Premium
In vitro probiotic evaluation of potential antioxidant lactic acid bacteria isolated from idli batter fermented with Piper betle leaves
Author(s) -
Sadishkumar Vishwanathan,
Jeevaratnam Kadirvelu
Publication year - 2017
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.13284
Subject(s) - probiotic , lactic acid , microbiology and biotechnology , food science , bacteria , fermentation , biology , biofilm , chemistry , genetics
Lactic acid bacteria isolated from food sources can be introduced as probiotics because of their health‐promoting and nonpathogenic characteristics. Eight lactic acid bacteria from idli batter fermented with Piper betle leaves were selected to screen the antioxidant potential and biofilm‐forming ability. Five isolates exhibited good antioxidant potential and biofilm formation and showed antagonistic activity against the pathogenic biofilm‐forming Staphylococcus aureus . Further, in vitro probiotic properties of five isolates exhibited excellent acid tolerance, bile tolerance, simulated gastrointestinal juice tolerance, auto‐aggregation and co‐aggregation and hydrophobicity and showed resistance to antibiotics such as ciprofloxacin, nalidixic acid, norfloxacin and colistin. Isolates also showed positive bile salt hydrolase activity, cholesterol assimilation, β‐galactosidase production and mucin binding ability. The isolate KJBB 10 exhibited good adhesion and pathogen exclusion percentage with human colon cancer cells ( HCT ‐15 and HT ‐29). Hence, the isolates KJBB 10, KJBB 56 and KJBC 06 can be used as beneficial probiotic starter cultures for the formulation of functional foods.