Evaluation of the Probiotic Potential of Weissella Confusa Isolated From Traditional Fermented Rice

Abstract

Background: Probiotic are microorganism that is good for health, especially for the digestive system and can be consumed through fermented foods or supplements. The study aims to identify potential probiotic bacteria from fermented rice sample that are commonly found in Cachar district of Assam, India.Methods: White rice sample of “Ranjit” variety was collected from the local market, cooked in the laboratory and soaked overnight in sterile water for microbial fermentation. Probiotic properties of isolates were tested, and was identified by biochemical tests and 16S rRNA sequencing. In-vitro tests were also performed to demonstrate their colonisation properties, haemolytic activity and antagonistic activity against other pathogens.Results: The predominant fermentative-bacteria was identified as Weissella confusa strain GCC_19R1 (GenBank: MN394112). The isolate showed significant growth in the presence of artificial gastric-juice, bile and pancreatin. A moderate percentage of hydrophobicity (35.8% for n-hexadecane and 32.56% for toluene) and autoaggregation (38.7%) was also recorded. The strain survived well at acidic pH, 12.5% NaCl, and able to ferment glucose. The strain fulfilled the safety criteria concerning haemolytic activity, inhibits the growth of other bacteria, and found to be resistant towards antibiotics that are commonly used for GI-tract infections.Conclusion: The present study reports the prevalence of W. confusa in fermented rice samples. The finding of also supports the indegenious knowledge of fermented products, and its nutritional health benefits.