Journal of Food: Microbiology, Safety & Hygiene

Journal of Food: Microbiology, Safety & Hygiene
Open Access

ISSN: 2476-2059

+44 1478 350008


Characterization of Potential Probiotic Lactic Acid Bacteria- Pediococcus acidilactici Ch-2 Isolated from Chuli- A Traditional Apricot Product of Himalayan Region for the Production of Novel Bioactive Compounds with Special Therapeutic Properties

Anupama Gupta and Nivedita Sharma

Objectives: In the present study, Pediococcus acidilactici Ch-2 isolated from Chuli has been evaluated for its probiotic potential and its ability to produce bioactive compounds.
Methodology: Isolation was done on MRS agar followed by the safety assessment of isolates. Isolates were screened on the basis of their antagonistic potential against pathogenic bacteria. Probiotic attributes of screened isolate Ch-2 i.e. acid and bile tolerance, survival in simulated gastrointestinal conditions, bile salt tolerance, autoand co-aggregation, antimicrobial potential and metabolic profiling have been performed.
Results: It was observed that P. acidilactici Ch-2 was resistance to low pH and bile salts (0.3%) and simulated gastric and intestinal conditions, was able to produce bacteriocin and lactic acid against a number of serious food borne and spoilage causing microorganisms. The susceptibility to selected eleven antibiotics, inability to produce gelatinase and DNase and non-hemolytic nature revealed its safe status for further use in food and nutraceutical industry. In the present study, Squalene – a rare and therapeutic anticancerous compound has been reported for the very first time from a probiotic bacteria isolated from fermented food product and recommended for its further investigation as a potential source of Squalene.
Conclusion: In conclusion, most of the results in the present work revealed P. acidilactici Ch-2 as a potential probiotic candidate with many functional properties and novel compounds.