IN VITRO CHARACTERIZATION OF LACTIC ACID BACTERIA ISOLATED FROM LASODA BARI- A RARE FERMENTED FOOD OF HIMACHAL PRADESH-INDIA FOR POTENTIAL PROBIOTIC ATTRIBUTES

Anupama Gupta,Nivedita Sharma

doi:10.15414/jmbfs.2017.6.6.1323-1328

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.

Highlights

Health-promoting bacteria commonly referred to as probiotics, have been shown to improve the intestinal microbial balance and the properties of the indigenous microflora (Mattila-Sandholm et al.,1999)
Lasoda bari prepared from Lasoda fruits, being rich many medicinal properties viz. anti-inflammatory, remedying the effects of an inflamed colon and liver, diuretic, anti-ulcer and antidiabetic properties have been explored for the first time to isolate rare and potential probiotic strains
Eight Lactic acid bacteria isolates were obtained from Lasoda bari and 6 out of 8 were confirmed as rods while 2 were confirmed as coccus as revealed by microscopic examination, were non sporulating, catalase negative, not able to utilize citrate, no casein hydrolysis, no urease production and no indole production were observed

Summary

Introduction

Health-promoting bacteria commonly referred to as probiotics, have been shown to improve the intestinal microbial balance and the properties of the indigenous microflora (Mattila-Sandholm et al.,1999). Traditional fermented products are receiving new attention for their health promoting and disease preventing/curing effects, i.e., probiotic significance. These probiotic strains are acid tolerant and may be adaptable to intestinal conditions and survive the passage through the gastrointestinal tract. This opens up the possibility to use potential probiotic strains from fermented food products other than those of animal origin that are commonly used (Lindstrom et al, 2012). The main objectives of this study were to screen novel LAB from Lasoda bari – a rare and traditional fermented food product of Himachal Pradesh for its safety by antibiotic susceptibility test, hemolysis, DNase and gelatinase enzyme production ability and assessment of probiotic qualities that include acid-bile tolerance, auto-aggregation, hydrophobicity and antagonistic potential

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