Bio-Diversity of Lactobacillus Cultures Associated with the Traditional Ethnic Fermented Foods of West Garo Hills, Meghalaya, India

Current Research in Food Science

2020

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The rural tribal people of Meghalaya depend mostly on their ethnic fermented foods as a part of their regular diet and these fermented foods are considered to be a hub of healthy microorganisms. However, the efficacy of probiotic microorganisms is considered to be population-specific because of gut microflora variation in food habits and specific host-microbial interactions. Hence, a strong need for exploring novel indigenous microorganisms with rich probiotic potentiality is required. A few indigenous Lactobacillus isolates (from traditional fermented foods of Meghalaya) were studied extensively for its technological and probiotic attributes. The isolates could survive at pH 2–3 ( L. fermentum K16 showed high cell count: pH 2–5.12 log CFU/ml; pH 3–5.76 log CFU/ml), against bile salts ( L. fermentum K7 showed high cell count-5.36 log CFU/ml), gastric juices (pepsin and trypsin), and intestinal juice (pancreatin). The isolates showed α-galactosidase activity from 0.104-0.412 μM/ml and β-glucosidase activity ranging from 0.122-0.409 μM/ml. Exopolysaccharide production was in between 410 and 950 mg/L. Cell surface hydrophobicity was 71.57% ( L. rhamnosus K4E) and auto-aggregation was 83% ( L. fermentum K16) during the study. Highest proteolytic activity (0.671 nm) and cholesterol assimilation (52.57%) was exhibited by L. fermentum K16. The isolates showed high free radical scavenging activity by ABTS method up to 80.78% by isolate L. fermentum K7. Antibacterial activity and co-aggregation efficacy was also tested against B. cereus, E. faecalis, S. dysenteriae, S. aureus, E. coli, L. monocytogenes, S. typhi. These indigenous Lactobacillus isolates with high probiotic potentials could be exploited in the development of the traditional fermented foods of Meghalaya.

Section: Methodsmentioning

confidence: 99%

Techno-functional characterization of indigenous Lactobacillus isolates from the traditional fermented foods of Meghalaya, India

Current Research in Food Science

2020

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“…The cultures used in the study, namely Lactobacillus rhamnosus K4E and Lactobacillus helveticus K14 (NCBI GenBank Accession No. KX950834 and KU644578), were isolated from the various ethnic fermented foods of Meghalaya, India, and deposited in Animal Science Laboratory, Department of Rural Development and Agricultural Production, North-Eastern Hill University, Tura Campus, Meghalaya, India ( 14 ). These isolates were propagated in De Man, Rogosa and Sharpe (MRS) agar; HiMedia, Mumbai, India) for 24 h at 37 °C.…”

Section: Methodsmentioning

confidence: 99%

Biofunctional Attributes and Storage Study of Soy Milk Fermented by Lactobacillus rhamnosus and Lactobacillus helveticus

Food technol. biotechnol. (Online)

et al. 2019

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SUMMARYDifferent soybean products are considered as traditional functional food among the Mongolian population in Northeast India. In the present study, the effect of different flavours (mango, orange, vanilla and white rose), inoculation rates of Lactobacillus rhamnosus K4E (KX950834) and Lactobacillus helveticus K14 (KU644578), and mass fractions of skimmed milk and sugar on the acceptability of soy yoghurts was studied. Physicochemical (pH, titratable acidity) and microbial analyses (total bacterial, total coliform, yeast and mould count) were conducted, and organoleptic (aroma, taste, colour, mouthfeel, texture and overall acceptability) and biofunctional properties (angiotensin-converting enzyme (ACE) inhibitory activity, antioxidant and antimicrobial activities and biotransformation of isoflavones) were evaluated during storage up to 10 days under refrigeration conditions (6–8 °C). Panellists preferred white rose soy yoghurt more than other flavours. The pH was from 5.65 to 4.20, the titratable acidity (expressed as mass fraction of lactic acid) was from 0.33 to 0.51% and total Lactobacillus count ranged from 6.81 to 8.69 log CFU/mL during storage. The ACE inhibitory activity increased from 21.17% on day 0 to 81.03% on day 5, followed by a decrease of the activity after 10 days (38.85%). The antioxidant activity was the highest on day 5 (87%). White rose soy yoghurt had the highest antimicrobial activity against Listeria monocytogenes, followed by Bacillus subtilis, Staphylococcus aureus, Salmonella typhi and Escherichia coli. RP-HPLC analysis showed that after 18 h, the production of soy isoflavone aglycones genistein and daidzein in yoghurt was 87.3 and 58.4%, respectively.

“…The Lactobacillus cultures bearing NCBI Gen Bank accession numbers, namely L. fermentum K3A (KU644575), L. rhamnosus K4E (KX950834), L. fermentum K5 (KU213668) L. fermentum K7 (KU213665), L. helveticus K14 (KU644578), L. fermentum K16 (KU213667), L. acidipiscis 27A (KY234394), L. plantarum RD7 (MF155569.1) were obtained from the culture collection of Animal Science Laboratory, Department of Rural Development and Agricultural Production, North-Eastern Hill University, Tura Campus, Meghalaya, India. 11 These selected strains were employed due to their rich probiotic potentiality, studied previously. 12…”

Section: Bacterial Strainsmentioning

confidence: 99%

Effect of Nutritional Factors on Growth Behaviour, Proteolytic, β-Glucosidase and β-Galactosidase Activities of Lactobacillus Cultures during Soy-Drink Fermentation

2020

Curr Res Nutr Food Sci

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In this study, inulin, whey protein concentrate (WPC 70) and skimmed milk powder (SMP) were used as nutritional factors to improve the quality of soy-drink fermented with indigenous Lactobacillus cultures. The growth behaviour (pH, titratable acidity, viable cell count), β-glucosidase, β-galactosidase, and proteolytic activity of indigenous Lactobacillus cultures were studied with various nutritional supplements in soy-drink. Two-way analysis of variance (ANOVA) was applied and the post-hoc comparison was acquired by Tukey’s HSD test for all the data presented in the study. Due to the supplementation of nutritional factors, the pH dropped as a bit of lactic acid production was also observed due to a lack of lactose. The supplements also provided extra nutrition during their growth in different incubation hours. At 2% rate of WPC 70 supplementation, maximum proteolysis (1.17 O.D.) was found by L. fermentum K7. L. fermentum K16 showed the highest β-glucosidase enzyme activity (0.154µM/mL/min) and maximum β-galactosidase activity (0.339 µM/mL/min) was observed for L. acidipiscis K27 at 2% rate of inulin supplementation to soy-drink. In the preparation of novel fermented foods and beverages, the conjunction of nutritional supplements with indigenous Lactobacillus cultures can potentially be used.