Probiotic properties of exopolysaccharide producing lactic acid bacteria isolated from vegetables and traditional Indian fermented foods Patel Ami1,2, Lindström Cecilia1,2, Patel Arti1,2, Prajapati J. B.1, Holst Olle1,2 1Department of Dairy Microbiology, SMC College of Dairy Science, Anand Agricultural University, Anand, 388 001-India 2Division of Biotechnology, Department of Chemistry, Lund University, Box 124, SE-221 00, Lund, Sweden *Corressponding Author: Email: amiamipatel@yahoo.co.in
Abstract A total of 203 lactic acid bacteria (LAB) isolated from vegetables and traditional fermented food products of India such as idli batter, dhokla batter and dahi were screened for exopolysaccharide (EPS) production. Based on the amount of EPS produced, 17 LAB isolates were selected for biochemical and genetic characterization using 16S rRNA gene sequencing. The isolates were belonging to the genera Lactobacillus, Weissella and Pediococcus. In vitro examination was performed to evaluate their probiotic potential. Resistance to low pH and 0.3% bile salts was studied. Bile salt hydrolase (BSH) activity, susceptibility to various antibiotics and antimicrobial activity against the non pathogenic E. coli K12 were also investigated. The results showed that the isolates could not grow in the presence of oxbile however some survived exposure to it for 2.5 h. Some isolates were able to grow in the presence of sodium taurocholate and showed considerable antimicrobial activity against E. coli K12. Five isolates were showing BSH activity which is reported for the genus Weissella for the first time. The results suggest that traditional fermented products could be an alternative and readily available Top Keywords Exopolysaccharides, BSH activity, Weissella, dhokla batter, idli batter, antimicrobial activity. Top |