What is it about?
This study aimed to isolate, identify, and characterize various Lactic acid bacteria from non-dairy items to determine their probiotic potential. Five isolates were chosen and identified further using 16S rRNA gene sequencing. The chosen isolates were then tested in vitro for probiotic properties by employing various tests including tolerance to Bile salt, Sodium Chloride, Phenol, and pH. The culture’s supernatant of these isolates were also tested for their antibacterial efficacy against various pathogens. Five LAB isolates showed resistance to varying concentrations of Bile acid, NaCl, Phenol, and simulated gastric juice. Gelatinase and Hemolytic activities were absent in the isolates.
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Why is it important?
The growing need for probiotics has emerged due to the imbalances in the gut microbiota. Changes in the microflora of the gut lead to various disorders. Hence, the consumption of probiotics is imperative and rewarding. They provide various benefits when consumed, including antagonistic activities against pathogens by lowering pH to inhibit the growth of other microorganisms, disease treatment, and prevention, as well as health restoration and maintenance. They were resistant to several of the antibiotics examined. They also showed effective antibacterial activity against test pathogens.
Perspectives
Probiotics provide beneficial health effects when administered in adequate amounts. It must, nevertheless, endure and survive the hostile circumstances of the GIT while also protecting itself from pathogens by producing antimicrobial compounds. To assess its probiotic potential, the LAB were isolated from non-dairy products such as white peas, green peas, chickpeas, dragon fruit, and sweet lime and subjected to a series of in vitro tests such as Tolerance to Bile, Acid, pH, and Gelatinase Liquefaction and Hemolysis, as well as Resistance to Antibiotics and Antimicrobial activity.
Tisha Jain
Ludwig-Maximilians-Universitat Munchen
Read the Original
This page is a summary of: Isolation, Characterization and Screening of Lactic Acid Bacteria from Non-dairy Foods: An Attempt to Unveil their Probiotic Potential, European Journal of Nutrition & Food Safety, July 2022, Sciencedomain International,
DOI: 10.9734/ejnfs/2022/v14i830516.
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