Baliyan Neha, Dindhoria Kiran, Kumar Aman, Thakur Aman, Kumar Rakshak
Biotechnology Division, CSIR-Institute of Himalayan Bioresource Technology, Palampur, India.
Academy of Scientific and Innovative Research (AcSIR), CSIR- Human Resource Development Centre, Ghaziabad, India.
Front Microbiol. 2021 Mar 12;12:626964. doi: 10.3389/fmicb.2021.626964. eCollection 2021.
Cereal-based traditional fermented beverages (TFBs) are prevalent among India's ethnic community, and is one such TFB popular among the tribal people of the Lahaul valley in North-Western Himalaya. Previous studies have reported that harbors probiotics and contains amino acids and vitamins but comprehensive substrate-specific exploration of for probiotic attributes is unexplored. The present study selected three substrate-based (wheat, rice, and barley) to study their biochemical properties and explore potential probiotics. This study screened the best probiotic strains for antioxidant studies and the fermentative process. A biochemical analysis determined that rice-based had a higher alcohol content, electric conductivity, crude protein, and lower pH than barley and wheat-based A total of 134 distinct morphotypes were screened, and 43 strains were selected based on their qualitatively superior acid and bile tolerance. Rice-based undistilled harbored the most probiotics, with 22 out of 43 strains isolated. All 43 bacterial isolates exhibited properties like cell surface hydrophobicity, cell-auto aggregation, β-galactosidase, and exopolysaccharide production, supporting them as possible probiotics. Based on antibiotic susceptibility, hemolytic activity, and biofilm formation, all the bacterial strains were found to be non-pathogenic. Taxonomically, they ranged among eight distinct genera and 10 different species. Statistically, 12 isolates were found to be the most promising probiotic, and eight strains were isolated from rice-based undistilled . Furthermore, the antioxidant activity of the promising isolates was tested, based on free-radical scavenging ability toward 2,2-diphenyl-1-picrylhydrazyl (4.39-16.41%) and 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (15.29-57.74%). The strain LUL:01 showed the best antioxidant activity and probiotic attributes, and hence was used for the production of fermented milk. The strain LUL:01 fermented the sterile milk within 18 h, and the viable count remained above the legal requirement of 6 log CFU/ml during 28 days storage at 4°C. The strain represents a suitable candidate for applying probiotic functional food formulation with several health benefits.
以谷物为基础的传统发酵饮料（TFBs）在印度的少数民族社区中很普遍，[具体饮料名称]就是其中一种在喜马拉雅西北部拉胡尔山谷的部落人群中很受欢迎的TFB。先前的研究报告称，[具体饮料名称]含有益生菌以及氨基酸和维生素，但尚未对其进行针对益生菌特性的全面底物特异性探索。本研究选择了三种基于底物的[具体饮料名称]（小麦、大米和大麦）来研究它们的生化特性并探索潜在的益生菌。本研究筛选出用于抗氧化研究和发酵过程的最佳益生菌菌株。生化分析确定，基于大米的[具体饮料名称]比基于大麦和小麦的[具体饮料名称]具有更高的酒精含量、电导率、粗蛋白和更低的pH值。总共筛选了134种不同的形态类型，并根据它们在酸和胆汁耐受性方面的定性优势选择了43株菌株。基于大米的未蒸馏[具体饮料名称]含有最多的益生菌，43株分离菌株中有22株。所有43株细菌分离物均表现出细胞表面疏水性、细胞自聚集、β-半乳糖苷酶和胞外多糖产生等特性，表明它们可能是益生菌。基于抗生素敏感性、溶血活性和生物膜形成，发现所有细菌菌株均无致病性。在分类学上，它们分属于八个不同的属和十个不同的种。从统计学上看，发现12株分离物是最有前途的益生菌，其中8株从基于大米的未蒸馏[具体饮料名称]中分离得到。此外，基于对2,2-二苯基-1-苦基肼自由基的清除能力（4.39 - 16.41%）和对2,2'-偶氮双（3-乙基苯并噻唑啉-6-磺酸）的清除能力（15.29 - 57.74%），对有前途的分离物的抗氧化活性进行了测试。菌株LUL:01表现出最佳的抗氧化活性和益生菌特性，因此被用于发酵乳的生产。菌株LUL:01在18小时内发酵无菌牛奶，并且在4°C下储存28天期间，活菌数保持在6 log CFU/ml的法定要求以上。该菌株是一种适用于具有多种健康益处的益生菌功能食品配方的合适候选菌株。
