Isolation and characterization of Lactic acid Bacteria from spontaneously fermented kohlrabi pickle of Jammu and Kashmir, India

The traditional fermented vegetables hold a significant cultural and nutritional value in the Himalayan region of Jammu and Kashmir, India. Despite the widespread consumption of these regional delicacies, the microbial communities driving the spontaneous fermentation have not been studied. This study aimed to isolate, characterize, and identify the lactic acid bacteria (LAB) strains involved in the spontaneous fermentation of kohlrabi (Brassica oleracea var. gongylodes L) pickle, a widely consumed traditional food in this region. Twelve colonies were successfully isolated, purified, and subjected to preliminary morphological, physiological, and biochemical analysis. All the selected isolates were found to be Gram-positive, non-motile, rod-shaped, catalase-negative, and non-spore-forming. Nine isolates were identified as homofermentative, while three isolates exhibited heterofermentative characteristics. The cell hydrophobicity, autoaggregation, coaggregation, and antioxidant potential of these isolates ranged from 20.68±0.87 to 71.25±1.64 %, 48.33±0.87 to 68.99±0.41 %, and 21.37±0.13 to 40.73±0.28 %, respectively. The isolates also exhibited notable survival rates in 0.3 % bile, low pH conditions, and a simulated gastrointestinal environment. The identified genera included Lactiplantibacillus (07), Lactobacillus (01), Weissella (02), Levilactobacillus (01), and Limosilactobacillus (01). The molecular identification and characterization results of this study highlight the microbial diversity of the traditionally fermented kohlrabi pickle and the potential of these LAB strains as probiotics and in biopreservation.