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Lactic acid bacteria were isolated from tungrymbai, a traditional fermented soybean product of Meghalaya, India and assessed for their probiotic properties. Survival under simulated gastric conditions was tested and five… Click to show full abstract
Lactic acid bacteria were isolated from tungrymbai, a traditional fermented soybean product of Meghalaya, India and assessed for their probiotic properties. Survival under simulated gastric conditions was tested and five acid tolerant strains were selected. By using 16S rDNA sequencing, these isolates were confirmed to be Enterococcus species. The strains exhibited good survivability in high concentrations of bile salts. The strains were susceptible to antibiotics and they were also found to inhibit growth of Staphylococcus aureus and Escherichia coli. The strains were gelatinase negative and non-haemolytic. The strains also assimilated cholesterol up to a certain level. The study confirmed that all identified five strains have in vitro probiotic properties.
Journal Title: Acta Alimentaria
Year Published: 2017
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