Probiotic properties of exopolysaccharide producing lactic acid bacteria isolated from vegetables and traditional Indian fermented foods
(2012) In International Journal of Fermented Foods 1(1). p.87-101- Abstract
- A total of 203 lactic acid bacteria (LAB) isolated from vegetables and traditional
fermented food products of India such as idli batter, dhokla batter and dahi were
screened for exopolysaccharide (EPS) production. Based on the amount of EPS
produced, 17 LAB isolates were selected for biochemical and genetic
characterization using 16S rRNA gene sequencing. The isolates were belonging
to the genera Lactobacillus, Weissella and Pediococcus. In vitro examination
was performed to evaluate their probiotic potential. Resistance to low pH and 0.3
% bile salts was studied. Bile salt hydrolase (BSH) activity, susceptibility to
various antibiotics and antimicrobial activity... (More) - A total of 203 lactic acid bacteria (LAB) isolated from vegetables and traditional
fermented food products of India such as idli batter, dhokla batter and dahi were
screened for exopolysaccharide (EPS) production. Based on the amount of EPS
produced, 17 LAB isolates were selected for biochemical and genetic
characterization using 16S rRNA gene sequencing. The isolates were belonging
to the genera Lactobacillus, Weissella and Pediococcus. In vitro examination
was performed to evaluate their probiotic potential. Resistance to low pH and 0.3
% bile salts was studied. Bile salt hydrolase (BSH) activity, susceptibility to
various antibiotics and antimicrobial activity against the non pathogenic E. coli
K12 were also investigated. The results showed that the isolates could not grow
in the presence of oxbile however some survived exposure to it for 2.5 h. Some
isolates were able to grow in the presence of sodium taurocholate and showed
considerable antimicrobial activity against E. coli K12. Five isolates were showing
BSH activity which is reported for the genus Weissella for the first time. The
results suggest that traditional fermented products could be an alternative and
readily available (Less)
Please use this url to cite or link to this publication:
https://lup.lub.lu.se/record/4124589
- author
- Patel, Ami LU ; Lindström, Cecilia LU ; Patel, Arti ; Prajapati, Jashbai and Holst, Olle LU
- organization
- publishing date
- 2012
- type
- Contribution to journal
- publication status
- published
- subject
- keywords
- Exopolysaccharides, BSH activity, Weissella, dhokla batter, idli batter, antimicrobial activity
- in
- International Journal of Fermented Foods
- volume
- 1
- issue
- 1
- pages
- 87 - 101
- publisher
- New Delhi Publishers
- ISSN
- 2321-712X
- project
- ANTIDIABETIC FOOD CENTRE
- language
- English
- LU publication?
- yes
- id
- 0e6f0ea0-580c-4cbb-9c45-a71c75795fde (old id 4124589)
- date added to LUP
- 2016-04-01 13:04:48
- date last changed
- 2018-11-21 20:12:05
@article{0e6f0ea0-580c-4cbb-9c45-a71c75795fde,
abstract = {{A total of 203 lactic acid bacteria (LAB) isolated from vegetables and traditional<br/><br>
fermented food products of India such as idli batter, dhokla batter and dahi were<br/><br>
screened for exopolysaccharide (EPS) production. Based on the amount of EPS<br/><br>
produced, 17 LAB isolates were selected for biochemical and genetic<br/><br>
characterization using 16S rRNA gene sequencing. The isolates were belonging<br/><br>
to the genera Lactobacillus, Weissella and Pediococcus. In vitro examination<br/><br>
was performed to evaluate their probiotic potential. Resistance to low pH and 0.3<br/><br>
% bile salts was studied. Bile salt hydrolase (BSH) activity, susceptibility to<br/><br>
various antibiotics and antimicrobial activity against the non pathogenic E. coli<br/><br>
K12 were also investigated. The results showed that the isolates could not grow<br/><br>
in the presence of oxbile however some survived exposure to it for 2.5 h. Some<br/><br>
isolates were able to grow in the presence of sodium taurocholate and showed<br/><br>
considerable antimicrobial activity against E. coli K12. Five isolates were showing<br/><br>
BSH activity which is reported for the genus Weissella for the first time. The<br/><br>
results suggest that traditional fermented products could be an alternative and<br/><br>
readily available}},
author = {{Patel, Ami and Lindström, Cecilia and Patel, Arti and Prajapati, Jashbai and Holst, Olle}},
issn = {{2321-712X}},
keywords = {{Exopolysaccharides; BSH activity; Weissella; dhokla batter; idli batter; antimicrobial activity}},
language = {{eng}},
number = {{1}},
pages = {{87--101}},
publisher = {{New Delhi Publishers}},
series = {{International Journal of Fermented Foods}},
title = {{Probiotic properties of exopolysaccharide producing lactic acid bacteria isolated from vegetables and traditional Indian fermented foods}},
url = {{https://lup.lub.lu.se/search/files/3146851/4124609.pdf}},
volume = {{1}},
year = {{2012}},
}