Isolation and Characterization of Probiotic Bacteria from Traditional Foods

• Published in: Applied biochemistry and biotechnology 2024-12
• Main Authors: Davoodbasha, MubarakAli, Mani, Abinaya, Arunachalam, Kannappan, Jagadeesan, Arunkumar, Kamli, Majid Rasool, Kim, Jung-Wan, Thajuddin, Nooruddin
• Format: Article
• Language: English
• ISSN: 0273-2289; 1559-0291; 1559-0291
• DOI: 10.1007/s12010-024-05125-9

A probiotic is a live bacterium that, when given in sufficient proportions, helps to improve the host's gut health. Kimchi and pearl millet, two traditional foods, were used to isolate probiotic bacterial strains. This study's primary goals were to isolate, identify and analyse the microorganisms for potential probiotic traits, tolerance to gastrointestinal environments, and antimicrobial activity, and produce probiotic capsule. The present investigation resulted with identification of two probiotic strains (KAC1 and PAC1) from conventional foods, such as kimchi and pearl millet porridge. The isolated probiotics were identified as Enterobacteriaceae family by 16S rRNA sequencing and are deposited in GenBank (NCBI), accession numbers OQ629827 (KAC1) and OQ629828 (PAC1), respectively. These strains exhibited the characteristics of possible probiotic traits, such as the ability to tolerate simulated gastric juice, inhibits the growth of pathogenic bacteria, auto-aggregation, co-aggregation, and hydrophobicity. Furthermore, spectroscopic analysis divulges some critical findings which corroborate the results obtained. Finally, capsules containing freeze-dried  probiotics was successfully produced.