Molecular characterisation of probiotic Lactobacillus fermentum isolated from home made curd

Authors

  • Meera N. Subramanyam
  • Charitha devi Mekala

DOI:

https://doi.org/10.15414/jmbfs.2020.9.4.848-855

Keywords:

Antimicrobial activity, 16S rRNA sequence analysis, Lactobacillus fermentum, phylogenetic tree, bacteriocin, purification

Abstract

The present study was undertaken to explore the probiotic potential of Lactobacillus isolated from traditional homemade curd. A total of 32 lactic acid bacterial isolates were screened from homemade curd collected from various regions of chittoor district, Andhra Pradesh, India. Most of the bacterial isolates were found to be gram positive, catalase negative and were preliminarily evaluated for their probiotic potential like acid tolerance, bile tolerance, thermo tolerance, osmo tolerance and antibiotic susceptibility. Among all the 32 isolates, 9 isolates viz. L1, L2, L3, L4, L5, L6, L7, L8, and L9 were found to be having promising probiotic activity were further screened for antagonism against enteropathogens. One of the isolate (Lactobacillus spp L2) with significant probiotic properties, antagonistic activity was characterized by 16S rRNA sequence analysis and was identified as Lactobacillus fermentum. The bacteriocin produced by Lactobacillus fermentum was purified by a process of ammonium sulfate precipitation and chromatography techniques. The study revealed the possibility of using bacteriocin as a food preservative and the Lactobacillus fermentum strain as probiotic.

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Published

2020-02-03

How to Cite

N. Subramanyam, M., & devi Mekala, C. (2020). Molecular characterisation of probiotic Lactobacillus fermentum isolated from home made curd. Journal of Microbiology, Biotechnology and Food Sciences, 9(4), 848–855. https://doi.org/10.15414/jmbfs.2020.9.4.848-855

Issue

Section

Microbiology