Identification and functional properties of dominant lactic acid bacteria isolated from Kahudi, a traditional rapeseed fermented food product of Assam, India

Journal of Ethnic Foods

Volumn 4, Issue 3, 2017, Pages 187-197

  Goswami, Gunajit ^a   Bora, Sudipta Sankar ^a   Parveen, Assma ^a   Chandra Boro, Robin ^a   Barooah, Madhumita ^a  

^a ASSAM AGRICULTURAL UNIVERSITY   (India)

Author keywords

antimicrobial activity; Kahudi; lactic acid bacteria; probiotics; rapeseed

Indexed keywords

EID: 85029217932     PISSN: None     EISSN: 23526181     Source Type: Journal    
DOI: 10.1016/j.jef.2017.08.008     Document Type: Article

References (61)

1. Das, G., Patra, J.K., Singdevsachan, S.K., Gouda, S., Shin, H.S., Diversity of traditional and fermented foods of the Seven Sister states of India and their nutritional and nutraceutical potential: a review. Front Life Sci 9 (2016), 292–312.
2. Narzary, Y., Brahma, J., Brahma, C., Das, S., A study on indigenous fermented foods and beverages of Kokrajhar, Assam, India. J Ethn Foods 3 (2016), 284–291.
3. Tamang, B., Tamang, J.P., In situ fermentation dynamics during production of gundruk and khalpi, ethnic fermented vegetable products of the Himalayas. Indian J Microbiol 50:Suppl 1 (2010), 93–98.
4. Tamang, J.P., Tamang, B., Schillinger, U., Guigas, C., Holzapfel, W.H., Functional properties of lactic acid bacteria isolated from ethnic fermented vegetables of the Himalayas. Int J Food Microbiol 135 (2009), 28–33.
5. Kakati, B.K., Goswami, U.C., Microorganisms and the nutritive value of traditional fermented fish products of Northeast India. Global J Biosci Biotechnol 2 (2013), 124–127.
6. Tamang, J.P., Naturally fermented ethnic soybean foods of India. J Ethn Foods 2 (2015), 8–17.
7. Majumdar, R.K., Roy, D., Bejjanki, S., Bhaskar, N., An overview of some ethnic fermented fish products of the Eastern Himalayan region of India. J Ethn Foods 3 (2016), 276–283.
8. Tambekar, D.H., Bhutada, S.A., Studies on antimicrobial activity and characteristics of bacteriocins produced by Lactobacillus strains isolated from milk of domestic animals. Internet J Microbiol 8 (2010), 1–6.
9. Tamura, K., Stecher, G., Peterson, D., Filipski, A., Kumar, S., MEGA6: Molecular Evolutionary Genetics Analysis Version 6.0. Mol Biol Evol 30 (2013), 2725–2729.
10. Lennette, E.H., Manual of clinical microbiology. 4th ed., 1985, American Society of Microbiology, Washington (DC), 1093.
11. Hassaïne, O., Zadi-Karam, H., Nour-Eddine, K., Evaluation of biogenic amines formation by proteolytic enterococci strains isolated from raw dromedary milks from southern Algeria. J Food Saf 29 (2009), 381–393.
12. Berry, J.A., Detection of microbial lipase by copper soap formation. J Bacteriol 25 (1933), 433–434.
13. Bae, H.D., Yanke, L.J., Cheng, K.J., Selinger, L.B., A novel staining method for detecting phytase activity. J Microbiol Methods 39 (1999), 17–22.
14. Haros, M., Bielecka, M., Honke, J., Sanz, Y., Phytate-degrading activity in lactic acid bacteria. Polish J Food Nutr Sci 58 (2008), 33–40.
15. Tungala, A., Narayanan, K.A., Muthuraman, M.S., Isolation of phytase producing bacteria from poultry faeces and optimization of culture conditions for enhanced phytase production. Int J Pharm Pharm Sci 5 (2013), 264–269.
16. Raghavendra, P., Halami, P.M., Screening, selection and characterization of phytic acid degrading lactic acid bacteria from chicken intestine. Int J Food Microbiol 133 (2009), 129–134.
17. Garriga, M., Pascual, M., Monfort, J.M., Hugas, M., Selection of lactobacilli for chicken probiotic adjuncts. J Appl Microbiol 84 (1998), 125–132.
18. Adebayo-tayo, B.C., Onilude, A.A., Screening of lactic acid bacteria strains isolated from some Nigerian fermented foods for EPS production. World Appl Sci J, 4, 2008, 7417.
19. Schillinger, U., Lücke, F.K., Antibacterial activity of Lactobacillus sake isolated from meat. Appl Environ Microbiol 55 (1989), 1901–1906.
20. Zvauya, R., Mygochi, T., Parawira, W., Microbiological and biochemical changes occurring during production of masvusvu and mangisi, traditional zimbabulean beverages. Plant Foods Hum Nutr 51 (1997), 43–51.
21. Çelik, I., Isik, F., Yilmaz, Y., Chemical, rheological and sensory properties of tarhana with wheat bran as a functional constituent. AkademikGida 8 (2010), 11–17.
22. Mahendran, P., Devi, C.S.S., Effect of Garciniacambogia extract on lipids and lipoprotein composition in dexamethasone administered rats. Indian J Physiol Pharmacol 45 (2001), 345–350.
23. Panda, A., Ghosh, K., Ray, M., Nandi, S.K., Mondal, S.P., Bera, D., Singh, S.N., Dwivedi, S.K., Mondal, K.C., Ethnic preparation and quality assessment of Chhurpi, a home-made cheese of Ladakh, India. J Ethn Foods 3 (2016), 257–262.
24. Jung, S.J., Kim, M.J., Chae, S.W., Quality and functional characteristics of kimchi made with organically cultivated young Chinese cabbage. J Ethn Foods 3 (2016), 150–158.
25. Kunyanga, C.N., Mbugua, S.K., Kangethe, E.K., Imungi, J.K., Microbiological and acidity changes during the traditional production of kirario: An indigenous Kenyan fermented porridge produced from green maize and millet. Afr J Food Agric Nutr Dev 9 (2009), 1419–1435.
26. Lee, C.H., Lactic acid fermented foods and their benefits in Asia. Food Control 8 (1997), 259–269.
27. Rahimi, S., Grimes, J.L., Fletcher, O., Oviedo, E., Sheldon, B.W., Effect of a direct-fed microbial (Primalac) on structure and ultrastructure of small intestine in turkey poults. Poult Sci 88 (2010), 491–503.
28. Muthukumarasamy, P., Han, J.H., Holley, R.A., Bactericidal effects of Lactobacillus reuteri and allylisothiocyanate on E. coli O157, H7 in refrigerated ground beef. J Food Prot 66 (2003), 2038–2044.
29. Petrova, P., Petrov, K., Stoyancheva, G., Starch-modifying enzymes of lactic acid bacteria-structures, properties, and applications. Starke 65 (2013), 34–47.
30. Pompeyo, C.C., Gomez, M.S., Gasparian, S., Morlon-Guyot, J., Comparison of amylolytic properties of Lactobacillus amylovorus and of Lactobacillus amylophilus. Appl Microbiol Biotechnol 40 (1993), 266–269.
31. Giraud, E., Brauman, A., Kekele, S., Lelong, B., Raimbault, M., Isolation and physiological study of an amylolytic strain of Lactobacillus plantarum. Appl Microbiol Biotechnol 36 (1991), 379–383.
32. Agati, V., Guyot, J.P., Morlon-Guyot, J., Talamond, P., Hounhouigan, D.J., Isolation and characterization of new amylolytic strains of Lactobacillus fermentum from fermented maize doughs (mave and ogi) from Benin. J Appl Microbiol 85 (1998), 512–520.
33. Axelsson, L., Lactic acid bacteria: classification and physiology. Salimnen, S., von Wright, A., (eds.) Microbiology and functional aspects, 2nd ed., 1998, Marcel Dekker Inc, New York (NY), 1–72.
34. Tanasupawat, S., Phoottosavako, M., Keeratipibul, S., Characterization and lipolytic activity of lactic acid bacteria isolated from Thai fermented meat. J Appl Pharm Sci 5 (2015), 006–012.
35. Matharaa, J.M., Schillinger, U., Kutimab, P.M., Mbuguac, S.K., Holzapfel, W.H., Isolation, identification and characterisation of the dominant microorganisms of kulenaoto: the Maasai traditional fermented milk in Kenya. Int J Food Microbiol 94 (2004), 269–278.
36. Flores, M., Toldrá, F., Microbial enzymatic activities for improved fermented meats. Trends in Food Sci Tech 22 (2011), 81–90.
37. Tamang, J.P., Traditional fermented foods and beverages of the Sikkim Himalayas in India: indigenous process and product characterization. Director, Cftri, (eds.) The Proceedings of the 1997 International Conference on Traditional Foods, March 6–8, 1997, CFTRI, Mysore (India), 2000, 99–116.
38. Tamang, J.P., Tamang, B., Schillinger, U., Guigas, C., Holzapfel, W.H., Functional properties of lactic acid bacteria isolated from ethnic fermented vegetables of the Himalayas. Int J Food Microbiol 135 (2009), 28–33.
39. Palacios, M.C., Haros, M., Rosell, C.M., Sanz, Y., Characterization of an acid phosphatase from Lactobacillus pentosus: regulation and biochemical properties. J Appl Microbiol 98 (2005), 229–237.
40. Simon, O., Igbasan, F., In vitro properties of phytases from various microbial origins. Int J Food Sci Technol 37 (2002), 813–822.
41. Svanberg, U., Lorri, W., Sandberg, A.S., Lactic acid fermentation of non-tannin and high-tannin cereals: Effects on in vitro estimation of iron availability and phytate hydrolysis. J Food Sci 58 (1993), 408–412.
42. Lopez, H.W., Ouvry, A., Bervas, E., Guy, C., Messager, A., Deminne, C., Remesy, C., Strains of lactic acid bacteria isolated from sour doughs degrade phytic acid and improve calcium and magnesium solubility from whole wheat flour. J Agric Food Chem 48 (2000), 2281–2285.
43. Fredrikson, M., Andlid, T., Haikara, A., Sandberg, A.S., Phytate degradation by micro-organisms in synthetic media and pea flour. J Appl Microbiol 93 (2002), 197–204.
44. Zamudio, M., González, A., Medina, J.A., Lactobacillus plantarumphytase activity is due to non-specific acid phosphatases. Lett Appl Microbiol 32 (2001), 181–184.
45. Vohra, A., Satyanarayana, T., Phytases: microbial sources, production, purification, and potential biotechnological applications. Crit Rev Biotechnol 23 (2003), 29–60.
46. van de Guchte, M., Serror, P., Chervaux, C., Smokvina, T., Ehrlich, S.D., Maguin, E., Stress responses in lactic acid bacteria. Antonie Van Leeuwenhoek 82 (2002), 187–216.
47. De Angelis, M., Gobbetti, M., Environmental stress responses in Lactobacillus: a review. Proteomics 4 (2004), 106–122.
48. Ohh, S.J., Meta-analysis to draw the appropriate regimen of enzyme and probiotic supplementation to pigs and chicken diets. Asian-Australas J Anim Sci 24 (2011), 573–586.
49. Hutt, P., Shchepetova, J., Loivukene, K., Kullisaar, T., Mikelsaar, M., Antagonistic activity of probiotic lactobacilli and bifidobacteria against entero- and uropathogens. J Appl Microbiol 100 (2006), 1324–1332.
50. Conway, P.L., Gorbach, S.L., Goldin, B.R., Survival of lactic acid bacteria in the human stomach and adhesion to intestinal cells. J Dairy Sci 70 (1987), 1–12.
51. 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, G.C., Shanahan, F., Collins, J.K., In vitro selection criteria for probiotic bacteria of human origin: correlation with in vivo findings. Am J Clin Nutr, 73, 2001 386s–92s.
52. Cai, Y., Ohmomo, S., Ogawa, M., Kumai, S., Effect of NaCl-tolerant lactic acid bacteria and NaCl on the fermentation characteristics and aerobic stability of silage. J Appl Microbiol 83 (1997), 307–313.
53. Dasari, S., Shouri, R.N.D., Wudayagiri, R., Valluru, L., Antimicrobial activity of Lactobacillus against microbial flora of cervicovaginal infections. Asian Pac J Trop Dis 4 (2014), 18–24.
54. Awaisheh, S.S., Ibrahim, S.A., Screening of antibacterial activity of lactic acid bacteria against different pathogens found in vacuum-packaged meat products. Foodborne Pathog Dis 6 (2009), 1125–1132.
55. Djadouni, F., Kihal, M., Antimicrobial activity of lactic acid bacteria and the spectrum of their biopeptides against spoiling germs in foods. Braz Arch Biol Technol 55 (2012), 435–443.
56. Tompkins, T.A., Hagen, K.E., Wallace, T.D., Fillion-Forté, V., Safety evaluation of two bacterial strains used in asian probiotic products. Can J Microbiol 54 (2008), 391–400.
57. Danielsen, M., Wind, A., Susceptibility of Lactobacillus spp. to antimicrobial agents. Int J Food Microbiol 82 (2003), 1–11.
58. Coppola, R., Succi, M., Tremonte, P., Reale, A., Salzano, G., Sorrentino, E., Antibiotic susceptibility of Lactobacillus rhamnosus strains isolated from Parmigiano Reggiano cheese. Lait 85 (2005), 193–204.
59. Klare, I., Konstabel, C., Werner, G., Huys, G., Vankerckhoven, V., Kahlmetrr, G., Hildebrandt, B., Muller Bertling, S., Witte, W., Goossens, H., Antimicrobial susceptibilities of Lactobacillus, Pediococcus and Lactococcus human isolates and culture intended for probiotic or nutritional use. J Antimicob Chemoth 59 (2007), 900–912.
60. Yahav, D., Farbman, L., Leibovici, L., Paul, M., Colistin: new lessons on an old antibiotic. Clin Microbiol Infec 18 (2012), 18–29.
61. Falagas, M.E., Kasiakou, S.K., Colistin: the revival of polymyxins for the management of multidrug-resistant gram-negative bacterial infections. Clin Infect Dis 40 (2005), 1333–1341.