The present investigation was conducted to assess lactic acid bacteria present in traditionally fermented food of ethnic tribes in India for probiotic properties, antibacterial activity, and antibiotic tolerance behavior. Enterococcus sp., Lactobacillus sp., and Lactococcus sp. showed antibacterial activity against Bacillus cereus MTCC 430, Staphylococcus aureus subsp. aureus MTCC 740, and Salmonella enterica ser. paratyphi A MTCC 735. Lactococcus sp. and Lactobacillus sp. could tolerate acidic conditions (pH 2) and high bile salt concentration (4000 ppm). The lactic microflora were found to be sensitive to most common antibiotics, except for cloxacillin (5 µg), cephalexin (30 µg), and cephalothin (30 µg).
Fibrinolytic enzyme producing microorganisms with high fibrin specificity were screened, including lactic acid bacteria from fermented soybean foods of North-East India. A total of 5 isolates, including Lactococcus lactis (FS1), Vagococcus lutrae (FS6), Vagococcus fluvialis (FS7), Weissella thailandensis (FS8), and Bacillus methylotrophicus (FS19) were found to hydrolyze fibrin directly on a plasminogen-free fibrin plate. Hydrolysis of fibrin was stronger with crude enzymes than with plasmin, indicating high fibrin specificity. The molecular weights of these enzymes, as determined by SDS-PAGE, ranged from 35 to 116 kDa.
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