Advertisement

Journal of Food Science and Technology

, Volume 50, Issue 6, pp 1114–1121 | Cite as

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

  • Bharti K. Iyer
  • Rekha S. Singhal
  • Laxmi AnanthanarayanEmail author
Original Article

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.

Keywords

Idli batter Probiotic Lactic acid bacteria Bile tolerance 

Notes

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.

References

  1. Adnan AFM, Tan IKP (2007) Isolation of lactic acid bacteria from Malaysian foods and assessment of the isolates for industrial potential. Bioresour Technol 98:1380–1385CrossRefGoogle Scholar
  2. Atta HM, Arafa RA, Salem MS, El-Meleigy MA (2008) Microbiological studies on the production of Vitamin B12 from two mixed cultures under solid state fermentation condition. J Appl Sc Res 4:1463–1477Google Scholar
  3. Aysun C, Candan G (2003) Properties of potential probiotic Lactobacillus plantarum strains. Food Microbiol 20:511–518CrossRefGoogle Scholar
  4. Collins JK, Thornton G, Sullivan GO (1998) Selection of probiotic strains for human applications. Int Dairy J 8:487–490CrossRefGoogle Scholar
  5. Desikachar HSR, Radhakrishnamurthy R, Ramarao G, Kadkol SB, Srinivasan M, Subrahmanyan V (1960) Studies on idli fermentation. I: Some accompanying changes in the batter. J Sci Ind Res 196:168–172Google Scholar
  6. Du Toit M, Franz C, Schillinger U, Warles B, Holzappfel W (1998) Characterization and selection of probiotic Lactobacilli for a preliminary minipig-feeding trail and their effect on serum cholesterol level, faeces moisture contents. Int J Food Microbiol 40:93–104CrossRefGoogle Scholar
  7. Dunne C, O’Mahony L, Murphy L, Thornton G, Morrissey D, O’Halloran S, Feeney M, Flynn S, Fitzgerald G, Daly C, Kiely B, O’Sullivan GC, Shanahan F, Collins JK (2001) In vitro selection criteria for probiotic bacteria of human origin: correlation with in vivo findings. Am J Clin Nutr 73:386S–392SGoogle Scholar
  8. Fuller R (1989) A review: Probiotics in man and animals. J Appl Bacteriol 66:365–378CrossRefGoogle Scholar
  9. Goldin B, Gorbach S (1992) Probiotics for humans. In: Fuller R (ed) Probiotics—The scientific basis. Chapman and Hall, London, pp 335–376Google Scholar
  10. Gotcheva V, Hristozova E, Hristozova T, Guo M, Roshkova Z, Angelov A (2002) Assessment of potential probiotic properties of lactic acid bacteria and yeast strains. Food Biotechnol 16:211–225CrossRefGoogle Scholar
  11. Gunn JS (2000) Mechanisms of bacterial resistance and response to bile. Microbes Infect 2:907–913CrossRefGoogle Scholar
  12. Guo Z, Wang J, Yan L, Chen W, Liu X, Zhang H (2009) In vitro comparison of probiotic properties of Lactobacillus casei Zhang, a potential new probiotic, with selected probiotic strains. LWT Food Sci Technol 42:1640–1646CrossRefGoogle Scholar
  13. Harrison E, Lees KA, Wood F (1951) The assay of vitamin B12. VI. Microbiological estimation with a mutant of Escherichia coli by the plate method. Analyst 76:696–705CrossRefGoogle Scholar
  14. Hestrin S, Feingold DS, Schram M (1976) Lactose reduction of milk by fiber-entrapped beta-galactosidase. In: Mauro P, Franko M (eds) Methods in enzymology, vol. 1. Academic, New York, pp 822–830Google Scholar
  15. Holzapfel W, Haberer P, Snel J, Schillinger U, Huis in’t Veld J (1998) Overview of gut flora and probiotics. Int J Food Microbiol 41:85–101CrossRefGoogle Scholar
  16. Iyer BK, Ananthanarayan L (2008) Effect of a-amylase addition on fermentation of idli—A popular south Indian cereal—Legume-based snack food. LWT Food Sci Technol 41:1053–1059CrossRefGoogle Scholar
  17. Kanchana S, Raghavan GSV, Venkatesh S, Yuan G (2008) Quality assessment of dehydrated Idli. J Food Sci Technol 45:177–179Google Scholar
  18. Karasová P, Spiwok V, Malá Š, Králová B, Russell NJ (2002) Beta-galactosidase activity in psychrotrophic microorganisms and their potential use in food industry. Czech J Food Sci 20:43–47Google Scholar
  19. Klayraung S, Viernstein H, Sirithunyalug J, Okonogi S (2008) Probiotic properties of Lactobacilli isolated from Thai traditional. Food Sci Pharm 76:485–503CrossRefGoogle Scholar
  20. Lee YK, Salminen S (1995) The coming age of probiotics. Trends Food Sci Technol 6:241–245CrossRefGoogle Scholar
  21. Madhu AN, Giribhattanavar P, Narayan MS, Prapulla SG (2010) Probiotic lactic acid bacterium from kanjika as a potential source of vitamin B12: evidence from LC-MS, immunological and microbiological techniques. Biotechnol Lett 32:503–506CrossRefGoogle Scholar
  22. Matsumoto M, Ohishi H, Benno Y (2004) H+-ATPase activity in Bifidobacterium with special reference to acid tolerance. Int J Food Microbiol 93:109–113CrossRefGoogle Scholar
  23. Mayr-Harting A, Hedges AJ, Berkeley RCW (1972) Methods for studying bacteriocins. In: Norris JR, Ribbons DW (eds) Methods in microbiology, 7A. Academic, New York, pp 315–422Google Scholar
  24. Mourad K, Nour-Eddine K (2006) In vitro preselection criteria for probiotic Lactobacillus plantarum strains of fermented olives origin. Int J Probiotics Prebiotics 1:27–32Google Scholar
  25. Mundt JO (1986) Lactobacillus. In: Sneath PHA, Mair NS, Sharpe ME, Holt JG (eds) Bergey’s manual of systematic bacteriology. Williams & Wilkins, Baltimore, pp 577–592Google Scholar
  26. Nichols AW (2007) Probiotics and athletic performance: a systematic review. CurrSports Med Rep (Current Medicine Group LLC) 6:269–273Google Scholar
  27. Pryce JD (1969) A modification of the Barker-Summerson method for the determination of lactic acid. Analyst 94:1151–1152CrossRefGoogle Scholar
  28. Quesada-Chanto A, Afschar AS, Wagner F (1994) Microbial production of propionic acid and Vitamin B12 using molasses or sugar. Appl Microbiol Biotechnol 41:378–383Google Scholar
  29. Reid G (1999) The scientific basis for probiotic strains of Lactobacillus. Appl Environ Microbiol 65:3763–3766Google Scholar
  30. Riat P, Sadana B (2009) Effect of fermentation on amino acid composition of cereal and pulse based foods. J Food Sci Technol 46:247–250Google Scholar
  31. Rivera-Espinoza Y, Gallardo-Navarro Y (2010) Non-dairy probiotic products. Food Microbiol 27:1–11CrossRefGoogle Scholar
  32. Sanders ME (2003) Probiotics: considerations for human health. Nutr Rev 61:91–99CrossRefGoogle Scholar
  33. Santos F, Vera JL, van der Heijden R, Valdez G, de Vos WM, Sesma F, Hugenholtz J (2008) The complete coenzyme B12 biosynthesis gene cluster of Lactobacillus reuteri CRL1098. Microbiol 154:81–93CrossRefGoogle Scholar
  34. Seeley HW Jr, VanDemark PJ (1971) Microbes in action: A laboratory manual of microbiology pour plates 2nd edn, p. 22.Google Scholar
  35. Sridevi J, Halami PM, Vijayendra SVN (2010) Selection of starter cultures for idli batter fermentation and their effect on quality of idlis. J Food Sci Technol 47:557–563CrossRefGoogle Scholar
  36. Stanton C, Desmond C, Coakley M, Collins JK, Fitzgerald G, Ross RP (2003) Challenges facing development of probiotic-containing functional foods. In: Farnworth ER (ed) Handbook of fermented functional foods. CRC, Florida, pp 27–58CrossRefGoogle Scholar
  37. Steinkraus KH, Van Veck AG, Theireau DB (1967) Studies on idli-an Indian fermented black gram rice food. Food Technol 21(6):110–111Google Scholar
  38. Stiles ME, Holzapfel WH (1997) Lactic acid bacteria of foods and their current taxonomy. Int J Food Microbiol 36:1–29CrossRefGoogle Scholar
  39. Topisirovic L, Kojic M, Fira D, Golic N, Strahinic I, Lozo J (2006) Potential of lactic acid bacteria isolated from specific natural niches in food production and preservation. Int J Food Microbiol 112:230–235CrossRefGoogle Scholar
  40. Vasiljevic T, Shah NP (2008) Probiotics—from Metchnikoff to bioactives. Int Dairy J 18:714–728CrossRefGoogle Scholar
  41. Venkatasubbaiah P, Dwarakanath CT, Sreenivasa Murthy V (1984) Microbiological and physicochemical changes in idli batter during fermentation. J Food Sci Technol 22:59–63Google Scholar
  42. Ventura MD, van Sinderen G, Fitzgerald F, Zink R (2004) Insights into the taxonomy, genetics and physiology of bifidobacteria. Antoine van Leeuwenhoek 86:205–233CrossRefGoogle Scholar
  43. Yajurvedi RP (1980) Microbiology of idli fermentation. Indian Food Packer 34:33–36Google Scholar

Copyright information

© Association of Food Scientists & Technologists (India) 2011

Authors and Affiliations

  • Bharti K. Iyer
    • 1
  • Rekha S. Singhal
    • 1
  • Laxmi Ananthanarayan
    • 1
    Email author
  1. 1.Food Engineering and Technology DepartmentInstitute of Chemical TechnologyMumbaiIndia

Personalised recommendations