. The antimicrobial activity against Gardnerella vaginalis of these strains was further evaluated, along with their cell surface hydrophobicity, auto‐aggregation ability, co‐aggregation with G. vaginalis , and biofilm formation capacity. Subsequently, 3 strains, Lactiplantibacillus plantarum X7021, X7022, and 17‐17, were identified as promising vaginal probiotic candidates through principal component analysis (PCA) and clustered heat map analysis. Analysis of antimicrobial compounds revealed that these strains produced lactic acid, acetic acid, and hydrogen peroxide. PCR and RT‐PCR experiments confirmed the presence of bacteriocin genes and their partial transcription. This study highlights that LAB strains derived from foods represent a promising resource for the development of vaginal probiotics.