Isolation, Characterization and Identification of a Potential Probiont from South Indian Fermented Foods (Kallappam, Koozh and Mor Kuzhambu) and Its Use as Biopreservative

Probiotics and Antimicrobial Proteins
R Satish KumarV Arul

Abstract

Twenty-five strains of lactic acid bacteria (LAB) isolated from South Indian traditional fermented foods Kallappam batter, Koozh and Mor Kuzhambu. Further 6 strains were selected based on their antimicrobial activity. They were identified according to morphological, biochemical and physiological criteria. Identification by 16S rDNA sequence homology of the isolates revealed the presence of Weissella paramesenteroides, Lactobacillus plantarum and Lactobacillus fermentum. Lactobacillus plantarum AS1 showed maximum antimicrobial activity among 6 strains and this strain was chosen for biopreservation. When male Albino Wistar rats were fed with L. plantarum AS1 (approx. 10(9) cells/mL for a month), there was no sign of any illness and they were on par with control rats in terms of weight gain/week. In the L. plantarum AS1-treated group, there was reduction in the populations of indigenous microflora of coliforms, yeast and molds; however, the lactobacilli population increased comparatively. L. plantarum AS1 was able to retain its normal growth in the presence of increasing concentration of bile salt in the MRS and it also tolerated the artificial gastric juice simulating the condition inside the stomach where it was viable for 24 h ...Continue Reading

References

Dec 1, 1984·Journal of Dairy Science·S E GillilandL J Bush
Sep 29, 1998·Letters in Applied Microbiology·L Z JinS Jalaludin
Dec 16, 1998·International Journal of Food Microbiology·S SalminenT Mattila-Sandholm
Mar 6, 1999·Journal of the American College of Nutrition·J W Anderson, S E Gilliland
Jul 13, 2004·The Journal of General and Applied Microbiology·Marilingappa Jamuna, Kadirvelu Jeevaratnam

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Citations

Nov 28, 2012·International Journal of Food Sciences and Nutrition·R Satish KumarV Arul
May 11, 2016·Journal of Food Science and Technology·Shankar IlangoUsha Antony
Oct 25, 2017·Probiotics and Antimicrobial Proteins·Ayyanna RepallyArul Venkatesan

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