NDLI: The effect of Piper betle leaves on lacto-fermentation of idli batter, characterization and applicability of potent isolates in soymilk fermentation

Content Provider	Springer Nature Link
Author	Sadishkumar, Vishwanathan Kolanchiammal, Rama Jeevaratnam, Kadirvelu
Copyright Year	2015
Abstract	The objectives of this study were to deduce the effect of Piper betle leaves on lactofermentation of the idli batter, characterize the potent lactic acid bacteria (LAB) and elucidate their beneficial properties in soymilk fermentation. Twenty potent LAB isolates (11 bacilli and 9 cocci) showing potent antibacterial activity against food borne pathogens were obtained from the seventy isolates screened. The 20 isolates identified using 16S rRNA and Multiplex PCR, belonged to Lactobacillus plantarum subsp. argentoratensis, Lactobacillus paraplantarum, and Pediococcus pentosaceus. Among the 20 isolates, KJBC11, KJBB56, KJBB37, and KJBC67 exhibited high phytase activity in phytate hydrolysis. The isolates, KJBC67, KJBC06, and KJBB56 were used in soymilk fermentation which showed considerable reduction in the polyphenol content and trypsin inhibitory activity. The isolates KJBB37 and KJBC04 showed about 56% DPPH scavenging activity in LAB fermented soymilk compared to unfermented soymilk. Thus, this study provides the beneficial potentials of LAB isolates.
Starting Page	2137
Ending Page	2144
Page Count	8
File Format	PDF
ISSN	12267708
Journal	Food Science and Biotechnology
Volume Number	24
Issue Number	6
e-ISSN	20926456
Language	English
Publisher	The Korean Society of Food Science and Technology
Publisher Date	2015-12-31
Publisher Place	Seoul
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	antioxidant lactic acid bacteria phytase Piper betle trypsin inhibitory activity Food Science Nutrition
Content Type	Text
Resource Type	Article
Subject	Applied Microbiology and Biotechnology Food Science Biotechnology

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