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首页> 外文期刊>Journal of Pure & Applied Microbiology >Probiotic and Alcohol Producing Microbial Diversity from the Traditional Fermented Foods and Beverages of Himachal Pradesh
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Probiotic and Alcohol Producing Microbial Diversity from the Traditional Fermented Foods and Beverages of Himachal Pradesh

机译：传统的发酵食品和喜马al尔邦饮料中的益生菌和酒精产生微生物多样性

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摘要

Fermented foods and beverages are consumed from very early time and health benefits are associated with their use. The traditional fermented foods and beverages are rich repository of potential microbial diversity. Keeping in view this, in the present study nineteen native isolates (14 bacterial and 5 yeast) obtained from various traditional fermented foods and beverages of Himachal Pradesh. Except for isolate 2IIPcb(II) all the 13 bacterial isolates produced bacteriocin and showed antibacterial activity against tested pathogenic bacteria. All the isolates were found to be tolerant to simulated gastric and intestinal juices as well as tolerant to ox-bile. The most efficient probiotic bacterial isolate 2IIIPcb(I) showed 1.12 and 0.04 viability difference in the presence of gastric and intestinal juices, respectively. This isolate also showed high survivability (0.511) in the presence of Ox bile (0.3%) after 3 hrs of incubation. Out of 14 bacterial isolates only four isolates viz., 2IPcb(I), 2IIIPcb(I), 4Pcb(II) and IIBcb(I) showed bile salt deconjugation activity (glycocholic acid and taurocholic acid). Only 11 isolates showed adhesion to hydrocarbon and isolate 2IIIPcb(I) showed 92.45% adhesion activity. All the tested bacterial isolates showed auto-aggregation property and most potential isolate 2IIIPcb(I) showed 90.36% activity. On the basis of 16S rDNA sequencing the isolate 2IIIPcb(I) was identified as Bacillus subtilis. Out of 5 isolated yeast strains, the isolate IBcy(II) showed highest alcohol production (10%) as compared to other yeast strains. This most efficient alcohol producer IBcy(II) was identified as Saccharomyces cerevisiae on the basis of sequencing of ITS region.
机译：发酵食品和饮料从很早就开始食用，并且与健康有关。传统的发酵食品和饮料蕴藏着丰富的潜在微生物多样性。考虑到这一点，在本研究中，从喜马al尔邦的各种传统发酵食品和饮料中获得了19种天然分离株（14种细菌和5种酵母）。除分离物2IIPcb（II）外，所有13种细菌分离物均产生细菌素，并显示出对被测病原细菌的抗菌活性。发现所有分离株均对模拟的胃液和肠液具有耐受性，并且对牛胆汁具有耐受性。最有效的益生菌分离株2IIIPcb（I）在存在胃液和肠液时分别显示出1.12和0.04的活力差异。孵育3小时后，在存在牛胆（0.3％）的情况下，该分离株还显示出高存活率（0.511）。在14个细菌分离株中，只有4个分离株，即2IPcb（I），2IIIPcb（I），4Pcb（II）和IIBcb（I）表现出胆盐解偶联活性（乙醇酸和牛磺胆酸）。仅11个分离物显示出对烃的粘附，分离物2IIIPcb（I）显示出92.45％的粘附活性。所有测试的细菌分离物均显示出自动聚集特性，大多数潜在分离物2IIIPcb（I）均显示出90.36％的活性。基于16S rDNA测序，分离物2IIIPcb（I）被鉴定为枯草芽孢杆菌。在5株分离的酵母菌株中，与其他酵母菌株相比，分离株IBcy（II）的酒精产量最高（10％）。根据ITS区域的测序，该最有效的酒精生产商IBcy（II）被鉴定为啤酒酵母。

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