Abstract
Lactic acid bacteria (LAB) have gained particular attention among different exopolysaccharide-producing microorganisms due to their safety status and effects on human health and food production. Exopolysaccharide-producing LAB play a crucial role in different ways, such as improving texture, mouthfeel, controlling viscosity, and for low-calorie food production. In this study, we isolated a multifunctional strain with good exopolysaccharide production properties. Limosilactobacillus fermentum ING8 was isolated from an Indian traditional fermented milk (Dahi) and evaluated for its safety, enzymatic activity, NaCl resistance and temperature tolerance, milk coagulation, and storage stability. Finally, the complete genome of this strain was sequenced and subjected to safety in silico evaluation and genomic analysis. The results revealed that L. fermentum ING8 possesses relevant technological properties, such as exopolysaccharide production, antimicrobial activity, and galactose utilization. Besides, this strain showed very high stability to storage conditions at refrigeration temperature. In addition, the genomic analysis did not evidence any possible deleterious elements, such as acquired antibiotic resistance genes, virulence genes, or hemolysis-related genes. However, all structural genes related to the galactose operon and EPS production were detected. Therefore, L. fermentum ING8 can be considered a promising multifunctional bacterium to be proposed as non-starter in different types of dairy productions.
Highlights
“Dahi,” that means curd, is an Indian traditional fermented milk prepared from either cow, buffalo, or goat milk, and it is considered one of the oldest consumed dairy products in
According to the UPGMA analysis performed by Gel Compare software, isolates ING7B with ING8 and ING4 with ING5 showed highly similar profiles
Lactic acid bacteria (LAB) has gained particular attention among different EPS-producing microbes due to their application in the food industry and related health issues. This group of bacteria plays a crucial role in food production in different ways by controlling viscosity, improving texture, improving mouthfeel, freeze-thaw stability, being used in low-calorie food products, dietary fibers products, and so on [33,34]
Summary
Received: 31 January 2022Accepted: 24 February 2022Published: 26 February 2022Publisher’s Note: MDPI stays neutral with regard to jurisdictional claims in published maps and institutional affiliations.Licensee MDPI, Basel, Switzerland.Attribution (CC BY) license (https://creativecommons.org/licenses/by/ 4.0/).“Dahi,” that means curd, is an Indian traditional fermented milk prepared from either cow, buffalo, or goat milk, and it is considered one of the oldest consumed dairy products inIndia, Pakistan, Nepal, and Bangladesh [1]. Due to the unknown composition of microbial starter cultures and the uncontrolled fermentation process, traditional fermented foods can have wide variability in their microbiological, nutritional, and functional properties. The
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