摘要
Fermented sour rice is a unique traditional sour food of Indian subcontinent, particularly in the eastern and north-eastern part of India, which according to traditional belief, may have therapeutic and prophylactic applications against various disorders. The study aims to characterize the potential fermentative-bacteria from traditional sour rice, followed by in-vitro assessment for safety and security for human consumption. Fermented sour rice samples were collected from 23 households of Cachar district of Assam, India, which was prepared by soaking the cooked rice in water for an overnight period of 12–16 h. Isolation and enumeration of bacteria from fermented sour rice samples was carried on MRS agar plates. The isolates were identified by biochemical tests and 16S rDNA sequencing. In-vitro tests were performed to assess the probiotic properties, colonization properties, haemolytic activity and antagonistic activity against other pathogens. The predominant fermentative-bacteria was identified as Weissella confusa strain GCC_19R1 (GenBank: MN394112). The isolate showed significant growth in the presence of artificial gastric-juice, bile and pancreatin. A moderate percentage of hydrophobicity (35.8% for n-hexadecane and 32.56% for toluene) and autoaggregation (38.7%) was also recorded. The strain survived well at acidic pH, 12.5% NaCl, and able to ferment glucose, arabinose and sucrose. The strain fulfilled the safety criteria concerning haemolytic activity, inhibits the growth of other bacteria, and found to be resistant towards antibiotics that are commonly used for GI-tract infections. From the gathered data, it could be concluded that the novel strain of W. confusa is responsible for rice fermentation. The strain can be used as a starter culture for the production of sour rice. Further in-vivo studies are needed to better explicate their safety aspects, nutritional parameters and health benefits.
摘要译文
发酵的酸米是印度次大陆的独特传统的酸菜，特别是在印度的东部和东北部，根据传统信念，可能对各种疾病有治疗和预防性应用。该研究旨在表征来自传统酸性米饭的潜在发酵细菌，然后对人类消费的安全和安全性进行体外评估。从印度的阿萨姆萨姆萨克地区23户收集发酵的酸稻样品，通过将熟米饭浸泡在水中浸入12-16小时的水中。在琼脂平板上携带来自发酵酸性水稻样品的细菌的分离和枚举。通过生化试验和16S rDNA测序鉴定分离物。进行体外试验以评估益生菌性质，定植性质，血液解活性和对其他病原体的拮抗活性。将主要的发酵细菌鉴定为Weissella confusa菌株GCC_19R1（Genbank：MN394112）。分离物在人造胃汁，胆汁和胰蛋白存在下显示出显着的增长。还记录了适度的疏水性（35.8％，甲苯的32.56％）和自杀（38.7％）。该菌株在酸性pH值，12.5％NaCl，并且能够发酵葡萄糖，阿拉伯糖和蔗糖中均来良好。该菌株满足了溶血活性的安全标准，抑制其他细菌的生长，发现抗生素抗生素常用于Gi-Dract感染。从收集的数据中，可以得出结论，W.Combusa的新菌株负责水稻发酵。该菌株可用作生产酸米的起始培养物。需要进一步的体内研究以更好地阐明其安全方面，营养参数和健康益处。
MonishaRoy[a];JibalokSikidar[a];BibhasDeb[a][b][c];InduSharma[d];AnupamGuha[e]. Characterization and in-vitro screening of probiotic potential of novel Weissella confusa strain GCC_19R1 isolated from fermented sour rice[J]. Current Research in Biotechnology, 2021,3