Probiotic Potential of Bacillus Strains Isolated from an Acidic Fermented Food Idli
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Probiotic Potential of Bacillus Strains Isolated from an Acidic Fermented Food Idli Sharma Shivangi 1 & Palanisamy Bruntha Devi 1 & Kessavane Ragul 1 & Prathapkumar Halady Shetty 1
# Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract Present study is intended to assess the probiotic properties of Bacillus spp. isolated from idli batter, a traditional fermented food of Southern India and Sri Lanka. A total of 32 isolates were screened for potential pathogenic behaviour through haemolysis assay, DNase activity and antibiotics sensitivity. Two of the isolates were found to be potentially safe and identified as Bacillus spp. These strains were characterized for in vitro probiotic attributes and antioxidant activity. Both the strains showed strong acid and bile tolerance, transit tolerance, lysozyme tolerance, cell surface hydrophobicity, auto-aggregation, co-aggregation, biofilm formation potential and adhesion to human colon adenocarcinoma (HT 29) cell line demonstrating potential probiotic ability. These strains also exhibited considerable cholesterol binding, thermostability, β-galactosidase production, proteolytic, amylolytic and lipolytic activity. Cell-free supernatant inhibited the biofilm formation by Pseudomonas aeruginosa (KT266804) to 90%. Intact cells showed significant DPPH (41%), hydroxyl (31%), radical scavenging activity and lipid peroxidation inhibition (20.38%), while cell-free extracts exhibited significant superoxide anion radical scavenging activity (16.25%). Results revealed that isolates could be potential probiotic candidate after further assessment of in vivo probiotic properties and safety evaluation and could be utilised as starter cultures in functional foods. Keywords Bacillus spp. . Idli batter . Probiotic culture . Antioxidant activity . Anti-biofilm property
Introduction Fermented foods have been consumed since ancient times and are considered as “naturally fortified functional food” as it imparts functional and nutritional properties. Currently, cereal-based fermented products are attracting global attention as they are enriched with probiotics, prebiotics (both microbial and food origin), microbe-derived hydrolytic enzymes aid in digestion, etc. [1–3]. Probiotics are live microorganisms which confer health benefit when administered in adequate amount [4]. Dairy products such as fermented milk, cheese and yoghurt are suitable food matrices to deliver probiotics with numerous health
Electronic supplementary material The online version of this article (https://doi.org/10.1007/s12602-020-09650-x) contains supplementary material, which is available to authorized users. * Prathapkumar Halady Shetty [email protected] 1
Department of Food Science and Technology, Pondicherry University, Puducherry 605014, India
benefits to consumers [5]. Apart from the health benefits, probiotics are known to alter the texture of the food which highly influences the sensory aspects [6]. Components of cereals could also serve as a natural substrate for probiotic survival and ha
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