In vitro probiotic evaluation of phytase producing Lactobacillus species isolated from Uttapam batter and their application in soy milk fermentation

Abstract

Probiotic lactic acid bacteria are health promoters and have been traditionally consumed without the knowledge that they have beneficial properties. These bacteria mainly involve in secreting antimicrobials, enhance immune-modulatory effects, and preserve the intestinal epithelial barrier by competitively inhibiting the pathogenic organisms. The aim of this study was to investigate the in vitro probiotic properties of Lactobacillus pentosus, Lactobacillus plantarum, Lactobacillus plantarum ssp. argentoratensis, and Lactobacillus plantarum ssp. plantarum isolated from fermented Uttapam batter. The isolates produced bacteriocins that were effective against several pathogens. All the isolates exhibited tolerance to bile, gastric, and intestinal conditions. Beneficial properties like cholesterol assimilation and production of enzymes such as β-galactosidase, phytase and bile hydrolase varied among the isolates. Four isolates from each sub-species effectively adhered to Caco-2 cells and prevented pathogen adhesion. Using these strains, the soy milk was fermented, which exhibited higher antioxidant activity, 2,2-diphenylpicrylhydrazyl (DPPH) scavenging activity and decreased phytate content when compared to unfermented soy milk. Thus, these probiotic isolates can be successfully used for formulation of functional foods that thereby help to improvise human health.

Characterization of probiotic potential of Bacillus species isolated from a traditional brine pickle

“…Many bacterial isolates have been identified to exhibit hypocholesterolemic activity through their effect on host by decreasing cholesterol levels in intestinal tract and preventing from coronary heart disease. Removal of cholesterol is carried through assimilation or de conjugation of bile acids promoting excretion or binding the cell surface of both dead and live cells of probiotic bacteria (Saraniya and Jeevaratnam 2015). In our study, considerable range of cholesterol removed in the medium was precipitated with inclusion of deconjugated bile acids (ox-bile).…”

Screening, Characterization and Physicochemical Optimization of Phosphorus Solubilization Activity of Potential Probiotic Lactobacillus spp.

“…In present study phytase hydrolysis was checked on phytase screening medium as described previously (Aziz et al, 2015) while other studies have also used modified MRS agar with sodium phytate and wheat bran extract agar (Saraniya and Jeevaratnam, 2015). Approximately 68% isolates showed phytase like activity.…”

EVALUATION OF BIOACTIVE AND ANTI-NUTRITIONAL COMPOUNDS DURING SOY MILK FERMENTATION WITH Lactobacillus plantarum BAL-03-ITTG AND Lactobacillus fermentum BAL-21-ITTG

“…Several authors have reported that different strains of lactic acid bacteria have the ability to reduce the levels of phytates in food (Raghavendra & Halami, 2009;Fischer et al, 2014). Saraniya and Jeevaratnam (2014) reported that L. plantarum and L. pentosus decrease 47 and 66% the phytate content in soymilk fermented after 18 h compared to the unfermented soymilk. García-Mantrana et al (2015) reported that in soymilk fermented with L. casei the phytate content remained constant throughout fermentation.…”