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Celiac disease is an autoimmune disorder triggered by immune-toxic peptides generated through incomplete hydrolysis of wheat gluten. This study reports the screening of potential probiotic strains to hydrolyze wheat gluten. The selected strain was used in the production of gluten-free traditional fermented and fried bread, Bhaturu.  Lacticaseibacillus paracasei  CD4 and  Limosilactobacillus gastricus  BTM7 produced halo zones on gluten containing agar plates.  Lc. paracasei  CD4 resulted in 2.3 folds higher free amino acid content in gluten-based medium. The SDS-PAGE analysis indicated that gluten was degraded into high and low molecular weight peptides. The fermentation of wheat flour was conducted with 7.0 log CFU/g of  Lc. paracasei  CD4 for 24 h. A fermentation time of 12 h was selected based on higher viable cell count, ammoniacal-nitrogen, and titratable acidity. The fermentation resulted in decrease in albumin, glutenin and gliadin contents ( P  &gt; .05). The Bhaturu prepared from fermented dough had higher acceptability based on sensory evaluation.

Selection of indigenous Lacticaseibacillus paracasei CD 4 for production of gluten-free traditional fermented product Bhaturu