Isolation, Evaluation, and In-Vitro Characterization of Lactobacillus Isolated from Traditional Fermented Food Finger Millet ( Eleusine coracana ) Batter for Their Probiotic Attributes

IF 1.8 4区农林科学 Q4 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food Biotechnology Pub Date : 2023-10-02 DOI:10.1080/08905436.2023.2267121

Divyashree Shivakumar, Adithi Gunduraj, Marikunte Yanjarappa Sreenivasa

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引用次数: 0

Abstract

ABSTRACTThis study aimed to evaluate and characterize lactic acid bacteria for their probiotic attributes from traditional fermented food, Finger millet batter, and to explore the ability of probiotic lactic acid bacteria to inhibit food borne pathogens. Among all 40 isolates, five bioactive isolates Lactiplantibacillus plantarum MYSRD57, Lacticaseibacillus paracasei MYSRD68, Lactiplantibacillus plantarum MYSDS3, Lactiplantibacillus plantarum MYSDS4 and Lactiplantibacillus plantarum MYSDVN3 with best probiotic attributes were selected and presented in this study. The antimicrobial efficacy of Lactobacillus and their cell free supernatant were effective in controlling pathogens all the foodborne pathogens in vitro. Furthermore, these strains exhibited important probiotic characteristics, such as antibiotics susceptibility, anti-hemolytic activity, tolerance to acidic pH, phenol, sodium chloride, 0.3% bile and survival ability at different temperatures. All the strains were also exhibited high auto-aggregation and cell surface hydrophobicity. Therefore, our findings demonstrated important probiotic features of lactic acid bacteria , while inhibiting multiple pathogens, suggesting possible applications of these potential probiotics strains.KEYWORDS: Antimicrobial activitylactic acid bacteriafermented foodsfinger millet batter AcknowledgmentsWe are grateful to the Institution of Excellence, Manasagangotri, and the University of Mysore for their support in carrying out the research. This work was supported by the Indian Council for Medical Research (ICMR; New Delhi) for an SRF fellowship (FBO/Fell/1/2022-ECD-II).Disclosure statementNo potential conflict of interest was reported by the author(s).Data availability statementAll data generated or analyzed during this study are included in this article. Sufficient data has been given in the form of tables and figures.Additional informationFundingThe author(s) reported there is no funding associated with the work featured in this article.

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传统发酵食品小米糊中乳酸菌的分离、评价及益生菌特性的体外鉴定

摘要本研究旨在对传统发酵食品小米面糊中乳酸菌的益生菌特性进行评价和表征，探讨益生菌乳酸菌对食源性致病菌的抑制能力。从40株植物乳杆菌中筛选出5株具有最佳益生菌特性的植物乳杆菌MYSRD57、副干酪乳杆菌MYSRD68、植物乳杆菌MYSDS3、植物乳杆菌MYSDS4和植物乳杆菌MYSDVN3。乳酸菌及其无细胞上清液在体外对食源性病原菌均有良好的抑菌效果。此外，这些菌株表现出重要的益生菌特性，如抗生素敏感性、抗溶血活性、对酸性pH、苯酚、氯化钠、0.3%胆汁的耐受性以及在不同温度下的生存能力。所有菌株均表现出较高的自聚集性和细胞表面疏水性。因此，我们的发现证明了乳酸菌的重要益生菌特性，同时抑制多种病原体，提示这些潜在的益生菌菌株可能的应用。感谢卓越研究所、Manasagangotri和迈索尔大学(University of Mysore)对本研究的支持。这项工作得到了印度医学研究理事会(ICMR;获得SRF奖学金(FBO/Fell/1/2022-ECD-II)。披露声明作者未报告潜在的利益冲突。数据可用性声明本研究过程中产生或分析的所有数据都包含在本文中。以表格和图表的形式提供了充分的数据。其他信息资金作者报告没有与本文所述工作相关的资金。

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来源期刊

Food Biotechnology 工程技术-生物工程与应用微生物

CiteScore

3.80

自引率

0.00%

发文量

审稿时长

>12 weeks

期刊介绍： Food Biotechnology is an international, peer-reviewed journal that is focused on current and emerging developments and applications of modern genetics, enzymatic, metabolic and systems-based biochemical processes in food and food-related biological systems. The goal is to help produce and improve foods, food ingredients, and functional foods at the processing stage and beyond agricultural production. Other areas of strong interest are microbial and fermentation-based metabolic processing to improve foods, food microbiomes for health, metabolic basis for food ingredients with health benefits, molecular and metabolic approaches to functional foods, and biochemical processes for food waste remediation. In addition, articles addressing the topics of modern molecular, metabolic and biochemical approaches to improving food safety and quality are also published. Researchers in agriculture, food science and nutrition, including food and biotechnology consultants around the world will benefit from the research published in Food Biotechnology. The published research and reviews can be utilized to further educational and research programs and may also be applied to food quality and value added processing challenges, which are continuously evolving and expanding based upon the peer reviewed research conducted and published in the journal.