摘要
Consumer’s vigilance towards health-promoting foods beyond only taste and nutrition has increased the recognition for probiotic products. In the present study, various parameters have been studied to define the probiotic properties of cultures isolated from different fermented products. Around 118 samples were selectively screened for antimicrobial compound (AMC) producing isolates by overlay-plate assay using Micrococcus luteus ATCC9341. Among 134 zone producing isolates, 48 cultures showing Gram-positive, catalase negative, non-spore forming and non-motile rods and cocci were selected. Subsequently, 18 strains were chosen based on non-hemolytic, absence of biogenic amine production, gelatinase and lecithinase negative trait for safer isolates. These were identified by biochemical assays and then subjected to RAPD-PCR. The selected cultures DB-1aa, DB-b2-15b, Cu2-PM7, Cu3-PM8 and IB-pM15 were identified by 16S rDNA sequencing as Enterococcus durans, Enterococcus faecium, Lactobacillus plantarum, and two Lactobacillus fermentum, respectively. Several in vitro experiments were carried out including acid and bile tolerance, survival under simulated gastrointestinal condition, adhesion assay to evaluate the probiotic potential of the isolates. In addition, the isolates were studied for competent properties such as antibacterial, antioxidant activity, and enzyme production for their functional application. The results of the study prove the efficiency of selected isolates as potential probiotic cultures and hence can be recommended for application in any functional food formulations.
摘要译文
消费者对促进味道和营养超越的健康食品的警惕增加了对益生菌产品的认可。在本研究中，已经研究了各种参数来定义从不同发酵产物中分离的培养物的益生菌性质。通过使用Microcococcus ruteus ATCC9341选择性地筛选在118个样品中选择性地筛选用于通过覆盖板测定产生分离物的抗微生物化合物（AMC）。在134区产生分离物中，选择48种培养物，显示革兰氏阳性，过氧化度阴性，非孢子成形和非运动棒和Cocci。随后，基于非溶血，不存在生物胺产生，明胶酶和卵磷脂酶负性特征，选择18个菌株。这些通过生物化学测定鉴定，然后进行RAPD-PCR。选择DB-1AA，DB-B2-15B，Cu2-PM7，Cu3-PM8和IB-PM15分别被16S rDNA测序鉴定为肠球菌杜兰斯，肠球菌饲料，乳酸盐菌和两种乳酸杆菌菌株。进行了几种体外实验，包括酸和胆耐受，在模拟胃肠环境下存活，粘附测定评估分离株的益生菌潜力。此外，研究了分离株，用于富有抗菌性，抗氧化活性和酶生产的珍直性质，用于其功能施用。该研究的结果证明了所选分离物的效率作为潜在的益生菌培养物，因此可以推荐在任何功能性食品配方中施用。
Amrutha Bindu[1];N. Lakshmidevi[1]. Identification and in vitro evaluation of probiotic attributes of lactic acid bacteria isolated from fermented food sources[J]. Archives of Microbiology, 2021,203(2): 579-595