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Lactic acid bacteria isolated from fermented flour of finger millet, its probiotic attributes and bioactive properties

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Abstract

This study aims to isolate and identify lactic acid bacteria from fermented flour of selected finger millet varieties grown in Sri Lanka and to evaluate their probiotic attributes and bioactive properties in vitro. Fifteen lactic acid bacteria were isolated from three varieties of fermented finger millet flour namely ravi, raavana and oshadha. These isolates were screened for phenotypical and biochemical characteristics. The selected isolates were identified by 16 S rRNA sequencing as Bacillus cereus (five strains), Streptococcus lutetiensis, Lactobacillus plantarum, Lactobacillus fermentum (two strains), Brevibacillus borstelensis, Paenibacillus species, Lactococcus lactis subspecies lactis, Enterococcus faecium, Pediococcus acidilactici, and Enterococcus lactis, and their partial sequences were deposited in GenBank. Among them, five isolates including two isolates, L. plantarum MF405176.1 and L. fermentum MF033346.1 isolated from ravi; two isolates, L. lactis MF480428.1 and E. faecium MF480431.1 isolated from raavana; and P. acidilactici MF480434.1 isolated from oshadha varieties respectively, exhibited in vitro safety attributes and could tolerate acid, gastric juice, bile, salt, phenol, and temperature under simulated gastric conditions, and also were susceptible to antibiotics tested. Further, they demonstrated bactericidal activity against both drug-sensitive and multidrug-resistant pathogens. Among the selected isolates, L. plantarum MF405176.1 demonstrated highest hydrophobicity and adhesion to both colon colorectal adenocarcinoma and colon colorectal carcinoma cell lines. L. lactis subspecies lactis MF480428.1 exhibited the highest auto-aggregation and 2, 2, diphenyl-1-pricrylhydrazyl free radical scavenging activity. P. acidilactici MF480434.1 demonstrated the lowest IC50 values against HCT-116 and HT-29 cells. None of the LAB isolates could assimilate > 10% cholesterol in vitro.

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Funding

Indo-Sri Lanka Inter-Governmental Science and Technology cooperation programme grant number FP110 provided the financial assistance for this study and NAM S&T Centre awarded joint NAM-ICCBS post-graduate fellowship for D.M.W.D.Divisekera.

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Authors and Affiliations

  1. Industrial Technology Institute, 363, Bauddhaloka Mawatha, Colombo 07, Sri Lanka

    Divisekera Mudiyanselage Wasundara Devanmini Divisekera, Jayanetti Koralalage Ramani Radhika Samarasekera & Jaanaki Gooneratne

  2. University of Colombo, P.O box 1490, Colombo 03, Sri Lanka

    Chamari Hettiarachchi

  3. H. E. J. Research Institute of Chemistry, International Centre for Chemical and Biological Sciences, University of Karachi, Karachi, 75270, Pakistan

    Muhammad Iqbal Choudhary

  4. Dr. Panjwani Center for Molecular Medicine and Drug Research, International Center for Chemical and Biological Sciences, University of Karachi, Karachi, 75270, Pakistan

    Muhammad Iqbal Choudhary & Atia-tul Wahab

  5. International Crops Research Institute for the Semi-Arid Tropics, Patancheru, Hyderabad, Telangana, 502324, India

    Subramaniam Gopalakrishnan

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  1. Divisekera Mudiyanselage Wasundara Devanmini Divisekera
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Correspondence to Jayanetti Koralalage Ramani Radhika Samarasekera.

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Divisekera, D.M.W.D., Samarasekera, J.K.R.R., Hettiarachchi, C. et al. Lactic acid bacteria isolated from fermented flour of finger millet, its probiotic attributes and bioactive properties. Ann Microbiol 69, 79–92 (2019). https://doi.org/10.1007/s13213-018-1399-y

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