Identification of predominant lactic acid bacteria isolated from traditionally fermented vegetable products of the Eastern Himalayas

Tamang, Jyoti Prakash; Tamang, Buddhiman; Schillinger, Ulrich; Franz, Charles M. A. P.; Gores, Michael; Holzapfel, Wilhelm H.

doi:10.1016/j.ijfoodmicro.2005.04.024

Cited by 169 publications

(115 citation statements)

References 17 publications

Supporting

Mentioning

106

Contrasting

Order By: Relevance

“…Leuconostoc mesenteroides and L. plantarum are the most frequently isolated bacteria in kimchi in Korea (Lee and Lee, 2010). Tamang et al (2005) reported that the major representatives of LAB involved in lactic-fermented vegetable products in India were identifi ed as L. brevis, L. plantarum, P. pentosaceus, P. acidilactici and Leu. fallax.…”

Section: Discussionmentioning

confidence: 99%

Identification and characterization of lactic acid bacteria isolated from traditional pickles in Sichuan, China

Wei

Qing

et al. 2012

J. Gen. Appl. Microbiol.

View full text Add to dashboard Cite

Section: Discussionmentioning

confidence: 99%

Identification and characterization of lactic acid bacteria isolated from traditional pickles in Sichuan, China

Wei

Qing

et al. 2012

J. Gen. Appl. Microbiol.

View full text Add to dashboard Cite

“…Each bottle was inoculated by a mixture of actively grown culture strains of Lactobacillus plantarum GLn: R1 (MTCC 9483) and Pediococcus pentosaceus GLn:R2 (MTCC 9484) at the ratio of 10 7 cfu/ g, previously isolated from market samples of gundruk [1]. Bottles were tightly capped and incubated at 20°, 25° and 30°C, respectively for 6 days.…”

Section: Methodsmentioning

confidence: 99%

“…campestris (L.) Clapham variety cumifolia Roxb. ], leaves of mustard [Brassica juncea (L.) Czern], leaves of radish (Raphanus sativus L.), leaves of caulifl ower (Brassica oleracea L. variety botrytis L.) and leaves of cabbages (Brassica oleracea L. variety capitata) are wilted for 1-2 days [1]. Wilted leaves are crushed mildly and pressed into a container or earthenware pot, made air tight and fermented naturally for about 15-22 days.…”

Section: Introductionmentioning

confidence: 99%

In situ fermentation dynamics during production of gundruk and khalpi, ethnic fermented vegetable products of the Himalayas

Tamang

2010

Indian J Microbiol

Self Cite

View full text Add to dashboard Cite

Gundruk is a fermented leafy vegetable and khalpi is a fermented cucumber product, prepared and consumed in the Himalayas. In situ fermentation dynamics during production of gundruk and khalpi was studied. Signifi cant increase in population of lactic acid bacteria (LAB) was found during fi rst few days of gundruk and khlapi fermentation, respectively. Gundruk fermentation was initiated by Lactobacillus brevis, Pediococcus pentosaceus and fi nally dominated by Lb. plantarum. Similarly in khalpi fermentation, heterofermentative LAB such as Leuconostoc fallax, Lb. brevis and P. pentosaceus initiated the fermentation and fi nally completed by Lb. plantarum. Attempts were made to produce gundruk and khalpi using mixed starter culture of LAB previously isolated from respective products. Both the products prepared under lab condition had scored higher sensory-rankings comparable to market products.

show abstract

“…The MC, M17, and MRS agar plates supplemented with 0.01 g/ml CaCO 3 were mixed with 100 µl of sample. The plates were incubated at 37 °C in an anaerobic incubator for 2-3 d. Single colonies were picked up based on the calcium-dissolving ring (Tamang et al, 2005). Strains were identified morphologically and biochemically, e.g.…”

Section: Isolation and Identification Of Lactic Acid Bacteriamentioning

confidence: 99%

Probiotic properties of lactic acid bacteria isolated from traditionally fermented Xinjiang cheese

Azat

Lü

et al. 2016

J. Zhejiang Univ. Sci. B

View full text Add to dashboard Cite

Abstract:Six lactic acid bacterial (LAB) strains were isolated from traditionally fermented Xinjiang cheese and evaluated for functional and probiotic properties and potentials as starter cultures. The isolated six LAB strains comprised Lactobacillus rhamnosus (one strain), Lactobacillus helveticus (one strain), and Enterococcus hirae (four strains). All of the six strains were tolerant to acidic and bile salt conditions. Among which, the L. rhamnosus R4 strain showed more desirable antimicrobial, auto-aggregation, and hydrophobic activity. In addition, the strain L. rhamnosus R4 exhibited the highest level of free radical scavenging activity (53.78% of 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radicals and 45.79% of hydroxyl radicals). L. rhamnosus R4 also demonstrated cholesterol and triglyceride degradation by 50.97% and 28.92%, respectively. To further examine the health-promoting effects of these LAB strains on host lifespan, Caenorhabditis elegans was used as an in vivo model. Worms fed LAB as a food source had significant differences in lifespan compared to those fed Escherichia coli OP50 (as a negative control). Feeding of L. rhamnosus R4 extended the mean lifespan of C. elegans by up to 36.1% compared to that of the control. The results suggest that the strains isolated from Xinjiang fermented dairy products have high potential as starter cultures in the cheese industry.

show abstract

Identification of predominant lactic acid bacteria isolated from traditionally fermented vegetable products of the Eastern Himalayas

Cited by 169 publications

References 17 publications

Identification and characterization of lactic acid bacteria isolated from traditional pickles in Sichuan, China

Identification and characterization of lactic acid bacteria isolated from traditional pickles in Sichuan, China

In situ fermentation dynamics during production of gundruk and khalpi, ethnic fermented vegetable products of the Himalayas

Probiotic properties of lactic acid bacteria isolated from traditionally fermented Xinjiang cheese

Contact Info

Product

Resources

About