Probiotic properties of Pediococcus acidilactici DS3 isolated from Kanji: Naturally fermented black carrot juice
2025
Mehak Manzoor | Deepansh Sharma | Mohammad Zaki Shamim | Asma Jeelani | Bilal Ahmad Mir | M. Amin Mir | Neha Chauhan | Ercan Bursal
Traditional fermented foods, many of which have untapped probiotic potential, are increasingly being found to contain probiotic bacteria. This study assessed the probiotic qualities of Pediococcus acidilactici DS3, which was isolated from a traditionally fermented black carrot beverage. With counts ranging from 6.7 to 7.02 log CFU/ml, the strain demonstrated acid and salt tolerance, surviving at salt concentrations ranging from 1 % to 10 %. Its identification was verified by 16S rRNA gene sequencing. Survival was affected by temperature, with counts ranging from 7.92 to 6.41 log CFU/ml. The strain demonstrated high acidification (2.30 %), auto-aggregation (50.2 %), and hydrophobicity (93 %). Co-aggregation with E. coli and S. aureus was 76.5 % and 80 %, respectively. Lysozyme susceptibility after 30- and 90-minute exposure was 8.95 ± 0.07 and 8.86 ± 0.04 log CFU/ml. The strain exhibited cholesterol removal (12.8 ± 0.23 %) and bile salt hydrolase activity (42.75 ± 0.41 %). Growth in prebiotics (FOS and inulin) at 600 nm was 0.78 (one-fold dilution) and 0.74 (three-fold dilution). Enzyme screening showed amylase (1.02 ± 0.51 U/ml) and protease (90 ± 3.1 U/ml) activity. Adherence to Caco-2 and HT-29 cell lines ranged from 9.83 ± 0.7–11.9 ± 0.66 %. Survival through oro-gastro-intestinal transit was 8.79 ± 0.12–5.37 ± 0.33 log CFU/ml. These findings confirm that P. acidilactici DS3 possesses key probiotic characteristics, making it a strong candidate for further application.
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