Molecular characterization of bacteriocinogenic Lactobacillus species isolated from fermented Uttapam batter

Abstract

Lactic acid bacteria (LAB) are protective and generally recognized as safe (GRAS) organisms. The antimicrobial compounds produced by LAB act effectively against several pathogenic organisms, hence they are well-employed as food preservative. This study aims at isolation and characterization of potent bacteriocinogenic lactobacilli from fermented Uttapam batter. Eighteen bacilli showing wide spectrum of inhibitory property against Gram positive and negative organisms were grouped using RAPD, physiological and biochemical characteristics. Eight bacteriocinogenic potent isolates having variation were further identified using 16S rRNA gene sequencing and belonged to Lactobacillus plantarum with 99% sequence homology. Using multiplex PCR the isolates were identified using various molecular tools as Lactobacillus pentosus, L. plantarum ssp. argentoratensis, L. plantarum and L. plantarum ssp. plantarum. These isolates have to be evaluated further for several applications, that turns out to be beneficial for humans.

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

“…Earlier study showed that the eight isolates were bacteriocinogenic in nature as there was loss of activity after protease treatment (Saraniya and Jeevaratnam 2012).…”

“…Antibacterial activity assay using cell-free supernatant concentrate (CFSC) adjusted to pH 6.0 was carried out against intestinal pathogens (Table 1) by agar well diffusion assay (Saraniya and Jeevaratnam 2012). The pathogens used were obtained from the Microbial Type Culture Collection (MTCC), at Institute of Microbial Technology, Chandigarh, India, and maintained in MRS broth for LAB isolates and soya bean casein digest broth for non-LAB organisms and stored at −20°C with 30 % glycerol.…”

“…argentoratensis, and Lactobacillus plantarum ssp. plantarum were identified at sub-species level using molecular tools such as 16S rRNA and multiplex PCR (Saraniya and Jeevaratnam 2012). Soy milk is an economical protein and calorie-rich food consumed in several parts of the world.…”

Molecular Characterization of Bacteriocinogenic, Antifungal and Probiotic Lactic Acid Bacteria Isolated from Chicken Gastrointestinal Tract

“…Sugar utilization profile of isolates was resolved by using the HiCarbo Kit (Himedia, India). The configurations of lactic acid enantiomers and their concentrations were determined by enzymatic method as described earlier [16] …”

Optimization of nutritional and non-nutritional factors involved for production of antimicrobial compounds from Lactobacillus pentosus SJ65 using response surface methodology

“…In addition, several low molecular weight compounds like benzoic acid, lactic acid, phenyl lactic acid, methylhydantoine, mevalonolactone produced by LAB also exhibits antifungal and antimicrobial properties. Earlier, we have identified many bacteriocinogenic lactobacilli isolates from fermented Uttapam batter (a cereal based fermented food source) to subspecies level showing broad spectrum of antibacterial activity (Saraniya and Jeevaratnam, 2012). Among the isolates, Lactobacillus pentosus SJ65 was found to be most potent and taken up for further study.…”