Isolation, Evaluation, and In-Vitro Characterization of Lactobacillus Isolated from Traditional Fermented Food Finger Millet (Eleusine coracana) Batter for Their Probiotic Attributes

Abstract

ABSTRACT This study aimed to evaluate and characterize lactic acid bacteria for their probiotic attributes from traditional fermented food, Finger millet batter, and to explore the ability of probiotic lactic acid bacteria to inhibit food borne pathogens. Among all 40 isolates, five bioactive isolates Lactiplantibacillus plantarum MYSRD57, Lacticaseibacillus paracasei MYSRD68, Lactiplantibacillus plantarum MYSDS3, Lactiplantibacillus plantarum MYSDS4 and Lactiplantibacillus plantarum MYSDVN3 with best probiotic attributes were selected and presented in this study. The antimicrobial efficacy of Lactobacillus and their cell free supernatant were effective in controlling pathogens all the foodborne pathogens in vitro. Furthermore, these strains exhibited important probiotic characteristics, such as antibiotics susceptibility, anti-hemolytic activity, tolerance to acidic pH, phenol, sodium chloride, 0.3% bile and survival ability at different temperatures. All the strains were also exhibited high auto-aggregation and cell surface hydrophobicity. Therefore, our findings demonstrated important probiotic features of lactic acid bacteria , while inhibiting multiple pathogens, suggesting possible applications of these potential probiotics strains.