Isolation, Characterization and Screening of Lactic Acid Bacteria from Non-dairy Foods: An Attempt to Unveil their Probiotic Potential

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dc.contributor.authorJha, V.en_US
dc.contributor.authorBagul, S.en_US
dc.contributor.authorJain, T.en_US
dc.contributor.authorKoli, J.en_US
dc.contributor.authorGharat, Y.en_US
dc.contributor.authorPawar, B.en_US
dc.contributor.authorNarvekar, S.en_US
dc.contributor.authorMane, P.en_US
dc.contributor.authorShinde, R.en_US
dc.contributor.authorKulabkar, D.en_US
dc.contributor.authorSalekar, B.en_US
dc.date.accessioned2023-07-14T08:08:12Z
dc.date.available2023-07-14T08:08:12Z
dc.date.issued2022-08
dc.description.abstractThe 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. 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. They were resistant to several of the antibiotics examined. They also showed effective antibacterial activity against test pathogens. The isolated strains meet the criteria for being probiotic and safe for human consumption thus conferring various health benefits.en_US
dc.identifier.affiliationsNational Facility for Biopharmaceuticals, G. N. Khalsa College, Mumbai, Maharashtra, Indiaen_US
dc.identifier.affiliationsDepartment of Five Years Integrated Coursein Bioanalytical Sciences, GNIRD, G. N. Khalsa College, Matunga, Maharashtra, Indiaen_US
dc.identifier.affiliationsDepartment of Food Technology, MIT College of Food Technology, Pune, Maharashtra, Indiaen_US
dc.identifier.affiliationsDepartment of Biotechnology, G. N. Khalsa College, Matunga, Maharashtra, India.en_US
dc.identifier.citationJha V., Bagul S., Jain T., Koli J., Gharat Y., Pawar B., Narvekar S., Mane P., Shinde R., Kulabkar D., Salekar B.. 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. 2022 Aug; 14(8): 1-14en_US
dc.identifier.issn2347-5641
dc.identifier.placeIndiaen_US
dc.identifier.urihttps://imsear.searo.who.int/handle/123456789/219594
dc.languageenen_US
dc.publisherSciencedomain Internationalen_US
dc.relation.issuenumber8en_US
dc.relation.volume14en_US
dc.source.urihttps://doi.org/10.9734/ejnfs/2022/v14i830516en_US
dc.subjectMicrobiotaen_US
dc.subjectprobioticsen_US
dc.subjectlactic acid bacteriaen_US
dc.subject16S rRNAen_US
dc.subjecttoleranceen_US
dc.subjectbileen_US
dc.subjectgastricen_US
dc.subjectantibioticsen_US
dc.subjectantibacterialen_US
dc.titleIsolation, Characterization and Screening of Lactic Acid Bacteria from Non-dairy Foods: An Attempt to Unveil their Probiotic Potentialen_US
dc.typeJournal Articleen_US
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