Isolation, molecular characterization and preliminary screening for probiotic properties of lactobacillus fermentum from indigenous dahi

Wajiha Farid,Asma Sohail,Tariq Masud

doi:10.1051/e3sconf/202133206004

Wajiha Farid, Asma Sohail + Show 1 more

Open Access

https://doi.org/10.1051/e3sconf/202133206004

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Abstract

Indigenous dahi is an analogue to fermented milk product of Pakistan produce by uncharacterized strains of LAB. It hides lots of health beneficial properties and unexplored micro-flora. On microbial examination of indigenous dahi, it was found that L. fermentum was most dominant spp. (22 isolates) of LAB in it. Upon safety assessment eleven showed negative hemolytic and gelatinase activity. All these eleven strains were molecularly characterized through PCR by using universal primers (9F and 1510R). Obtained sequences were submitted to Gene data base of NCBI under accession numbers KX944639-42, KX957930-33 and KY069971-73. Furthermore these strains were screened on the basis of acid and bile tolerance and antimicrobial activity. KX957931, KX957932 and KY069973 were selected for further studies of functional attributes.

Highlights

“Probiotics are the live microorganisms which when administered in an adequate amount confer health benefits to the host” [1]
For strains to be probiotic must passed through safety parameters, after that their tolerance against acidic conditions of stomach and bile conditions of intestine matters a lot
Indigenous dahi from Pakistan hides a lot of probiotic strains but mostly remain unexplored

Summary

Introduction

“Probiotics are the live microorganisms which when administered in an adequate amount confer health benefits to the host” [1]. For strains to be probiotic must passed through safety parameters, after that their tolerance against acidic conditions of stomach and bile conditions of intestine matters a lot. Antimicrobial potential of probiotic is mostly the main criteria for the selection strain. Indigenous dahi from Pakistan hides a lot of probiotic strains but mostly remain unexplored. It is fermented milk product produce from wild/ non cultured multiple strains of LAB (Lactic acid bacteria). Exploration of new environments and populations for distinct strains of a probiotic species provide an opportunity for better and safest probiotic strains

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