Selection and Evaluation of Probiotic and Functional Characteristics of Autochthonous Lactic Acid Bacteria Isolated from Fermented Wheat Flour Dough Babroo

Abstract

The present study aimed to isolate and identify the potential probiotic lactic acid bacteria (LAB) from traditionally fermented wheat flour dough known as "babroo." A total of 26 lactic isolates were obtained from 50 different samples collected from different locations of the Himalayan province (Himachal Pradesh). To ascertain non-pathogenic nature, the isolates were screened by hemolytic activity leading to 20 non-hemolytic strains which were subjected to tolerance to simulated gastrointestinal conditions. Seven different strains were selected based on their tolerance to gastrointestinal conditions. All the selected seven isolates were found to be susceptible to ampicillin and resistant to gentamicin. The phylogenetic analysis revealed three different strains of Lactobacillus fermentum, two strains of Lactobacillus plantarum, and two of Pediococcus acidilactici. The isolates exhibit different degrees of cell surface hydrophobicity (20.0-42.0%), cellular autoaggregation (5.0-41.0%), and adhesion to mucin (35.0-78.0%). The different lactic strains also possessed higher antioxidant properties (87.6-92.9%) determined in terms of free radical scavenging activity, bile salt hydrolase activity, cholesterol lowering activity (49.0-75.0%), and exopolysaccharide production. The principal component analysis (PCA) on probiotic attributes indicated that L. plantarum K90, L. fermentum K75, and L. fermentum K78 can be used as potential probiotic candidates.

Molecular identification and in vitro evaluation of probiotic functional properties of some Egyptian lactic acid bacteria and yeasts

“…Although some studies [44,47,48] reported the direct correlation between bacterial cell surface hydrophobicity and auto-aggregation capability, the results of this study do not support the hypothesis as relation of the autoaggregation and CSH was not characterized.…”

Probiotic lactobacilli in formulas and hygiene products for the health of the urogenital tract

“…69 Refered to the potential dissemination of the resistance mediated by genetic mechanisms, such as horizontal gene transfer where plasmids, transposons and integrons may be involved, [97][98][99][100][101] is essential to evaluate the susceptibility patterns of potentially probiotic bacteria. 102 Microbial resistance to clinically relevant antibiotics must be absent as part of the QPS assessment of bacteria deliberately introduced into the food chain. 103 Also it is important to screen the enzymes acting as potential virulence factors, as hydrolytic enzymes (hemolysin, lecithinase, gelatinase, etc.)…”

Uncovering Prospective Role and Applications of Existing and New Nutraceuticals from Bacterial, Fungal, Algal and Cyanobacterial, and Plant Sources

“…Utilizing onion peel fermented with LAB to produce functional food revealed some potential to regulate blood pressure [41]. Commercially available L. plantarum fermented juices have adequate antioxidants, antimicrobials, and anti-inflammatory properties [42]. Recently, phylogenetic analysis revealed that strains of Lactobacillus fermentum and L. plantarum, with two strains of Pediococcus acidilactici, exhibited different degrees of cell surface hydrophobicity and cholesterol-lowering activity [42].…”

“…Commercially available L. plantarum fermented juices have adequate antioxidants, antimicrobials, and anti-inflammatory properties [42]. Recently, phylogenetic analysis revealed that strains of Lactobacillus fermentum and L. plantarum, with two strains of Pediococcus acidilactici, exhibited different degrees of cell surface hydrophobicity and cholesterol-lowering activity [42]. Consequently, O22, O24, L. rhamnosus K3, and L. plantarum O20 are four tested strains that revealed the ability to induce anti-inflammatory mediators, balancing between regulatory and pro-inflammatory cytokines, with the potential to improve the host immunity [43].…”