Biochemical and Molecular Characterization of Lactic Acid Bacteria (LAB) Isolated from Fermented Pulses
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RESEARCH PAPER
Biochemical and Molecular Characterization of Lactic Acid Bacteria (LAB) Isolated from Fermented Pulses Hiren A. Dhameliya1 • Sureshkumar N. Mesara1 Ramalingam Bagavathi Subramanian1
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Himanshu Mali1 • Chandni Shah1
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Received: 2 July 2019 / Accepted: 11 July 2020 Ó Shiraz University 2020
Abstract Pulses are excellent source of protein, fiber and other key nutrients. Fermented pulse-based products are routinely used in many parts of India. In this study, an attempt has been made to isolate potent probiotic lactic acid bacteria from traditionally fermented Vigna radiata (mung beans) and Cajanus cajan (pigeon pea). Fermented seed samples of both the pulses were used for the isolation of lactic acid bacteria using Lactobacilli selection medium de Man, Rogosa and Sharpe. Twenty colonies were randomly selected, based on differential colony morphology. Only Gram-positive and catalasenegative isolates were further propagated for biochemical characterization. The isolates obtained showed different growth patterns at acidic conditions (pH 2, 3 and 4) and at high bile salt concentration (0.5% and 1.0%). Most of the isolates showed promising results in antibiotic resistance assay and cell surface hydrophobicity test. Three potent isolates were identified as Pediococcus pentosaceus (RBS1), Enterococcus durans (RBS3) and Pediococcus pentosaceus (RBS10) using 16S rDNA sequencing. Keywords Antibiotic resistance Bile resistance Lactic acid bacteria Mung bean Pigeon pea Probiotics Abbreviations MRS medium O.D. rpm min sec LAB PBS h °C
de Man, Rogosa and Sharpe medium Optical density Rotation per minute Minutes Seconds Lactic acid bacteria Phosphate buffer saline Hours Degree centigrade
& Ramalingam Bagavathi Subramanian [email protected] Hiren A. Dhameliya [email protected] Sureshkumar N. Mesara [email protected] Himanshu Mali [email protected] Chandni Shah [email protected] 1
Department of Biosciences, Sardar Patel University, Satellite Campus, Bakrol-Vadtal Road, Bakrol, Anand, Gujarat 388315, India
nm bp Kb ll
Nanometer Base pair Kilobase Microliter
1 Introduction Probiotics are gaining lot of significance in human diet. Traditionally, dairy-based food is used as a major source of probiotics. Lilly and Stillwell (1965) were the first to define probiotics as the substances produced by one protozoan stimulating the growth of other protozoan (Lilly and stillwell 1965; Fuller 1989). The most recent definition accepted by Food and Agriculture Organization (FAO) and World Health organization (WHO) for probiotics is ‘live microorganisms which when administered in adequate amounts confer health benefits on the host’ (Fijan 2014). The major group accounting for probiotics is the diverse flora of lactic acid bacteria (LAB) (Ljungh and Wadstro¨m 2006; Khalid 2011), which includes Lactobacilli, Bifidobacteria, Enterococcus, Pediococcus, etc. (Fijan 2014).
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Iran J Sci Technol Trans Sci
The properties and functionality of th
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