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Probiotic and Functional Characterization of Pediococcus acidilactici Isolated from Bhaati jaanr, Traditional Fermented Rice Porridge

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Abstract

Traditional fermented foods are the ideal source of novel probiotic isolates which are known to have significant therapeutic benefits and play a vital role as bioprotective agents. Bhaati jaanr is an ethnic fermented rice beverage popularly consumed in sub-Himalayan regions. The strain UAMS was isolated from Bhaati jaanr based on high butyrate production and evaluated for the potential probiotic characteristics. MALDI-TOF MS and 16 s rRNA gene sequencing revealed the identity of strains as Pediococcus acidilactici. The isolated strain exhibited high tolerance to gastric and bile stress, autoaggregation, hydrophobicity, and adherence to colon cells. Antibiotic susceptibility testing results showed the resistance of the isolated strain toward tested common antibiotics and the pathogenic determinants were absent in PCR-based detection. Moreover, the organism was able to inhibit the growth of Listeria, Salmonella, Staphylococcus, and Enterococcus species. The isolate was found to be a high butyrate producer along with other short-chain fatty acids and exhibited an anti-proliferative effect against colon cancer cells HT29 and SW480. Therefore, our study represents Pediococcus acidilactici UAMS as a potent putative probiotic with bioprotective abilities.

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Data Availability

The 16S rRNA gene sequence of the strain UAMS is available in NCBI GenBank with accession no MT178398. Supplementary data files are attached with the manuscript.

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Acknowledgements

The authors acknowledge the University of Potential Excellence (UPE)-UGC initiative, Anna University for providing the MALDI-TOF MS facility. The authors thankfully acknowledge the support of the Department of Marine Biotechnology, National Institute of Ocean Technology, Velachery-Tambaram Main Road, Narayanapuram, Palikaranai, Chennai, Tamil Nadu, India, 600100, for GC-MS analysis of culture supernatants. The authors are thankful to the University Grants Commission (UGC), Government of India for the fellowship and contingency (F/201516/NFO201517OBCUTT30760) provided to carry out the project.

Funding

This study was supported by Anna University.

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Authors and Affiliations

  1. Department of Biotechnology, Centre for Food Technology, Anna University, Sardar Patel Road, Chennai, Tamil Nadu, 600025, India

    Sandeep Jaiswal, Satya Narayan Pradhan, Diamond Jain & Usha Antony

  2. Department of Marine Biotechnology, National Institute of Ocean Technology, Velachery-Tambaram Main Road, Narayanapuram, Palikaranai, Chennai, Tamil Nadu, 600100, India

    Magesh Peter Dhassiah Peter

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  1. Sandeep Jaiswal
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  2. Satya Narayan Pradhan
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  3. Diamond Jain
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  4. Magesh Peter Dhassiah Peter
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  5. Usha Antony
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Contributions

Sandeep Jaiswal—funding acquisition, experimentation, formal analysis, writing, and revision of the manuscript.

Diamond Jain—experimentation, data analysis, editing of manuscript.

Satya Narayan Pradhan—conceptualization, formal analysis, editing, and revising the manuscript.

Magesh Peter Dhassiah Peter—GCMS experimentation, data interpretation.

Usha Antony—conceptualization, data curation, formal analysis, revision of the manuscript, approval of the manuscript for publication.

Corresponding author

Correspondence to Usha Antony.

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The authors declare no competing interests.

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Jaiswal, S., Pradhan, S.N., Jain, D. et al. Probiotic and Functional Characterization of Pediococcus acidilactici Isolated from Bhaati jaanr, Traditional Fermented Rice Porridge. Appl Biochem Biotechnol 194, 5734–5747 (2022). https://doi.org/10.1007/s12010-022-04041-0

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