Identification and functional properties of dominant lactic acid bacteria isolated from Kahudi , a traditional rapeseed fermented food product of Assam, India

Goswami, Gunajit; Bora, Sudipta Sankar; Parveen, Assma; Boro, Robin Chandra; Barooah, Madhumita

doi:10.1016/j.jef.2017.08.008

Cited by 27 publications

(14 citation statements)

References 44 publications

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“…An extracellular enzyme produced by the candidate probiotics in the food matrix may improve the organoleptic properties of food and enhance human digestion (Gupta and Bajaj 2018 ). Enzymatic profiles of LAB that lack proteinases but have strong peptidase and esterase lipase activities are associated with imparting typical and desirable flavors to fermented vegetable products (Abbasiliasi et al 2017 ; Goswami et al 2017 ); therefore, the presence of these traits in our strains confirms their essential role in flavor development of fermented cucumber. Acid phosphatase and phosphohydrolase allow the probiotic strains to metabolize diverse substrates of the GIT (Shokryazdan et al 2017 ).…”

Section: Discussionsupporting

confidence: 57%

Aggrandizement of fermented cucumber through the action of autochthonous probiotic cum starter strains of Lactiplantibacillus plantarum and Pediococcus pentosaceus

et al. 2021

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Purpose Cucumber fermentation is traditionally done using lactic acid bacteria. The involvement of probiotic cultures in food fermentation guarantees enhanced organoleptic properties and protects food from spoilage. Methods Autochthonous lactic acid bacteria were isolated from spontaneously fermented cucumber and identified to species level. Only strains adjudged as safe for human consumption were examined for their technological and functional characteristics. Strain efficiency was based on maintaining high numbers of viable cells during simulated GIT conditions and fermentation, significant antioxidant activity, EPS production, nitrite degradation, and antimicrobial ability against Gram-positive and Gram-negative foodborne pathogens. Result Two strains, Lactiplantibacillus plantarum NPL 1258 and Pediococcus pentosaceus NPL 1264, showing a suite of promising functional and technological attributes, were selected as a mixed-species starter for carrying out a controlled lactic acid fermentations of a native cucumber variety. This consortium showed a faster lactic acid-based acidification with more viable cells, at 4% NaCl and 0.2% inulin (w/v) relative to its constituent strains when tested individually. Sensory evaluation rated the lactofermented cucumber acceptable based on texture, taste, aroma, and aftertaste. Conclusion The results suggest that the autochthonous LAB starter cultures can shorten the fermentation cycle and reduce pathogenic organism’ population, thus improving the shelf life and quality of fermented cucumber. The development of these new industrial starters would increase the competitiveness of production and open the country’s frontiers in the fermented vegetable market.

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Section: Discussionsupporting

confidence: 57%

Aggrandizement of fermented cucumber through the action of autochthonous probiotic cum starter strains of Lactiplantibacillus plantarum and Pediococcus pentosaceus

et al. 2021

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“…In the study, we have attempted to isolate lactic acid bacteria (LAB) from rice-based traditional fermented foods of northeast region of India. This area belongs to Garo tribes, and therefore, many traditional healthy fermented foods specific to Garo tribes are available (Kumar et al 2012;Goswami et al 2017). Chyne et al (2017) reported that malnutrition problems of children along with deficiencies in micronutrients (majorly in B-group vitamins) are higher in numbers among the Khasi tribes residing in West Khasi Hills District of Meghalaya due to deficiency of essential micronutrients.…”

Section: Introductionmentioning

confidence: 99%

Short-chain fatty acid and vitamin production potentials of Lactobacillus isolated from fermented foods of Khasi Tribes, Meghalaya, India

Hati¹,

Patel²,

Mishra

et al. 2019

Ann Microbiol

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Purpose Vitamins and SCFA (short-chain fatty acids) production from Lactobacillus isolates are studied due to its health benefits to the human hosts. Lactobacillus strains are widely used in fermented foods, and few of them are reported with vitamin and SCFA production potential. Therefore, in the present study, vitamins and SCFA production capability of isolates were studied to find the potent Lactobacillus cultures for value-added functional food product development. Methods Five Lactobacillus strains, i.e., KGL2, KGL3A, KGL4, RNS4, and WTS4, were isolated from rice-based traditional fermented foods of Garo Hills, Meghalaya, India. All the well grown isolates were morphologically, physiologically, and genetically characterized. Then, vitamins and SCFA were estimated using HPLC based methods. Vitamins produced in vitamins free assay medium and SCFA in milk medium are produced by Lactobacillus. Results Lactic acid bacteria produce essential vitamins like riboflavin, folate, cobalamin, and SCFA which have health impacts (anti-obesity, anti-diabetics, anti-microbial, and other chronic diseases prevention) to the host. These vitamins are essential for cellular and metabolic growth of living system. In the study, five potent Lactobacillus isolates viz., KGL2 (Lactobacillus fermentum), KGL3A (Lactobacillus plantarum), KGL4 (Lactobacillus fermentum), RNS4 (Lactobacillus rhamnosus), and WTS4 (Lactobacillus fermentum) were considered for vitamins (B 2 , B 12 , and B 9 ) and SCFA productions (lactate, butyrate, and acetate). However, KGL3A had shown highest B 2 production (0.7 μg/ml) while KGL2 exhibited maximum B 12 production (0.05 μg/ml) after 36 h. Moreover, WTS4 attributed highest folate production (0.09 μg/ml) after 24 h. In addition, RNS4 reported the maximum short-chain fatty acid production (0.77 g/l acetic acid, 0.26 g/l lactic acid, and 0.008 g/l butyric acid respectively). Conclusions Potent Lactobacillus isolates from traditional fermented foods of Garo Hills, Meghalaya, India (North East Part of India) showed maximum production of B 2 , B 9 , and B 12 as well as short-chain fatty acids and could be used for their application as health beneficial functional fermented dairy products.

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“…On the other hand, a study by Goswami et al (2017) did not show phytases activity of the LAB strains in the extracellular medium. The specific activities of the studied lactobacilli against phytate varied from 0.03 U/mg to 0.43 U/mg proteins, being the lowest in L. fermentum and the highest in L. Plantarum (Goswami et al, 2017). In this study, we detected 21 phytase isolates out of 29 presumptive LAB strains in the prepared sourdoughs.…”

Section: Resultsmentioning

confidence: 84%

“…Cizeikiene et al (2015) showed that the highest extracellular phytase activity produces Pediococcus pentosaceus strains from rye sourdough with 32 to 54 U/mL, respectively, under conditions similar to leavening of bread dough (Cizeikiene et al, 2015). On the other hand, a study by Goswami et al (2017) did not show phytases activity of the LAB strains in the extracellular medium. The specific activities of the studied lactobacilli against phytate varied from 0.03 U/mg to 0.43 U/mg proteins, being the lowest in L. fermentum and the highest in L. Plantarum (Goswami et al, 2017).…”

Section: Resultsmentioning

confidence: 93%

Extracellular phytase activites of lactic acid bacteria in sour-dough mix prepared from traditionally produced boza as starter culture

Doğan¹,

Tekiner²

2020

Food Health

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Fermentation using Lactic Acid Bacteria (LAB) and LAB species can exhibit extracellular activities such as decreasing of antinutritional factors, in particular phytic acid (PA) or phytate. The objective of this study was to assess extracellular phytase activities of LAB in sourdough mix prepared from traditionally produced boza as starter culture. To do this, thirthy-five boza samples were collected from Central Anatolia, Marmara and Eastern Anatolia regions in Turkey to be used as starter culture for preparing sourdough mix. In each mixture, LAB strains and phytase (+) ones were screened by culture-based examination, characterized by VITEK® MS, and extracellular phytase activity of each LAB strain was determined by spectrophotometry. Overall, 29 presumptive strains of LAB were isolated. Of them, 21 were found to be phytase (+). The average extracellular phytase activity was 656.8±188.1 U//mL, and a Pediococcus pentosaceus EK1 isolate showed the highest activity as 1285.5 U/mL. In conclusion, the traditionally produced bozas have been found as potential starter culture reservoirs for sourdough fermentation with significantly higher extracellular phytase activities, thus challenging opportunitites to lower antinutritional factors, in particular phytic acid (PA) or phytate in the foods for the consumers.

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Identification and functional properties of dominant lactic acid bacteria isolated from Kahudi , a traditional rapeseed fermented food product of Assam, India

Cited by 27 publications

References 44 publications

Aggrandizement of fermented cucumber through the action of autochthonous probiotic cum starter strains of Lactiplantibacillus plantarum and Pediococcus pentosaceus

Aggrandizement of fermented cucumber through the action of autochthonous probiotic cum starter strains of Lactiplantibacillus plantarum and Pediococcus pentosaceus

Short-chain fatty acid and vitamin production potentials of Lactobacillus isolated from fermented foods of Khasi Tribes, Meghalaya, India

Extracellular phytase activites of lactic acid bacteria in sour-dough mix prepared from traditionally produced boza as starter culture

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