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Lactic acid bacteria isolated from fermented flour of finger millet, its probiotic attributes and bioactive properties

  • Divisekera Mudiyanselage Wasundara Devanmini Divisekera
  • Jayanetti Koralalage Ramani Radhika SamarasekeraEmail author
  • Chamari Hettiarachchi
  • Jaanaki Gooneratne
  • Muhammad Iqbal Choudhary
  • Subramaniam Gopalakrishnan
  • Atia-tul Wahab
Original Article
  • 45 Downloads

Abstract

This study aims to isolate and identify lactic acid bacteria from fermented flour of selected finger millet varieties grown in Sri Lanka and to evaluate their probiotic attributes and bioactive properties in vitro. Fifteen lactic acid bacteria were isolated from three varieties of fermented finger millet flour namely ravi, raavana and oshadha. These isolates were screened for phenotypical and biochemical characteristics. The selected isolates were identified by 16 S rRNA sequencing as Bacillus cereus (five strains), Streptococcus lutetiensis, Lactobacillus plantarum, Lactobacillus fermentum (two strains), Brevibacillus borstelensis, Paenibacillus species, Lactococcus lactis subspecies lactis, Enterococcus faecium, Pediococcus acidilactici, and Enterococcus lactis, and their partial sequences were deposited in GenBank. Among them, five isolates including two isolates, L. plantarum MF405176.1 and L. fermentum MF033346.1 isolated from ravi; two isolates, L. lactis MF480428.1 and E. faecium MF480431.1 isolated from raavana; and P. acidilactici MF480434.1 isolated from oshadha varieties respectively, exhibited in vitro safety attributes and could tolerate acid, gastric juice, bile, salt, phenol, and temperature under simulated gastric conditions, and also were susceptible to antibiotics tested. Further, they demonstrated bactericidal activity against both drug-sensitive and multidrug-resistant pathogens. Among the selected isolates, L. plantarum MF405176.1 demonstrated highest hydrophobicity and adhesion to both colon colorectal adenocarcinoma and colon colorectal carcinoma cell lines. L. lactis subspecies lactis MF480428.1 exhibited the highest auto-aggregation and 2, 2, diphenyl-1-pricrylhydrazyl free radical scavenging activity. P. acidilactici MF480434.1 demonstrated the lowest IC50 values against HCT-116 and HT-29 cells. None of the LAB isolates could assimilate > 10% cholesterol in vitro.

Keywords

Fermented finger millet flour Lactic acid bacteria Probiotics Bioactivity 

Notes

Funding information

Indo-Sri Lanka Inter-Governmental Science and Technology cooperation programme grant number FP110 provided the financial assistance for this study and NAM S&T Centre awarded joint NAM-ICCBS post-graduate fellowship for D.M.W.D.Divisekera.

Compliance with ethical standards

Conflicts of interest

The authors declare that they have no conflict of interest.

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Copyright information

© Springer-Verlag GmbH Germany, part of Springer Nature and the University of Milan 2018

Authors and Affiliations

  • Divisekera Mudiyanselage Wasundara Devanmini Divisekera
    • 1
  • Jayanetti Koralalage Ramani Radhika Samarasekera
    • 1
    Email author
  • Chamari Hettiarachchi
    • 2
  • Jaanaki Gooneratne
    • 1
  • Muhammad Iqbal Choudhary
    • 3
    • 4
  • Subramaniam Gopalakrishnan
    • 5
  • Atia-tul Wahab
    • 4
  1. 1.Industrial Technology InstituteColombo 07Sri Lanka
  2. 2.University of ColomboColombo 03Sri Lanka
  3. 3.H. E. J. Research Institute of Chemistry, International Centre for Chemical and Biological SciencesUniversity of KarachiKarachiPakistan
  4. 4.Dr. Panjwani Center for Molecular Medicine and Drug Research, International Center for Chemical and Biological SciencesUniversity of KarachiKarachiPakistan
  5. 5.International Crops Research Institute for the Semi-Arid TropicsHyderabadIndia

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