SDRP Journal of Food Science & Technology

Evaluation of Enterococcus faecium Ch-1 isolated from Chuli- A traditional fermented apricot product of Trans Himalayan region

Co-Authors

Anupama Sharma, Nivedita Sharma, Jasveen Bajwa

Citation

jasveen bajwa, Evaluation of Enterococcus faecium Ch-1 isolated from Chuli- A traditional fermented apricot product of Trans Himalayan region(2017)SDRP Journal of Food Science & Technology 2(1)

Abstract

Background: Chuli is a naturally fermented apricot fruit product of Himachal Pradesh and is a rich source of  polyphenols and other phytochemicals such as betacarotene and ascorbic acid. In the present research work potential  lactic acid bacteria were isolated and explored for its novelty as potential probiotics.

Methods: Isolates were screened on the basis of broadest inhibitory spectrum against various food borne pathogens i.e , and hence was selected for further study i.e acid and bile tolerance, adherence to gastric mucin sensitivity towards  different antibiotics. its relative safety as probiotic candidate was also assessed.

Results: Highest antagonism was show by Enterococcus faecium Ch-1 and was found to be tolerant to low pH and high bile concentrations, adherance to gastric mucin. E. faecium Ch-1 was found negative for gelatinase, DNase enzyme activity and haemolysis thus validating its relative safety as probiotic candidate.

Conclusion: Enterococcus faecium Ch-1 was found to be a good probiotic strain with cumulative probiotic score of 100% therefore, could be promising for the development as suitable isolate for use in functional foods.

Key words: acid and bile tolerance, antagonism, antibiotics, chuli, DNase, functional foods, gastric mucin , gelatinase, haemolysis, probiotic.

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