In vitro study of probiotic properties of Lactobacillus plantarum F22 isolated from chhang - A traditional fermented beverage of Himachal Pradesh, India

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• 作者：Shweta Handa ; ^{shwetahanda137@gmail.com" class="auth_mail" title="E-mail the corresponding author} ; Nivedita Sharma ^{niveditashaarma@yahoo.co.in" class="auth_mail" title="E-mail the corresponding author}
• 关键词：Himachal Pradesh ; Chhang ; Lactic acid bacteria ; Lactobacillus plantarum ; Probiotic
• 刊名：Journal of Genetic Engineering and Biotechnology
• 出版年：2016
• 出版时间：June 2016
• 年：2016
• 卷：14
• 期：1
• 页码：91-97
• 全文大小：684 K

文摘

Present study was carried out to evaluate a new bacterial strain, Lactobacillus plantarum F22 as probiotic strain. L. plantarum F22 was isolated from a traditional inoculum called ‘Phab’ which is used for the preparation of a traditional beverage chhang of Lahaul and Spiti of Himachal Pradesh. The isolate was identified by conventional and molecular techniques and tested for different probiotic properties. The 16S rRNA sequence of the isolate was registered in National Centre for Biotechnology Information (NCBI) under accession number KT865223. Further, L. plantarum F22 was evaluated for its probiotic potential viz., autoaggregation capacity, hydrophobicity, acidity tolerance, antibiotic susceptibility and cumulative probiotic potential and was found to possess good probiotic potential with a cumulative probiotic score of 91.7%. L. plantarum F22 has been proved to be highly effective, therefore can be recommended for the development of new pharmaceuticals and functional food preparations.