Isolation Of Probiotic Strains From Gahat Dal (Horse Gram): “A Comprehensive Study On Characterization, Functional Properties, And Probiotic Potential For Nutraceutical Applications"
Keywords:
Lactic acid bacillus, Crop, Protein, Minerals, Vitamins, Gram stainingb, Catalase test
Abstract
Introduction: The present study concerns the isolation and characterization of Lactic acid bacillus sp. (LAB), isolated form fresh pulse horse gram/ Kulthi dal/ Gahat dal. Lactic acid bacteria sp. (LAB) are an important source of bioactive metabolites and enzymes. This research aimed to isolate and identify potential probiotic strains from Gahat Dal (Horse Gram) and comprehensively characterize their functional properties for potential nutraceutical applications.
Methodology: Gram staining and biochemical analyses were conducted to assess the microbial characteristics and identify the isolates. The strains were further evaluated for their probiotic potential, including resistance to gastric acidity, bile tolerance, and adhesion to intestinal epithelial cells. The isolated strain was evaluated for isolation and purification on MRS plates, Gram staining, Catalase test, and morphological examination under microscope, Biochemical test such as IMVIC, starch hydrolysis, carbohydrate fermentation. Antimicrobial activity of cell-free supernatants from presumptive LAB isolates was evaluated by centrifugation against Gram-positive, Gram-negative, LAB, mold, and yeast strains.
Results: Twenty-one colonies isolated and characterized from the culture plate and all were gram positive, catalse negative, and six isolates showed the most potent lactic acid bacillus strain characteristics. Overall, LAB sp. isolated from cereal showed potential technological applications and should be further evaluated.
References
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2. Liang, X., Dai, N., Yang, F., Zhu, H., Zhang, G. and Wang, Y., 2024. Molecular identification and safety assessment of the potential probiotic strain Bacillus paralicheniformis HMPM220325 isolated from artisanal fruit dairy products. Food & Function.
3. Medeiros, L., Dall'Agno, L., Riet, J., Nornberg, B., Azevedo, R., Cardoso, A., da Silva, J.L.S., de Sousa, O.V., Rosas, V.T., Tesser, M.B. and Pedrosa, V.F., 2024. A native strain of Bacillus subtilis increases lipid accumulation and modulates expression of genes related to digestion and amino acid metabolism in Litopenaeus vannamei. Comparative Biochemistry and Physiology Part B: Biochemistry and Molecular Biology, 270, p.110924.
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5. Sornplang, P. and Piyadeatsoontorn, S., 2016. Probiotic isolates from unconventional sources: a review. Journal of animal science and technology, 58(1), pp.1-11.
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7. Qi, Y., Lu, X.L., Li, Y., Liu, X.R., Nie, H., Zhang, Y.J. and Wang, M.L., 2024. Clostridium cellabutyricum sp. nov., isolated from a Chinese liquor mud cellar, exhibiting probiotic potential and antibacterial activity against Pseudomonas aeruginosa.
8. Martínez-Ortiz, V.M., Trujillo-López, M.A., El-Kassis, E.G., Bautista-Rodríguez, E., Kirchmayr, M.R., Hernández-Carranza, P. and Pérez-Armendáriz, B., 2024. Bacillus mojavensis isolated from aguamiel and its potential as a probiotic bacterium. Electronic Journal of Biotechnology, 67, pp.42-49.
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11. Mashayekh, S., Pourahmad, R., Akbari-Adergani, B. and Eshaghi, M.R., 2024. Evaluation of physicochemical, textural, and microbial characteristics of probiotic soy cheese during storage: Generation and isolation of bioactive peptides. Food Science and Technology International, p.10820132231226257.
12. Nenciarini, S., Amoriello, R., Bacci, G., Cerasuolo, B., Di Paola, M., Nardini, P., Papini, A., Ballerini, C. and Cavalieri, D., 2024. Yeast strains isolated from fermented beverage produce extracellular vesicles with anti-inflammatory effects. Scientific Reports, 14(1), p.730.
13. Ouango, M., Cissé, H., Romba, R., Drabo, S.F., Semdé, R., Savadogo, A. and Gnankiné, O., 2024. Entomotherapy as an alternative treatment for diseases due to Gram-negative bacteria in Burkina Faso. Scientific Reports, 14(1), p.7.
14. Balasubramanian, V.K., Muthuramalingam, J.B., Chen, Y.P. and Chou, J.Y., 2024. Recent trends in lactic acid-producing microorganisms through microbial fermentation for the synthesis of polylactic acid. Archives of Microbiology, 206(1), p.31.
15. Abdelshafy, A.M., Rashwan, A.K. and Osman, A.I., 2024. Potential food applications and biological activities of fermented quinoa: A review. Trends in Food Science & Technology, p.104339.
16. Abdelshafy, A.M., Rashwan, A.K. and Osman, A.I., 2024. Potential food applications and biological activities of fermented quinoa: A review. Trends in Food Science & Technology, p.104339.
17. Zamanpour, S., Afshari, A., Hashemi, M. and Zeinali, T., 2024. Counting and Identifying Probiotics: From a Systematic Comparison of Three Common Methods to Proposing an Appropriate Method for Identification. Current Nutrition & Food Science, 20(2), pp.175-190.
18. Wei, J., Luo, J., Yang, F., Dai, W., Pan, X. and Luo, M., 2024. Identification of commensal gut bacterial strains with lipogenic effects contributing to NAFLD in children. iScience.
19. Youssef, H.I.A., 2024. Detection of oxalyl-CoA decarboxylase (oxc) and formyl-CoA transferase (frc) genes in novel probiotic isolates capable of oxalate degradation in vitro. Folia Microbiologica, pp.1-10.
20. Renoldi, N., Innocente, N., Rossi, A., Brasca, M., Morandi, S. and Marino, M., 2024. Screening of Aroma-Producing Performance of Anticlostridial Lacticaseibacillus casei Strains. Food and Bioprocess Technology, pp.1-13.
21. Vidya, S., Thiruneelakandan, G., Krishnamoorthy, R., Subbarayan, S., Maran, B.A.V., Alshuniaber, M.A., Gatasheh, M.K., Sunday, B.Y. and Ahmad, A., 2024. Exploring marine Lactobacillus and its protein for probiotic-based oral cancer therapy. International Journal of Biological Macromolecules, 254, p.127652.
22. Purgatorio, C., Anniballi, F., Scalfaro, C., Serio, A. and Paparella, A., 2024. Occurrence and molecular characterization of Bacillus spp. strains isolated from gnocchi ingredients and ambient gnocchi stored at different temperatures. LWT, p.115703.
23. Wang, A. and Zhong, Q., 2024. Drying of probiotics to enhance the viability during preparation, storage, food application, and digestion: A review. Comprehensive Reviews in Food Science and Food Safety, 23(1), pp.1-30.
24. Del'Duca, A., de Paiva Oliveira, G.F., de Andrade Faustino, M., Borges, L.A., Sixel, E.S., Miranda, C.A.S., Rodrigues, E.M., Medeiros, J.D., de Sá Guimarães, A., Mendonça, L.C. and Cesar, D.E., 2024. Biocontrol capacity of bacteria isolated from sawdust of the dairy cattle production environment. Research in Veterinary Science, 166, p.105103.
25. Moysiadou, E.I., 2024. Investigation of the probiotic potential of Lactobacillus paracasei sp3 and its antiproliferative effects against human colon adenocarcinoma cell line.
26. Jang, H.J., Lee, N.K. and Paik, H.D., 2024. Overview of Dairy-based Products with Probiotics: Fermented or Non-fermented Milk Drink. Food Science of Animal Resources.
27. Neffe-Skocińska, K., Długosz, E., Szulc-Dąbrowska, L. and Zielińska, D., 2024. Novel Gluconobacter oxydans strains selected from Kombucha with potential postbiotic activity. Applied Microbiology and Biotechnology, 108(1), pp.1-12.
28. Behbahani, B.A., Jooyandeh, H., Hojjati, M. and Sheikhjan, M.G., 2024. Evaluation of probiotic, safety, and anti-pathogenic properties of Levilactobacillus brevis HL6, and its potential application as bio-preservatives in peach juice. LWT, 191, p.115601.
29. Wiull, K., Hagen, L.H., Rončević, J., Westereng, B., Boysen, P., Eijsink, V.G. and Mathiesen, G., 2024. Antigen surface display in two novel whole genome sequenced food grade strains, Lactiplantibacillus pentosus KW1 and KW2. Microbial Cell Factories, 23(1), pp.1-17.
30. Chandrika, K. and Sachan, A., 2024. Enhanced production of bacteriocin by Bacillus subtilis ZY05. 3 Biotech, 14(2), p.37.
31. Pandey, R.P., Gunjan, Himanshu, Mukherjee, R. and Chang, C.M., 2024. Nanocarrier-mediated probiotic delivery: a systematic meta-analysis assessing the biological effects. Scientific Reports, 14(1), p.631.
32. Pandey, R.P., Gunjan, Himanshu, Mukherjee, R. and Chang, C.M., 2024. Nanocarrier-mediated probiotic delivery: a systematic meta-analysis assessing the biological effects. Scientific Reports, 14(1), p.631.
33. Ahmed, A.S.I., El Moghazy, G.M., Elsayed, T.R., Goda, H.A.L. and Khalafalla, G.M., 2021. Molecular identification and in vitro evaluation of probiotic functional properties of some Egyptian lactic acid bacteria and yeasts. Journal of Genetic Engineering and Biotechnology, 19(1), pp.1-16.
34. Abdelrahman, F., Rezk, N., Fayez, M.S., Abdelmoteleb, M., Atteya, R., Elhadidy, M. and El-Shibiny, A., 2022. Isolation, Characterization, and Genomic Analysis of Three Novel E. coli Bacteriophages That Effectively Infect E. coli O18. Microorganisms, 10(3), p.589.
35. Borah, D., Gogoi, O., Adhikari, C. and Kakoti, B.B., 2016. Isolation and characterization of the new indigenous Staphylococcus sp. DBOCP06 as a probiotic bacterium from traditionally fermented fish and meat products of Assam state. Egyptian Journal of Basic and Applied Sciences, 3(3), pp.232-240.
36. Bazireh, H., Shariati, P., Azimzadeh Jamalkandi, S., Ahmadi, A. and Boroumand, M.A., 2020. Isolation of novel probiotic Lactobacillus and Enterococcus strains from human salivary and fecal sources. Frontiers in microbiology, 11, p.3064.
37. Junnarkar, M., Pawar, S., Gaikwad, S., Mandal, A., Jass, J. and Nawani, N., 2019. Probiotic potential of lactic acid bacteria from fresh vegetables: Application in food preservation.
38. Junnarkar, M., Pawar, S., Gaikwad, S., Mandal, A., Jass, J. and Nawani, N., 2019. Probiotic potential of lactic acid bacteria from fresh vegetables: Application in food preservation.
39. Kaur, M., Kaur, G. and Sharma, A., 2018. Isolation of newer probiotic microorganisms from unconventional sources. Journal of Applied and Natural Science, 10(3), pp.847-852.
40. Liu, C., Xue, W., Ding, Hao., An, Chao., and Ma, S.L.Y., 2022. Probiotic Potential Lactobacillus strains isolated from Fermented vegetables in Shaanxi, China. Journal Frontiers in Microbiology , 12:774903.
41. Bin Masalam, M.S., Bahieldin, A., Alharbi, M.G., Al-Masaudi, S., Al-Jaouni, S.K., Harakeh, S.M. and Al-Hindi, R.R., 2018. Isolation, molecular characterization and probiotic potential of lactic acid bacteria in Saudi raw and fermented milk. Evidence-Based Complementary and Alternative Medicine, 2018.
42. Ogunremi, O.R., Agrawal, R. and Sanni, A.I., 2015. Development of cereal‐based functional food using cereal‐mix substrate fermented with probiotic strain–Pichia kudriavzevii OG 32. Food science & nutrition, 3(6), pp.486-494.
Published
2023-04-25
How to Cite
Farha Azmeen, Kunal Kishor, & Pooja Jha. (2023). Isolation Of Probiotic Strains From Gahat Dal (Horse Gram): “A Comprehensive Study On Characterization, Functional Properties, And Probiotic Potential For Nutraceutical Applications". Revista Electronica De Veterinaria, 24(4), 301-308. Retrieved from https://veterinaria.org/index.php/REDVET/article/view/581
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