Bioprospecting of probiotic bacteria from traditional food of high-altitude Himalayan region

Abstract

Bioprospecting of novel probiotic strains from traditional food (Chhurpi) of high-altitude areas of the Himalayan region was undertaken in this study. A group of lactic acid bacteria were isolated from cottage cheese, their cumulative probiotic score was compared, and one potent bacterium was identified as Pediococcus pentosaceus BAC L7. The selected strain synthesized a bacteriocin (pediocin) having molecular weight of 4.178 kDa. Along with thermostability, its stability in presence of acid, trypsin, lysozyme and in simulated gastro-intestinal condition was documented. Production of pediocin was maximum (28,147 AU/ml) at the logarithmic phase of growth. The peptide showed strong antimicrobial effect against Enterococcus faecalis, Salmonella typhi, Escherichia coli, Staphylococcus aureus, Pseudomonas aeruginosa, Klebsiella pneumoniae, Shigella dysenteriae and Candida albicans. The selected strain exhibited strong in-vitro antioxidant activity and was experimentally demonstrated as safe. Thus, the newly explored probiotics will be an effective natural therapeutic against gastroenteritis, a common malady at high altitude.