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Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods
Published on: September 10, 2016
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Isolation and Characterization of Probiotic Bacteria from Traditional Foods.
MubarakAli Davoodbasha1,2, Abinaya Mani3, Kannappan Arunachalam4
1School of Life Sciences, B.S. Abdur Rahman Crescent Institute of Science and Technology, Chennai, 600048, India. mubinano@gmail.com.
Applied Biochemistry and Biotechnology
|December 23, 2024
Summary
Two novel probiotic strains were identified from kimchi and pearl millet, demonstrating beneficial gut health properties and resistance to simulated gastric conditions. These strains were successfully encapsulated for potential use as a probiotic supplement.
Area of Science:
- Microbiology
- Food Science
- Gastroenterology
Background:
- Probiotics are live microorganisms conferring health benefits to the host, primarily through improved gut health.
- Traditional fermented foods like kimchi and pearl millet are potential sources of novel probiotic strains.
- Characterizing these strains for probiotic potential and safety is crucial for their application.
Purpose of the Study:
- To isolate and identify potential probiotic bacteria from kimchi and pearl millet.
- To evaluate the identified strains for key probiotic characteristics, including gastrointestinal tolerance and antimicrobial activity.
- To develop a probiotic capsule formulation using the isolated strains.
Main Methods:
- Isolation of bacterial strains from kimchi and pearl millet porridge.
- Identification of isolates using 16S rRNA sequencing and deposition in GenBank.
- Assessment of probiotic traits: tolerance to simulated gastric juice, auto-aggregation, co-aggregation, hydrophobicity, and inhibition of pathogens.
- Spectroscopic analysis for corroboration of findings.
- Production of probiotic capsules containing freeze-dried strains.
Main Results:
- Two probiotic strains, KAC1 and PAC1, were isolated and identified as belonging to the Enterobacteriaceae family.
- Accession numbers OQ629827 (KAC1) and OQ629828 (PAC1) were assigned to the deposited strains.
- The strains demonstrated significant probiotic potential, including tolerance to simulated gastric conditions, inhibition of pathogenic bacteria, and favorable aggregation and hydrophobic properties.
- Spectroscopic analysis supported the observed probiotic characteristics.
- Successful production of freeze-dried probiotic capsules was achieved.
Conclusions:
- Novel probiotic strains with significant potential for gut health improvement were successfully isolated and identified from traditional foods.
- The identified strains (KAC1 and PAC1) possess key probiotic functionalities, including pathogen inhibition and gastrointestinal tolerance.
- The development of probiotic capsules containing these freeze-dried strains offers a promising avenue for functional food and therapeutic applications.
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