Identification and Characterization of Pediococcus Species from Piper betle (Betel) Leaves
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Identification and Characterization of Pediococcus Species from Piper betle (Betel) Leaves C. Keerthana1 · R. B. Narayanan1 Received: 3 February 2020 / Accepted: 22 October 2020 © Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract Betel vine is an edible creeper used in folk medicine to aid digestion since time immemorial. It is an ideal candidate deemed for the bioprospection of endophytic microorganisms with valuable attributes. This study aimed at the characterization of potential bacteria from fermented betel leaves. We report the presence of Pediococcus species with probiotic properties from betel. The isolated organisms were subjected to preliminary biochemical analysis and exhibited growth at 37°C and pH 6.7 with fermented glucose, sucrose and lactose without the evolution of CO2. Also, the organisms presented tolerance to 6.5% NaCl and 0.3% bile salt. The three isolates assimilated cholesterol dispensed in the medium and when exposed to E. coli evinced antagonism. Based on the 16S rRNA sequencing and phylogenetic tree analysis, the organisms were identified to be Pediococcus acidilactici and Pediococcus pentosaceus. Both the organisms when functionally characterized displayed betagalactosidase, amylase and esterase activities, but Pediococcus pentosaceus had a substantial effect proving its candidature for probiotic applications.
Introduction Lactic acid bacteria of genera Lactobacillus, Pediococcus, Leuconostoc and Bifidobacterium are the prominent probiotic bacteria which exert favourable effects. They are either free living or found to live in association with higher organisms like animals and humans. Certain species of these order like Lactococcus lactis, Lactobacillus plantarum, Leuconostoc citovorum etc., has been recognized as GRAS (Generally Regarded as Safe) by FDA, while others are being investigated for their applicability. Pediococcus species is one among the investigated genera that are significantly receiving support for its suitability for fabricating functional foods. It is a group of microaerophilic, gram-positive, non-spore-forming and non-motile cocci [1] that largely act as a flavour-producing agent in wine [2] and other fermented foods [3]. The bacteriostatic effect caused by Pediococcus species through the production of a range of pediocin against gram-positive bacteria is being utilized in food preparations that are usually spoiled by Listeria * R. B. Narayanan [email protected] 1
Department of Biotechnology, Sri Venkateswara College of Engineering, Pennalur, Sriperumbudur, Tamil Nadu 602 117, India
monocytogenes [4]. Probiotic bacteria are reported to have numerous clinical benefits, but it was originally prescribed to support gut health. Other functions include the positive control of peristalsis, gut immunomodulation, controlling pathogen translocation, production and aiding the absorption of nutrients. In recent times, there is a surge in bioprospection as the perks of probiotic organisms cannot be generalized. This is because the prospects of str
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