摘要
The present study aimed to isolate and identify the potential probiotic lactic acid bacteria (LAB) from traditionally fermented wheat flour dough known as “babroo.” A total of 26 lactic isolates were obtained from 50 different samples collected from different locations of the Himalayan province (Himachal Pradesh). To ascertain non-pathogenic nature, the isolates were screened by hemolytic activity leading to 20 non-hemolytic strains which were subjected to tolerance to simulated gastrointestinal conditions. Seven different strains were selected based on their tolerance to gastrointestinal conditions. All the selected seven isolates were found to be susceptible to ampicillin and resistant to gentamicin. The phylogenetic analysis revealed three different strains of Lactobacillus fermentum, two strains of Lactobacillus plantarum, and two of Pediococcus acidilactici. The isolates exhibit different degrees of cell surface hydrophobicity (20.0–42.0%), cellular autoaggregation (5.0–41.0%), and adhesion to mucin (35.0–78.0%). The different lactic strains also possessed higher antioxidant properties (87.6–92.9%) determined in terms of free radical scavenging activity, bile salt hydrolase activity, cholesterol lowering activity (49.0–75.0%), and exopolysaccharide production. The principal component analysis (PCA) on probiotic attributes indicated that L. plantarum K90, L. fermentum K75, and L. fermentum K78 can be used as potential probiotic candidates.
摘要译文
本研究旨在从称为“ babroo”的传统发酵小麦面粉面团中分离和鉴定潜在的益生菌乳酸菌。从喜马拉雅省不同地区收集的50种不同样品中共获得26种乳酸菌分离物（喜马al尔邦）。为了确定非致病性，通过溶血活性筛选分离物，产生20个非溶血性菌株，这些菌株对模拟胃肠道条件具有耐受性。根据其对胃肠道条件的耐受性选择了七种不同的菌株。发现所有选定的七个分离株均对氨苄西林敏感，并对庆大霉素具有抗性。系统发育分析揭示了三种不同的发酵乳杆菌，两株植物乳杆菌和两株乳酸双球菌。分离物表现出不同程度的细胞表面疏水性（20.0–42.0％），细胞自聚集（5.0–41.0％）和对粘蛋白的粘附（35.0–78.0％）。从自由基清除活性，胆汁盐水解酶活性，胆固醇降低活性（49.0-75.0％）和胞外多糖产量的角度来看，不同的乳酸菌还具有较高的抗氧化性能（87.6-92.9％）。对益生菌属性的主成分分析（PCA）表明，植物乳杆菌K90，发酵乳杆菌K75和发酵乳杆菌K78可用作潜在的益生菌候选物。
Kavita Sharma[1]Sampan Attri[1]Gunjan Goel[1][2]. Selection and Evaluation of Probiotic and Functional Characteristics of Autochthonous Lactic Acid Bacteria Isolated from Fermented Wheat Flour Dough Babroo[J]. Probiotics and Antimicrobial Proteins, 2019,11(3): 774-784