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ABSTRACT
| Title |
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Isolation of lactic acid bacteria from Allium cepa var. aggregatum and study of their probiotic properties |
| Authors |
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Nannu Shafakatullah, M. Chandra |
| Keywords |
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Allium cepa var. aggregatum, Bacillus coagulans (Lactobacillus sporogenes), Lactobacillus brevis, Lactobacillus delbrueckii subsp. bulgaricus, Lactococcus lactis, Lactic acid bacteria, |
| Issue Date |
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April 2015 |
| Abstract |
: |
The shallot (Allium cepa var. aggregatum or the A. cepa Aggregatum Group) is a botanical variety of the species Allium cepa, to which the multiplier onion also belongs. Shallots are called "small onions" in South India and are used extensively in cooking. The scientific use of shallots as a source of Lactic Acid Bacteria (LAB) has not yet been examined. Indigenous knowledge revealed shallots as a good health source. An attempt has been made to find out the possibilities of LAB in fresh shallots. Four isolates were identified on the basis of their morphological, cultural, physiological and biochemical tests and their probiotic properties were evaluated. These isolates were screened for resistance against bile salt, gastric juice, intestinal juice, different NaCl concentrations, acidic pH, ability to inhibit pathogens, antibiotic resistance as well as survival under different storage temperatures. Isolated strains Bacillus coagulans (Lactobacillus sporogenes), Lactobacillus brevis, Lactobacillus delbrueckii subsp. bulgaricus and Lactococcus lactis showed satisfactory probiotic potentials. |
| Page(s) |
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749-757 |
| ISSN |
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0975-9492 |
| Source |
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Vol. 6, No.4 |
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