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Phenotypic and Genotypic diversity of obtained from fermented Lactobacillus plantarum vegetables of North North-East India.

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Title Phenotypic and Genotypic diversity of obtained from fermented Lactobacillus plantarum vegetables of North North-East India.
 
Creator Aishwarya, S.
 
Subject 04 Fermentation Technology
23 Vegetables
 
Description Lactobacillus plantarum belongs to phylum Firmicutes and to the family
Lactobacillaceae and has been revealed to have high genomic diversity, versatility and
flexibility. Lb. plantarum is facultative heterofermentative, microaerophilic and native to
a variety of ecological niches such as fermented vegetables, meat, fish, dairy products,
human gastrointestinal tract etc. Among lactic acid bacteria (LAB), especially Lb.
plantarum belongs to an important group of bacteria.because of its economic importance.
Also, Lb. plantarum has beenproven to be an ideal probiotic culture and commonly used
as a starter organism in the fermentation of vegetable products as well as in improving
the shelf life of the end product. Recently, it has been employed as a model system to
study metabolic engineering in microbes as a food grade host. Because of the production
of antimicrobial compounds and immunomodulating ability, the characterization of the
several Lb. plantarum cultures isolated from different fermented vegetables has been
investigated in the present study to observe their divergence. Diversity studies of Lb.
plantarum isolates from fermented vegetables has not been worked upon much, and
hence, this work holds a great scope of investigation.
A total of 27 Lb. plantarum cultures obtained from different Indian fermented
vegetables. These products were Gundruk (7), Khalpi (7), Sinki (9) and fermented
bamboo shoot products (Soibum, Mesu, Eup and Hirring) (4). Two standards- Lb.
plantarum MTCC1432 (isolated from fermented Gundruk), Acr2 (isolated from
fermented carrot) and S11T (isolated from chicken intestine) were considered for comparison. The isolates were then subjected to microbiological examination by adopting
several physiological and biochemical tests. The selected isolates were tentatively
identified as Lb. plantarum. These isolates were further subjected to species-specific PCR
with an amplicon size of 250 bp. The diversity among these strains was determined by
RAPD (Random Amplified Polymorphic DNA) PCR. The RAPD profiling for the
selected Lb. plantarum isolates were found to be divergent and showed different banding
pattern.
In the present study, the Gram positive rod shaped LAB, tentatively identified as
Lb. plantarum cultures that gave an expected amplicon size of 250bp by species-specific
PCR assay. These cultures were found to have different growth characteristics, such as,
most of the cultures showed appreciable growth at 10º C, whereas mild growth at 45 º C
was observed only for a few. The RAPD profiling and the dendogram suggested their
divergence, indicating the presence of different subspecies of Lb. plantarum. The
methodology followed in the present study helps in the rapid detection of new subspecies
of Lb. plantarum of vegetable origin. Our study will provide new insights into Lb.
plantarum with divergent phenotypic properties and possible genomic life-style (such as
carbohydrate utilization, exopolysaccharide production, bacteriocin production and
adaptability to different ecological niches), thus occupying a miscellaneous range of
environmental niches. Further, novel Lb. plantarum cultures can be used as a starter
culture for a suitable vegetable fermentation since it is a dominant microflora.
 
Contributor Prakash, M. Halami
 
Date 2015
 
Type Thesis
NonPeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/11917/1/Aishwarya%20Thesis.pdf
Aishwarya, S. (2015) Phenotypic and Genotypic diversity of obtained from fermented Lactobacillus plantarum vegetables of North North-East India. PhD thesis, University of Mysore.