Probiotic characterization of potential hydrolases producing Lactococcus lactis subsp. lactis isolated from pickled yam. (February 2014)

• Record Type: Journal Article
• Authors: Bhanwar, Seema; Singh, Arashdeep; Ganguli, Abhijit
• Is Part Of: International journal of food sciences and nutrition. Volume 65:Number 1(2014)
• Page Start: 53
• Page End: 61
• Publication Date: 2014-02
• Subjects: Food -- Analysis -- Periodicals; Nutrition -- Periodicals; 641.3
• DOI: 10.3109/09637486.2013.832175
• Languages: English
• ISSNs: 0963-7486

Abstract

<abstract> <title>Abstract</title> <p>The aim of this study was to characterize potential probiotic strain co-producing α-amylase and β-galactosidase. Sixty-three strains, isolated from pickle samples were screened for their hydrolase producing capacity by utilizing different starches as carbon source. One out of 63 strains, isolated from traditionally fermented pickled yam showing maximum hydrolase activity (α-amylase (36.9 U/ml) and β-galactosidase (42.6 U/ml)) within a period of 48 hours was identified as <italic>Lactococcus lactis</italic> subsp. <italic>lactis.</italic> Further, it was assessed for the probiotic characteristics under gastrointestinal conditions like acidic, alkaline, proteolytic enzymes, bile stress and found to exhibit tolerance to these stresses. The therapeutic potential of the isolate is implicated because of its antagonistic effect against enteric foodborne pathogens (<italic>Salmonella typhimurium, Escherichia coli</italic> 0157:H7, <italic>Staphylococcus aureus, Yersinia enterocolitica</italic> and <italic>Aeromonas hydrophila</italic>). The results of this study entail a potential applicability of the isolate in developing future probiotic foods besides the production of industrially significant hydrolases.</p> </abstract>