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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39
For more details click here

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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

Int.J.Curr.Microbiol.App.Sci.2017.6(7): 2481-2490
DOI: https://doi.org/10.20546/ijcmas.2017.607.352


Assessment of Probiotic Attributes of Food Grade Lactic Acid Bacteria Isolated from a Novel Traditional Fermented Product- Luske of Northern Himalayas
Ranjana Sharma* and Nivedita Sharma
Microbiology Research Laboratory, Department of Basic Sciences, Dr Y S Parmar University of Horticulture and Forestry, Nauni, Solan (India)-173230, HP, India
*Corresponding author
Abstract:

The aim of the present study was to access probiotic attributes such as antimicrobial activity, acid and bile tolerance, auto aggregation capacity, hydrophobicity assay and antibiotic susceptibility of two screened potential lactic acid bacterial strains from a novel traditional fermented product (viz. Luske, prepared using fermented lassi) Solan District of Himachal Pradesh. Six isolates were isolated from the traditional fermented foods of a Trans Himalayan state of India and were subjected to biochemical characterization. Preliminary screening demonstrated variable inhibitory activity against various food borne pathogens and among them L1 and L2 were found to have broad spectrum antagonism. The genomic level identification had been performed and screened cultures of lactic acid bacteria from luske was identified as Pediococcus acidilactici L1 with accession number |KM251713| and Lactobacillus plantarum L2 with accession number |KM251714|. The results showed that the isolates were able to tolerate acidity upto 90 min as low pH as 2 and bile salt of 2%. The percentage of auto aggregation and hydrophobicity of the strains ranged from 48.4% and 90 %. As the two isolates were sensitive to most of the tested antibiotics, these data suggest that such isolates can be considered potential candidates for probiotic use in functional food formulations.


Keywords: Antagonism, Functional food, Lactic acid bacteria, Probiotics, Traditional fermented foods.
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How to cite this article:

Ranjana Sharma and Nivedita Sharma. 2017. Assessment of Probiotic Attributes of Food Grade Lactic Acid Bacteria Isolated from a Novel Traditional Fermented Product- Luske of Northern HimalayasInt.J.Curr.Microbiol.App.Sci. 6(7): 2481-2490. doi: https://doi.org/10.20546/ijcmas.2017.607.352