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Characterization and in vitro probiotic evaluation of lactic acid bacteria isolated from idli batter

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Abstract

An Indian traditional fermented food, idli batter, was used as a source for isolation of lactic acid bacteria (LAB). A total of 15 LAB strains were isolated on the basis of their Gram nature and catalase activity. Of these, one lactobacilli strain and one lactococci strain which showed antimicrobial activity were identified using biochemical characterization, sugar utilization and molecular sequencing. The microbes, labeled as IB-1 (Lactobacillus plantarum) and IB-2 (Lactococcus lactis) were tested for their in vitro tolerance to bile salts, resistance to low pH values and acidifying activity. Both the strains showed good viability (IB1- 58.11%; IB2- 60.84%) when exposed to high bile salt concentration (2%) and acidic pH of ≤pH 3.0 (IB1- 88.13%; IB2- 89.85%). Lactic acid (IB1- 181.93 mM; IB2- 154.44 mM), biomass production (IB1- 0.65; IB2- 0.58 g/l) after 54 h as well as qualitative estimation of β-galactosidase and vitamin B12 production were also studied to check their suitability as an industrially important strain for production of important biomolecules.

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Acknowledgement

We would like to thank Prof. Yogesh Souche, National Centre for Cell Science, Pune University for helping in determining the 16S rRNA sequences of the isolated strains.

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  1. Food Engineering and Technology Department, Institute of Chemical Technology, Matunga, Mumbai, 400 019, India

    Bharti K. Iyer, Rekha S. Singhal & Laxmi Ananthanarayan

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  1. Bharti K. Iyer
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  2. Rekha S. Singhal
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  3. Laxmi Ananthanarayan
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Correspondence to Laxmi Ananthanarayan.

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Iyer, B.K., Singhal, R.S. & Ananthanarayan, L. Characterization and in vitro probiotic evaluation of lactic acid bacteria isolated from idli batter. J Food Sci Technol 50, 1114–1121 (2013). https://doi.org/10.1007/s13197-011-0445-6

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  • DOI: https://doi.org/10.1007/s13197-011-0445-6

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