In Vitro Characterisation of Potential Probiotic Bacteria Isolated from a Naturally Fermented Carrot and Ginger Brine

Unhealthy dietary patterns have been associated with an increase in mortality rate as well the high occurrence of nontransmissible chronic degenerative diseases. Subsequently, development new functional foods has proposed to reduce incidence Probiotics represent a group foods, defined live microbial feeds, which provide host intestinal health benefits. The present study focused on identification and characterisation probiotic potential lactic acid bacteria isolated from fermented carrot ginger brine. Sixteen isolates were identified Leuconostoc mesenteroides subsp. species, following preliminary screening based 16S rDNA gene sequencing, further characterised for candidature. properties tested included resistance towards gastrointestinal conditions (bile, acid, lysozyme tolerance), cell surface hydrophobicity, antioxidant activity, antagonistic activity against pathogens. In general, all strains exhibited bile, tolerance. They also showed strong antibacterial common pathogens, i.e., Staphylococcus aureus Escherichia coli, such hydroxyl radical-scavenging ability hydrogen peroxide resistance. Overall, possesses great beneficial strain food.