Abstract
The Eastern Himalayan natives enjoy drinking Aduwa ko jaanr, a traditionally fermented mild-alcoholic ginger brew. Studies on manufacturing process and microbiological dynamics are infrequent for Aduwa ko jaanr. Current study analyzed the probiotic properties of Lactic Acid Bacteria (LAB) associated with Aduwa ko jaanr, using in-vitro method, simulating the conditions of intestinal tract. Three LAB isolates were screened and selected for preliminary characterization (morphological and biochemical). Isolates were identified as Lactiplantibacillus argentoratensis AKJ(W), Lactiplantibacillus argentoratensis AKJ(Y), and Levilactobacillus brevis AKJ(P) by 16S rRNA sequencing. Studies on growth kinetics of stationary phase and formation times of secondary metabolites with probiotic effects were conducted. Probiotic tests, namely acid-bile tolerance, phenol tolerance, cell surface hydrophobicity, auto-aggregation property, adherence to mammalian cell line, antibiotic susceptibility, antimicrobial activity and radical scavenging activity were performed. Results indicated the isolates to have health-benefiting properties with antibiotic resistance and inhibiting human pathogens. Isolates are predicted to survive in gut environment as they tolerated high bile salt concentration (0.5%), low pH (pH2) and high phenol concentration (0.6%). Results of cell surface hydrophobicity, auto-aggregation, and mammalian cell line (HEK 293) adherence tests suggested that isolates could adhere and possibly colonize intestine's inner wall. High radical scavenging activity of isolates suggested overall antioxidant property of the fermented beverage. MAR index showed isolates’ resistance to different antibiotics, indicating that their action is unaffected even when administered during illness. The present study suggests that LAB in Aduwa ko jaanr has potential probiotic properties which makes it an appropriate traditional beverage conferring health benefits.
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