Characterization and in vitro probiotic evaluation of lactic acid bacteria isolated from idli batter.

Content Provider	Europe PMC
Author	Iyer, Bharti K. Singhal, Rekha S. Ananthanarayan, Laxmi
Abstract	An Indian traditional fermented food, idli batter, was used as a source for isolation of lactic acid bacteria (LAB). A total of 15 LAB strains were isolated on the basis of their Gram nature and catalase activity. Of these, one lactobacilli strain and one lactococci strain which showed antimicrobial activity were identified using biochemical characterization, sugar utilization and molecular sequencing. The microbes, labeled as IB-1 (Lactobacillus plantarum) and IB-2 (Lactococcus lactis) were tested for their in vitro tolerance to bile salts, resistance to low pH values and acidifying activity. Both the strains showed good viability (IB1- 58.11%; IB2- 60.84%) when exposed to high bile salt concentration (2%) and acidic pH of ≤pH 3.0 (IB1- 88.13%; IB2- 89.85%). Lactic acid (IB1- 181.93 mM; IB2- 154.44 mM), biomass production (IB1- 0.65; IB2- 0.58 g/l) after 54 h as well as qualitative estimation of β-galactosidase and vitamin B12 production were also studied to check their suitability as an industrially important strain for production of important biomolecules.
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ISSN	00221155
Volume Number	50
DOI	10.1007/s13197-011-0445-6
PubMed Central reference number	PMC3791246
Issue Number	6
PubMed reference number	24426023
Journal	Journal of Food Science and Technology [J Food Sci Technol]
e-ISSN	09758402
Language	English
Publisher	Springer India
Publisher Date	2011-07-15
Publisher Place	India
Access Restriction	Open
Rights License	© Association of Food Scientists & Technologists (India) 2011
Subject Keyword	Idli batter Probiotic Lactic acid bacteria Bile tolerance
Content Type	Text
Resource Type	Article
Subject	Food Science