Probiotic and Functional Characterization of Pediococcus acidilactici Isolated from Bhaati jaanr, Traditional...

Area of Science:

• Microbiology
• Food Science
• Probiotics

Background:

• Traditional fermented foods are valuable sources of probiotics.
• Bhaati jaanr is a fermented rice beverage from sub-Himalayan regions.

Purpose of the Study:

• To isolate and characterize a novel probiotic strain from Bhaati jaanr.
• To evaluate the Pediococcus acidilactici UAMS strain for probiotic and bioprotective properties.

Main Methods:

• Isolation of strain UAMS from Bhaati jaanr.
• Identification using MALDI-TOF MS and 16S rRNA gene sequencing.
• Assessment of probiotic characteristics including stress tolerance, adherence, and antimicrobial activity.
• Analysis of short-chain fatty acid production and anti-proliferative effects on colon cancer cells.

Main Results:

• The isolated strain was identified as Pediococcus acidilactici UAMS.
• The strain showed high tolerance to gastric and bile stress, autoaggregation, hydrophobicity, and adherence to colon cells.
• It exhibited antimicrobial activity against pathogenic bacteria and produced high levels of butyrate and other short-chain fatty acids.
• The strain demonstrated anti-proliferative effects against colon cancer cell lines HT29 and SW480.

Conclusions:

• Pediococcus acidilactici UAMS is a promising probiotic candidate with significant bioprotective and potential anti-cancer properties.
• This strain holds potential for use as a functional ingredient in food products or as a therapeutic agent.