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Isolation and Identification of probiotic bacteria from natural Neera to extend the shelf life of fresh fruits and vegetables

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Research Paper 03/05/2024
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Isolation and Identification of probiotic bacteria from natural Neera to extend the shelf life of fresh fruits and vegetables

Y.V. Phani Kumari, Kavita Waghray
Int. J. Biosci.24( 5), 25-37, May 2024.
Certificate: IJB 2024 [Generate Certificate]
Key: Fruits and vegetablesIce applesMolecular identificationNeeraProbiotic bacteriaTaddy

Abstract

Packaging and processing techniques in the food sector can adversely impact both consumer health and the environment. Consequently, there’s a growing demand for minimally processed foods that retain their nutritional and sensory qualities while ensuring extended shelf life. Edible coatings have emerged as a promising solution, offering improved quality, safety, and functionality for perishable items like fruits and vegetables. These coatings regulate water diffusion, gas permeability, and oxidation, and can be applied through dipping, spraying, or coating methods. A recent study focused on isolating probiotic bacteria from Neera samples collected near Choutuppal in Nalgonda, Telangana. Ten bacterial strains were cultivated from these samples on MRS agar and subsequently sub-cultured to obtain pure cultures. Morphological analysis confirmed the purity of each culture. The isolates were then assessed for antimicrobial activity against spoilage-causing microorganisms in fruits and vegetables. Biochemical tests, including catalase, methyl red, oxidase, starch hydrolysis, citrate utilization, and Voges-Proskauer tests, were conducted to characterize the isolates. Among the ten strains, isolate 3 demonstrated the most promising characteristics, including strong antibacterial activity. Molecular identification using universal 16S rRNA primers identified this isolate as Levilactobacillus brevis. Phylogenetic analysis using Mega-4 bioinformatics software further confirmed its identity. This strain exhibited excellent performance in bile salt tolerance tests and demonstrated other probiotic activities, highlighting its potential as a functional food ingredient. The findings underscore the significance of probiotics in enhancing food quality and safety, offering a natural solution to meet consumer preferences for healthier and longer-lasting food options.

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