Molecular identification of lactococcus lactis isolated from fermented food and its role as bio preservative agent | [Abstract Book on International Conference on Food and Applied Sciences (ICFAS-23) 3-5 August 23 • 2023]

Author(s):

1. Amir Zakria: Department of Life Sciences, Abasyn University Islamabad Campus, Islamabad, Pakistan

2. Tehreem Zorob: Department of Life Sciences, Abasyn University Islamabad Campus, Islamabad, Pakistan

3. Muhammad Kamran: Department of Life Sciences, Abasyn University Islamabad Campus, Islamabad, Pakistan

4. Shakira Ghazanfar: National Institute for Genomics & Advanced Biotechnology, NARC, Islamabad, Pakistan

5. Laila Jafri: Department of Life Sciences, Abasyn University Islamabad Campus, Islamabad, Pakistan

6. Samreen Saleem: Department of Nutrition & Lifestyle Medicine, Health Services Academy, Islamabad, Pakistan

7. Rehana Rani: Department of Life Sciences, Abasyn University Islamabad Campus, Islamabad, Pakistan

Abstract:

Lactobacilli are the most important colonizers of different dairy and non dairy products and are an important source of probiotics. Among LAB, Exopolysaccharide (EPS) producing species has gained considerable interestdue to its importance in the food industry and several health attributes. The present analysis was carried out to isolate and characterize exopolysaccharide producing species from different dairy and non dairy products. The initial characterization of the isolate was done morphologically and biochemically. Molecular detection of the isolate was done by PCR based amplification of 16s rRNA gene. Temperature, pH, incubation-time and media conditions were optimized for the enzyme assay. A total of 30 LAB isolates were cultured for exopolysaccharide production on MRS agar having ruthenium red dye. The pure isolates were also screened for proteolytic, amylase, lipolytic, and antibiotic susceptibility testing. Of the total isolates, only two Catalase and Oxidase negative isolates were selected and were identified as lacticcoccuslatis (by GenBank accession number:NR113258.1.),which was based on 99% nucleotide homology and phylogenetic analysis. Isolates produced amylase, protease and lipase and also displayed a higher sistancerange against selected antibiotics. These isolates also showed antimicrobial activity against pathogens Listeria monocytogenesas well as against Staphylococcus aureus. The isolates also produce EPS when grown on ruthenium red MRS agar. The temperature 30°C-37°C and pH 4 were found optimum for enzyme assay. This study unravelled the capability and safety of EPS producing lactic coccuslatis for industrial use, and other potential applications.

Page(s): 264-264

DOI: DOI not available

Published: Journal: Abstract Book on International Conference on Food and Applied Sciences (ICFAS-23) 3-5 August 23, Volume: 0, Issue: 0, Year: 2023

Keywords:

fermented food , bio preservative agent , Lactococcus lactis

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