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Lactobacillus plantarum J9, a potential probiotic isolated from cereal/pulses based fermented batter for traditional Indian food and its microencapsulation

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Abstract

This work analyzed the probiotic properties of isolates from cereal-based Indian fermented food. The isolates were tested for lactic acid production, cell hydrophobicity, antibiotic sensitivity, sensitivity to acidic conditions, and increased salt concentration. This study also evaluated the ability of the probiotic isolates to ferment sugars and their antioxidant activity. The potential probiotic L. plantarum J9 isolated from jangri batter was encapsulated using 2.5% sodium alginate and CaCl2 by extrusion method with an encapsulation efficiency greater than 99%. After 2 h of incubation, in simulated gastric juice the encapsulated J9 cells reduced from 11.8 to 6.8 log10 CFU/ml however, free J9 cells reduced from 11.8 to 1.89 log10 CFU/ml. Similarly, encapsulated J9 cells reduced from 11.8 to 8.0 log10 CFU/ml but free J9 cells reduced from 11.6 to 0.890 log10 CFU/ml in simulated intestinal juice after 2 h incubation. The microencapsulation of L. plantarum J9 with alginate proves effective in delivering viable bacterial cells at required levels. Probiotic with antioxidant activity and antagonistic properties against food-borne pathogens is reported for the first time from jangri batter. The sodium alginate microencapsulation allows viable cells to reach a beneficial level, and hence this study aids in developing new probiotic products.

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Abbreviations

MRS:

De Man, Ragosa, and Sharpe

MHA:

Mueller-Hinton agar

BHT:

Butylated Hydroxy Toluene

EC:

Escherichia coli

SS:

Salmonella Shigella

ATCC:

American Type Culture Collection

SIJ:

Simulated Intestinal Juice

SGJ:

Simulated Gastric Juice

CFU:

Colony Forming Units

SD:

Standard Deviation

NCBI:

National Centre for Biotechnology Information

BLAST:

Basic Local Alignment Search Tool

MATH:

Microbial Adhesion to Hydrocarbons

SEM:

Scanning Electron Microscope

PCR:

Polymerase Chain Reaction

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Acknowledgements

We express our thanks to Prof. C. Muthamizchelvan, V.C., SRM Institute of Science and Technology and Dr. M. Vairamani, Chairperson, School of Bioengineering, SRM Institute of Science and Technology for cordial support. We also extend our sincere thanks to SRM IST for the selective excellence funding for the project support.

Funding

No external funding for this work. Only SRM Institute of Science and Technology selective excellence funding was utilized for the project as mentioned in the acknowledgement.

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Authors and Affiliations

  1. Department of Food Process Engineering, School of Bioengineering, The College of Engineering and Technology, SRM Institute of Science and Technology, SRM Nagar, Kattankulathur, Chengalpattu District, Chennai, 603203, Tamil Nadu, India

    B. Swetha Lavanya, V. Sreejit & R. Preetha

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  1. B. Swetha Lavanya
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  2. V. Sreejit
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  3. R. Preetha
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Contributions

BSL conceived, carried out the experiments, and wrote the manuscript, RP designed, executed and supervised the work, VS and RP edited the manuscript.

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Correspondence to R. Preetha.

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This is an original work being done and it is not being submitted to any other journals for publication. The data provided including figures and table can be used for publishing in JFST and they are not being provided to any other journals.

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Lavanya, B.S., Sreejit, V. & Preetha, R. Lactobacillus plantarum J9, a potential probiotic isolated from cereal/pulses based fermented batter for traditional Indian food and its microencapsulation. J Food Sci Technol 60, 906–915 (2023). https://doi.org/10.1007/s13197-021-05258-3

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  • DOI: https://doi.org/10.1007/s13197-021-05258-3

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