Functional characterization and microencapsulation of probiotic bacteria from koozh

Area of Science:

• Food Science
• Microbiology
• Probiotics

Background:

• Koozh is a traditional South Indian fermented millet beverage.
• Market samples of koozh were analyzed for microbial content.

Purpose of the Study:

• To isolate and characterize potential probiotic lactic acid bacteria (LAB) from koozh.
• To evaluate the survival and stability of encapsulated probiotic LAB.

Main Methods:

• Isolation and identification of LAB using morphological and biochemical tests.
• Probiotic potential screening (acid/bile tolerance, hydrophobicity, antibacterial activity).
• 16S rRNA gene sequencing for precise identification.
• Encapsulation of selected strains using freeze-drying and spray-drying techniques.
• Assessment of survival in simulated gastric and intestinal fluids and during storage at different temperatures.

Main Results:

• Sixty-nine presumptive LAB isolates were obtained, with eight exhibiting probiotic characteristics.
• Identified probiotic strains included Enterococcus hirae, Enterococcus facecalis, Bacillus amyloliquefaciens, and Lactobacillus plantarum.
• Encapsulated probiotics showed high viability (98-99%) in simulated gastrointestinal fluids.
• Probiotic survival was highest at -20°C, followed by 4°C, with a 2-log reduction at room temperature over 16 weeks.
• Both spray-dried and freeze-dried encapsulated probiotics demonstrated similar survival rates.

Conclusions:

• Koozh is a valuable source of probiotic LAB with potential health benefits.
• Encapsulation effectively protects probiotic bacteria, enhancing their stability for potential use in functional foods.
• Optimized storage conditions are crucial for maintaining probiotic viability over time.