International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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Original Research Articles                      Volume : 9, Issue:12, December, 2020

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : /
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2020.9(12): 2789-2797

Diversity Analysis of Lactobacilli in Naturally Fermented Ethnic Goan Pork Sausages as Determined by PCR Amplification of 16-23S rRNA Intergenic Spacer Region
Solomon Rajkumar1*, Renuka Nayar1, Susitha Rajkumar2, Dhananjay Desai2, Kavitha Rajagopal1, Eaknath B. Chakurkar2, Magna Thomas3 and Muhasin Asaf4
1Department of Livestock Products Technology,
3Department of Dairy Science,
4Department of Animal Genetics and Breeding, College of Veterinary and Animal Sciences, Kerala Veterinary and Animal Sciences University, Pookode, Lakkidi, Wayanad, India
2Animal Sciences Section, ICAR-Central Coastal Agricultural Research Institute,
Ella, Old Goa, India
*Corresponding author

The current study was conducted to study the diversity analysis of Lactobacilli in naturally fermented ethnic Goan pork sausages as determined by PCR amplification of 16-23S rRNA intergenic spacer region and optimal phylogenetic analysis. A total of 15 isolates were identified by the gene sequence analysis. Limosilactobacillus fermentum (60%) Lactobacillus rhamnosus (6.66%) and Lactobacillus brevis (6.66%) were the predominant lactobacilli found in the Goan pork sausages. Phylogenetic analysis showed the clustering of the isolates and reference strains of the same species. The results obtained during this study will encompass the knowledge of lactobacillus species diversity during natural fermentation and ripening of Goan pork sausage. The lactobacilli found during the study could be responsible for the sensory attributes and antimicrobial functionality and further will pave the path for the Goan pork sausages as potential probiotic vehicles in the future.

Keywords: Ethnic foods, Lactobacillus, Sausages, Microbial diversity

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How to cite this article:

Solomon Rajkumar, Renuka Nayar, Susitha Rajkumar, Dhananjay Desai, Kavitha Rajagopal, Eaknath B. Chakurkar, Magna Thomas and Muhasin Asaf. 2020. Diversity Analysis of Lactobacilli in Naturally Fermented Ethnic Goan Pork Sausages as Determined by PCR Amplification of 16-23S rRNA Intergenic Spacer Region.Int.J.Curr.Microbiol.App.Sci. 9(12): 2789-2797. doi:
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