Isolation, Characterization and Identification of a Potential Probiont from South Indian Fermented Foods (Kallappam, Koozh and Mor Kuzhambu) and Its Use as Biopreservative

Abstract

Twenty-five strains of lactic acid bacteria (LAB) isolated from South Indian traditional fermented foods Kallappam batter, Koozh and Mor Kuzhambu. Further 6 strains were selected based on their antimicrobial activity. They were identified according to morphological, biochemical and physiological criteria. Identification by 16S rDNA sequence homology of the isolates revealed the presence of Weissella paramesenteroides, Lactobacillus plantarum and Lactobacillus fermentum. Lactobacillus plantarum AS1 showed maximum antimicrobial activity among 6 strains and this strain was chosen for biopreservation. When male Albino Wistar rats were fed with L. plantarum AS1 (approx. 10(9) cells/mL for a month), there was no sign of any illness and they were on par with control rats in terms of weight gain/week. In the L. plantarum AS1-treated group, there was reduction in the populations of indigenous microflora of coliforms, yeast and molds; however, the lactobacilli population increased comparatively. L. plantarum AS1 was able to retain its normal growth in the presence of increasing concentration of bile salt in the MRS and it also tolerated the artificial gastric juice simulating the condition inside the stomach where it was viable for 24 h with bacterial count of 6.079 logCFU/mL. L. plantarum AS1 reduced the cholesterol in the MRS broth by 57.3%. Hence, all these properties established it as an effective probiont. L. plantarum AS1 found to be an effective biopreservative in cheese, where it decreased the population of Salmonella typhi by 2.95 log cycles.

Lactobacillus plantarum (VR1) isolated from an Ayurvedic medicine (Kutajarista) ameliorates in vitro cellular damage caused by Aeromonas veronii

“…Indian fermented foods like Kallappam, koozh and Mor Kuzhambu were reported as a source of potential probiotic Lactobacillus spp. and which is useful as biopreservative [ 5 ]. Ayurveda is traditionally practised medicinal science for many centuries and medicines are prepared from herbs.…”

“…Lactic acid bacteria is now widely used as probiont for its multifactorial benefits to humans as well as to organisms like fish, poultry and other live stock. In addition to various sources of isolation [ 1 - 3 ], several recent studies have described the isolation and characterisation of probiotic microorganisms from traditionally fermented sources like Dongchimi, Kimchi, Meju, and Doenjang [ 4 ], and Kallappam batter, Koozh and Mor Kuzhambu [ 5 ]. Likewise, traditional Ayurvedic medicines might serve as a source and a reservoir of potential probiotic microbes.…”

Lactobacillus plantarum AS1 binds to cultured human intestinal cell line HT-29 and inhibits cell attachment by enterovirulent bacterium Vibrio parahaemolyticus

“…Lactobacillus plantarum AS1 was previously isolated from South Indian fermented food Kallappam batter (Satish Kumar et al. 2010).…”

“…It showed antibacterial activity against various enteropathogens. Lactobacillus plantarum AS1 was assessed for in vitro probiotic characteristics such as bile tolerance, artificial gastric juice tolerance and cholesterol reduction and in vivo safety assessment in Wistar rats (Satish Kumar et al. 2010).…”

ACTIVIDAD BACTERICIDA in vitro DE LOS EXTRACTOS DE Bacillus megaterium Y Lactococcus lactis CONTRA Aeromonas veronii Y Streptococcus agalactiae

“…Las bacterias acido lácticas y algunas especies de Bacillus sp han sido ampliamente usadas como probióticos por los innumerables beneficios tanto en humanos como en animales (5). Las bacterias acido lácticas producen ácidos orgánicos como el ácido láctico, ácido acético y peróxidos entre otros; algunas especies de Bacillus generan enzimas y también acido orgánicos.…”