Priya, K In Vitro Evaluation of Probiotic, Antimicrobial, and Antioxidant Properties of a Novel Lactobacillus plantarum Strain Isolated from Medicago sativa. INTERNATIONAL JOURNAL OF AGRICULTURE & BIOLOGY. pp. 2770-2778. ISSN 1814–9596

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Abstract

In fermented food production, lactic acid bacteria (LAB) are the most commonly used organism, as they have been
extensively used as probiotics since the last decade. In order to identify a new starter culture, we isolated and characterized LAB from alfalfa (Medicago sativa) forage, then evaluated their potential probiotic properties. Among ten isolates, one, namely KCC-34, showed significant cell growth and antifungal activity, and was thus selected for further characterization. The biochemical, physiological, and molecular (16S rRNA sequencing) properties of the selected isolate confirmed that the isolate
is Lactobacillus plantarum KCC-34. The isolated strain showed a more significant susceptibility against various commonlyused antibiotics. L. plantarum KCC-34 exhibited greater antibacterial activity against Escherichia coli, Enterococcus faecalis, Staphylococcus aureus, and Pseudomonas aeruginosa, and had strong antifungal activity against Aspergillus clavatus, Penicillium chrysogenum, and A. flavus. In addition, the L. plantarum KCC-34 strain also had the advantages of cell surface hydrophobicity and aggregation properties. Further, the L. plantarum KCC-34 strain proved its ability to survive in the
stomach and in the small intestine. Besides, the new L. plantarum KCC-34 strain showed good DPPH free radical scavenging activity. Taken together, these features suggest that the novel L. plantarum KCC-34 can be potentially useful as a starter culture in fermented food production. © 2018 Friends Science Publishers

Item Type: Article
Uncontrolled Keywords: Antifungal; DPPH; Gastrointestinal tract; Lactobacillus plantarum; Probiotics
Depositing User: Mr Team Mosys
Date Deposited: 26 Jul 2022 05:31
Last Modified: 26 Jul 2022 05:31
URI: http://ir.psgcas.ac.in/id/eprint/1359

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