Isolation, Evaluation, and In-Vitro Characterization of Lactobacillus Isolated from Traditional Fermented Food Finger Millet ( Eleusine coracana ) Batter for Their Probiotic Attributes

ABSTRACTThis study aimed to evaluate and characterize lactic acid bacteria for their probiotic attributes from traditional fermented food, Finger millet batter, and to explore the ability of probiotic lactic acid bacteria to inhibit food borne pathogens. Among all 40 isolates, five bioactive isolates Lactiplantibacillus plantarum MYSRD57, Lacticaseibacillus paracasei MYSRD68, Lactiplantibacillus plantarum MYSDS3, Lactiplantibacillus plantarum MYSDS4 and Lactiplantibacillus plantarum MYSDVN3 with best probiotic attributes were selected and presented in this study. The antimicrobial efficacy of Lactobacillus and their cell free supernatant were effective in controlling pathogens all the foodborne pathogens in vitro. Furthermore, these strains exhibited important probiotic characteristics, such as antibiotics susceptibility, anti-hemolytic activity, tolerance to acidic pH, phenol, sodium chloride, 0.3% bile and survival ability at different temperatures. All the strains were also exhibited high auto-aggregation and cell surface hydrophobicity. Therefore, our findings demonstrated important probiotic features of lactic acid bacteria , while inhibiting multiple pathogens, suggesting possible applications of these potential probiotics strains.KEYWORDS: Antimicrobial activitylactic acid bacteriafermented foodsfinger millet batter AcknowledgmentsWe are grateful to the Institution of Excellence, Manasagangotri, and the University of Mysore for their support in carrying out the research. This work was supported by the Indian Council for Medical Research (ICMR; New Delhi) for an SRF fellowship (FBO/Fell/1/2022-ECD-II).Disclosure statementNo potential conflict of interest was reported by the author(s).Data availability statementAll data generated or analyzed during this study are included in this article. Sufficient data has been given in the form of tables and figures.Additional informationFundingThe author(s) reported there is no funding associated with the work featured in this article.