Safety and Stability Assessment of Potential Probiotic Strains from Fermented Mango Brine Pickle
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Safety and Stability Assessment of Potential Probiotic Strains from Fermented Mango Brine Pickle Kessavane Ragul 1 & Sujatha Kandasamy 1 & Palanisamy Bruntha Devi 1 & Prathapkumar Halady Shetty 1
# Springer Science+Business Media, LLC, part of Springer Nature 2019
Abstract Fermented foods are known to be rich source of valuable nutrients and probiotics. Previously, our study reported the isolation and characterization of eight potential probiotic strains from traditional mango brine pickle, which has been conventionally consumed for ages in raw form in Southern India. The present study reports on the safety assessment of these strains for the selection of prospective probiotic candidates. Hydrogen peroxide production, histidine decarboxylase activity (production of histamine), DNase activity, and presence of the virulence factor genes (assessed by PCR) were carried out to evaluate its safety. Bacillus licheniformis KT921419 and B. methylotrophicus KT921422 was found to show no adverse safety characteristics. These two strains were further assessed for their ability to survive in the native substrate (mango brine pickle) as single and mixed inoculums. Above strains maintained significant viability in mango brine pickle for a period of 6 months during storage at the room temperature. Results clearly proved the safety and stability of two of the potential probiotic strains, which can be further utilized in food applications under harsh conditions of high salt, low pH, and room temperature making these strains unique. Keywords Mango pickle . Safety . Bacillus sp. . Multiplex PCR . Virulent gene . Probiotics
Introduction Fermented foods and beverages are produced using microbes for centuries. Fermentation leads to many biochemical changes such as reduction of anti-nutritive components, increasing valuable nutrients, and increasing digestibility of macronutrients and bioavailability of micro and macronutrients [1]. Microorganisms are involved in improving the shelf-life, flavor, texture, safety, sensory profile, and health benefits of the fermented products [2]. In the recent years, there has been increased interest in probiotic organisms in helping gut homeostasis and maintenance of good health. Many potential probiotic candidates have been screened and identified. However, after proving the probiotic ability, for a probiotic candidate to be utilized in human gut, there is prerequisite that the isolate has to be safe to be used in the gut environment. This means that
* Prathapkumar Halady Shetty [email protected] 1
Department of Food Science and Technology, Pondicherry University, Puducherry 605014, India
cultures need to be proved beyond doubt they are safe for human health, consumption, or gained the status of generally recognized as safe (GRAS). For many centuries, alkaline-fermented foods are prepared by using Bacillus sp. [3]. In many Asianfermented foods, Bacillus sp. is the dominant microflora [4, 5] and Bacillus strains have been approved by regulatory agency as probiotics for human consumption. Probio
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