Molecular characterization of lactobacilli isolated from fermented idli batter

Abstract

Lactic acid bacteria are non pathogenic organism widely distributed in nature typically involved in a large number of spontaneous food fermentation. The purpose of this study was to characterize the bacteriocinogenic lactobacilli from fermented idli batter which can find application in biopreservation and biomedicine. Eight most promising lactobacilli were chosen from twenty two isolates based on their spectrum of activity against other lactic acid bacteria and pathogens. The eight lactobacilli were characterized based on the various classical phenotypic tests, physiological tests and biochemical tests including various carbohydrate utilization profiles. All isolates were homo fermentative, catalase, and gelatin negative. Molecular characterization was performed by RAPD, 16S rRNA analysis, 16S ARDRA, and Multiplex PCR for species identification. RAPD was carried out using the primer R2 and M13. Five different clusters were obtained based on RAPD indicating strain level variation. 16S rRNA analysis showed 99 to 100% homology towards Lactobacillus plantarum. The restriction digestion pattern was similar for all the isolates with the restriction enzyme AluI. The subspecies were identified by performing Multiplex PCR using species specific primer. Among the five clusters, three clusters were clearly identified as Lactobacillus plantarum subsp. plantarum, Lactobacillus pentosus, and Lactobacillus plantarum subsp. argentoratensis.

In vitro probiotic evaluation of potential antioxidant lactic acid bacteria isolated from idli batter fermented with Piper betle leaves

“…Traditionally, a natural yeast–lactic fermented idli batter is used for preparation of idlis in south India. The LAB profiles of the fermented batter were reported earlier (Vidhyasagar & Jeevaratnam, ; Agaliya & Jeevaratnam, ). Recently, we observed that the use of Piper betle leaves in batter fermentation helped to reduce oversouring and gas formation and enhance the potential antimicrobial activities and other beneficial attributes of LAB population (Sadishkumar et al ., ), while Piper betle leaves, per se, harboured many Lactobacillus plantarum and the ethanol extract of the leaves showed antimicrobial properties (Kavitha & Jeevaratnam, ).…”

Molecular Characterization of Bacteriocinogenic, Antifungal and Probiotic Lactic Acid Bacteria Isolated from Chicken Gastrointestinal Tract

“…Antibacterial activities of LAB isolates were determined against target bacterial pathogens by agar well diffusion method as described earlier [13]. The bacteriocinogenic nature of antibacterial activity was determined by using 10-fold-concentrated CFS treated with acid protease (2 mg•ml −1 ) (Sigma, India) in 10 mM citrate buffer pH 3.0 and incubated at 37˚C for 3 h. Antibacterial activity was checked at pH 6.0 against Staphylococcus aureus and compared with control which was also processed in a similar way without enzyme [14].…”

“…RAPD finger printing was performed using the primers M13 (5'-GAGGGTGGCGGTTCT-3') and R2 (5'-GGCGACCACTAG-3') as described earlier [13]. The polymorphic DNA pattern was analyzed by running amplified products in 1.5% agarose gel electrophoresis with 500 bp DNA ladder (Sigma, USA).…”

Isolation of Streptococcus thermophilus and Lactobacillus delbrueckii as Starter Culture Candidate Originated from Indonesian Cow��s Milk

“…These beneficial microorganisms were isolated from various sources i.e. traditional fermented products [11], gastrointestinal tract [12], faeces [13], soil [14] and dairy products [15]. The genus of probiotic bacteria ranged from: Lactobacillus, Bifidobacterium, Enterococcus, Streptococcus, Pediococcus, Leuconostoc, Bacillus and Escherichia.…”