Isolation and characterization of lactic acid bacteria from traditional pickles of Himachal Pradesh, India

Abstract

A total of 15 isolates of lactic acid bacteria (LAB) were isolated from traditional pickles of rural and urban areas of Himachal Pradesh. These isolates were identified as (7), (3), (2), (1), (1) and sp. (1) on the basis of morphological, biochemical and 16S rDNA sequence analysis. All the LABs produced exopolysaccharides, have antibiotic susceptibility, and possess activity of β-galactosidase, β-glucosidase, protease and amylase, while none of the isolates showed haemolytic activity. Out of 15 isolates tested, only 6 isolates showed the phytase activity. These LAB exhibited antimicrobial activity against food borne pathogenic bacteria i.e. ,, and. These results suggested that LAB isolates from traditional pickles of Himachal Pradesh have very good potential to be used as probiotics.

Lactic Acid Bacteria from Argentinean Fermented Foods: Isolation and Characterization for their Potential Use as Vegetable Starters

“…Other studies have reported the presence of the same species of non-starter LAB on spontaneously fermented food of different origins and natures. L. plantarum occurs with high frequency in different fermented vegetables around the world such as brined olives ( 28 , 31 ), sauerkraut ( 32 ), and pickles ( 4 , 5 , 26 , 30 ). L. rhamnosus niches are more diverse, with probiotic strains originating from the human intestine ( 33 ) and other relevant isolates obtained from cheese ripening ( 34 ).…”

“…Resistance to different stressful conditions, such as high salt concentrations, development at acidic pH and growth at high or low temperatures, are also considered as selection criteria for the development of starters for the food industry. Vegetables are an important niche for the isolation and selection of LAB for starter and probiotic applications ( 4 , 5 ). The fermented plants most widely consumed around the world include olives, cucumbers and cabbage, and to a lesser extent carrots, beets and peppers.…”

“…LAB that dominate primary fermentation include Enterococcus faecalis , Leuconostoc mesenteroides , Lactobacillus brevis and Lactobacillus plantarum . However, the first two species do not resist high salt concentrations or acidification and rapidly decline, whereas lactobacilli complete the majority of vegetable fermentations ( 5 ). Although many fermented vegetable products are on the market in northwestern Argentina, their artisanal production without the addition of starter cultures makes them an important reservoir of autochthonous LAB with the potential for further applications.…”

Selection of Lactic Acid Bacteria Isolated from Fresh Fruits and Vegetables Based on Their Antimicrobial and Enzymatic Activities

“…Among the L. mesenteroides identified, CAL14 had the best antimicrobial profile since it inhibited the growth of B. cereus , L. monocytogenes (Strongly), L. lactis , F. oxysporum , S. cerevisiae , and C. tropicalis . It is also common to isolate strains of L. mesenteroides , which is capable of growth inhibition of L. monocytogenes [ 5 , 12 , 14 , 34 ] or B. cereus [ 35 ]. E. mundtii and L. mesenteroides isolates from the present report did not inhibit the growth of S. aureus , E. coli , or S .…”

Biocontrol Processes in Fruits and Fresh Produce, the Use of Lactic Acid Bacteria as a Sustainable Option

“…The inhibitory activity of LAB has been widely reported ( Table 3). LAB strains were isolated from samples of traditional pickles taken from rural and urban areas of Himachal Pradesh, and all isolates showed antimicrobial activity against Bacillus cereus, Escherichia coli, Staphylococcus aureus, and Shigella dysenteriae (Monika et al, 2017). Also, LAB with antimicrobial capacity has been isolated from a traditional fermented milk and corn product (Ahlberg et al, 2016).…”