Evaluation of beneficial attributes for phytate-degrading Pediococcus pentosaceus CFR R123
| Autor: | T. S. C. Rao, P. Raghavendra, P. M. Halami |
|---|---|
| Rok vydání: | 2010 |
| Předmět: |
Microbiology (medical)
Phytic acid Phytic Acid biology Gram-positive bacteria food and beverages medicine.disease_cause biology.organism_classification Microbiology Lactic acid law.invention chemistry.chemical_compound Probiotic chemistry Listeria monocytogenes Lactobacillus rhamnosus law medicine Fermentation Phytase Pediococcus Edible Grain |
| Zdroj: | Beneficial Microbes. 1:259-264 |
| ISSN: | 1876-2891 1876-2883 |
| DOI: | 10.3920/bm2009.0042 |
| Popis: | In this study we have screened and selected potent phytate-degrading lactic acid bacteria (LAB), and evaluated their beneficial attributes. Around 60 LAB strains were isolated from several cereal- and pulse-based conventional fermented preparations. They were screened for their ability to degrade myo-inositol hexakisphosphate (IP6) by cobalt chloride qualitative staining method (plate assay). One of the cultures, Pediococcus pentosaceus CFR R123, was capable of degrading both calcium and sodium salts of phytic acid. Additionally, we have carried out an in vitro evaluation for the beneficial attributes of phytate degrading CFR R123. P. pentosaceus CFR R123 showed 53% survivability at pH 2 and 62% at pH 2.5, whereas cultures of Lactobacillus rhamnosus GG showed a survivability of 55% and 82%, respectively. CFR R123 could also withstand 0.3% ox-bile, whereas no growth was observed for GG. The strain CFR R123 exhibited 62.8% hydrophobicity to xylene whereas 59% was found for GG. Both the tested strains showed a good spectrum of antibacterial activity against food-borne pathogens like Escherichia coli, Listeria monocytogenes Scott A, etc. P. pentosaceus CFR R123 possessed β-galactosidase activity and cholesterol reduction ability. In conclusion, LAB with phytate degrading ability and several beneficial attributes could potentially be used as a starter culture to improve the nutritional security of functional food. |
| Databáze: | OpenAIRE |
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