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Functional Characterization of Potential Probiotic Lactic Acid Bacteria Isolated from Kalarei and Development of Probiotic Fermented Oat Flour

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Abstract

Considerable variations among probiotics with respect to their health benefitting attributes fuel the research on bioprospecting of proficient probiotic strains from various ecological niches especially the poorly unexplored ones. In the current study, kalarei, an indigenous cheese-like fermented milk product, and other dairy-based sources like curd and raw milk were used for isolation of lactic acid bacteria (LAB). Among 34 LAB isolates, 7 that could withstand simulated gastrointestinal (GI) conditions were characterized for functional probiotic attributes, viz. adhesion ability, aggregation and coaggregation, extracellular enzyme producing capability, antibacterial activity against pathogens and antibiotic resistance. The isolate M-13 (from kalarei) which exhibited most of the desirable probiotic functional properties was identified as Lactobacillus plantarum based on 16S ribosomal DNA sequence analysis and designated as L. plantarum M-13. The sequence was submitted to GenBank (accession number KT592509). The study presents the first ever report of isolation of potential probiotic LAB, i.e. L. plantarum M-13 from indigenous food kalarei, and its application for development of potential probiotic fermented oat flour (PFOF). PFOF was analysed for parameters like viability of L. plantarum M-13, acidity and pH. Results show that PFOF serves as a good matrix for potential probiotic L. plantarum M-13 as it supported adequate growth of the organism (14.4 log cfu/ml after 72 h of fermentation). In addition, appreciable acid production by L. plantarum M-13 and consequential pH reduction indicates the vigorous and active metabolic status of the potential probiotic organism in the food matrix. Thus, study shows that fermented oat flour may possibly be developed as a potential probiotic carrier especially in view of the problems associated with dairy products as probiotic vehicles.

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Acknowledgements

Dr. Bijender Kumar Bajaj gratefully acknowledges VLIR-UOS (Govt. of Belgium) for ‘Short Research Stay Scholarship’ (SRS Scholarship) at Department of Bioscience Engineering, University of Antwerp, Antwerp, Belgium, and Department of Science and Technology (Govt. of India), for granting Research Project (Ref. SR/SO/BB-66/2007). Authors acknowledge the Department of Biotechnology (DBT), Govt. of India, for financial support and Director, School of Biotechnology, University of Jammu, for laboratory facilities. Authors convey their sincere gratitude to Dr. Parmil Kumar, Associate Professor, Department of Statistics, University of Jammu, Jammu, for statistical analysis of the data.

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  1. Bijender Kumar Bajaj

    Present address: Department of Biosciences, Durham University, South Road, Durham, DH1 3LE, UK

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  1. School of Biotechnology, University of Jammu, BAWE-WALI-RAKH, Jammu, 180006, India

    Mahak Gupta & Bijender Kumar Bajaj

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Gupta, M., Bajaj, B.K. Functional Characterization of Potential Probiotic Lactic Acid Bacteria Isolated from Kalarei and Development of Probiotic Fermented Oat Flour. Probiotics & Antimicro. Prot. 10, 654–661 (2018). https://doi.org/10.1007/s12602-017-9306-6

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