In this study, probiotic bacteria in traditionally fermented pig fat (Sathu) from Karbi Anglong, Assam, were to be identified. The goal of the study is to examine the significance of food to the population by determining the existence of native Lactic acid bacteria and characterizing probiotic features in vitro using industry-standard methodologies. Two different bacterial species (KJc8 C8 and KJR2 C9) were isolated from the food sample. The isolates' cocci and rod-like morphology were found to be present. The isolated strains had crucial properties for bacteria to be probiotics, including resistance to inhibitory substances like NaCl (1–10%) and bile salt (0.1–1%) and a preference for acidic environments. Additionally, the isolates showed success in metabolizing different sources of carbohydrates. Probiotic bacteria species Bacillus and Lactobacillus were discovered by molecular analysis using 16S rDNA gene sequencing. The experimental results also demonstrated that there were no additional spoilage bacteria present and that just Lactobacillus and Bacillus species predominated in the food sample. This offers compelling proof that the food product might include probiotics. Beyond its nutritional implications, additional investigation into the food item will be a milestone in the economic advancement of civilization.
Author(s) Details:
Ranjita Yumkhaibam,
Department of Biotechnology, National Institute of Technology, Arunachal Pradesh, Jote-791113, India.
Kimjolly Lhouvum,
Department of Biotechnology, National Institute of Technology, Arunachal Pradesh, Jote-791113, India.
Please see the link here: https://stm.bookpi.org/IMB-V7/article/view/8056
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