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Title: Probiotic potential of lactic acid bacteria from fresh vegetables: Application in food preservation
Authors: Junnarkar, Manisha
Pawar, Sarika
Gaikwad, Swapnil
Mandal, Abul
Jass, Jana
Nawani, Neelu
Keywords: Antioxidant activity;Antibacterial activity;Bacteriocins;LAB
Issue Date: Nov-2019
Publisher: NISCAIR-CSIR, India
Abstract: Fresh vegetables are potential source of lactic acid bacteria (LAB). In the present study, LAB were isolated from the fresh vegetables from Pune region. Total 266 LAB were isolated from the edible parts of fresh vegetables viz. cauliflower, gherkins, cluster beans, fenugreek, cow pea, bitter gourd, french beans, tomato, ridged gourd, cucumber and bottle gourd. On phenotypic and molecular characterization predominant genera obtained were Lactobacillus, Enterococcus and Weissella. Twenty one isolates exhibited tolerance to bile salt, acidic pH and pancreatin. Cellular extracts of several isolates with ability to survive in artificial intestinal condition additionally showed antioxidant potential and cell free supernatants exhibited antibacterial potential against selected plant and human pathogens. Bacteriocin and bacteriocin like substances (BLS) substances secreted by these isolates can be used for food preservation.
Page(s): 825-838
ISSN: 0975-1009 (Online); 0019-5189 (Print)
Appears in Collections:IJEB Vol.57(11) [November 2019]

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