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Probiotic potential of lactic acid bacteria from fresh vegetables: Application in food preservation
Microbial Diversity Research Centre, Dr D Y Patil Biotechnology and Bioinformatics Institute, Dr D Y Patil Vidyapeeth, Tathawade, Maharashtra, India.
Microbial Diversity Research Centre, Dr D Y Patil Biotechnology and Bioinformatics Institute, Dr D Y Patil Vidyapeeth, Tathawade, Maharashtra, India.
Microbial Diversity Research Centre, Dr D Y Patil Biotechnology and Bioinformatics Institute, Dr D Y Patil Vidyapeeth, Tathawade, Maharashtra, India.
University of Skövde, School of Bioscience. University of Skövde, Systems Biology Research Environment. (Bioteknik)ORCID iD: 0000-0002-6319-4055
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2019 (English)In: Indian Journal of Experimental Biology, ISSN 0019-5189, E-ISSN 0975-1009, Vol. 57, p. 825-838Article in journal (Refereed) Published
Abstract [en]

Fresh vegetables are potential source of lactic acid bacteria (LAB). In the present study, LAB were isolated from the fresh vegetables from Pune region. Total 266 LAB were isolated from the edible parts of fresh vegetables viz. cauliflower, gherkins, cluster beans, fenugreek, cow pea, bitter gourd, french beans, tomato, ridged gourd, cucumber and bottle gourd. On phenotypic and molecular characterization predominant genera obtained were Lactobacillus, Enterococcus and Weissella. Twenty one isolates exhibited tolerance to bile salt, acidic pH and pancreatin. Cellular extracts of several isolates with ability to survive in artificial intestinal condition additionally showed antioxidant potential and cell free supernatants xhibited antibacterial potential against selected plant and human pathogens. Bacteriocin and bacteriocin like substances (BLS) substances secreted by these isolates can be used for food preservation.
Place, publisher, year, edition, pages
National Institute of Science Communication and Information Resources , 2019. Vol. 57, p. 825-838
Keywords [en]
Antioxidant activity, Antibacterial activity, Bacteriocins, Lactic Acid Bacteria
National Category
Natural Sciences Microbiology
Research subject
Biotechnology
Identifiers
URN: urn:nbn:se:his:diva-17980ISI: 000512218800007OAI: oai:DiVA.org:his-17980DiVA, id: diva2:1375657
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CC BY-NC-ND 2.5 IN

Available from: 2019-12-05 Created: 2019-12-05 Last updated: 2020-10-23Bibliographically approved

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