In Vitro Characterization of Lactic Acid Bacteria Isolated From Lasoda Bari- A Rare Fermented Food of Himachal Pradesh-India for Potential Probiotic Attributes

Abstract

Probiotic lactic acid bacteria (LAB) are health promoting microorganisms which are recently been used as food additives and therapeutic supplements. Recently, there has been an increase of interest regarding the commercial utilization of probiotic LAB strains isolated from traditional and naturally fermented food products. Therefore, the present study was aimed to isolate and screen lactic acid bacteria from Lasoda bari – a rare fermented food of Himachal Pradesh, for the first time for their probiotic potential. Total eight isolates were obtained out of which one isolate was selected based on its broadest antagonistic spectrum. This strain was identified using 16S rRNA technique as Pediococcus pentosaceus LB-CC. The analysis of acid resistance, bile tolerance, antibiotic sensitivity, auto-aggregation and microbial adhesion to organic solvents were established. The results revealed normal growth of P. pentosaceus LB-CC in the presence of low pH, high bile salt concentration and ability to produce antimicrobial compounds. No gelatinase and DNase enzyme activity was detected. Natural susceptibility to the tested antibiotics was observed. Thus, according to these results, this probiotic strain could be proposed as safe potential probiotic culture and can be exploited for the production of nutraceutical agents.

The Health Benefits of Fermented Food: A Narrative Review

“…Microbes with good probiotic potential can withstand the digestive conditions of the gut, including highly acidic pH, digestive enzymes and bile salts. These characteristics enable them to inhabit and multiply in the intestines, as demonstrated by the LAB derived from fermented foods, including the Pediococcus acidilactici, Pediococcus pentosaceus and Enterococcus strains (Bhagat et al, 2020;Gupta & Sharma, 2017;Veerapagu & Jeya, 2017). Similarly, the Lactobacillus strains can survive through high gastric acidity, resist GI digestion, adhere to the intestinal mucosal cells and lack antibiotic resistance (Bautista-Gallego et al, 2019;Khalil et al, 2018).…”

Isolation and Characterization of Lactic Acid Bacteria Producing GABA from Indigenous West Sumatera Fermented Food

“…West Sumatera Province has many indigenous fermented food products such as dadih, asam durian, tape singkong and ikan budu that can be used as source of LAB. Isolation and screening of such LAB from naturally fermented foods of West Sumatera Province origin is rare, and novel food products often have present means for obtaining useful cultures for scientific and commercial purposes [13]. Therefore, this study was conducted to isolate and characterize LAB GABA from indigenous West Sumatera fermented foods.…”