Identification and in vitro evaluation of probiotic attributes of lactic acid bacteria isolated from fermented food sour
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ORIGINAL PAPER
Identification and in vitro evaluation of probiotic attributes of lactic acid bacteria isolated from fermented food sources Amrutha Bindu1 · N. Lakshmidevi1 Received: 16 January 2020 / Revised: 18 August 2020 / Accepted: 3 September 2020 © Springer-Verlag GmbH Germany, part of Springer Nature 2020
Abstract Consumer’s vigilance towards health-promoting foods beyond only taste and nutrition has increased the recognition for probiotic products. In the present study, various parameters have been studied to define the probiotic properties of cultures isolated from different fermented products. Around 118 samples were selectively screened for antimicrobial compound (AMC) producing isolates by overlay-plate assay using Micrococcus luteus ATCC9341. Among 134 zone producing isolates, 48 cultures showing Gram-positive, catalase negative, non-spore forming and non-motile rods and cocci were selected. Subsequently, 18 strains were chosen based on non-hemolytic, absence of biogenic amine production, gelatinase and lecithinase negative trait for safer isolates. These were identified by biochemical assays and then subjected to RAPD-PCR. The selected cultures DB-1aa, DB-b2-15b, Cu2-PM7, Cu3-PM8 and IB-pM15 were identified by 16S rDNA sequencing as Enterococcus durans, Enterococcus faecium, Lactobacillus plantarum, and two Lactobacillus fermentum, respectively. Several in vitro experiments were carried out including acid and bile tolerance, survival under simulated gastrointestinal condition, adhesion assay to evaluate the probiotic potential of the isolates. In addition, the isolates were studied for competent properties such as antibacterial, antioxidant activity, and enzyme production for their functional application. The results of the study prove the efficiency of selected isolates as potential probiotic cultures and hence can be recommended for application in any functional food formulations. Keywords Probiotic · Lactic acid bacteria · Antimicrobial · Antioxidant · Adhesion
Introduction “Probiotics” is the key health-related topic for discussion in present days. The use of probiotic products has received considerable attention due to increased scientific evidence related to functionality and efficiency on humans and animals. World health organization (WHO) defines “Probiotics” as live microorganisms which, when consumed in adequate amounts, confer health benefits to the host by altering the indigenous microflora (Ouwehand et al. 1999; FAO/WHO Communicated by Erko Stackebrandt. Electronic supplementary material The online version of this article (https://doi.org/10.1007/s00203-020-02037-0) contains supplementary material, which is available to authorized users. * N. Lakshmidevi [email protected] 1
DOS in Microbiology, University of Mysore, Manasa Gangothri, Mysore 570, India
2001). Lactic acid bacteria (LAB) are group of bacteria mostly considered for their probiotic properties. They are basically implicated for large number of the spontaneous food fermentation. They produce organic acids
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