National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692 Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
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.
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