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Selection and Evaluation of Probiotic and Functional Characteristics of Autochthonous Lactic Acid Bacteria Isolated from Fermented Wheat Flour Dough Babroo

  • Kavita Sharma
  • Sampan Attri
  • Gunjan Goel
Article

Abstract

The present study aimed to isolate and identify the potential probiotic lactic acid bacteria (LAB) from traditionally fermented wheat flour dough known as “babroo.” A total of 26 lactic isolates were obtained from 50 different samples collected from different locations of the Himalayan province (Himachal Pradesh). To ascertain non-pathogenic nature, the isolates were screened by hemolytic activity leading to 20 non-hemolytic strains which were subjected to tolerance to simulated gastrointestinal conditions. Seven different strains were selected based on their tolerance to gastrointestinal conditions. All the selected seven isolates were found to be susceptible to ampicillin and resistant to gentamicin. The phylogenetic analysis revealed three different strains of Lactobacillus fermentum, two strains of Lactobacillus plantarum, and two of Pediococcus acidilactici. The isolates exhibit different degrees of cell surface hydrophobicity (20.0–42.0%), cellular autoaggregation (5.0–41.0%), and adhesion to mucin (35.0–78.0%). The different lactic strains also possessed higher antioxidant properties (87.6–92.9%) determined in terms of free radical scavenging activity, bile salt hydrolase activity, cholesterol lowering activity (49.0–75.0%), and exopolysaccharide production. The principal component analysis (PCA) on probiotic attributes indicated that L. plantarum K90, L. fermentum K75, and L. fermentum K78 can be used as potential probiotic candidates.

Keywords

Probiotics Lactic acid bacteria Fermented food Wheat flour dough 

Notes

Acknowledgements

The authors gratefully acknowledge JUIT, India, for providing all the necessary facilities.

Compliance with Ethical Standards

Conflict of Interest

The authors declare that they have no conflict.

Supplementary material

12602_2018_9466_MOESM1_ESM.docx (270 kb)
ESM 1 (DOCX 269 kb)

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Copyright information

© Springer Science+Business Media, LLC, part of Springer Nature 2018

Authors and Affiliations

  1. 1.Department of Biotechnology and BioinformaticsJaypee University of Information TechnologyWaknaghatIndia
  2. 2.Department of MicrobiologySchool of Interdisciplinary and Applied Life Sciences Central University of HaryanaMahendergarhIndia

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