Potential probiotic properties and molecular identification of lactic acid Bacteria isolated from fermented millet porridge or ragi koozh and jalebi batter
2022
Manovina, Manoharan | Thamarai Selvi, Balasubramanian | Prathiviraj, Ragothaman | Selvin, Joseph
The consumer market has significantly increased in the search for nutritional and probiotic formulated products. In the present study, probiotic characterization parameters have been evaluated for the bacteria isolated from fermented millet porridge or ragi koozh and jalebi batter. Initially, 30 colonies were randomly picked and screened for lactic acid production. Lactic acid-producing 13 isolates showing gram-positive cell wall, non-spore-forming capacity and catalase-negative strains were subjected to probiotic characterization. Among 13 isolates, 2 isolates S9 and S13 exhibited good tolerance towards in-vitro characterization parameters such as acid and bile tolerance, adhesion to hydrocarbons, autoaggregation, co-aggregation, antibacterial activity, and safety measures. The potential probiotic strains S9 and S13 were identified by molecular methods, and evolutionary imprints and submitted to GenBank as Weisella cibaria and Enterococcus lactis. Results showed the efficacy of probiotic characteristics of isolates S9 and S13 which can be used for the formulation of probiotic products.
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Эту запись предоставил National Agricultural Library