TY - JOUR
T1 - Isolation and characterization of biological traits of millet-derived lactic acid bacteria
AU - Mohanan, Mrudula M
AU - Shetty, Radhakrishna
AU - Bhat, Prerana S
AU - Deepashree, Vidyaranyapura S
AU - Thimulappa, Rajesh Kumar
AU - Bang-Berthelsen, Claus Heiner
AU - Mudnakudu-Nagaraju, Kiran Kumar
PY - 2025
Y1 - 2025
N2 - Millets are sustainable native foods with high nutritional content. Nowadays, beneficial bacteria derived from millets have gained increased interest among food industries and consumers due to the development of starter cultures for fermentation, which are alternatives to non-dairy substitutes. This study explores the potential beneficial activity of LAB isolated from six millet cultivars. 16S rDNA sequencing and MALDI-TOF analysis were used to identify LAB strains. Further, biochemical characterisations were assessed for resistance to phenol, bile salts, acid, and NaCl, along with metabolite production using HPLC. Antibacterial, antioxidant, and anti-inflammatory properties were determined by biological characterizations. Among twelve isolated strains, Lactococcus lactis (SM02), Weissella cibaria (NM01 and SM01), and Enterococcus casseliflavus (BM01) from millets showed positive probiotic characteristics. These LAB isolates produced lactic acid in a range of 9,000–12,000 mg/L by utilizing glucose. All LAB isolates were able to grow under acidic pH (4–5), presence of upto 0.5% bile salt, 0.3% phenol and 5–8% NaCl. Additionally, cell-free supernatant of L. lactis (SM02) decreased the pro-inflammatory cytokine IL-6 levels in murine macrophage cell line compared to W. cibaria and E. casseliflavus. This study emphasizes the potential of millet-derived L. lactis for developing non-dairy formulations and functional foods, paving the way for sustainable health while maintaining ecological, social, and economic resources for future generations.
AB - Millets are sustainable native foods with high nutritional content. Nowadays, beneficial bacteria derived from millets have gained increased interest among food industries and consumers due to the development of starter cultures for fermentation, which are alternatives to non-dairy substitutes. This study explores the potential beneficial activity of LAB isolated from six millet cultivars. 16S rDNA sequencing and MALDI-TOF analysis were used to identify LAB strains. Further, biochemical characterisations were assessed for resistance to phenol, bile salts, acid, and NaCl, along with metabolite production using HPLC. Antibacterial, antioxidant, and anti-inflammatory properties were determined by biological characterizations. Among twelve isolated strains, Lactococcus lactis (SM02), Weissella cibaria (NM01 and SM01), and Enterococcus casseliflavus (BM01) from millets showed positive probiotic characteristics. These LAB isolates produced lactic acid in a range of 9,000–12,000 mg/L by utilizing glucose. All LAB isolates were able to grow under acidic pH (4–5), presence of upto 0.5% bile salt, 0.3% phenol and 5–8% NaCl. Additionally, cell-free supernatant of L. lactis (SM02) decreased the pro-inflammatory cytokine IL-6 levels in murine macrophage cell line compared to W. cibaria and E. casseliflavus. This study emphasizes the potential of millet-derived L. lactis for developing non-dairy formulations and functional foods, paving the way for sustainable health while maintaining ecological, social, and economic resources for future generations.
KW - Lactic acid bacteria
KW - Millets
KW - Short chain fatty acids
U2 - 10.1093/ijfood/vvaf074
DO - 10.1093/ijfood/vvaf074
M3 - Journal article
SN - 0950-5423
VL - 60
JO - International Journal of Food Science and Technology
JF - International Journal of Food Science and Technology
IS - 1
M1 - vvaf074
ER -