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Phenotypic identification and technological attributes of native lactic acid bacteria present in fermented bamboo shoot products from North-East India.

Nitin, R. Sonar and Prakash, M. Halami (2014) Phenotypic identification and technological attributes of native lactic acid bacteria present in fermented bamboo shoot products from North-East India. Journal of Food Science and Technology, 51 (12). pp. 4143-4148. ISSN 0022-1155

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Abstract

Fermented bamboo shoots such as Soibum, Soidon, Eup, Hirring, Hecche and Ekung etc. are non-salted acidic products obtained by natural fermentation predominantly with lactic acid bacteria (LAB). In this study, we have characterized 11-representative LAB that includes, Lactobacillus sp. (n=2), Lactobacillus plantarum (n=3), and one each of Lactobacillus fermentum, Lactococcus sp., Lactobacillus brevis, Lactobacillus curvatus, Leuconostoc sp. and Lactobacillus xylosus. Subsequently, these cultures were studied for their technological and functional properties. Different isolates exhibited variation in their activities. L. brevis showed maximum phytic acid degradation ability (19.33 U ml−1). L. xylosus had highest protease activity (64.2 nmol/ml) and also exhibited lipolytic activity. In addition, degree of cell hydrophobicity among these cultures ranged between 12.5 and 93.48 % with L. plantarum (SM2) showing highest degree of activity. Lactobacillus plantarum was the most common species found in the product studied. Results indicated that most of the LABs showed putative probiotic as well as antagonistic properties against the selected pathogenic bacteria. Characteristic aroma, flavour and texture in the fermented bamboo shoot products could be attributed to presence of these new LAB isolates.

Item Type: Article
Uncontrolled Keywords: Fermented bamboo shoots . Probiotics . Lactobacillus brevis . Lactobacillus curvatus
Subjects: 500 Natural Sciences and Mathematics > 07 Life Sciences > 04 Microbiology > 02 Bacteriology
600 Technology > 08 Food technology > 18 Processed foods > 02 Fermented foods
Divisions: Food Microbiology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 09 Jan 2015 11:54
Last Modified: 09 Jan 2015 11:54
URI: http://ir.cftri.com/id/eprint/11695

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