Lactic Acid Bacteria (LAB), including probiotic strains, are widely used as starter cultures in fermented food production and functional applications due to their health benefits when consumed in adequate amounts. To be considered effective, probiotics must maintain a minimum viable cell count of 106 CFU/mL of viable cells at consumption. The IFP-Probiotics Research Program isolated four LAB strains, coded B2, K2, S22, and S5, from indigenous food plants, including Wild Yam (Dioscorea luzonensis Schauer), Lesser Yam (Dioscorea esculenta (Lour.) Burkill), and Nipa (Nypa fruticans Wurmb) sap. Based on partial 16S rRNA and whole-genome sequencing, these isolates were identified as Limosilactobacillus fermentum PJG11, Lacticaseibacillus paracasei HBAUS62617, Lactobacillus hilgardii 2M38FABB3, and Lentilactobacillus hilgardii LH500. While these strains possess probiotic potential,  limited studies have characterized their properties, including growth kinetics. Hence, this study assesses the viability, behavior, and specific growth rate of the strains over time. The strains were cultured, and their growth curve was evaluated through colony-forming unit (CFU) enumeration, optical density (OD) measurements, and physicochemical analyses over 144 to 168 hours. 

Results revealed that the OD₆₀₀  values and growth curve CFU/mL vary for the four isolates, identifying these as the optimal harvest points. The L. paracasei HBAUS62617 and L. fermentum PJG11 demonstrated optimal growth between 16 and 36 hours, reaching peak viable cell counts of 2.35 × 10¹² and 2.0 × 10¹² CFU/mL, respectively, with OD readings remaining high (~2.0). In contrast, L. hilgardii 2M38FABB3, and L. hilgardii LH500 exhibited observed peaks between 30 and 48 hours, with CFU/mL values of 9.0 × 10¹² and 1.40 × 10¹², respectively. Optical Density readings during this interval reached 2.632 and 1.669, respectively. The distinct growth phases were further supported by a rapid decline in pH and a corresponding increase in titratable acidity, indicative of active fermentation. 

 These findings offer insight into the metabolic activity and growth behavior of these four LAB strains, reinforcing their potential application in the development of probiotic products.