Molecular characterization of lactobacilli isolated from fermented idli batter
نویسندگان
چکیده
Lactic acid bacteria are non pathogenic organism widely distributed in nature typically involved in a large number of spontaneous food fermentation. The purpose of this study was to characterize the bacteriocinogenic lactobacilli from fermented idli batter which can find application in biopreservation and biomedicine. Eight most promising lactobacilli were chosen from twenty two isolates based on their spectrum of activity against other lactic acid bacteria and pathogens. The eight lactobacilli were characterized based on the various classical phenotypic tests, physiological tests and biochemical tests including various carbohydrate utilization profiles. All isolates were homo fermentative, catalase, and gelatin negative. Molecular characterization was performed by RAPD, 16S rRNA analysis, 16S ARDRA, and Multiplex PCR for species identification. RAPD was carried out using the primer R2 and M13. Five different clusters were obtained based on RAPD indicating strain level variation. 16S rRNA analysis showed 99 to 100% homology towards Lactobacillus plantarum. The restriction digestion pattern was similar for all the isolates with the restriction enzyme AluI. The subspecies were identified by performing Multiplex PCR using species specific primer. Among the five clusters, three clusters were clearly identified as Lactobacillus plantarum subsp. plantarum, Lactobacillus pentosus, and Lactobacillus plantarum subsp. argentoratensis.
منابع مشابه
Evaluation of some Selected Black Gram Varieties for Preparation of Fermented Idli
The quality characteristics of selected black gram varieties viz., T9, VBN 5, CO 6, ADT 3 and VBN 7 were evaluated for their suitability to prepare idli. The foaming stability and foaming capacity was found to be maximum in VBN 5 and T9. The arabinogalactan was also found to be high in VBN 5 (80.9 mg/g) and T9 (73.6 mg/g). The physico-chemical properties of idli batter for the selected varietie...
متن کاملRole of Leuconostoc mesenteroides in Leavening the Batter of Idli, a Fermented Food of India.
[This corrects the article on p. 227 in vol. 13.].
متن کاملStudies on millet idli batter and its quality evaluation
Millet idli batter was prepared from decorticated little millet and black gram (2:1, 3:1 and 4:1) using wet grinder with adequate amount of water and salt (1-2%). The different blends were allowed for fermentation at 0, 2, 4, 6, 8, 10, 12, 14 and 16 h, separately. The batter property viz. bulk density, percent volume rise, pH and titrable acidity was studied for different fermentation time. Idl...
متن کاملGenotypic and Phylogenic Analysis of Lactobacilli Producing Bacteriocin Isolated from Traditional Dairy Products and Food
Background & Objective: Lactic acid bacteria (LAB) are a group of Gram-positive, non-spore forming, cocci or rod shaped, catalase negative organisms, considered as Generally Recognized as Safe (GRAS) organisms. These bacteria are used for thousands of years for production of fermented foods because of their ability to produce desirable changes in taste, flavor and texture. Different antimicrobi...
متن کاملIdentification and Characterization of Lactic Acid Bacteria Isolated from Iranian Traditional Dairy Products
The lactic acid bacteria (LAB) are an industrially important group of probiotic organisms that play an important role in human health by inhibiting harmful and pathogen bacteria growth, boosting immune function, and increasing resistance to infection. This study aimed to isolate, identify, and biologically characterize probiotic LAB strains from Iranian traditional dairy products. A ...
متن کامل